I love curry. So much, that I literally crave it every day. Before I came to graduate school and really branched out in food, I used to shudder at the word. Sure, sometimes I would opt for sesame chicken at the local chinese buffet, but beyond that, I didn’t venture very far. It wasn’t until I actually started being interested in the food I was eating and hanging out with friends who liked going to new and different restaurants that I really started to love food. I also was introduced to my good friend, Jiab, from Thailand! She always brings in authentic food to work that she whips up at home and I am always mooching a sample. 🙂 Her food is delicious, so last week, a few of us got together for “girls night” with wine and Jiab’s expertise teaching us how to make curry and crab rangoons!
I should also preface, that this is probably not the healthiest of recipes I have ever made or eaten. We all deserve a little splurge now and then though, right? 🙂
1/2 asian squash, cut into bite size pieces
1 15 oz. can coconut milk
1 small can red curry paste
2 tbsp. peanut butter
1 tbsp. fish sauce
2 chicken breasts, cut into bite size pieces
1 tbsp. sugar
Dried red chili peppers (to taste)
Rice (however much desired)
Peel and cut up half an Asian squash…a giant pumpkin looking squash that is green on the outside.
Next, to a large pot, add one can of coconut milk, stir over medium high heat
Next, add peanut butter, red curry paste, and fish sauce, mixing well.
Next, use the empty can from the coconut milk to add one can water to the mixture. Add uncooked chicken and stir well, keeping heat at medium high so the chicken cooks through!
Dump all of the chopped squash in, keep stirring! Add 1 tbsp. sugar and dried red chili pepper to taste (totally optional on the chili pepper, if you are a wuss like me). Cook for about 10 minutes, stirring frequently. Turn to low to keep warm if you are still preparing other items.
Meanwhile, either on the stove or with a rice cooker, prepare rice as a side.
For crab rangoons:
Combine 8 oz. reduced fat cream cheese, 1/2 cup imitation crab, and 1/2 an onion in a food processor. Process for about 30 seconds, until well mixed.
Lay out wonton wrappers (found at most grocery stores) on a baking sheet. Place a about a tbsp. of cream cheese mixture in the middle and fold over to make a triangle, shown below.
Once folded, make sure there aren’t any air pockets. Dip finger in water and moisten the edges of the wonton wrapper to ensure it is sealed!
Next, fry in peanut oil on stove on high heat or bake for 8-10 minutes at 400 degrees. We chose to fry ours that night, but I have also baked them (a MUCH healthier option!) and they still were crispy and fabulous!
The end creation. SO YUMMY. I heart my coworkers and Thai food.