1 tbls olive oil
2 boneless/skinless chicken thighs, cubed
1 shallot, thin sliced (small onion will work too)
3 garlic cloves, chopped
2 tbsp sliced or slivered almonds
2 tbsp golden raisins
One side of a mango, cut to tiny cubes (about 2/3 cup)
1 tsp butter
1 1/2 tsp curry powder (make you own click here)
1/3 tsp salt
1/4 cup spicy pickle juice (optional, I pickle hot peppers, add a bit vinegar and a little more salt instead, hot pepper to taste)
1/4 cup white wine
Chopped cilantro to serve

Heat oil in pan on high flame. Add chicken, stir until most got white/just starts to show golden spots.

Move chicken to one side, add shallot and garlic on the other side, let sauté for a couple of minutes.

Mix and move to one side, add almonds and raisins and let fry for a couple of minute.

Mix and move to one side. Add mango and butter. When butter melts, stir with mango, and then stir all together.

Add Curry powder and salt, stir, add pickle juice (or a bit vinegar) and white wine, stir and keep stirring and let liquids reduce until almost gone, and it’s ready.

You might want to make a bigger portion, because this will mysteriously disappear real fast. I had it with some fresh cilantro, wrapped in my Buckwheat Wrappers.

The post Atyuttama Chicken appeared first on Opine Away.

5 garlic cloves
Half inch piece ginger
Half to whole smoked chili like pasilla or chipotle
2 tbsp coconut oil
1 tbsp peanut or avocado Oil
2 shallots
1 small red onion
1 can coconut milk
4 cups water (some can be broth)
1 tsp salt
2 tsp curry (home made, see here)
1/2 tsp black pepper
1/4 tsp (or to taste) hot red pepper
1 tsp sugar
1 tbsp beet powder (optional, home made)
Juice from two limes
Half a lime (optional, adds some bitterness, skip or take out after a few minutes).
Lemongrass
Two scallions
2-3 small tomatoes cubed
7-8 baby Bella mushrooms, cubed
Half a red bell pepper, sliced thin
3/4pb tilapia cubes
12 shrimp cubed
Chopped cilantro and lime to serve

Crush garlic, ginger, chili, coconut oil, peanut oil and a little water in a Bullet or with handheld blender, put in soup pot and let fry on medium low for a few minutes until gets brownish.

Thin slice onion and shallots, add to pot and sauté on medium for a few minutes.

Add coconut milk and water and bring to a boil, add all spices, sugar, lime juice, lemongrass, scallions and half a lime, and let cook for a few minutes.

Add tomatoes, mushrooms and bell pepper, bring to a boil.
Add fish and shrimp. Cook for another 10 minutes or so, until cooked.
Serve with lime juice and fresh chopped cilantro added.
You can add cooked rice noodles, I didn’t but it would be a good match.

The post Thai Inspired Fish Soup appeared first on Opine Away.