Green Chicken and Eggplant Curry

I love Thai food, if I could eat only one food for the rest of my life it would be Thai... that is if there were no more sweets left on earth.  

Here is a super simple, pretty quick, fabulously yummy chicken curry.

You will need:
6 skinless, boneless chicken thighs
1 can (400ml) coconut milk
2 crushed garlic cloves
2 tbsp Thai fish sauce
12 baby egg plants, or one large egg plant
3 green chilies, finely chopped
3 fresh kaffir lime leaves (optional, but they add to the recipe)
salt & pepper
4 tbsp chopped cilantro

First you need to cut the chicken into bite-sized pieces. Pour the coconut milk into a preheated wok over high heat and bring to a boil.

Add the chicken, garlic, and fish sauce to the wok and return to a boil. Lower the heat and simmer gently for 30 minutes, or until the chicken is just tender.

Remove the chicken from the wok with a slotted spoon, keep warm.

Stir in the curry paste, add eggplants, chilies and lime leaves and simmer for 5 minutes.

Return chicken to the wok and bring to a boil. Season with salt and pepper, then stir in cilantro. transfer to serving plates and garnish with extra lime leaves.

Serve with rice!

Enjoy!

This ain't yo mama's Hummus.

I actually know this isn't my mom's hummus. I don't think had hummus until I was about 18. Pretty sad. Not that my childhood wasn't filled with great food. It was all just pretty standard what I now refer to as "white" food. You know, Roast beef, Mashed Potatoes, Casseroles, Shepard's Pie, and of course Yorkshire pudding.. oh that is my favourite.  That being said I clearly remember going to a Chinese buffet with my family and getting an order of French fries with Cherry sauce... wow how adventurous ;). Truth be told I have come a very long way from my European ancestors in terms of food.

The other day I went to visit with a friend, she also happens to be my mid wife for my latest baby. Anyway she made us lunch, and part of this was this fantastic Edamame hummus type dip. I had to take the recipe, and now I have to share it with you. Now when I think of Edamame, I think of those supper salty pea pods you get at the local Sushi restaurant (I can eat these by the bucket), not some yummy goodness that can be spread or scooped.

Now as usual I will let you know, my kids did NOT eat this. But they are pains in my &*% so who cares, me and my husband loved it, served it with a fresh baguette, some cut up fruit and veggies, and some blue cheese. Yummy lunch!

You will need:

2 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 cup frozen shelled edamame, thawed ( I used Presidents choice)
1 cup frozen petite green peas, thawed
1/3 cup warm water
1/4 cup tahini
3 tbsp olive oil
2 tbsp miso paste ( I omitted this)
1 lemon
1 1/2 tsp ground cumin
1 tsp ground coriander
2 tbsp fresh cilantro, finely minced
Sea salt and freshly ground black pepper

Start by heating oil and saute-ing the onion and garlic until soft, add the thawed edamame and gentle saute for a couple of minutes.

Transfer mixture to a food processor with thawed peas, warm water, tahini, 3 tbsp olive oil, miso paste, zest of 1/2 lemon, lemon juice, cumin, coriander, and fresh coriander. Puree until smooth.

Give it a try and let me know what you think.