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May 13, 2009

Thai Peanut Turkey Burgers

Filed under: Main Dish, Thai, Turkey — Tags: , , — bettylou79 @ 8:58 pm

Oh my goodness!  I have just found a new favorite recipe for ground turkey!  I’m so glad I tried this recipe.  When this popped up in my Google Reader I had to try it soon.  This recipe came from Cara’s Cravings.  I strongly suggest you head over there and check out her yummy treats!  My local grocery store has had several sales on ground turkey.  I just can’t resist the buy one get one free sale, especially when it comes to meat!  Needless to say, there are a few pounds of ground turkey waiting in my freezer again! I loved the taste of the peanut butter and the chili garlic sauce.  The shredded carrots added a nice touch and flavor.

My husband and I enjoy Thai food so I knew this recipe would be right up our alley.  I made these burgers a few weekends ago when we had company for the weekend.  They enjoyed them too.  These burgers worked well in my fabulous grill pan.  As you can tell from the pictures I served them with sweet potato fries from Trader Joe’s.  I should have bought 2 packages, we loved them so much!

Enjoy!

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Thai Peanut Turkey Burgers

Source:  Cara’s Cravings

Serves 2

Ingredients
8oz ground turkey
1 medium carrot, shredded
1 large scallion, minced
1/4 tsp sesame oil
1 tsp chili garlic sauce
2 tbsp natural peanut butter
freshly ground salt & pepper
1/2 tsp ground ginger

2 tbsp light mayonnaise
handful of cilantro, finely minced
1-2 tsp chili garlic sauce

hamburger buns of your choice
mixed greens

Combine burger ingredients a mixing bowl and combine thoroughly. Heat a skillet over medium-high heat. Form the turkey mixture into two patties. Cook for about 7-10 minutes per side, until cooked through. Serve on buns with cilantro-chili mayo and greens.

December 30, 2008

Chicken and Vegetable Curry

Filed under: Chicken, Main Dish, Thai — Tags: , — bettylou79 @ 12:10 pm

I will definitely be making this recipe again! This was delicious! I was a little apprehensive at first because I wasn’t too sure about how much taste it would have. I thought it would be a little bland but that wasn’t true at all. The coconut milk was great and added a fabulous sweet taste to the whole dish! It was also very filling. In all honesty, it has been quite a long time since I have had green curry, or at least, knowingly! The last time I had it was when I visited my cousins in London about 5 years ago. They had recently taken a trip around the world and while they stayed in Thailand they took a cooking class and their favorite recipe was Green Thai Curried Chicken. This recipe reminded me of that dish I had in London. I was surprised at how quickly this recipe all came together. I just hope my husband enjoys this meal as leftovers for his lunch tomorrow!

Enjoy!100_3508

Chicken and Vegetable Curry

source: Food Made Fast: One Pot; Williams Sonoma

Ingredients:

2-3 TB Thai Green Curry Paste

1 can Unsweetened Coconut Milk

1 cup Chicken Broth

2 TB sugar

2 TB Canola oil

1 lb Chicken breast halves (boneless, skinless), cut into 1- inch pieces

2 Zucchini, halved lengthwise and cut into 1/2 inch pieces

1 clove Garlic, minced

4 cups Baby Spinach

Juice from 1 lime

Salt

Steamed Rice (for serving)

Directions:

In a bowl, stir together the curry paste, coconut milk, chicken broth, and sugar.

In a large frying pan over medium heat, warm the oil. Add the chicken and saute until golden, 4-5 minutes. Add the zucchini and garlic and saute until tender-crisp, about 2 minutes longer. Transfer the chicken and vegetables to a plate.

Add the sauce to the pan, bring to a gentle boil over medium heat, and cook until thickened, 3-4 minutes. Return the chicken and vegetables to the pan and simmer until the chicken is opaque throughout, about 2 minutes. Add the spinach and lime juice, season with salt, and toss to combine. Spoon the rice into bowls, top with the curry mixture and serve.

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