Thai Chicken Curry with Potatoes

Photo: The Windy Kitcen

Serve the curry with jasmine rice.

The ingredients for the curry paste can be doubled to make extra for future use.

Refrigerate the paste for up to one week or freeze it for up to two months.

For the method go to the Windy Kitchen:
https://thewindykitchen.wordpress.com/2014/04/03/massaman-chicken-curry/

INGREDIENTS

CURRY PASTE
6 dried New Mexican chiles
4 shallots, unpeeled
7 garlic cloves, unpeeled
1/2 cup chopped fresh ginger
1/4 cup water
4 1/2 teaspoons lime juice
4 1/2 teaspoons vegetable oil
1 tablespoon fish sauce 
1 teaspoon five-spice powder 
1/2 teaspoon ground cumin 
1/2 teaspoon pepper 

CURRY 
1 teaspoon vegetable oil 
1 1/4 cups chicken broth 
1 (13.5-ounce) can coconut milk 
1 pound Yukon Gold potatoes, unpeeled, cut into 3/4-inch pieces 
1 onion, cut into 3/4-inch pieces 
1/3 cup dry-roasted peanuts 
3/4 teaspoon salt 
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 
2 teaspoons grated lime zest 
1/4 cup chopped fresh cilantro

Sesame Noodle Salad

Sesame Noodle Salad  (from allrecipies.com)

Recipe by jkmom 

"This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry's Markets in the Seattle area. I've added to the recipe a little -- so it's not exactly the same... but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation."

Ingredients

Original recipe makes 8 servings

         
1 (16 ounce) package angel hair pasta

         
1/2 cup sesame oil  (cut this to ¼ c)

         
1/2 cup soy sauce

         
1/4 cup balsamic vinegar

         
1 tablespoon hot chili oil – (Made my own -  1 c. oil and 1 tsp. red

                                                pepper flakes – heated on low for 10 min.)

            [Added a few drops of Sriracha Sauce as I thought it needed a kick]

         
1/4 cup white sugar

         
1 teaspoon sesame seeds, or more if desired

         
1 green onion, chopped

         
1 red bell pepper, diced

Directions

         Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

         Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.