Skip Takeout and Make These Spicy Recipes at Home
No need to order takeout when it’s easier — and cheaper — to make your own. Thinking Thai? Try my take on Curry Mee. Translation? Asian comfort food in a bowl. My recipe for coconut chicken noodle soup spiced with curry will soothe your Thai cravings — and you’ll have dinner ready in less time than it takes to wait for the doorbell to ring. Mexican sound good tonight? My spicy chipotle shrimp with arroz verde is so good you may never dream of ordering in again.
Spicy Curry-Coconut Chicken Noodle Soup
3/4 pound dried rice or ramen noodles
2 tablespoons olive oil
1/2 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
One 3.5-ounce package shiitake mushrooms, stems removed and thinly sliced
1 cup snow peas, halved crosswise
2 teaspoons Thai yellow curry paste
1 teaspoon curry powder
1 teaspoon ground turmeric
1 quart chicken broth
One 13.5-ounce can unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons coconut sugar
2 cups shredded, cooked chicken
Lime wedges and sliced red jalapeno chiles, for serving
Cilantro leaves, for serving
Basil leaves, for serving
Directions: In a large pot of boiling salted water, cook the noodles until al dente, about 6 minutes; drain well. Divide among 4 bowls.
Meanwhile, heat 1 tablespoon of the oil in a large saucepan. Add the onion, garlic, ginger, mushrooms and snow peas over medium-high heat and cook until golden, about 2 minutes; divide among 4 bowls.
Using the same saucepan, stir together the remaining 1 tablespoon oil, curry paste, curry powder and turmeric; cook for 30 seconds. Stir in the broth and bring to a boil; cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar, and bring to a boil; cook for 5 minutes. Stir in the chicken and cook until heated through; season with salt. Ladle the soup over the noodles and serve with the lime wedges, chiles, cilantro and basil.
Spicy Chipotle Shrimp with Jalapeno Green Rice
5 garlic cloves, 2 chopped
1 small onion, chopped
1 cup loosely packed cilantro, chopped, plus more for serving
1 to 2 jalapenos — stemmed, seeded and chopped
1 1/2 cups chicken broth
3 tablespoons Dijon mustard
1/4 cup olive oil
2 cups medium-grain rice, soaked for about 30 minutes and drained
Zest of 1 lime
One 15-ounce can fire-roasted crushed tomatoes
2 chipotle chiles in adobo sauce
1 pound medium shrimp, peeled and deveined
Directions: In a medium saucepan, stir together the 2 cloves chopped garlic, onion, cilantro, jalapeno, broth, mustard, 2 tablespoons oil, 3/4 cup water and 3/4 teaspoon salt; bring to a boil over medium-high heat. Using an immersion blender, blend until finely chopped. Return to a boil and stir in the rice; cover tightly and simmer over medium-low heat until cooked, about 15 minutes. Remove from the heat and let stand for 5 minutes. Add the lime zest and fluff with a fork.
Meanwhile, in a blender, combine the tomatoes, chiles, remaining 2 tablespoons oil, remaining 3 whole cloves garlic and 1/2 cup water until smooth; season with about 1 teaspoon salt. Transfer to a large skillet and cook until heated, about 5 minutes. Add the shrimp and cook, stirring occasionally, until cooked through, about 4 minutes. Serve with the rice.
Silvana Nardone is the author of the Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.