Asian Archives - The Wanderlust Kitchen

Coconut Curry Salmon

Linda — Fri, 07 Jul 2023 19:00:00 +0000

This Coconut Curry Salmon recipe is a delightful fusion of flavors, combining the natural richness of salmon with the aromatic and creamy elements of coconut and curry.

Salmon is one of those super foods that tastes good and is good for you. If you love salmon then you must also try my Asian Salmon, Mango Habanero Salmon, and Roast Salmon Provencal.

One thing I love about salmon is that you can really make it taste like any flavor simply by the ingredients you use. Salmon has this light fish flavor and so if you add in strong flavors such as coconut and curry that’s what you end up tasting.

When the salmon is cooked in the coconut curry sauce, it absorbs the flavors of the sauce, resulting in a harmonious combination. The richness of the salmon complements the creaminess of the coconut milk, while the spices add depth and complexity to the overall taste.

How to make Coconut Curry Salmon

Assemble your ingredients. For exact amounts see the recipe card below.

Preheat your oven to 475 degrees Fahrenheit and line a baking sheet with foil.

In a small bowl combine the oil, light brown sugar curry powder, onion powder, garlic powder, and salt to make a rub for the salmon. Note: if you think the rub is too thick you can add another ½-1 teaspoon of oil.

Next, place your salmon skin side down on your prepared baking sheet and coat it in the rub.

Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit.

While the salmon filets are baking, prepare the coconut curry sauce.

In a medium skillet over medium to medium-high heat, add in the garlic and freshly grated ginger and sauté for 3 minutes.

Next, add in the brown sugar and curry paste and sauté for another 2 minutes.

Then add in the coconut milk, soy sauce, lime zest and spinach. Stir until the spinach has wilted.

Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl topping it with the salmon and finally the sauce and enjoy!

FAQs

Can I use a different fish for this recipe?

Of course! Any flaky fish similar to salmon such as cod or halibut would be a great substitution. If you are looking for a vegetarian/vegan option tofu would work in this dish as well!

Can I add in more vegetables to this recipe?

Why not? There are times I just want a veggie packed meal and you can absolutely add more to this recipe! I would recommend bell peppers, peas, broccoli, or even some bok choy!

Storage and Reheating

You can store this recipe in an airtight container in your fridge for 2-3 days. To reheat you can do so in a pan over medium heat until everything has warmed through. You can also reheat in the microwave until everything has warmed through.

More delicious Curry Recipes to enjoy!

Coconut Curry Salmon Recipe

This Coconut Curry Salmon recipe is a delightful fusion of flavors, combining the natural richness of salmon with the aromatic and creamy elements of coconut and curry.

Course Main Course, Main Dish

Cuisine Asian, Indian

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 511kcal

Author Linda

Ingredients

For the Salmon

1 1/2 lbs salmon cut into 4 filets
1 Tbsp light brown sugar
1 tsp curry powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1 tsp olive oil

For the Coconut Curry Sauce

1 Tbsp olive oil
2 cloves garlic minced
1 tsp fresh ginger minced
1 Tbsp light brown sugar
1 Tbsp red curry paste
1 can coconut milk
2 Tbsp soy sauce
1 Tbsp lime zest
3 cups fresh spinach chopped

Instructions

Preheat your oven to 475 degrees Fahrenheit and line a baking sheet with foil.
In a small bowl combine the oil and spices to make a rub for the salmon. Note: if you think the rub is too thick you can add another ½-1 teaspoon of oil.
Next, place your salmon skin side down on your prepared baking sheet and coat it in the rub.
Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit of internal temperature.
While the salmon is baking, prepare the coconut curry sauce.
In a medium skillet over medium heat, add in the garlic and ginger and sauté for 3 minutes.
Next, add in the brown sugar and curry paste and sauté for another 2 minutes.
Then add in the coconut milk, soy sauce, lime zest and spinach. Stir until the spinach has wilted.
Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl topping it with the salmon and finally the sauce and enjoy!

Video

Nutrition

Pad See Ew

Linda — Fri, 06 Jan 2023 17:35:09 +0000

This Pad See Ew recipe is a traditional Thai dish that is filled with rice noodles, egg, Chinese broccoli, and beef.

Thai is one of my favorite international cuisines! If you are a fan of Thai food then you must also check out my Easy Thai Drunken Noodles, Thai Cashew Chicken, and Easy Thai Fried Rice!

Pad See Ew simply means “soy sauce stir-fried noodles.” It’s as easy as that! It’s a classic and savory stir fry noodle dish that is popular in Thailand. One thing I love about this recipe is the sauce. Every time I make this dish, I want to add more and more sauce because it is that good! But note the amount for the recipe in the recipe card is plenty and you will fall in love with it just as I have.

What is in the Pad See Ew Sauce?

You will rave about this sauce once you’ve tried it. So, let’s break down what all goes into this amazing sauce that ties the whole dish together!

Soy Sauce (Light Soy Sauce) – A very popular ingredient you see used in a number of Asian dishes.

Dark Soy Sauce – Different from regular soy sauce, dark soy sauce is thicker and richer. Because of this, dark soy sauce should really only be used as an ingredient in sauces. I would not recommend using dark soy sauce the way we use regular soy sauce (dipping sushi, adding to rice, etc.) because it could cause the dish to be overpowered with its stronger taste.

Oyster Sauce – Another traditional Asian ingredient used in a number of noodle dishes.

White Vinegar – By itself, vinegar is not fun to eat, however in this sauce the acidity and sourness really ties it all together.

Sugar – For an added touch of sweetness.

How to make Pad See Ew

Assemble your ingredients. For exact amounts see the recipe card below.

In a medium bowl combine the cut-up beef, baking soda and water. Mix well and set aside for 1-2 hours to marinade.

After beef has marinated, rinse thoroughly to ensure all of the baking soda has been removed and then you are ready to cook!

Then, in a small bowl combine all the sauce ingredients and mix together well and set aside.

Cook your noodles according to the package instructions.

In your wok, or a large skillet, heat 1 Tablespoon of oil over high heat. Add in the garlic and beef and cook until beef is about halfway cooked.

Then, add in the broccoli stems and cook until beef is almost fully cooked.

Next, add in the broccoli leaves until they are almost wilted.

Push everything in the wok to the side and add in your whisked eggs to cook and scramble the eggs in the wok.

Next, add in the cooked noodles and sauce and mix everything together for about 1-2 minutes.

Finally serve hot and enjoy!

Recipe Variations for Pad See Ew

Protein

For this recipe we used beef and added it to the Pad See Ew. However, when it comes to Thai dishes you can always choose your protein. Add in any protein you prefer, or you can even have this dish without one. Other proteins for this dish I would recommend would be chicken, tofu, pork, or even shrimp.

Chinese Broccoli

If you are not a fan of Chinese broccoli or if you are unable to find it near you then you can also use Bok Choy or even Broccolini as your vegetables in this recipe.

Noodles

Pad See Ew is traditionally made with wide rice stick noodles. With that being said, if you do not have any Asian grocery stores close by you might not be able to find them in a store. You can use a different type of rice stick noodles or get them here from Amazon.

Storage and reheating Information

You can store this recipe in an airtight container in your fridge for 3-5 days. With the noodles being wide rice noodles, I would not recommend freezing this dish.

To reheat this dish, you can do so in your wok with some olive oil until everything has warmed through. For a quicker option you can heat this dish up in the microwave until everything has warmed through.

Pad See Ew Recipe

This Pad See Ew recipe is a traditional Thai dish that is filled with rice noodles, egg, Chinese broccoli, and beef.

Course Main Course, Main Dish

Cuisine Asian, Thai

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 655kcal

Author Linda

Equipment

Ingredients

1 lb chuck roast thinly sliced
1 tsp baking soda
1/4 cup water
16 oz dried wide rice stick noodles
6 Tbsp olive oil
4 garlic cloves minced
2 eggs whisked together
4 cups Chinese broccoli stems and leaves separated

For the Sauce

2 Tbsp dark soy sauce
3 Tbsp soy sauce
4 Tbsp oyster sauce
2 Tbsp white vinegar
2 Tbsp granulated sugar

Instructions

In a medium bowl combine the cut-up beef, baking soda and water. Mix well and set aside for 1-2 hours to marinade.
After beef has marinated, rinse thoroughly to ensure all of the baking soda has been removed and then you are ready to cook!
Then, in a small bowl combine all the sauce ingredients and mix together well and set aside.
Cook your noodles according to the package instructions.
In your wok, or a large skillet, heat 1 Tablespoon of oil over high heat. Add in the garlic and beef and cook until beef is about halfway cooked.
Then, add in the broccoli stems and cook until beef is almost fully cooked.
Next, add in the broccoli leaves until they are almost wilted.
Push everything in the wok to the side and add in your whisked eggs to cook and scramble them in the wok.
Next, add in the cooked noodles and sauce and mix everything together for about 1-2 minutes.
Finally serve hot and enjoy!

Video

Notes

You can store this recipe in an airtight container in your fridge for 3-5 days. With the noodles being wide rice noodles, I would not recommend freezing this dish.

Nutrition

Mi Goreng

Linda — Fri, 25 Nov 2022 20:00:00 +0000

Mi Goreng, otherwise known as Indonesian Noodles is a classic Indonesian stir fry dish filled with protein and veggies.

If you are looking for more delicious Indonesian recipes then you have to check out my Indonesian Chicken Curry, Indonesian Curry Tofu Noodles, and Indonesian Pork Satay!

Mi Goreng, also known as Mee Goreng, or Mie Goreng, is a classic stir fried noodle dish. If you ever visit Indonesia this is a dish you would see street vendors selling, similar to how we have food trucks and hot dog stands. Why is Mi Goreng so good? Well, it’s all about the sauce! A lot of the ingredients in the dish are classic Asian ingredients but when you pair it with the rich and thick sauce once you take a bite you simply have to go back for more!

How to Make Mi Goreng

Assemble your ingredients. For exact amounts see the recipe card below.

In a small bowl mix the sauce ingredients together and set aside.

Prepare the noodles per their package instruction just before cooking. Be sure to remove the seasoning packet from the noodles.

In a wok or large skillet, heat 1 Tablespoon of olive oil over medium-high heat. Pour in your whisked eggs and swirl them to have a thin coat across the bottom. Cook for 1 minute and then flip and cook for another 30 seconds.

Next, move the cooked eggs onto a cutting board and fold them up into a wrap. Slice into ½ inch thick pieces and voila egg ribbons!

Heat the remaining Tablespoon of olive oil in the same wok or skillet over high heat.

Add in the garlic and chicken and cook until the outside of the chicken looks white.

Next, add in your shrimp and cook for 1 minute.

Then, add in the cabbage and toss for 1 minute until slightly wilted.

Then, add in your noodles, green onions (save some for garnish), and sauce. Toss for 1-2 minutes until the sauce reduces and noodles slightly caramelize.

Add in the egg ribbons and toss for 30 seconds until they are warmed through.

Garnish with more green onions, serve, and enjoy!

FAQs

Do I have to use chicken and shrimp?

Not at all! Feel free to use any protein you like, whether that is beef or tofu, or even no protein if you are just wanting veggies and noodles!

What is the difference between Dark and Light Soy Sauce?

Light soy sauce is your typical everyday soy sauce. This is what you get in restaurants and what is likely sitting in your fridge as well. Dark soy sauce on the other hand is thicker than light soy sauce and has a denser taste that is really only used for sauces for recipes.

If I don’t have dark soy sauce, can I use regular or light soy sauce as a substitute?

Technically yes, you can. However, keep in mind that there will be less overall flavor in the dish that would come from the dark soy sauce.

Can I make this a Vegetarian Recipe?

Yes! You can swap out the chicken and shrimp for Tofu or leave out proteins completely and you’re good to go!

Storage and reheating

You can STORE this recipe in an airtight container in your fridge for 3-5 days.

To reheat you can do so in your wok or large skillet with olive oil until everything has warmed through, or you can do so in your microwave until everything has warmed through.

I would not recommend freezing this dish.

More Noodle Dishes you will LOVE

Mi Goreng Recipe

Mi Goreng, otherwise known as Indonesian Noodles is a classic Indonesian stir fry dish filled with protein and veggies.

Course Main Course, Main Dish

Cuisine Asian, Indonesian

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 235kcal

Author Linda

Equipment

Joyce Chen Flat Bottom Wok

Ingredients

3 instant noodle cakes season packets removed

For the Sauce

2 Tbsp sweet soy sauce
2 tsp light soy sauce
2 tsp dark soy sauce
1 Tbsp oyster sauce
2 Tbsp ketchup
1 tsp sriracha
2 tsp sesame oil

For the Stir Fry

2 Tbsp olive oil
2 eggs whisked
3 garlic cloves minced
4 oz chicken breast cut into bite sized pieces
4 oz shrimp peeled and deveined
2 cups green cabbage finely sliced
3 green onions cut into two inch lengths

Instructions

In a bowl mix the sauce ingredients together and set aside.
Prepare the noodles per their package instruction just before cooking.
In a wok or large skillet, heat 1 Tablespoon of olive oil over medium heat. Pour in your whisked eggs and swirl them to have a thin coat across the bottom. Cook for 1 minute and then flip and cook for another 30 seconds.
Next, move the cooked eggs onto a cutting board and fold them up into a wrap. Slice into ½ inch thick pieces and voila egg ribbons!
Heat the remaining Tablespoon of olive oil in the same wok or skillet over high heat.
Add in the garlic and chicken and cook until the outside of the chicken looks white.
Next, add in your shrimp and cook for 1 minute or so until the chicken is mostly cooked.
Add in cabbage and toss for 1 minute until slightly wilted.
Then, add in your noodles, green onions (save some for garnish), and sauce. Toss for 1-2 minutes until the sauce reduces and noodles slightly caramelize.
Add in the egg ribbons and toss for 30 seconds until they are warmed through
Garnish with more green onions, serve, and enjoy!

Video

Nutrition

Japanese Cheesecake

Linda — Fri, 24 Jun 2022 19:00:00 +0000

This Japanese Cheesecake recipe is different from your typical cheesecake but it so light and fluffy that it truly melts in your mouth!

I love a fluffy international cake because you simply cannot find them in the grocery store like you can every other cake. If you are wanting other recipes like this then you have to check out my French Apple Cake, Mayan Chocolate Glazed Bundt Cake or Apricot Coffee Cake!

You guys, this cake almost defeated me. Honestly, I wasn’t sure if I was even going to make this post because it doesn’t look perfect. But isn’t that a part of life? Even when something isn’t perfect, you can still find joy in it! And this is exactly what I did with this Japanese Cheesecake.

I made this cake so many times and had so many fails. I under cooked it, I burned it, I had too much batter in one version. So, while this might not have been the easiest recipe to develop, don’t let that keep you away from making this because: THIS CAKE TASTES AMAZING!

Not your Typical Cheesecake

Now, when you first see this recipe you might be thinking, this is not what I think of when I think of a cheesecake. You are absolutely correct. This cake reminds me more of an angel food cake from the texture and how light and fluffy it is. However, when it comes to baking it, it has more of the process and ingredients of a cheesecake.

How to Make Japanese Cheesecake

Assemble your ingredients. For exact amounts see the recipe card below.

Preheat your oven to 350 degrees Fahrenheit.

Grease a 9 inch cake pan and line the bottom with parchment paper.

In a pot on the stove, melt the cream cheese, butter, and milk and whisk together until smooth, then remove from the heat and set aside.

Separate the egg yolks and egg whites into two large bowls. Once the cream cheese mixture has cooled to room temperature whisk it into the bowl with the egg yolks.

Next, add in the lemon juice, vanilla, and half of the sugar into the mix.

Then, add in the flour, cornstarch, and salt into the mix and whisk together until there are no more lumps.

Next, in the bowl of egg whites, use a hand mixer and whip the egg whites. Once you’ve reached soft peaks, add in the sugar and cream of tartar and continue mixing until firm peaks.

Then, and this is the most important step, using a metal spoon gently fold in ⅓ of the egg whites into the mixture and then fold in the remainder of the egg whites ever so lightly into the mix.

Note: The batter should look almost marbled, do not fully incorporate them together or it won’t come out correctly and you will lose the bubbles and air in the batter.

Pour the batter into the cake pan and place the cake pan on a baking sheet with sides and add in a very thin water bath using hot water (if it’s easier to add the water when it’s already in the oven that works too and keeps water off your floors).

Bake at 350 degrees Fahrenheit for 30 minutes then lower the temperature to 300 degrees Fahrenheit and bake for 12 minutes. After this, turn the oven off and open the oven door slightly for 30 minutes then remove from the oven and the water bath and allow the cake to cool to room temperature.

Finally, top with a generous dusting of powdered sugar and enjoy!

Important Notes for this Japanese Cheesecake:

When combining the egg whites into the batter mixture be sure to use a metal spoon. This minimizes the amount of air bubbles that are lost. With this being a fluffy, airy cake you want as many of those air bubbles to hold.

As you are folding into the batter you do not want to incorporate completely. You want your batter mixture to look marbled after a few simple folds into the batter

While this cake is in the oven it will stretch and hold this perfect shape. However, because of its spongey consistency, once it has cooled it will shrink down. This is completely normal and will not change the overall flavor of the dish.

Storage Information

You can store this dish in an airtight container on your countertop for 2-3 days. You can also store this cake in your fridge in an airtight container for 3-5 days. If you are wanting to freeze this cake you can do so for 2 weeks in your freezer in an airtight container, but note that you will lose some of the fluffy consistency by doing this. I would not recommend freezing this dish.

Other delicious dessert recipes:

Japanese Cheesecake Recipe

This Japanese Cheesecake recipe is different from your typical cheesecake but it so light and fluffy that it truly melts in your mouth!

Course Desserts

Cuisine Asian, Japanese

Prep Time 25

Cook Time 45

Total Time 1 10

Servings slices

Calories 191kcal

Author Linda

Equipment

Cuisinart 9-Inch Nonstick Round Cake Pan

Ingredients

8 oz cream cheese
4 Tbsp butter
7 Tbsp whole milk
6 eggs seperated
1 1/2 Tbsp lemon juice
2 tsp vanilla extract
3/4 cup sugar divided
3/4 cup all purpose flour
2 1/2 Tbsp corn starch
1/4 tsp salt
1/4 tsp cream of tartar

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Grease a 9 inch cake pan and line the bottom with parchment paper.
In a pot on the stove, melt the cream cheese, butter, and milk and whisk together until smooth, then remove from the heat and set aside.
Separate the egg yolks and egg whites into two large bowls. Once the cream cheese mixture has cooled to room temperature whisk it into the bowl with the egg yolks.
Next, add in the lemon juice, vanilla, and half of the sugar into the mix.
Then, add in the flour, cornstarch, and salt into the mix and whisk together until there are no more lumps.
Next, in the bowl of egg whites, use a hand mixer and whip the egg whites. Once reached soft peaks, add in the sugar and cream of tartar and continue mixing until firm peaks.
Then, and this is the most important step, using a metal spoon gently fold in ⅓ of the egg whites into the mixture and then fold in the remainder of the egg whites ever so lightly into the mix.
Note: The batter should look almost marbled, do not fully incorporate them together or it won't come out correctly and you will lose the bubbles and air in the batter.
Pour the batter into the cake pan and place the cake pan on a baking sheet with sides and add in a very thin water bath using hot water (if it’s easier to add the water when it’s already in the oven that works too and keeps water off your floors).
Bake at 350 degrees Fahrenheit for 30 minutes then lower the temperature to 300 degrees Fahrenheit and bake for 12 minutes. After this, turn the oven off and open the oven door slightly for 30 minutes then remove from the oven and the water bath and allow the cake to cool to room temperature.
Finally, top with a generous dusting of powdered sugar and enjoy!

Video

Nutrition

Chicken Yakisoba

Linda — Fri, 10 Jun 2022 19:00:00 +0000

This Chicken Yakisoba recipe is a delicious Japanese noodle stir-fry dish that is packed with all of your favorite Asian flavors!

Noodle dishes have become my go to, especially when craving Asian flavors. Others you should check out are my Soba and Sweet Potato Noodle Bowls, Garlic Ginger Chicken with Sesame Noodles, and 20 Minute Spicy Panang Peanut Noodles.

I LOVE me some ramen noodles, but I cannot stand the salty flavor packets they put into them to eat as a meal. Don’t get me wrong, like most, I had plenty of them in college. Plus, they can be nice when you are wanting a hot, late night snack, but as a hearty meal they have never filled me up. This Chicken Yakisoba recipe is quite the opposite. It is filled with fresh chicken, lots of veggies, and a homemade sauce that melds everything together perfectly.

How to Make Chicken Yakisoba

Assemble your ingredients. For exact amounts see the recipe card below.

Put together the sauce for the dish because the cooking process will go by quickly. In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar.

Next, boil a pot of water for the noodles.

Then, in your Wok, or a large skillet, heat the vegetable oil. Once hot, add in the ginger and sauté for about a minute.

Next, add in the chicken and cook until it is no longer pink, about 3-5 minutes.

Once the chicken is cooked, add in the carrots, broccoli, red bell pepper and onion, cook for about 3-5 minutes.

Next, add in the cabbage and cook for another 2 minutes, until it has slightly wilted.

In the meantime, once the water is boiling add in the ramen noodles and cook for 2-3 minutes until tender.

After the ramen has cooked, drain and return to the pot and add in the sesame oil to prevent sticking.

Add the sauce into the skillet with the chicken and vegetables and mix.

Then, add in the noodles and mix everything together for a few minutes.

Finally, serve and enjoy!

Recipe Variations for Chicken Yakisoba

Vegetarian/Vegan:

To make this recipe Vegetarian or Vegan friendly simply don’t add in the chicken and you are all set!

Protein:

I used chicken for this recipe but it would work with almost any protein! Whether that is beef, or shrimp, or even some crispy tofu if you are vegetarian or vegan!

Gluten Free:

If you substitute out the soy sauce for gluten free soy sauce then you are good to go!

Add some Spice:

This recipe calls for 1 Tablespoon of Sriracha; however, if you are a lover of all things spicy feel free to add in more to your desired taste.

Storing and Reheating Chicken Yakisoba

Storage

You can store this Chicken Yakisoba dish in an airtight container in your fridge for 3-5 days. I would not recommend freezing this dish.

Reheating

You can reheat this dish in your wok or saucepan over medium high heat using a little olive oil and cooking until everything has heated through. For a faster reheating option, you can reheat using your microwave until everything has heated through.

Chicken Yakisoba Recipe

This Chicken Yakisoba Recipe is a delicious Japanese noodle stir-fry dish that is packed with all of your favorite Asian flavors!

Course Main Dish

Cuisine Asian, Japanese

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 260kcal

Author Linda

Equipment

Anolon Advanced Hard-Anodized Nonstick 14-Inch Covered Wok, Gray

Ingredients

1/2 green cabbage cut into thin strips
1 medium yellow onion cut into thin strips
3 carrots, julienned about 1 ½ cups
1 red bell pepper cut into thin strips
2 cups broccoli florets cut into bite sized pieces
1 inch fresh ginger peeled and grated
1 large chicken breast sliced into thin strips
2 Tbsp vegetable oil
2 3 oz. packages of ramen noodles seasoning packets removed
1 tsp sesame oil
Sliced green chives optional garnish

For the Sauce

1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 Tbsp ketchup
1 Tbsp siracha
1 Tbsp sugar

Instructions

Put together the sauce for the dish because the cooking process will go by quickly. In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar.
Next, boil a pot of water for the noodles.
Then, in your Wok, or a large skillet, heat the vegetable oil. Once hot, add in the ginger and sauté for about a minute.
Next, add in the chicken and cook until it is no longer pink, about 3-5 minutes.
Once the chicken is cooked, add in the carrots, broccoli, red bell pepper and onion, cook for about 3-5 minutes. Next, add in the cabbage and cook for another 2 minutes until it has slightly wilted.
In the meantime, once the water is boiling add in the ramen noodles and cook for 2-3 minutes until tender.
After the ramen has cooked, drain and return to the pot and add in the sesame oil to prevent sticking.
Add the sauce into the skillet with the chicken and vegetables and mix. Then, add in the noodles and mix everything together for a few minutes.
Finally, serve and enjoy!

Video

Notes

If you are wanting more of a mild flavor I recommend only using ½ a Tablespoon of sriracha instead of the full Tablespoon.

Nutrition

Korean Cucumber Salad

Linda — Fri, 13 May 2022 19:00:00 +0000

This Korean Cucumber Salad recipe has fresh and crisp cucumbers for a crunch and with a kick of spice from Korean red pepper powder – it’s a great addition to any Asian meal!

If you love Korean dishes then you must try out my Pajeon – Korean Savory Pancakes and Vegetarian Korean Bibimbap Bowls!

Spicy Lovers, this recipe is for you!

This Korean cucumber salad recipe is not for the faint hearted when it comes to spice. When I tell you it packs a punch, it PACKS A PUNCH!

I made the mistake of taking this recipe to a friend who I forgot was not a fan of spice and I may have laughed a little too much when she started coughing after taking a bite from how spicy this dish is. Don’t worry, she is fine now and I actually made my Banoffee Pie and took it over to her, because what says I’m sorry more than pie?

How to Make Korean Cucumber Salad

Assemble your ingredients. For exact amounts see the recipe card below.

Add the cucumbers into a large bowl and coat in the rice wine vinegar and sea salt. Mix it together and let it marinate in the fridge for 30 minutes.

While it is marinating, prepare the dressing by mixing all ingredients together in a small bowl. If you can’t find Korean Red Pepper Powder, then you can click here to get it from Amazon.

After 30 minutes rinse the cucumbers and drain into a colander, be sure to rinse well.

Return the cucumbers to the clean bowl and add in the dressing, be sure to coat all the cucumbers well.

Finally, serve and enjoy!

Storage Information

Storage

You can store this dish in an airtight container in the fridge for 3-5 days. However keep in mind the longer this recipe sits in the fridge the less crisp the cucumbers will be.

Other Delicious Cucumber Salads

Korean Cucumber Salad Recipe

This Korean Cucumber Salad recipe has fresh and crisp cucumbers adding a crunch and with a kick of spice from Korean red pepper powder it's a great addition to any Asian meal!

Course Salad

Cuisine Korean

Prep Time 30

Total Time 30

Servings

Calories 38kcal

Author Linda

Equipment

Korean Red Pepper Powder

Ingredients

2 large cucumbers sliced into ¼ inch rounds
1 Tbsp rice wine vinegar
1 tsp sea salt

For the Dressing

1 Tbsp rice wine vinegar
1 tsp Korean Red Pepper Powder You can also use Chipotle Chili Powder if you cannot find the Korean Red Pepper Powder
1 tsp granulated sugar
1 clove garlic minced
1 tsp sesame seeds
1 tsp sesame oil

Instructions

Add the cucumbers into a large bowl and coat in the rice wine vinegar and sea salt. Mix it together and let it marinate in the fridge for 30 minutes.
While it is marinating, prepare the dressing by mixing all ingredients together in a small bowl.
After 30 minutes rinse the cucumbers and drain into a colander, be sure to rinse well.
Return the cucumbers to the clean bowl and add in the dressing, be sure to coat all the cucumbers well.
Finally, serve and enjoy!

Video

Nutrition

Thai Red Curry (Vegan)

Linda — Thu, 10 Mar 2022 19:40:51 +0000

This Thai Red Curry recipe is packed with delicious vegetables and flavors and has a kick from the red curry paste to make the perfect dish!

If you love all things Thai, then you should also check out some of my other favorite Thai dishes, like my Thai Style Papaya Salad Rolls, 20 Minute Spicy Panang Peanut Noodles, and Thai Cashew Chicken.

I’m certain that if you follow me, you know of my LOVE for Thai Food. Well, when I first had this dish, I knew I had to create my own recipe for it. One thing I love about this dish is it is 100% vegan! Plant based dishes packed with flavor are my jam and this recipe is no exception.

When most people think of Thai and Curry together they think of yellow curry. Don’t get me wrong, I love me some yellow curry, but I am also a huge fan of red curry and the spice and flavors it adds.

What is the Difference Between Red Curry and Yellow Curry?

I get this question a lot. The answer is simple, red curry is traditionally spicier than yellow curry. There is also a green curry which is the least spicy of them all but you don’t see this one as often as you do red and yellow. One way I remember it is curry is kind of the opposite of bell peppers! A red bell pepper is the sweetest and the green ones have more of a bitter taste.

Knowing that red curry is spicier, I added a note in the recipe regarding how spicy you want your dish to be. If you are a spice lover then add an extra tablespoon to really kick it up and if you are more of a mild person when it comes to spice then use 1 less tablespoon than listed on the ingredients.

How to Make Thai Red Curry

Assemble your ingredients. For exact amounts see recipe card below.

Rinse your rice and cook your 1 cup based on the rice instructions.

In a large skillet add in your olive oil over medium-high heat. Add in the onion and a pinch of salt and cook until the onion has softened.

Then, add in the ginger and garlic and cook for about 2 minutes

Add in the bell peppers, and carrots. Cook until the vegetables are slightly tender, about 3-5 minutes

Next, add in the Thai Curry paste and cook for another 2 minutes

After that add in the coconut milk, water, kale, and brown sugar and stir to combine.

Bring the mixture to a simmer and cook until the vegetables have softened to your liking.

Remove the skillet from the heat and season with soy sauce and lime juice. Add salt to taste.

Plate your rice and curry.

Add garnishes as desired and enjoy!

Recipe Variations

Can I Add a Protein?

Of course, this dish is great on its own but if you are wanting to add in some protein then do it! To keep this dish vegan, I would add in some cubed and crispy tofu. Or, if you are comfortable with any protein, I have had this dish with chicken, which is another great addition. Any proteins you use will soak up all of the flavors of this dish, so you really can’t go wrong adding one in!

Is this recipe Dairy Free?

Yes, this dish is already dairy free, so you do not need to change anything.

How can I make this a Gluten Free Thai Red Curry recipe?

You can make this a Gluten Free recipe by using gluten-free soy sauce.

Storage and Reheating

Storage & Freezing

To store, put your leftovers in an airtight container in your fridge for 5-7 days or in your freezer for up to 2 weeks.

Reheating

To reheat, you can add the entire batch to a pot on the stovetop on medium-high heat or you can heat a single serving in the microwave for 1-2 minutes until it has reached your desired temperature. If you are reheating after freezing this recipe, be sure it thaws to room temperature first.

Thai Red Curry Recipe

This Thai Red Curry recipe is packed with delicious vegetables and flavors and has a kick from the red curry paste to make the perfect dish!

Course Main Dish

Cuisine Thai

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 244kcal

Author Linda

Equipment

Cuisinart 12-Inch Everyday Pan

Ingredients

1 cup jasmine rice
1 tablespoon Olive Oil
1 cup white onion diced
Salt to taste
1 Tablespoon freshly grated ginger
2 cloves of garlic minced
1 red bell pepper cut into long strips
1 yellow bell pepper cut into long strips
3 long carrots sliced into diagonal rounds about 1 cup
3 Tablespoons Thai Red Curry Paste
1 can coconut milk
1/2 cup water
1 ½ cups kale stems removed, torn or chopped into bite sized pieces
1 ½ teaspoons brown sugar
1 Tablespoon soy sauce use gluten-free soy sauce for a gluten-free Thai Red Curry recipe
2 teaspoons lime juice
Optional Garnishes: Fresh Basil and Siracha

Instructions

Rinse your rice and cook your 1 cup based on the rice instructions.
In a large skillet add in your olive oil over medium-high heat. Add in the onion and a pinch of salt and cook until the onion has softened.
Then, add in the ginger and garlic and cook for about 2 minutes
Add in the bell peppers, and carrots. Cook until the vegetables are slightly tender, about 3-5 minutes
Next, add in the Thai Curry paste and cook for another 2 minutes
After that add in the coconut milk, water, kale, and brown sugar and stir to combine.
Bring the mixture to a simmer and cook until the vegetables have softened to your liking.
Remove the skillet from the heat and season with soy sauce and lime juice. Add salt to taste.
Plate your rice and curry.
Add garnishes as desired and enjoy!

Video

Notes

Note: This recipe calls for 3 Tablespoons of Red Curry Paste, if you are not a fan of spice using 2 Tablespoons will make it more mild and if you love spice you can amp it up by using 4 Tablespoons.

Nutrition