Thai-Inspired Chili

This. This is really, really good. The photo of it… Not so much. ;)

My dad & I conceptualized the idea of a Thai-inspired chili recipe at least 4 years ago. The idea has been scribbled on a tattered piece of paper, hidden in a family recipe box, and we decided last night that it was finally time to make it come to life. The addition of red curry paste, fresh basil & cilantro, and a coconut drizzle to a pot of chili seemed like the perfect match - and it sure was!

I made enough for an army, so this recipe serves, like, 12 people. You will probably want to half it if you want to make it for a family of four - but I suggest you go ahead and just make a big pot of it so you have lots of leftovers. 

Ingredients:

• 2 tbsp. peanut oil
• 3 sweet onions, chopped
• 3 small bell peppers, chopped
• 5 cloves garlic, thinly sliced or minced
• 3 lbs ground pork
• 28 oz. can of whole, peeled tomatoes
• 2 cups sliced button mushrooms
• 22 oz. can of Sapporo beer
• 1 can tomato paste
• 4 oz. jar red curry paste
• 1 quart beef broth
• 3/4 cup brown sugar
• 4 cans red kidney beans, drained
• 1 red chili pepper, deseeded & chopped
• 1 cup fresh basil, chopped
• 1 cup fresh cilantro, chopped
• 1/4 tsp. turmeric
• Salt, to taste
• Coconut milk, to drizzle (optional, but suggested)

Directions:

Heat peanut oil over medium heat in a large pot. When the oil is hot, add onions, bell peppers, garlic, and pork until browned.

Add tomatoes, beer, tomato paste, red curry paste, beef broth, basil, cilantro, brown sugar, salt and turmeric. Mix well. 

Stir in 2 cans of kidney beans, mushrooms & chili pepper. Reduce heat & simmer for 1.5 hours.

Add 2 remaining cans of kidney beans & simmer for another 30 mins. Serve hot with a swirl of coconut milk.

Oyakodon (Japanese Comfort Food)

Serves 4 
(I double this recipe taken from AllRecipes.com)

Oyakodon is a traditional Japanese rice bowl topped with simmered chicken, onions, and egg.  This is one of my father's all-time favorite meals, so I try to make it for him frequently. He describes it as, "Japan's version of meat and potatoes - it's a country-style dish."  This recipe is so delicious, and deceivingly easy to make!

Regarding the rice... My very good Thai friend, Lek, gave me some advice that I'll never forget. She told me that washing Jasmine rice (as you do with other types of rice) will diminish the amazing flavor of the rice, so cook with it unwashed! When cooking your rice in a rice cooker, the instructions will typically say to use a 1:1 water to rice ratio. This is true with washed rice because water will still be present... When cooking your Jasmine rice, add about 1/8 - 1/4 cup of water extra per cup to make up for the water not used. :)

Ingredients:

• 2 cups uncooked, unwashed Jasmine rice (cook as directed on the package, or follow the rice cooker instructions above)
• 4 skinless, boneless chicken thighs, cut into small pieces
• 1 onion, cut in half and sliced
• 2 cups dashi stock, made with dashi powder OR chicken stock (if you can't find dashi)
• 1/4 cup soy sauce
• 3 tablespoons mirin (Japanese rice wine)
• 3 tablespoons brown sugar
• 4 eggs

Preparation:

Prepare your Jasmine rice.

Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.

Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.

To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

You will probably be sorry that you didn't double this if you're cooking for more than 2 people, so keep this in mind! ;) Enjoy!