Thai Green Coconut Curry Cut by lime and fragrant with cilantro, this bright vegetal curry comes together in around 30 minutes. The subtle sweetness of the coconut, bamboo, and sugar snap peas is balanced by fiery green peppers and the deep umami of fish sauce and white miso. Continue reading “Thai Green Coconut Curry” →
Tuscan Grilled Chicken with Burst Cherry Tomatoes and Angel Hair Pasta This bright and flavorful pasta is especially suited to warm summer evenings, but can be enjoyed any time of year. It pairs perfectly with a crisp, dry white wine (such as pinot grigio). Total cook time is probably around an hour, but can be shortened to 30 minutes by using rotisserie or pre-made grilled chicken from the deli section at the grocery store. Continue reading “Tuscan Grilled Chicken with Burst Cherry Tomatoes and Angel Hair Pasta” →
Saffron Grilled Chicken Kebabs These chicken kebabs are simple to make, and are a sure crowd pleaser any time of year. Saffron, once considered the world’s most elusive and prohibitively expensive spice, is now readily available at Amazon and other specialty grocers like Trader Joe’s. Continue reading “Saffron Grilled Chicken Kebabs” →
Panko Parmesan Crusted Chicken Piccata This twist on an Italian classic uses Japanese panko bread crumbs to create a delicate yet irresistibly crisp breading on the outside of lightly fried chicken cutlets which are then served with a savory and tangy pan sauce over angel hair pasta. Continue reading “Panko Parmesan Crusted Chicken Piccata” →
Chicken Katsu with Homemade Katsu Sauce Traditionally made with pork (in Japanese Tonkatsu) – this quick and easy version is made using chicken cutlets. Less than an hour start to finish, it makes for a great weeknight meal. Best of all, the cutlets keep well for a few days and can be reheated in the oven (or air-fryer) for additional meals later on in the week. Serve with steamed rice and Katsu Sauce (which is like Japanese BBQ Sauce – recipe included in this post!) Continue reading “Chicken Katsu with Homemade Katsu Sauce” →
The Intrepid Gourmet 