If you like Thai curry then you’re probably going to love this super quick and easy-to-make dish: tender beef and fresh veggies simmered in a flavorful coconut-infused red curry…YUM! 

I had a rib-eye in the freezer so I substituted it for the sirloin steak, and used light coconut milk. I also added some sliced mushrooms and onions to the simmering curry before I added the bell peppers. If asparagus is out of season, broccoli would be a great substitute. TIP: freezing the beef for 20-30 minutes will make it easier to slice.

I crave spicy foods but found this curry dish to be quite mild. You can always add some Sriracha or other hot chili sauce if you want it spicier.

Serve the curry with steamed jasmine rice or cooked rice noodles. Enjoy!

Beef-and-Asparagus Curry
-recipe from Martha Stewart Everyday Food, April 2012

Serves 4.

1 can (13.5 ounces) unsweetened coconut milk, shaken well
1/4 cup red curry paste
3/4 cup low-sodium chicken broth
2 teaspoons fish sauce
1 tablespoon light-brown sugar
1 red bell pepper, thinly sliced
1 bunch asparagus (1 pound), trimmed and cut into 1-inch pieces
1 pound sirloin steak, trimmed and thinly sliced against the grain
Cooked rice noodles, lime wedges, and fresh cilantro leaves, for serving

In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, 2 minutes. Add curry paste and cook, stirring, until fragrant, 1 minute. Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened, 2 minutes. Add asparagus and cook until crisp-tender, 3 minutes. Add steak and cook, stirring, until just cooked through, 2 minutes. Serve over noodles with lime wedges and cilantro.

Tags: Asian, Beef, beef curry, beff and asparagus curry, coconut milk, red curry, sambal olek, sirloin, sirloin steak, Sriracha, Thai curry, Thai food

Fast and flavorful, these Asian-inspired turkey meatballs are made with basic ingredients and are perfect for a weeknight meal. The meatballs can even be made ahead and frozen, which is always a bonus for the busy cook!  

Both my kids loved the turkey meatballs, even my Picky Eater (alert the media!). I used 3 teaspoons of Sriracha in the meatballs (instead of 4 teaspoons) and they had a good amount of heat. My Picky Eater said they were kind of spicy but he still cleaned his plate without being asked to. Use less hot pepper sauce if you want a milder meatball. The recipe suggests using Sriracha, a Thai hot sauce that can be found in many grocery stores in the Asian foods section. It’s a must-have condiment for Asian cooking. The fish sauce is also a popular Asian condiment and is used in Asian many dishes (Pad Thai, for instance).  

When forming the meatballs, try to make them the same size so they cook evenly. If they’re different sizes, some will be overcooked while some are undercooked. To serve, squeeze a little lime over the finished meatballs and carrot rice for a fresh burst of flavor (soy sauce optional). Enjoy! 

Asian Turkey Meatballs with Carrot Rice
-recipe from MarthaStewart.com

This dish is simple, quick, and packed with flavor — exactly what you want on a busy night. Make ahead: Freeze cooked meatballs in a single layer, then store in freezer bags, up to 3 months. Serves 4.

Coarse salt
1 cup long-grain white rice
1 carrot, shredded
3/4 cup fresh breadcrumbs
1 1/2 pounds ground dark-meat turkey or ground pork
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro leaves
4 teaspoons fish sauce
4 teaspoons hot-pepper sauce (preferably Sriracha) – use less for mild meatballs
4 teaspoons sugar
1 large garlic clove, minced
2 teaspoons vegetable oil
Lime wedges, for serving

Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork.
 
Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into 12 meatballs.
 
In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 teaspoon oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges.
 
From Everyday Food, November 2010

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Tags: Asian turkey meatballs, carrot rice, colantro, fish sauce, ground turkey, scallions, Sriracha

If you’re looking for a new way to eat winter squash, you must try this Thai-inspired recipe! The velvety texture of the butternut squash and coconut soup is brought to life by the vibrant flavors of the chopped peanut, lime zest and basil gremolata. Typically, gremolata is an Italian condiment of lemon zest, garlic and parsley but it gets a fun, updated twist here.

This recipe calls for using a slow cooker but I skipped that method and made it in a saucepan on the stove. I simmered the cubed squash in the broth and coconut milk for about 30 minutes (until tender) then pureed it with my immersion blender (aka handheld blender). Spoon some of the Thai gremolata onto each serving and you’ve got a tasty light meal.

Note: as with any hot soup, let it cool before processing in a blender or you might spray scalding soup all over you and your kitchen. It’s one of the reasons I use an immersion blender for this kind of recipe…it can be blended hot right in the soup pot.

Butternut Squash Soup with Thai Gremolata
-recipe from Better Homes and Gardens Magazine

Makes 4 to 6 servings.

Slow Cook: 4 to 5 hours (low) or 2 to 2 1/2 hours (high)
 
2  lb.  butternut squash, peeled and cut into 1-inch pieces
2  cups  chicken broth
1  14-oz. can  unsweetened coconut milk
1/4  cup  finely chopped onion
1  Tbsp.  packed brown sugar
1  Tbsp.  fish sauce or soy sauce
1/2  to 1 tsp.  Asian chili sauce (Sriracha) sauce or crushed red pepper
2  Tbsp.  lime juice
1  recipe  Thai Gremolata, recipe below

In a 3-1/2- or 4-quart slow cooker stir together squash, broth, coconut milk, onion, brown sugar, fish sauce, and Asian chili sauce.

Cover and cook on low for 4 to 5 hours or on high for 2 to 2-1/2 hours.

Use an immersion blender to carefully blend soup until completely smooth. (Or, transfer the mixture in batches to a food processor or blender; or use a potato masher to mash mixture nearly smooth.) Stir in lime juice. Ladle into bowls and top with Thai Gremolata. If desired, serve with lime wedges.

Thai Gremolata: In a small bowl stir together 1/2 cup chopped fresh basil or cilantro, 1/2 cup chopped peanuts, and 1 tablespoon finely shredded lime peel.

Tags: butternut squash soup with Thai gremolata, chicken broth, chopped peanuts, coconut milk, lime zest, soy sauce, Sriracha