This was the spread we had for the missionaries on Thursday. We had croissants, cantoloupe, spring green feta salad, red coconut curry and mongolian beef, served with rice. Water and root beer for drinks. Cookies for dessert. Here in Chile, lunch is the biggest meal of the day, usually eaten around 2 o'clock. That is why you are seeing a lot of food right now.  It is no wonder they don't each much of a dinner here... you are too full the rest of the day for much of anything else. I figured I would share a few of my favorite recipes I made that day, for those of you who might want to try them.

Red Coconut Curry

Ingredients: (Serves 3-4)
1 can coconut milk
Red Thai curry paste (should be available at your local grocery store)
1 large carrot, sliced
1 medium sized potato, skinned, and cut into cubes
2-3 boneless skinless chicken breasts, cut into 1 inch cubes (add another chicken breast if you like more chicken)
Brown sugar
Salt & Pepper to taste
Oil for cooking chicken

1. In a large saucepan, whisk coconut milk and 2 tablespoons of Red Thai Curry paste over medium-high heat for 5 minutes, stirring constantly. 
2. Add 3 TB sugar and continue to stir until sugar has dissolved. 
3. Add 1 cup heavy whipping cream, and continue whisking for another 5-10 minutes to thicken. 
4. Add salt and pepper to taste (I like mine on the saltier side because when it's later eaten with the non-salty rice, I avoid having to use the salt shaker later on). 
5. Add vegetables (carrots and potato) and let simmer on medium/medium-low (while you cook the chicken)
6. Cook chicken part way in frying pan with a little bit of olive oil (I like to put the setting on high so the outsides are slightly browned but the inside is still a little pink.. as it will cook more in the pot but still have a little browned flavor). Season with salt and pepper. 
7. Add chicken to pot and stir, adding salt/pepper/sugar/thai paste if it needs it.
8. Let simmer for another 5 minutes before serving. 

Serve on top of white Basmati Rice. 

*recipe slightly adapted from mrs harding cooks

PF Chang's Mongolian Beef... or close enough!

Ingredients: (serves 2-3)
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying
1 lb. flank steak
1/4 cup corn starch 
2 large green onions

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. (don't get it too hot)
2. Add ginger and garlic to pan and quickly add the soy sauce and water before garlic scorches. 
3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. 
4. Remove from heat. 
5. Slice the flank steak against the grain into 1 in. pieces 
6. Dip the pieces into corn starch (I just put corn starch in a bowl and then add the meat and kind of shake it around with my hands. Then lift the pieces up out of the cornstarch and shake them around in my hands so the extra falls off back into the bowl.)
7. Let the meat sit for about 5-10 minutes so the cornstarch can really stick.
8. Heat 1/2 c. oil in a skillet 
9. Add meat and brown both sides (but don't overcook)
10. Scoop out meat and set on plate with paper towel, and drain the oil out of the skillet.
11. Put skillet back on medium heat with water and meat. 
12. Add the sauce, cook for one minute while stirring, and then add the green onion. 
13. Serve with a slotted spoon (you don't want to dump too much of the sauce on the rice.. just a little)

I served this on whole grain rice. I made it without the onions because Steve despises onions. I added sesame seeds just for fun. 

*recipe ever so slightly adapted from www.food.com

Spring Green Salad with Feta Cheese and Cinnamon Honey Dressing

Spring Greens
Feta Cheese
1/3 c. Honey
1 tsp. Cinnamon
1/3 c. White wine vinegar or cider vinegar (whatever one you have on hand.. varies for me)
1/4 c. Olive Oil
 2T Balsamic Vinegar
1/2 teaspoon Salt
Dash of Pepper

1. Whisk everything but the oil in a medium bowl
2. Add oil, whisking constantly until blended. 
3. Cover and chill in refrigerator until ready to serve.
4. When serving (if later), give it a quick whisk to re-blend the ingredients

Serve on top Spring greens with freshly crumbled feta cheese. 
Adjust measurements as needed depending on how you like it to taste. 

*Recipe on a whim when our internet wasn't working!

These guys loved it. But then again, they're missionaries, doubt they'd say otherwise....!

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Kim & Clay said...

Mmm thanks for sharing! I have been really into curry lately so I will be trying your recipe this week. Have you made coconut rice with Jasmine rice before? It is amazing with curry.

Angie said...

YUM! Thanks for the recipes! That Mongolian Beef looks AMAZING!

Funny thing: we had that same curry for our Sunday dinner last night! I feel so close to you. ;) I love your idea of adding a bit of cream. Genius!

Those missionaries are so cute. Missionaries just make me happy. Good for you for having them over, I'm sure they appreciated that amazing spread!