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Thai Green Coconut Curry with Chicken

I am absolutely crazy for Thai food. In fact, anytime someone asks me what my favorite type of cuisine to eat, my Italian and Greek ancestors roll over in their graves as I declare “Southeast Asian” as my favorite.

This category includes food from countries like, Thailand, Vietnam, Malaysia, Phillipines and Indonesia.

There is something about the bright fresh flavors in cuisines of Southeast Asia that really excites me. Flavors like fresh lemongrass, ginger, garlic, shallot,  coconut, chili, lime, and fish sauce are refreshing, big and bold ingredients that instantly transport you to another world.

One of my absolute favorite dishes to make and to eat is coconut curry. For me, it’s comfort food at it’s best. Spicy, creamy, tangy and warm, the flavors are explosive and warm my soul after the first bite.

I love the actual act of making the curry paste as well. Blending together an array of garlic, ginger, lemongrass, chili, and shallot and smelling the aromatic aroma that perfumes your kitchen is like a spiritual experience. Well, for me at least…I am an odd duck to say the least.

The wonderful thing about curry is that it is totally adjustable to fit your taste. You can add chicken, pork, shrimp, beef, tofu and/or an array of fresh vegetables and chilis. Another reason I love dishes from Southeast Asia is that a good majority of their diet is rice based making a lot of their food gluten free. Most dishes use fish sauce instead of soy sauce so it’s easier to find things to eat at restaurant etc. It’s always good to double check tho before ordering. Speaking of fish sauce don’t be afraid of it! It’s stinky, yes, but miraculously the fishiness disappears in dishes and acts like an incredible backbone to any food. It offers an earthy, umami flavor that I believe is irreplaceable.

If you have never made your own curry at home, now is the time. It will change the way you eat Thai food forever.
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Thai Green Curry with Chicken and Veggies

(serves 4)
  • For the Soup:
  • 1 ½ cans full fat Coconut Milk
  • 1/2 cup chicken stock
  • 3 tablespoons fish sauce
  • 4-5 tablespoons Green Curry Paste (recipe below)
  • 1 tablespoon brown sugar
  • 1 medium onion, peeled halved and cut into strips length wise.
  • 1 bell pepper, seeded and cut into strips
  • 1 serrano chili, sliced (omit this if you don’t want it to be spicy)
  • ½ cup sliced mushrooms
  • 1 Japanese eggplant, sliced into ½” pieces (or ½ a regular eggplant cut into 1 inch cubes)
  • 1/2 cup sliced bamboo shoots (you can find these in Asian section of super market. They come canned)
  • 1 pound boneless skinless chicken breast or thighs sliced into thin pieces or chunks.
  • ¼ cup basil leaves
  • salt and pepper to taste
  • Serve over brown or white rice or quinoa. Serve with cut fresh limes

    Homemade Thai Green Curry Paste

  • 1 stalk lemongrass
  • 1 shallot
  • 5 cloves garlic
  • 2 inch piece of ginger (peeled and thinkly sliced)
  • ½ cup chopped cilantro
  • ½ cup fresh basil
  • ½ teaspoon ground cumin
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 3 kaffir lime leaves (If you can’t find these then use zest of one lime)
  • Add all the ingredients into a food processor and pulse until it becomes a paste. This can also be done in a mortar and pestle.  Freeze leftover curry paste, or it can be stored in the fridge for up to a week.

  1. In a large, deep skillet over medium heat place 2 tablespoons grape seed oil. Then add the onion, and bell pepper and sautee for 3 minutes to soften. Then add mushrooms, eggplant and chili (if you are using) and sautee 2-3 more minutes. Add the curry paste and sautee 2 more minutes so the flavors open up.
  2. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach. Stir together and simmer over low heat for 10-15 minutes.
  3. To serve squeeze fresh lime juice and shower with basil and cilantro.
  4. Serve over rice.


Gluten Free Baked Chicken Tenders

I don’t care if you are 5 or 50, everyone loves a good chicken tender….unless your a vegan and in that case I am sorry for you in general, because chicken tenders are freakin’ delicious.

Traditional chicken tenders are breaded and deep fried, and obviously contain gluten. 3 strikes little guys..no bueno. This recipe is so easy to make and a much healthier way to enjoy one of the greatest culinary treats on this planet of ours.

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I first came up with this recipe when I had to make up a salad recipe that kids would want to eat. You can check out that recipe here. Word to parents out there if you want your kids to eat anything, just put chicken tenders in/on it and watch the wonderment.

Crispy, crunchy and so freeeeeeaking good. Dunked in mountains spicy ketchup, to me there is not greater treat. I am 27 and I literally eat these guys once a week….with a glass of wine of course because I am an adult.

Gluten Free Baked Chicken Tenders

(serves 4)

For the Chicken Tenders: 1 pound organic chicken tenders 2 eggs 2 tablespoons milk (dairy free substitute works great too) 2 cups unsweetened rice cereal (I used Chex) ½ teaspoon dried oregano ½ teaspoon salt ¼ teaspoon paprika 1 teaspoon garlic powder ½ teaspoon onion powder

  1. Preheat oven to 475. In a Ziploc bag, place rice cereal, oregano, salt, paprika, garlic powder, and onion powder. Seal the top, making sure there is no air left in the bag. Using a meat mallet or a small frying pan, gently crush the cereal until fine. This can also be done in a food processor or blender. Set aside

    In a medium bowl combine eggs and milk and whisk together. Salt and pepper the chicken tenders, then one by one dip them into egg wash and then place in bag with rice cereal. Shake to coat. Remove tender and place on a baking sheet that has been greased. Repeat process. Once all the tenders have been coated spray or lightly coat the tops of them with a little cooking oil

    Place baked tenders into oven for 8-10 minutes. The outsides should be crispy and light brown. If they aren’t cook them for another 2-4 minutes. Pull out of oven and dig in!


Gluten Free Fried Chicken and Biscuits

So I have been on a bit of a health kick lately. I really feel such a difference when I am eating right and exercising everyday. That being said, there are the occasional days I like to indulge myself in a meal that I feel encompasses all that is comfort and deliciousness. For me, Fried Chicken and Biscuits could be the most beautiful pairing since Sonny and Cher. I firmly believe that if you are going to indulge into a meal that is not in the top 10 of “Healthiest Foods on the Planet”, it has to be worth it and it has to be in moderation. Let me tell you something Nancy, this meal is WORTH IT.