Chicken Coconut Curry

2 boneless/skinless chicken breasts cut into bite-size pieces
2 Tbsp vegetable oil or coconut oil
1/2 red or yellow onion thinly sliced
1 Tbsp ginger paste or 2 tsp minced fresh
1 tsp minced garlic
1 large tomato diced or small can diced tomatoes, drained
1 tsp turmeric powder
1 tsp garam masala
1/2 tsp cumin
1/2 tsp coriander
1/8 tsp red pepper flakes
1 Tbsp tomato paste optional
Salt and freshly ground pepper to taste
1/2 cup water
2/3 cup stirred coconut milk *see notes
Fresh cilantro leaves for garnish

Start rice cooking, if using.

In a small bowl, stir together the turmeric, garam masala, cumin, coriander and red pepper flakes. Set aside.

In a large pot (preferably with a lid), heat oil over medium heat. Add onions and cook, stirring until golden brown. Add the ginger and garlic and cook, stirring for one minute. Add your spice mix and cook, stirring, for about 30 seconds more. Add the diced tomatoes and cook, stirring, 1 minute more. Add the cut up chicken to the pot, along with a sprinkling of salt. Mix well. Let cook, uncovered, stirring occasionally, for about 5 minutes.

Add 1/2 cup water to the pot, cover with a lid (or a sheet of aluminum foil), reduce heat slightly and let cook 20-25 minutes, until chicken is cooked and tender.

Remove lid. Add coconut milk and cook, stirring occasionally, about 5 minutes more. Taste and add salt as needed. You can also add more of spices if you feel it needs it.

Recipe Notes
A small 5.5oz/160ml can of coconut milk is perfect for this curry, but if you are starting with a larger can, be sure to stir after opening the can, to stir the cream into the milk, then measure out the amount you need. Leftover coconut milk can be frozen.

Cauliflower Curry

1 onion, chopped
3 small plum tomatoes
3 large garlic cloves
One 2-inch piece of ginger, peeled and chopped
1/4 cup coconut oil
2 teaspoons garam masala
1 teaspoon ground turmeric
1 head of cauliflower (1 1/2 pounds), cut into florets
1 long Indian green chile or Thai bird chile, sliced, plus more for serving
Kosher salt
Pepper

Steamed basmati rice, plain yogurt, and lime pickle, for serving

In a food processor, pulse the onion, tomatoes, garlic, and ginger until a paste forms. In a large, deep skillet, heat the oil. Add the onion paste, and cook over moderately high heat, stirring often, until the paste is thickened, about 10 minutes.

Add the garam masala and turmeric, and cook, stirring, until fragrant, about 1 minute. Add the cauliflower, chile, and 2 cups of water. Season generously with salt and pepper, and bring to a boil. Cover and cook over moderately low heat until the cauliflower is just tender, about 10 minutes.

Serve with rice, yogurt, lime pickle, and sliced chiles.

Stir-fried Green Beans with Pork and Chilies

2 tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed
1 pound ground pork
1 teaspoon kosher salt
8 ounces green beans, cut into 1/2-inch lengths
2 red chiles, seeded or not, thinly sliced
1 tablespoon freshly grated ginger
5 garlic cloves, minced
1 teaspoon coriander seeds, lightly cracked with a mortar and pestle or with the side of a knife
1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
3 tablespoons rice-wine vinegar, plus more for serving
4 teaspoons soy sauce, plus more to taste
1/2 teaspoon sugar
Cooked white rice or rice noodles, for serving
Sliced tomato, for serving (optional)

Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds — it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.

Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.

Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.

Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.

Dry-Fried Beef Chow Ho Fun (Gon Chow Ngau Ho)

For the beef & marinade:
8 oz. flank steak (sliced into ? thick pieces)
1/4 teaspoon baking soda (optional)
1 teaspoon corn starch
1 teaspoon soy sauce
1 teaspoon vegetable oil

For the rest of the dish:
12 oz. fresh ho fun flat rice noodles
3 tablespoons vegetable oil
4 scallions, split in half vertically and cut into 3-inch pieces
3 thin slices ginger
2 tablespoons Shaoxing wine
1/2 teaspoon sesame oil
2 teaspoons dark soy sauce
2 tablespoons regular soy sauce
Pinch of sugar
salt and white pepper, to taste
4 to 6 ounces fresh mung bean sprouts

Combine the beef and marinade ingredients and let it marinate for about an hour. The little bit of baking soda tenderizes the meat.The longer you marinate the beef, the more tender it gets. This is totally optional.

A useful tip for slicing the beef is to freeze it until it gets firm but not solid which makes slicing the beef much easier!
Some rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they’re about 1 inch thick.

Heat your wok over high heat until smoking, and add 1½ tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn’t stick. Set aside. Add a 1½ tablespoons more vegetable oil to the wok. Then add the ginger first to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.

Spread the noodles evenly in the wok and stir-fry the whole mix on high until it is mixed evenly, about 15 seconds. Add the Shaoxing wine around the rim of the wok.

Next, add the sesame oil, soy sauces, pinch of sugar and the beef. Stir fry, making sure your metal wok spatula scrapes the bottom of the wok and you lift the ho fun in an upward motion to mix well and coat them evenly with the soy sauce.

Add a bit of salt and white pepper to taste (taste the noodles before adding salt).

If the noodles were cold and refrigerated when you started, you may have to toss the noodles longer to heat them through properly. If the noodles are fresh, then less time will be required. Your heat should remain as high as possible at all times. Add the bean sprouts and stir-fry until the bean sprouts are just tender. Serve!