Stream

Beverly Beach
Oregon Coast

Chicken Curry

This base for this recipe was developed by my sister Adrienne.

Serves 2, with leftovers…maybe

4 boneless skinless chicken thighs

2 medium yellow onions, coarsely chopped

1-3 tablespoons curry paste to taste*

1 13.5 oz can Chaokoh coconut milk, shaken

1 14.5 oz can petite diced tomatoes, drained

Fish sauce

Sake

Dry Vermouth

Oil

Butter

Salt

Pepper

Cut chicken into…whatever size pieces you want. I like mine under an inch.  Season with salt and pepper and sauté in oil and butter in an unlined pan until the chicken is done.  Remove the chicken and set aside. Add the onions to the pan and fry over medium heat until they are tender and are browned nicely.  Being careful not to let the fond (stuck on browned bits, but you already knew that) in the bottom of the pan burn. Add the curry paste and stir to coat the onions and fry until fragrant.  Deglaze with the Sake and Vermouth.  Add the coconut milk, tomatoes, chicken and several dashes fish sauce to the pan over medium low heat, stir to combine.  Heat through; don’t let the mixture boil or the coconut milk will separate.

Serve with chutney (the way dads eats his) over steamed rice.  I like to have mine with chopped toasted almonds over the top.

* I use Mae Ploy Yellow Curry Paste…Red=Hot, Yellow(vegetarian)=Hotter, Green=HOLEY SHIT!!!

Jellyfish

Pacific Sea Nettle
Oregon Coast Aquarium
Newport Oregon 

Oven Pancake

3 eggs, room temperature, well beaten

½ cup milk

½ cup flour

Scant ½ teaspoon salt

1 teaspoon melted butter

Preheat oven to 450°. 

Heat 11” cast iron pan with a decent amount of butter in oven for 5 minutes. 

Combine eggs and milk.

Mix dry ingredients and add to the wet. Wisk until smooth and add the 1 teaspoon melted butter.

Pour batter into heated pan and bake for 10 minutes.  Reduce oven temperature to 350° and bake another 10 minutes, checking after 5. 

Serve with butter and…whatever.