2/3 cup warm milk (or water)
1 teaspoon yeast (Dry)
1 teaspoon sugar
2 cups all-purpose flour
2-3 teaspoons cumin seeds
1 teaspoon salt
2 tablespoons clarified butter/ghee (or shortening)
2 tablespoons plain yogurt (or sour cream)
1. Whisk warm milk with the yeast and sugar until the yeast is dissolved.
2. Cover and let stand in a warm place for 10 minutes.
3. Stir flour, salt and cumin seeds into a large bowl. Add the yeast mixture, the ghee and the yogurt.
4. Mix into a soft dough then knead on a lightly floured surface for about 5 minutes or until dough is smooth and elastic.
5. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.
6. Punch down dough then knead for 5 minutes.
7. Divide dough into 6 pieces.
8. Roll each piece out into 8 inch round naans.
9. Cook Naan on a very hot grill for about 4 minutes on each side or until puffed and just browned.
The original recipe can be found here.
Thai Green Curry
1 medium onion, diced
1-2 tablespoons ghee or oil
2-3 tablespoons (or to taste) Fish Sauce
1 teaspoon (or to taste) Green Curry Paste
optional: 1-2 tsp freshly ground cardamom
1 can coconut milk
1 can baby corn, drained
1 can bamboo shoots, drained
1-2 boneless, skinless chicken breasts, sliced in very thin strips
1 medium potato, diced
Basmati rice
Heat ghee or oil in a large skillet over medium heat. Add diced onion, fish sauce and curry paste. (Optional: add 1-2 tsp freshly ground cardamom with the curry paste) Cook until onions are soft and paste is de-clumpified. Add coconut milk, baby corn and bamboo shoots; bring to a boil. Add thinly sliced chicken breast and diced potatoes; bring back to a boil; turn heat down and simmer about 15-20 minutes, stirring occasionally, til potatoes are tender and chicken is cooked through.
Serve over basmati rice. Sometimes I like to dump a bunch of ground cinnamon in with the rice as it cooks. Or try using a cinnamon stick.
Tip: I use frozen chicken breasts and thaw them for 45 seconds on each side in the microwave right before slicing them. Using partially frozen chicken breasts is the best way I have found to slice the chicken evenly and super thin.
1-2 tablespoons ghee or oil
2-3 tablespoons (or to taste) Fish Sauce
1 teaspoon (or to taste) Green Curry Paste
optional: 1-2 tsp freshly ground cardamom
1 can coconut milk
1 can baby corn, drained
1 can bamboo shoots, drained
1-2 boneless, skinless chicken breasts, sliced in very thin strips
1 medium potato, diced
Basmati rice
Heat ghee or oil in a large skillet over medium heat. Add diced onion, fish sauce and curry paste. (Optional: add 1-2 tsp freshly ground cardamom with the curry paste) Cook until onions are soft and paste is de-clumpified. Add coconut milk, baby corn and bamboo shoots; bring to a boil. Add thinly sliced chicken breast and diced potatoes; bring back to a boil; turn heat down and simmer about 15-20 minutes, stirring occasionally, til potatoes are tender and chicken is cooked through.
Serve over basmati rice. Sometimes I like to dump a bunch of ground cinnamon in with the rice as it cooks. Or try using a cinnamon stick.
Tip: I use frozen chicken breasts and thaw them for 45 seconds on each side in the microwave right before slicing them. Using partially frozen chicken breasts is the best way I have found to slice the chicken evenly and super thin.
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