Bake - Herman at Home https://hermanathome.com Easy and delicious recipes for your everyday lifestyle Thu, 14 Nov 2024 17:21:42 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 https://hermanathome.com/wp-content/uploads/2024/02/Herman-at-Home-Logo.png Bake - Herman at Home https://hermanathome.com 32 32 217924766 Coconut Chicken Adobo Pot Pie https://hermanathome.com/coconut-chicken-adobo-pot-pie/?utm_source=rss&utm_medium=rss&utm_campaign=coconut-chicken-adobo-pot-pie https://hermanathome.com/coconut-chicken-adobo-pot-pie/#respond Thu, 04 Apr 2024 16:07:09 +0000 https://hermanathome.com/?p=2289 Get ready for a dish that’s as comforting as a hug: Coconut Chicken Adobo Pot Pie! Who doesn’t like pot pie and who wouldn’t like it with Filipino Chicken Adobo…

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Get ready for a dish that’s as comforting as a hug: Coconut Chicken Adobo Pot Pie! Who doesn’t like pot pie and who wouldn’t like it with Filipino Chicken Adobo filling? Imagine all that tasty Chicken Adobo cozied up in a flaky crust, mingling with creamy coconut and veggies. Each bite is like a flavor explosion – savory, tangy, and totally satisfying. It’s a recipe that was a bit spontaneous but the unique flavors truly exceeded my expectations. Trust me, this recipe is a must try.

What is Chicken Adobo?

Chicken Adobo is traditional and very popular Filipino dish in which the chicken is marinated and simmered in a soy sauce, vinegar, and black pepper sauce until tender and flavorful. It’s also commonly used with pork, beef, or even vegetables to create a wide range of delicious dishes.

Why you’ll love this recipe

Who doesn’t like pot-pie? This dish holds a special place in my heart as it skillfully combines two beloved classics into one unforgettable meal. It’s a pot-pie fusion that’s so delicious, it’ll have everyone calling their friends and family to rave about it.

Ingredients

  • Coconut Oil: Adds a hint of sweetness and richness that pairs perfectly with the coconut milk in the adobo sauce.
  • Garlic: Provides a savory depth of flavor that is essential in traditional Chicken Adobo.
  • Onion: Adds sweetness and complexity to the dish, enhancing the overall flavor profile.
  • Celery: Offers a subtle herbal note and adds texture to the filling.
  • Peas & Carrots: Provide bursts of sweetness and color, balancing the savory flavors of the chicken and sauce.
  • Salt: Enhances the natural flavors of the ingredients and helps to season the dish.
  • Black Peppercorns: You add LOTS of this as it is the main component for the flavors of this dish.
  • Red Pepper Flakes: Adds a touch of spice and complexity to the dish, balancing the sweetness of the coconut and brown sugar.
  • Flour: Used to thicken the sauce and create a creamy and luscious sauce.
  • White Vinegar: Provides acidity and tanginess, a signature characteristic of Chicken Adobo.
  • Soy Sauce: Adds depth and umami richness to the sauce, enhancing the overall flavor profile.
  • Chicken Broth: Provides a savory base for the sauce and adds depth of flavor.
  • Coconut Milk: Offers creaminess and sweetness that complements the savory flavors of the adobo sauce.
  • Brown Sugar: Adds a touch of sweetness to balance the acidity of the vinegar and the saltiness of the soy sauce.
  • Chicken: The star of the dish, tender and succulent chicken infused with the flavors of the adobo sauce. In my recipe, I used shredded rotisserie chicken but feel free to cook your own chicken breast and thighs.
  • Biscuits: I used biscuits for a buttery and flaky crust but you can definitely use puff pastry instead.
  • Egg: Used as a glaze to give the biscuits a golden brown finish.

How to Make Coconut Chicken Adobo Pot Pie

  1. In a medium pot, add oil, garlic, and onion and saute for 3-4 mins until translucent. Add celery, peas, carrots, salt, black pepper and red pepper flakes and saute for another 3-4 mins. Add the flour, stir and let cook for 1-2 mins until mixture is sticky and thick. Add the vinegar, soy sauce, chicken broth, coconut milk, brown sugar, and shredded chicken and mix to combine. Let the mixture simmer for a few mins until thickened. Sauce should be thickened but still runny.
  2. Preheat oven to 350F. Transfer chicken mixture to a 9-inch pie pan then add sliced biscuit dough on top evenly. Brush with egg wash on top of each biscuit. Bake for around 15 mins until bubbly and biscuits are cooked through and golden brown. Let rest for 10 mins before serving.

Storage

I recommend eating this as fresh as possible to ensure you get freshest bite! Otherwise, you can store in the air-tight container in the fridge for 2 days or freeze them.

Coconut Chicken Adobo Pot Pie

Print
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.7/5
( 6 voted )

Ingredients

1 tablespoons coconut oil

4 garlic cloves, minced

1/2 white onion

1 cup chopped celery

1.5 cups frozen peas & carrots

1 tsp salt

2 tsp whole black peppercorns, ground or crushed in mortar in pestle

1/4 teaspoon red pepper flakes

1/4 cup flour

1/4 cup white vinegar

4 cup light soy sauce

1 cup chicken broth

1 cup full-fat coconut milk

2 tsp brown sugar

1 pound shredded chicken

1 can of store-bought biscuits

1 egg, beaten

Instructions

  1. In a medium pot, add oil, garlic, and onion and saute for 3-4 mins until translucent. Add celery, peas, carrots, salt, black pepper and red pepper flakes and saute for another 3-4 mins. Add the flour, stir and let cook for 1-2 mins until mixture is sticky and thick. Add the vinegar, soy sauce, chicken broth, coconut milk, brown sugar, and shredded chicken and mix to combine. Let the mixture simmer for a few mins until thickened. Sauce should be thickened but still runny.
  2. Preheat oven to 350F. Transfer chicken mixture to a 9-inch pie pan then add sliced biscuit dough on top evenly. Brush with egg wash on top of each biscuit. Bake for around 15 mins until bubbly and biscuits are cooked through and golden brown. Let rest for 10 mins before serving.

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Thai Meatballs with Coconut Curry Sauce https://hermanathome.com/thai-meatballs-with-coconut-curry-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=thai-meatballs-with-coconut-curry-sauce https://hermanathome.com/thai-meatballs-with-coconut-curry-sauce/#respond Tue, 02 Apr 2024 16:13:54 +0000 https://hermanathome.com/?p=2273 Introducing a mouthwatering combination: Thai Meatballs with Coconut Curry Sauce. Inspired by my childhood memories of savoring IKEA’s iconic meatballs and a deep appreciation for the creamy richness of Thai…

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Introducing a mouthwatering combination: Thai Meatballs with Coconut Curry Sauce. Inspired by my childhood memories of savoring IKEA’s iconic meatballs and a deep appreciation for the creamy richness of Thai red curry, this dish combines the best of both worlds into an unforgettable dish.

Growing up, my taste buds were captivated by the affordability and deliciousness of IKEA meatballs whenever my parents made a visit to the store. And when it comes to Thai cuisine, nothing quite compares to the luxurious creaminess of red curry sauce – not too watery, not too concentrated, just perfect.

In crafting this recipe, I’ve taken a healthier approach by using turkey as the protein of choice. Pairing these succulent turkey meatballs with a luscious coconut curry sauce creates a blend of flavors that will ignite your taste buds. And to ensure every last drop of that delectable sauce is savored, serve it over a bed of steaming rice.

Not only is this dish so flavorful, but it’s also incredibly easy to prepare. With just a few simple steps, you can recreate the magic of Thai cuisine in your own kitchen!

What is Curry Sauce?

Curry sauce is a flavorful sauce originating from South Asian cuisine, made with spices, herbs, onions, garlic, tomatoes, and often coconut milk. It varies from mild to spicy and can be creamy or robust. It’s versatile, adding depth to dishes like meat, poultry, seafood, and vegetarian options.

Why you’ll love this recipe

Thai meatballs with coconut curry sauce are just purely delicious! Imagine juicy turkey meatballs swimming in creamy, aromatic curry sauce. It’s like a flavor explosion in every bite! Plus, using turkey makes it a healthier choice, and serving it with rice soaks up all that delicious sauce. Trust me, once you try it, you’ll be hooked!

Ingredients

Meatballs

  • Ground Pork or Turkey – Either works well in this recipe! If I am trying to be healthier, I choose ground turkey because it is leaner and absorbs so much flavor.
  • Lemongrass – Earthy and citrusy flavors that adds so much depth to the meatballs.
  • Garlic – A bit of acid here to create a blend of complex flavors.
  • Ginger – Adds a fragrant zest to this dish.
  • Lime juice – Provides a bright, citrusy flavor that balances the richness of the dish and adds a refreshing zing.
  • Cilantro – Gives a unique depth to the flavor.
  • Sugar – A bit of sweetness to balance the spicy and savory.
  • Fish Sauce – Adds a unique depth of umami flavor with a salty and slightly fishy taste that enhances the overall savoriness of the dish without overpowering it.
  • Egg – Binds the ingredients together, giving structure.
  • Panko Breadcrumbs – I prefer Panko breadcrumbs because it is crispier and binds well with the turkey.
  • Salt – Enhances flavor and seasoning.
  • Black Pepper – Adds a subtle heat and depth to the meatballs.

Coconut Curry Sauce

  • Onion – Adds slight sweetness and depth of flavor.
  • Red Bell Pepper – Provides sweetness and a hint of smokiness.
  • Ginger – Adds warmth and a spicy kick.
  • Red Curry Paste – You can find these at any grocery store but they usually come in a small jar. This is the key ingredient for that easy and delicious curry sauce.
  • Coconut Milk – Another key ingredient for the coconut curry sauce – Make sure to use full-fat version for extra creaminess.
  • Fish Sauce – Adds umami richness and depth of flavor.
  • Brown Sugar – Balances out the heat with a touch of sweetness.
  • Corn Starch – adding a bit of water to corn starch creates a slurry that thickens the sauce
  • Cilantro – Adds freshness and a pop of herbal flavor.

How to Make Thai Meatballs with Coconut Curry Sauce

  1. Combine all of the meatball ingredients together until well incorporated. Using either a ball scooper or your hands, form 2 Tbsp meatballs. Place them evenly on a baking tray and bake at 400F for 20 mins.
  2. While meatballs are baking, heat pan on medium. Add diced onions and red bell peppers and cook until translucent, about 2-3 mins. Add ginger and red curry paste and stir for 30 seconds. Then add coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry and mix to incorporate. Simmer for a few mins until the sauce has thickened slightly. Add salt to taste. Add meatballs to the sauce and mix to coat evenly. Turn off heat after well incorporated.
  3. Serve meatballs with rice and top with chopped cilantro as a garnish.

Storage

I recommend eating this as fresh as possible to ensure you get freshest bite! You can store in the air-tight container for 2 days or freeze them for up to 6 months.

Thai Meatballs with Coconut Curry Sauce

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.8/5
( 6 voted )

Ingredients

Meatballs

1 pound ground pork or turkey

2 Tbsp lemongrass, minced

3 cloves garlic, minced

1 Tbsp ginger, minced or grated

2 Tbsp lime juice

3 Tbsp cilantro, finely chopped

1 tsp sugar

2 Tbsp fish sauce

1 egg

1/2 cup panko breadcrumbs

1/2 tsp salt

1/2 tsp black pepper

Coconut Curry Sauce

1/2 onion, diced

1/2 red bell pepper, diced

1 Tbsp ginger, minced

2 Tbsp red curry paste

1 cup full-fat coconut milk

1 cup low sodium chicken broth

2 Tbsp fish sauce

1 Tbsp brown sugar

1 Tbsp cornstarch + 1 Tbsp water mixed together (cornstarch slurry)

Salt to taste

Chopped cilantro

 

Instructions

  1. Combine all of the meatball ingredients together until well incorporated. Using either a ball scooper or your hands, form 2 Tbsp meatballs. Place them evenly on a baking tray and bake at 400F for 20 mins.
  2. While meatballs are baking, heat pan on medium. Add diced onions and red bell peppers and cook until translucsent, about 2-3 mins. Add ginger and red curry paste and stir for 30 seconds. Then add coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry and mix to incorporate. Simmer for a few mins until the sauce has thickened slightly. Add salt to taste. Add meatballs to the sauce and mix to coat evenly. Turn off heat after well incorporated.
  3. Serve meatballs with rice and top with chopped cilantro as a garnish.

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