Pip's Plate

Gotta love when a friend gives you a list of ingredients that sound deadly good together but no amounts. Hah! That’s when the fun begins. Just make it up and it usually turns out.

You could make these separate with something else (which was my intention) but when I started cooking the spinach, I thought “hmmm…this would be pretty good over rice instead of that sesame chicken I just put in the oven.”

Thai Fried Rice

2 T peanut oil

4 cloves garlic, minced

1 red chile, minced with seeds

4 oz chicken, diced (optional)

2 cups cooked jasmine rice

3 scallions, sliced lengthwise in 1 inch chunks

2 T fish sauce

cilantro

lime wedges

Heat a wok then add the oil. When the oil is hot, add the garlic and pepper. Cook for about 30 seconds or once it starts to smell really delicious (fragrant). Add the chicken and cook until seared all over, about 1 1/2 minutes. Add the rice and mix it up. Fry the rice for about 1 1/2 minutes, breaking up the rice and mixing everything together. Add the scallions and fish sauce. Mix well. Serve with cilantro and lime wedges. Add some sriracha for some more spice.

Coconut Curried Spinach

1 T olive oil

2 cloves garlic, minced

1 1/2 t fresh garlic, minced

1 red chile, minced with seeds

1 T red curry paste

12 oz coconut milk

1 bag spinach

Heat the oil in a saute pan over medium high heat. When hot, add the garlic, ginger and red chile. Cook for about 30 seconds then add the curry paste. Mix it up to combine with the garlic mixture. Break it up with a wooden spoon to get the clumps out. Add the coconut milk. Whisk everything together to fully combine the curry paste. Add the spinach and toss through. Cook for 1-2 minutes until the spinach is wilted. Serve over rice.