Adventure Mouth!

Ingredients 2 T vegetable oil 1 large white onion, coarsely chopped 1 large green pepper, sliced in strips Handful of green beans, trimmed 1 T crushed garlic 8 oz bamboo shoots 1 can (4 oz) Maesri green curry paste 1 T ginger, crushed, minced, or paste 1.5 - 2 lb boneless, skinless chicken thighs, chunked 1 can (13.5 - 15 oz) coconut milk 1 T lime juice 3 T fish sauce 1 T brown sugar 1 t coriander 1 t cumin Handful of thai basil leaves or fresh tarragon Instructions Add oil to instant pot, set to saute on high.  After 3 min heating, saute onion, pepper, and green beans for 5 minutes. Add garlic and ginger.  Mix and cook 1 minute. Add chicken and thai basil / tarragon and cook 3 minutes. Add coconut milk and mix, scraping to deglaze the pot. Add brown sugar, cumin, coriander, lime juice, bamboo, fish sauce half can curry paste. Mix well and pressure cook on manual, high pressure for 6 min.  Quick release when done. Open, mix in remaining curry paste, and let

Ingredients 1/2 onion, chopped 8 kaffir lime leaves, dried or fresh 1 stalk lemongrass, sliced into 3-4 pieces and slightly crushed 1 lb boneless chicken thighs 1/2 c chicken bone broth 4 T fish sauce 1 package of sliced white mushrooms 8 whole Thai chilies 2 inch piece of fresh ginger or galangal, thinly sliced 2 13.5 oz cans of full-fat coconut milk 1 T lime juice (optional) 1/2 c cherry tomatoes (optional) chopped fresh cilantro Instructions Add lime leaves, lemongrass, onion, chicken, broth, fish sauce, mushrooms, chilies, ginger, and coconut milk to instant pot.  Pressure cook at high for 20 min. Release pressure and remove lid.  Add lime juice and (optional) cherry tomatoes). Remove lemongrass, galangal, and lime leaves.  Garnish with cilantro.

Ingredients 2-3 chicken breasts Rice (basmatic, cauliflower, etc) Fresh, chopped coriander leaves (optional garnish/topping) Marinade 1/2 cup plain, full-fat yogurt 1 tsp garam masala 1 tsp coriander 1 tsp cumin 1 tsp turmeric Salt Sauce 1 onion 1 large can crushed tomatos Butter or coconut oil Grated ginger Grated/chopped garlic 1 cup plain, full-fat yogurt 1.5 tsp garam masala 1.5 tsp coriander 1.5 tsp cumin 1.5 tsp turmeric 1 tsp brown sugar (optional) 1 tsp salt Instructions Combine the marinade ingredients, cube the chicken and mix together.  Chill in the fridge for 1 hour to overnight. Dice and fry the onion in butter or coconut oil in a pot.  Add sauce spices and cook on low heat. Add can of tomatoes, yoghurt, brown sugar (sweetens and lowers acidity), and salt to taste. Spread chicken and marinade on a sheet and broil.  Blacken very slightly, but don't overcook. Add chicken to sauce pot and cook a few minutes. Serve on rice, with f

Ingredients Sauce 1/4 cup fish sauce (2 fl oz/60 ml) 1 T coconut aminosor more fish sauce 1 T sriracha or sambal olek 2 cloves garlic, crushed 4 T almond and/or cashew butter (64 g/2.3 oz) Salt and pepper Optional: 1-2 T erythritol or 5-7 drops of stevia Stir-Fry 500 g chicken thighs (17.6 oz) 2 packs shirataki noodles (400 g/14.1 oz) 4 large eggs 2 medium green onions (30 g/1.1 oz) 2 cups bean sprouts (100 g/3.5 oz) 1/4 cup chopped cilantro 1/4 cup flaked almonds 2 T fresh lime juice (~1/2 lime, use rest for garnish) 1 T + 1/4 cup ghee or extra virgin olive oil (70 g/2.5 oz) Optional: 2 cups shredded cabbage for garnish (140 g/4.9 oz) Instructions Wash shirataki and boil for 3 min, then drain and pan-fry for 10 min.  Set aside. Combine sauce ingredients in a bowl and set aside. Toast almonds in a hot, dry pan over medium-high heat for 1-2 min, stirring to avoid burning, until fragrant. Cut chicken into 1" pieces.  Cook in pan greased with ghee o

http://www.thekitchn.com/this-one-pan-indian-butter-chicken-is-the-perfect-30-minute-meal-248583 6 tablespoons butter, divided 2 lbs chicken breasts, cut into 1″ chunks 1 yellow onion, diced 3 garlic cloves, minced 3 tsp garam masala 1 Tbsp fresh grated ginger 1 tsp chili powder 1 tsp ground cumin 1/2 tsp cayenne pepper 1 1/2 cups tomato sauce (or one 14 oz can would work) 2 cups cream (or 1 cup heavy cream and 1 cup water.  You could use table cream, or sub 1 cup for milk (but be careful for curdling if you lessen the fat content) salt & pepper lime & cilantro, for garnish naan & rice for serving Instructions Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done. Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soften —