March 2008 - Around the World -

Thai Curry Chicken


- 14oz can of Coconut Milk
- 1-2 T Green Curry paste, adjust for how spicy you like your curry
- 2 boneless, skinless chicken breasts – cut into bite size chunks
- 1-2 T Fish Sauce, again based on personal taste
- 2 T Brown Sugar
- 1/3 C chicken stock
- ½ c veggies (recipe calls for peas but I use red and green bell peppers, carrots, pineapple, or - - whatever sounds good and usually add a bit more)
- ¼ bamboo shoots

In a large saucepan simmer the coconut milk and green or red curry paste over medium heat for 5 minutes. Add all other ingredients and simmer for 10 minutes or until the chicken is cooked and veggies tender. Stir occasionally. Garnish with fresh basil and serve over jasmine rice.
Recipe compliments of Thai Kitchen---of course their recipe indicates to use Thai Kitchen coconut milk, curry paste and fish sauce. The red curry paste is also great in this recipe.
Submitted by Laurine Perry


Lebanese Meatballs


- 2lbs lean ground beef
- 2 small eggs
- 1 small onion minced thinly
- 1/2 c fresh cilantro choped
- 1/4 c fresh parsley choped
- 5-6 fresh mint leaves choped
- salt, pepper, cumin
- bread crumbs
- olive oil to fry meatball

Mix all the ingredients (except for olive oil and bread crumbs) until your meat mixture is homogenous. Roll meatballs about golf ball size into bread crumbs then place on a cookie sheet (or cutting board,...)

In a wok or large deep frying pan, heat up olive oil on high (enough for the meatballs to be soaked 1/3 way), place as many uncooked meatballs as the pan will hold but not to tight, reduce heat to medium to ensure that the meatballs are not burning on the outside and uncooked inside. After a few minutes turn meatballs to cook other side, a few more minutes and check with a fork. The meatballs should be fully cooked but not hard.

Alternative cooking: place meatballs on cookie sheet and bake in oven at 375 for 30 min or until cooked (this is what my family prefers)

Submitted by Julienna Viegas-Haws

Yogurt Sauce (to eat with Lebanese meatballs)
- 1 c. Plain yogurt

- 1/3 c. mayonnaise

- 1 fresh lemon squeezed

- 2 cloves fresh garlic pressed

Tabbouleh ( Lebanese side dish)

- 1/4 cup couscous cooked according to directions
- 1 cup chopped parsley
- 1/4 cup chopped fresh mint leaves
- 5 tomatoes, diced
- 1 onion, finely diced
- 2 teaspoons olive oil
- 1 lemon, squeezed
- salt, pepper to taste