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The 10-Minute Dinner I Make When I'm Too Tired To Cook

Simply Recipes / Frank Tiu

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I taught cooking classes for years, and one of the best things about the job was studying cuisines from around the world so I could teach students how to make their favorite international dishes at home.

I went to Thailand for weeks at a time, learning how to make Thai dishes and in turn teaching my students authentic noodle dishes, salads, stir fries, and even how to hand-pound their own homemade curry pastes. They were by far some of the best-selling classes. In fact, there was never a morsel of food left at the end of each class.

I'd get home around midnight, absolutely starving and hankering for Thai food, but without an ounce of energy to cook for myself. The idea of getting out the mortar and pestle at 11 pm after a long shift of teaching was laughable.

I needed something quick, cheap, and easy. That's how I came up with one of my fastest go-to dinner dishes, a version of pa kra pow that's ready in about 10 minutes.

Not Authentic, But Still Delicious

Inspired by one of the most popular stir-fry dishes in Thailand, this quickie version of pa kra pow streamlines the ingredients list for maximum flavor and minimum fuss. Instead of mincing garlic and chilies and measuring oyster sauce, fish sauce, soy sauce, and sugar, I just open a can of red curry paste.

Combined with lean ground beef and shallots, lime juice, and plenty of herbs (basil, cilantro, or mint… or all 3), it scratches my Thai food itch fast. It's still a go-to meal for me when I'm in a hurry and I need a light but protein-rich meal. Served with rice, on noodles, or in lettuce cups, it's versatile, too.

Simply Recipes / Frank Tiu

Choosing Ground Beef

You'll be sautéing ground beef with shallots and curry paste in one skillet without draining off any fat, so it's best to use lean (like 95/5) ground beef. Be sure to use a large non-stick pan or wok so you can get the ground beef well browned in places, which will not only add delicious flavor, but also crispy texture.

You can use other ground meats for this recipe–ground dark meat turkey, chicken, or lean ground pork works well. I've made this recipe with roughly chopped shrimp as well, and you can also go meatless with the recipe, substituting crumbled extra firm tofu for the meat. You'll need to add 1 tablespoon of neutral oil to the pan to keep the leaner meats or tofu moving in the pan.

Curry Paste For Flavor

While you can find chile paste with holy basil leaves that is specifically for making pad kra pao at some Thai specialty markets and online, it's not something I usually have on hand. Instead, I use Maesri's red curry paste in a 4-ounce can.

It adds tons of flavor from aromatics like red chili, lemongrass, lime leaf, and garlic to everything it touches. You only need a few tablespoons for this recipe; I can transfer the rest to a plastic bag and freeze for later batches.

Simply Recipes / Frank Tiu

How to Make My 10-Minute "Pad Kra Pao"

For 2 to 4 servings, you'll need:

1 pound lean (5% fat) ground beef

Salt and freshly ground black pepper, to taste

1 large shallot, thinly sliced (about 1/2 cup)

1 to 2 tablespoons red curry paste (Maesri brand preferred)

1 cup fresh basil, cilantro, or mint leaves, roughly chopped

1 lime, cut into 4 wedges

Steamed jasmine rice, cooked rice noodles, or romaine leaves, for serving

Assemble the ingredients near the stove since you'll be working quickly.

Heat a large cast-iron pan or wok over medium-high heat until hot. Turn on the overhead vent if you have one. Add the ground beef, a generous pinch of salt, and a few grinds of pepper and cook, breaking the meat up with a spatula until the meat is about half cooked, 2 to 3 minutes.

Add the shallots and curry paste and continue to cook, stirring constantly, until the beef is cooked through and the curry paste is fragrant, about 3 minutes. Add 2 tablespoons of water and continue to cook until the meat has absorbed the water, about 2 minutes.

Remove the pan from the heat and stir in the herbs, then squeeze the lime over the top. Serve immediately with rice, noodles, or in lettuce boats.

Don't Sleep On The Fresh Herbs

This dish is named for holy basil, the starring herb in this dish. Pad Krapao literally means "stir-fried holy basil," so it should come as no surprise that fresh herbs are important here.

Holy basil's saw-toothed, light green leaves and fuzzy stems have a black pepper-meets-cloves flavor and wonderful aroma that is worth seeking out.  Unfortunately, it's pretty rare in the United States. Look for it in Thai markets where it is called "bai kraphao (กะเพรา) or at Indian markets where it's labeled "tulsi."

You can still make this version of the dish with other herbs. Purple-stemmed Thai basil or regular European-style basil are just as tasty as the dish's namesake herb. I've also made it with just cilantro, or gone over to the side of my neighbor's garage and picked wild-growing mint and stirred that into this stir-fry.

Read the original article on SIMPLYRECIPES

Easy Beef And Broccoli Stir-fry

Half-fill the kettle and bring to the boil. Add the broccoli, soy and oyster sauce to the wok and mix well. Add the vegetable stock cube with 250ml/9fl oz boiling water and bring to the boil, stirring well. Cover with a lid (use kitchen foil if you don't have a suitable pan lid) and cook for 2 minutes, or until the broccoli is just tender (you don't want to lose the bright green colour).

Yvonne's Posh Corned Beef Hash

INGREDIENTS

Corned Beef and Stilton Dish

450g Charlotte potatoes, cut into thin slices (about 0.5cm wide)

1 tbsp olive oil

1 onion, sliced

200g corned beef (keep it chilled), cut into large pieces

100g Stilton cheese or any strong cheese, crumbled

4 Eggs

Seasoning

Hispi Cabbage

METHOD

For Corned Beef Dish:

Parboil the sliced potatoes until just starting to become tender. Drain and leave to dry in a colander.

Heat the oil in a non-stick frying pan, then add the onion slices.

Fry, and after a couple of minutes, add some salt to help caramelise the onions.

Add the sliced potatoes and fry for a few minutes until warm.

Add the chopped corned beef. Gently stir everything together—try not to break up the corned beef pieces too much. They will crumble slightly, which is fine. (Alternatively, you can fry the corned beef separately and then add it to the potatoes and onions on the plate.)

When the corned beef starts to break up slightly, remove from the heat and serve on a platter. Sprinkle over the crumbled Stilton cheese and cracked black pepper.

For Hispi Cabbage:

Bring a large saucepan of salted water to the boil.

Discard the outer leaves of the cabbage and cut it into 6 wedges, keeping the root intact.

Carefully add the cabbage wedges to the pan and boil for about 3 minutes, until just beginning to soften but still firm. Lift them out with a wide slotted spoon and place on a tray lined with kitchen paper to dry.

Heat a frying pan for a couple of minutes, then add a large dollop of butter. Once it starts to foam, immediately add the cabbage wedges and fry for about 3 minutes on each side until golden.

Place the Hispi cabbage in a serving bowl. In the same frying pan, add the lemon juice and zest to the remaining butter and stir. Pour this over the cabbage, then add seasoning and finely sliced red chilli.

Serve immediately with your posh corned beef hash!

TIP: You can boil the cabbage a couple of hours in advance and fry just before serving. Always dry the cabbage thoroughly after boiling to prevent spitting when frying.

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