Cut chicken into thin slices and combine with soy sauce, garlic, ginger and 2 tsp oil. Cover and keep chilled for an hour if time permits or up to 3 hours in advance.
Bring chicken broth to a simmer. Stir in couscous and cover with a lid. Remove from heat and allow to rest for 5 minutes.
Meanwhile, heat remaining 3 tsp oil over medium-high heat in a wok or large skillet. Add chicken slices and cook until lightly browned and cooked through, tossing occasionally for about 6 minutes.
Reduce heat to medium-low and stir in 3/4-1 cup of peanut sauce. You want enough to coat the chicken and make it saucy. Allow peanut sauce to warm but don't let it get too hot or it may separate.
Fluff couscous with a fork and divide between serving bowls. Top with chicken, a drizzle of sauce and garnish with green onion, cilantro and chili peppers if desired.
Recipe Notes
-You can use my delicious Peanut Sauce or store-bought peanut sauce.
-Prep time does not include making the peanut sauce.
Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
Recipe Notes
-letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.
-the amount of salt needed will be dependent on the saltiness of your broth.
-makes about 8 cups of soup depending on your desired consistency.
Combine all ingredients in a medium saucepan. Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer (do not boil).
Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
Recipe Notes
-The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.
-The sauce will keep refrigerated in a sealed container for up to a week and in the freezer for a month.
Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
Recipe Notes
If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them. They only take minutes to cook, so cook in two batches if you do not have a large enough skillet. Wipe out skillet between batches.
Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.
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