Cook Without Book

                   Prep Time:  30 minutes Cook Time:  30 minutes Yield:  Makes: 8 servings (serving size: 1 1/4 cups curry) Ingredients 8 ounces   green beans, trimmed 2  medium carrots (10 oz), cut at a diagonal into 1/4-inch thick slices 3 tablespoons   green curry paste (available in the Asian aisle at most supermarkets) 2  (13.5-oz) cans light coconut milk 3/4 cup   low-sodium chicken broth* 1 tablespoon   Asian fish sauce* (also available at most supermarkets) 2 tablespoons   brown sugar (preferably dark) 1  large sweet potato (about 1 lb), cut into 1-inch pieces 2 pounds   skinless boneless chicken breasts, cut into 1/4-inch-thick slices (or firm organic tofu, cut into 1-inch cubes) 1  medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices Preparation 1. Bring a medium saucepan of water with 1/2 tsp salt to a boil. Blanch g...

South Indian Style Fried Fish Serves 4 2 pounds firm fish fillet, such as sole, halibut or pomfret, cut into 3-inch pieces Salt to taste 1 tablespoon fresh lemon juice 1/3 cup rice flour 2 teaspoons cayenne pepper 1 teaspoon ground fennel 1 teaspoon cayenne pepper 2 cups vegetable oil for deep-frying 4 to 6 lemon wedges Place the fish pieces on a large platter. Sprinkle with the salt and lemon juice and marinate about 30 minutes in the refrigerator. Mix together the rice fl our, cayenne pepper and fennel powder in a fl at pan. With a paper towel, dry each piece of fish, and then dredge it in the rice flour mixture. Heat the oil in a large nonstick skillet over medium-high heat until it reaches 350°F on a frying thermometer. Deep fry the fi sh until golden brown and crispy. About 4 to 5 minutes. Transfer to a tray lined with paper towels to drain. Serve hot garnished with lemon wedges.

Tom Yum Kung is the most famous of all Thai soup recipes. If you want authentic Tom Yum Kung soup (without coconut milk), this is the one! Featuring all four of the famous Thai spices - salty, sour, sweet and spicy - this Tom Yum Kung recipe provides a pungent and zesty feast of flavors with every slurp. An excellent remedy for a cold or flu bug, this spicy Thai soup will instantly clear your sinuses and warm you up. It's also highly nutritious and is sure to impress at any dinner party. Note: this recipe allows you the choice of adding coconut milk (Tom Kha) or leaving it out. If you prefer a richer-tasting soup, I recommend adding it; whereas if you prefer a clearer soup, try it without. ENJOY! Prep Time:  10 minutes Cook Time:  10 minutes Total Time:  20 minutes Yield:  SERVES 3-4 Ingredients: 6 cups good-quality chicken stock 2-3 kaffir lime leaves (can be purchased at most Asian food stores), OR 1/2 tsp. lime zest 2 stalks m...