Thai Spring Rolls (Fresh)

Adapted from https://tastesbetterfromscratch.com/fresh-spring-rolls/

Ingredients

Peanut sauce:
3/4 cup sweet chili sauce (note: I use my homemade Tomato Jam for this. Delicious!)
1/3 cup peanut butter, smooth or crunchy
1/2 teaspoon low-sodium soy sauce
1/2 teaspoon hoisin sauce

Rolls:
1 package spring roll rice wrappers
1 package vermicelli rice noodles
2 mangoes, peeled and sliced into thin strips
1 large carrot, peeled and shredded or sliced into thin strips
1 large English cucumber, peeled and sliced into thin strips
1 pound firm tofu, squeezed dry and cut in small chunks
1 bunch fresh mint leaves, whole or chopped
1 bunch fresh basil leaves, whole or chopped
1 bunch fresh cilantro, chopped
Peanut sauce, to taste

Directions:

1. Cook vermicelli noodles in boiling water for just a few minutes, according to package instructions. Drain and rinse with cold water. (May be done ahead and chilled)
2. Gather all topping ingredients together, including chopped veggies, herbs, and tofu. (Place in individual bowls or plates for a fun build-your-own-spring-roll activity.)
3. Add about 1/2 inch of hot water to a large, deep dish or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should feel pretty soft as you remove it and lay it on your counter or plate. 
4. Spread up to 1 tbsp of sauce onto the center of the wrapper. Add 1-2 slices of each veggie, a few pieces of tofu, a few leaves of each herb and a small bunch of noodles on the spring roll.
5. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito. 

Indian Butter Chicken (Chicken Makhani)

Adapted from NYT recipes

Ingredients

• 1 ½ cups nonfat Greek yogurt
• 2 Tbsp lemon juice
• 1 Tbsp ground turmeric
• 2 Tbsp curry
• 2 Tbsp ground cumin
• 3 pounds chicken breast, cut into 1" cubes

• 4 Tbsp garlic-infused canola oil
• 2 yellow onions, peeled and diced (see note below)
• 1 tsp ground cayenne powder
• 2 Tbsp ground ginger
• 2 15-oz cans diced tomatoes
• 1 cinnamon stick
• 1 tsp paprika
• 1 ½ tsp salt
• 1 15-oz can coconut milk

Preparation

1. Whisk together the yogurt, lemon juice, turmeric, curry and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
2. In a large pot over medium heat, heat the oil. Add the onions, and cook, stirring frequently, until translucent. Add the ginger and cayenne, and cook until the onions start to brown.
3. Add the cinnamon stick, tomatoes, paprika and salt, and coconut milk, and cook about 10 minutes. Remove cinnamon stick and transfer to a bowl. (Note: sauce can be made in advance and refrigerated.)
4. Place chicken and marinade in the pot and cook for 5 minutes. Add the sauce and bring the mixture to a boil. Lower the heat and simmer, uncovered, for approximately 30 minutes.

Optional: after removing cinnamon stick, puree sauce until smooth. If making lower-FODMAP, slice the onions instead of dicing them, and do not puree. Remove onions before serving, if desired.
 

Watermelon Rind and Coconut Curry

Adapted from http://www.sumptuousspoonfuls.com/watermelon-coconut-curry/

Ingredients

For the Cilantro Coconut Curry Sauce:

• 1 15-oz. can coconut milk
• 1 Tbsp peanut butter
• 1 Tbsp ground ginger
• 2 Tbsp finely chopped cilantro leaves
• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 Tbsp honey
• 1 Tbsp oyster (or other fish) sauce
• 1-2 tsp minced fresh garlic
• 2 Tbsp lime juice
• 2 Tbsp Thai red curry paste
• 2+ Tbsp Sriracha sauce, to taste

For the curry:

• 3 cups cubed, peeled watermelon rind (white part, 1/2" cubes)
• 2 - 3 cups peeled, cubed baking potato (1/2" cubes)
• 2 tsp canola oil
• 2 carrots, peeled and cut into slices (1/2" cubes)
• 2 cups cilantro coconut curry sauce
• For extra heat: Sriracha sauce
• For garnish: fresh cilantro leaves

Instructions

1. In a medium mixing bowl, whisk together all the sauce ingredients. Set aside.
2. Put the potato chunks in a small bowl and toss with 1 teaspoon oil. Microwave on high for 2-3 minutes until the potato is tender but not falling apart.
3. Pour the other teaspoon of oil into a wok or saute pan. Add the watermelon rind and carrots and cook over medium heat, stirring frequently, for 10 minutes. Add the potato and curry sauce and bring to a boil, then simmer about 15-20 minutes, until the vegetables are crisp tender and the sauce is largely evaporated. Serve over hot cooked Basmati rice, with extra Sriracha (if desired) and fresh cilantro for garnish.