Many of you have been been trying new, healthier diets, and are often at a loss on what you can actually eat! Here are some exciting recipes with new flavors that I’m sure many of you will love. Courtesy of our own super-stud Rosette!

Asian Shrimp Ceviche

Ceviche is best made the day it is served.

½ cup fresh lime juice
1 pound peeled, cooked shrimp (I use frozen shrimp as it is easier)
½ medium onion, chopped
1/3 cup chopped fresh cilantro
½ cup ketchup
2 tablespoon of olive oil (optional, but smoothes out the sharpness)
1 cup of peeled, diced cucumber (or jicama)
1 small ripe avocado, peeled and cubed
Kosher salt
10 mint leaves, chopped
2 tablespoon of Sriracha Hot Chili sauce (I usually add more as I like
my ceviche spicy)
• Tortilla chips

Directions:
1. Cook shrimp (if needed).
2. Toss shrimp in bowl with lime juice, cover and refrigerate for 1
hour.
3. Later add rest of ingredients to shrimp lime mixture; Cover and
place back in refrigerator for a couple of hours.
4. Serve immediately with tortilla chips.

Note: You can substitute Srirachi Hot Chili sauce for any vinegary Mexican
hot sauce but omit the mint leaves as they do not compliment each other.

Chicken Curry

INGREDIENTS:

1 1/2 lb boneless chicken thigh and/or breast (cut into small cubes/pieces)
2 lemon grass (cut into 4-inch lengths, use only the white part, pounded)
6-8 pieces kaffir lime leaves
1 cup coconut milk
1 tablespoon lime juice
Salt to taste

SPICE PASTE:

1 1/2 inch galangal
1/2 lb fresh red chili (seeded and sliced)
5 shallots (sliced)
1 inch ginger
6 candlenuts (soaked in warm water)
1/2 inch fresh turmeric
1/4 teaspoon belacan (fermented shrimp paste)

Method:

1. Blend all spice paste ingredients to a very fine paste.
2. Heat up some cooking oil in a work and stir-fry paste until aromatic or a thin layer
of oil rises to the top.

3. Add chicken and continue stirring until it’s almost cooked.

4. Add the coconut milk and continue to simmer for another 15-20 minutes, over low
heat.

5. Add salt to taste and serve hot.

Thai Chicken Curry

This version is not spicy. If you want to add some heat, just add 1-2 red chilies (seeded
& minced) in with the garlic and shallots during the cooking.

Ingredients:
2 tablespoons canola oil
2 garlic cloves – minced
3 shallots – minced
1 red bell pepper – sliced 1/4” thick
1 lb chicken breast – sliced 1/4” thick
1 can (14 oz.) coconut milk
1 tablespoon Thai red curry paste*
1 tablespoon packed brown sugar
1 tablespoon lime juice
1 tablespoon grated lime skin
1 tablespoon Asian fish sauce*
1/4 cup cilantro – minced (optional)
Cooked jasmine rice

• Over medium-high heat, add oil to wok (or large pot), add garlic, shallots, curry paste
and cook until fragrant (about 1-min.)
• Add chicken breast and cook till almost done.
• Add red pepper, coconut milk, sugar, lime juice & skin, and fish sauce and let simmer
on medium-low heat for 10-minutes.
• Serve with cooked rice and garnish with cilantro.

*Items found in the Asian food section of supermarket.

Thai Turkey Tacos

6 servings

Ingredients:
2 lbs ground turkey
2 garlic cloves – minced
2 small shallots – minced
2 thai chilies or 1 large jalepeno – minced
1 tablespoon of ginger – minced
juice of 1 lime
2 tablespoons fish sauce*
1 teaspoon Sriracha (chili sauce)*
1 tablespoon veggie oil
1/2 cup cilantro – minced
1/2 cup mint – minced
1 large head of Boston lettuce – cleaned and separated
Cooked rice

1. In bowl, mix turkey, garlic, shallots, ginger, chilies.

2. Another bowl, mix lime juice, fish sauce, brown sugar and Sriracha sauce.

3. In skillet, heat oil. Add turkey mixture and cook over high heat. Once done, transfer meat
to a bowl and add lime juice mixture. Let stand for 5 minutes. Add cilantro and mint and
mix well.

4. To serve: place a scoop of rice inside lettuce, then add the turkey mixture on top. Add
more Sriracha sauce to taste.

*Note: Can be found in the Asian/International section of grocery store.