![]() If You'd Like More Sauce: Add 1/2 cup chicken stock. Reduce heat to medium-low, cover, and gently simmer until chicken is nearly cooked - 25 to 30 minutes for whole chicken pieces, or 10 to 15 for boneless chicken. If using fresh lemongrass, also add the leftover stalk pieces. If you have them, also add 2-3 whole kaffir lime leaves (available frozen at most Asian food stores). chicken breast/thigh, chopped (this will serve 3-4 people). Step #4: Add ½ chicken chopped into pieces, OR 3/4 to 1 lb. Add what is remaining of your can of coconut milk and stir to combine. Add the green curry paste you just made and stir-fry to release the fragrance (1 minute). oil in a wok or large frying pan over medium-high heat. If using a blender, add more coconut milk to blend ingredients, up to 1/2 can as necessary. 1/4 can coconut milk (set the rest aside for later)īlitz well to create a fragrant green curry paste.shrimp paste (available by the jar at Asian/Chinese food stores) ground white pepper (available in most supermarket spice aisles) 1/2 cup fresh coriander (cilantro) leaves & stems roughly chopped.1 thumb-size piece galangal OR ginger, sliced.1 shallot (OR 1/4 cup purple onion), chopped.1-3 green chilies (jalapeno work well if you can't find Thai green chilies). ![]() Step #2: Place prepared lemongrass in a food processor or blender and add the following ingredients: bottled OR frozen prepared lemongrass (bottled lemongrass can be found at some supermarkets, or look for the frozen type at your Asian food store). Time-saving Tip: Instead of using fresh lemongrass, substitue 3 Tbsp. Chop the slices with your knife to mince, or pound with pestle & mortar. Thinly slice the lower half of the stalk (the upper half can be discarded OR cut into long segments and added to the curry pot for extra flavor). Remove any tough outer leaves from the lemongrass and cut off the bulb. Overall this dish was delicious and is going straight to the 'make-it-again. Also, get over your 'cheap' shopping habits and buy that extra can of coconut milk, one can was not creamy enough. Two notes for future attempts: DO NOT add the sliced extra lemon grass- it does not soften and is lethal. And let me tell you, that orange bottle was well worth the extra two bucks (I think!).Īnyway, once the ingredients are collected this dish is super quick to make- everything is just thrown into the food processor and then put on the stove. Luckily, we were helped out by the sweetest shopper who advised us to purchase the orange bottle rather than the blue bottle that my frugal eye was instantly drawn to (the cheapest one of course). ![]() Set on wax paper until chocolate sets, then place in sealed container.The crave for some quality Thai food after a VERY long night was effectively satisfied with this dish! Zack, Izzi, and I took a quick ride over to 99 Ranch (aka Asian food galore) to pick up the supplies and were struggling to find what we needed. Mixture will be very thick, with the consistency of clay.Ĭhill peanut butter mixture at least two hours or until firm.įorm peanut butter mixture into balls about the size of a walnut and dip into melted chocolate. Gradually mix in dry ingredients until thoroughly blended. Mix peanut butter, butter, and vanilla until smooth. Soften peanut butter and butter at room temperature until workable. Goods can also be ordered by emailing Hondel at Butcher is a contributing writer. While the company does not have a storefront, its treats are available at Celebrate Local at Easton Town Center, the Ohio Statehouse and the Ohio Historical Society. All are sold individually or as holiday and special event packages, and are common party favors at weddings and tailgates, Hondel says. Hondel Haus goodies include Deer Candy (buckeyes), Doe Eyes (caramel dipped in chocolate), Fawn Eyes (chocolate-covered marshmallows), Squirrel Eyes (chocolate-covered espresso beans), Choco Cherries (chocolate-covered cherries) and gourmet buckeyes, which are similar to peanut butter truffles. “I’m a proud ‘Ohio Proud’ member, so I support my fellow Ohio companies as much as possible,” Hondel says. Keeping the company close to home is important to Hondel, so she purchases the ingredients from independent stores such as Weiland’s Gourmet Market, Hills Market, Cake Craft Co. She’s continuing the family tradition with her two sons, who are often involved in production – not to mention taste-testing.īecause all of the products are made in the Hondels’ kitchen, the boys are learning all about time management and responsibility. Hondel hails from Kentucky where she “grew up helping (her) mother and grandmother make regional treats like pulled cream candy, molasses taffy and potato candy,” she says. ![]()
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