Variety Choices Of Hot Dishes Recipe
Authentic flavors, artfully prepared. Enjoy an array of freshly prepared hot dishes, thoughtfully crafted to complement your meal. Each dish combines authentic flavors and elegant presentation to elevate your dining experience.
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Ingredients
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Classic Chicken Curry
Vegetarian Ratatouille-Style Hot Vegetable
Beef Stroganoff
Side: Steamed Jasmine Rice
Method
Classic Chicken Curry
- 1
Prep
Pat chicken pieces dry and season lightly with 1/4 tsp salt and 1/4 tsp pepper.
- 2
Sauté aromatics
Heat 2 tbs vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5–6 minutes. Add minced garlic and grated ginger and cook 30 seconds until fragrant.
- 3
Toast spices
Stir in turmeric, cumin, coriander and curry powder. Cook for 1 minute to bloom the spices, stirring so they don't burn.
- 4
Build sauce
Add tomato paste, stir and cook 1 minute. Add canned diced tomatoes with their juices and 1 cup chicken broth. Bring to a gentle simmer.
- 5
Cook chicken
Add the chicken pieces to the simmering sauce. Partially cover and simmer gently for 12–15 minutes, or until chicken reaches 165°F (74°C) and is tender.
- 6
Finish
Stir in coconut milk, remaining 3/4 tsp salt and remaining 3/4 tsp pepper (adjust to taste). Simmer uncovered 3–5 minutes to thicken slightly. Remove from heat, stir in fresh cilantro and lime juice. Taste and adjust seasoning.
- 7
Serve
Spoon over steamed jasmine rice or alongside other hot dishes.
Vegetarian Ratatouille-Style Hot Vegetable
- 8
Prep vegetables
Trim and cut the eggplant, zucchini, and peppers into uniform pieces so they cook evenly. Chop onions and tomatoes.
- 9
- 10
Cook vegetables
Add eggplant and cook 4–5 minutes until it begins to soften and brown. Add zucchini and bell peppers and cook another 4 minutes, stirring occasionally.
- 11
Simmer with tomatoes
Stir in chopped tomatoes and 1 tbs tomato paste, then add dried oregano, thyme, 1 tsp salt and 1 tsp pepper. Reduce heat to low, cover partially and simmer 10–12 minutes until vegetables are tender and sauce has reduced slightly.
- 12
Finish
Remove from heat and stir in torn basil. If using, sprinkle shaved Parmesan before serving.
- 13
Serve
Keep warm and serve as a hot vegetable accompaniment or as a main for vegetarian guests.
Beef Stroganoff
- 14
Season meat
Toss sliced beef with 2 tsp flour, 1 tsp salt and 1 tsp pepper to lightly coat.
- 15
Brown beef
Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add beef in a single layer and sear quickly 1–2 minutes per side until browned but not fully cooked through. Remove beef to a plate and set aside.
- 16
- 17
Deglaze
Pour in 1/2 cup white wine (or extra beef broth) to deglaze the pan, scraping up browned bits. Let reduce by half, about 2–3 minutes.
- 18
Make sauce
Add 1 cup beef broth and Dijon mustard, bring to a simmer. Return the reserved beef and any juices to the pan and simmer 3–4 minutes until beef is cooked through and sauce slightly thickens.
- 19
Finish
Remove from heat and stir in 1/2 cup sour cream until smooth. Do not boil after adding sour cream to prevent curdling. Adjust seasoning with salt and pepper to taste and stir in chopped parsley.
- 20
Side: Steamed Jasmine Rice
- 21
Cook rice
Combine 1 cup rinsed jasmine rice, 1.25 cups water and 1/4 tsp salt in a small pot. Bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly and simmer 12–14 minutes until water is absorbed.
- 22
Rest
Remove from heat and let rice rest, covered, 10 minutes. Fluff with a fork before serving.