This Week @ FullSteam

 

Vegetable or Beef Samosas (2)                 $5.00

Mango lassi (smoothie)                               $3.00

House Made Salsa  / Chips(8oz)               $5.00

House Made Guacamole / Chips(8oz)   $5.50

 

Cumin Coconut Fish Curry w Rice           $7.00

Pepper Mushroom Stew w Rice                $7.00

Pepper Chicken Stew w Rice                      $7.00

 

Mexican House Made Flan                        $2.00

Red Chicken Curry

Red Chicken Curry
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Recipe type: Main
Author: Roberta
Serves: 2 to 4
You can use Martin’s red sauce with any protein and vegetables you choose, but here is a simple recipe idea to help you get started. We recommend serving this curry with white or brown rice.
Ingredients
  • 1 lb raw chicken, cut up bite-size
  • 1 cup Martin’s red curry sauce
  • 1 cup water
  • 1 medium onion, thinly sliced
  • 1 lb potatoes, washed and diced (peeling is optional)
  • 1 bunch kale, stems removed, torn or chopped bite-size
  • 1/4 cup peanuts (optional)
Instructions
  1. In a large skillet over medium, saute the sliced onion with a little oil until lightly golden.
  2. Add the water, red sauce, and potatoes and stir. When the sauce starts to bubble at the edges, cover and cook for five minutes. The potatoes should be mostly done but still firm when tested with a toothpick or fork. Depending on the size of the diced potato pieces, you may have to re-cover the skillet and cook for a few more minutes.
  3. Add the chicken, kale, and peanuts and cook, partially covered, until the chicken in thoroughly done and the potatoes are tender. The curry is ready to serve.
  4. For milder curry, replace some of the red curry sauce with green or yellow curry sauce. For spicier curry, add dried peppers or sambal to the sauce mixture or finish with a chili sauce such as sriracha to taste.
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Red Curry Noodles

Red Curry Noodle Stir-fry
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Recipe type: Main
Author: Roberta
While this recipe is fun with lots of different ingredients offering layered flavors, simplified versions can work well if you need to reduce prep time. Like most of our recipes, this recipe is offered as a starting point, something to help you explore. Diced chicken or pork can be substituted for the shrimp. Just make sure you keep the vegetables you like best.
Ingredients
  • 1 pack (about 12 oz) of fine dry rice vermicelli
  • 1/2 cup Martin’s red curry sauce
  • 1 cup water or low-sodium chicken broth
  • 2 teaspoons sugar
  • 1/4 cup soy sauce (low-sodium or regular)
  • 1 egg, beaten
  • 1 lb small shrimp, peeled and deveined
  • 3 stalks of celery, sliced thin
  • 1 bell pepper, seeded and sliced thin
  • 1 lb mushrooms, sliced
  • 1 small bunch green onions, sliced thin
  • 1 tomato, diced
Instructions
  1. Soak the rice vermicelli in hot water until softened (about 8 to 10 minutes) then remove the noodles from the water. The softened noodles go in toward the end of cooking, but they should be ready and waiting.
  2. Mix the red curry sauce, water or broth, sugar, and soy sauce in a small bowl.
  3. Some ingredients need to be cooked briefly alone in the pan before coming together with the other ingredients, so get set up by placing a medium or large bowl beside the stove and heating a wok or large skillet over medium high heat.
  4. Add a little oil to the hot pan and then scramble the egg, chopping it up with your heat-proof spatula or spoon as it cooks. Move the scrambled egg to the bowl to wait.
  5. Saute the mushrooms and green onion in the pan until the mushrooms are soft. Move the mushrooms and onions to the bowl with the egg.
  6. Saute the celery in the pan for two minutes. Then, add the bell pepper and cook for two more minutes. Pour the celery and bell pepper in with the egg, onions, and mushrooms. From this point on, everything will build in the pan and all the pieces will come together.
  7. Make sure there is a little oil in the hot pan and saute the shrimp until just barely done (pink and opaque).
  8. Add the tomato and the egg, onion, mushrooms, celery, and bell pepper from the bowl. Cook for one minute, stirring.
  9. Add the noodles, then pour the sauce mixture over the top and stir everything together. As soon as all the ingredients are hot, the noodle stir-fry is ready.
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Fresh Flavor – a new spin on scrambled eggs

All an egg needs to become a breakfast superstar is a teaspoon of Martin’s green sauce. When making scrambled eggs, beat in one teaspoon of green sauce per egg before pouring the eggs into the pan. The gentle spices and bright herbs of the green sauce go perfectly with eggs, especially for making a scrambled egg sandwich for breakfast.

Want a more elegant breakfast? Try adding 1/2 teaspoon of green sauce per egg to the egg mixture for an omelet and enjoy the way the herbs and spices highlight the other ingredients.

Prefer something spicy to help wake you up? Martin’s red sauce works just as well for those who want a spicy breakfast.

Better-than-Cajun Fried Chicken

Better-than-Cajun Fried Chicken
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Recipe type: Main
Author: Roberta
The secret to flavorful fried chicken is to marinate the raw chicken before coating the pieces and frying them, and some cooks guard their marinade recipes. This recipe for fantastic fried chicken is easy, and the secret is Martin’s red curry sauce.
Ingredients
  • 1 chicken, cut into 8 pieces
  • 1 cup buttermilk
  • 1 cup Martin’s red sauce
  • flour or flour/cornmeal mixture for breading
  • oil for frying
Instructions
  1. Place the pieces of chicken, buttermilk, and red sauce in a large ziplock bag. Marinate over-night or up to two days.
  2. After the chicken has marinated, remove it from the liquid. A colander works well for this step, but you can simply move the pieces of chicken to a dry bowl. Discard the liquid.
  3. Coat the chicken pieces with flour or a mixture of flour and cornmeal for extra texture.
  4. Fry in oil until golden-brown and crispy on the outside.
  5. Special note: If your chicken looks done on the outside before it gets done on the inside, you can always finish cooking the chicken on a baking pan in a 325F oven to avoid overcooking the crispy outside by frying for too long.
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Green Chicken Curry

Green Chicken Curry
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Recipe type: Main
Author: Roberta
Serves: 2 to 4
You can use Martin’s sauces with any protein and vegetables of your choice, but here is a recipe idea to help get you started. We recommend serving this curry with white or brown rice. You can bake your own chicken ahead of time, use a rotisserie chicken, or turn plain leftover chicken into something new.
Ingredients
  • 1 lb cooked chicken, cut up bite-size
  • 1 medium onion, diced
  • 1 zucchini, sliced thin
  • 1 yellow squash, sliced thin
  • 1 bunch of kale, stems removed, cut or torn bite-size
  • 1/2 cup Martin’s green sauce
  • 1/2 cup water
Instructions
  1. Heat a saute pan over medium heat with a little cooking oil or non-stick spray. Add the diced onion and cook for two minutes.
  2. Add the zucchini and squash slices and cook for a couple of minutes. Use a heat-proof spatula to move the slices around and help ensure the vegetables cook evenly.
  3. Add the sauce, water, and bite-size kale and cook until the mixture just starts to bubble.
  4. Stir in the diced chicken and cook until the sauce is bubbling gently around the other ingredients and the chicken is thoroughly heated. The curry is ready to serve.
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