Recipe Creator from Available Ingredients

3 Southeast Asian Dinners From What You Have

Everything below comes from your list plus salt, pepper, oil, and water. The ingredients are split across all three recipes so you can cook them over a few days without running short or wasting much.

Ingredient split at a glance

1. Vietnamese-Style Coconut Chicken Curry (Cà Ri Gà) with Rice Noodles 🥜 Nut-free

• Prep time: 15 min / Cook time: 35 min / Total time: 50 min
• Servings: 2–3
• Difficulty: Easy

Ingredients

• 2 boneless chicken thighs (400g), cut into 1½-inch pieces
• 1 tsp curry powder (all of it), divided
• 2 tbsp plain yogurt (optional, for marinating)
• ½ small yellow onion, sliced
• 2 cloves garlic, minced
• ⅔ of the ginger piece, minced
• 1 cup canned diced tomatoes
• About 1⅓ cups coconut milk (hold back ⅓ cup for Recipe 2)
• 1 cup water
• 1 carrot, cut into 1-inch chunks
• ½ red bell pepper, cut into strips
• 2 tsp fish sauce
• Juice of ½ lime
• 100g dried rice noodles
• 1 scallion, sliced, plus a handful of cilantro, to garnish
• Pinch of chili flakes (optional)
• 1 tbsp oil, salt, pepper

Instructions

1. Marinate: Toss the chicken with ¼ tsp curry powder, ½ tsp salt, pepper, and the yogurt if using. Let it sit for 10 minutes.
2. Brown: Heat 1 tbsp oil in a Dutch oven or heavy pot over medium-high heat. Brown the chicken for 4–5 minutes, turning once. It doesn't need to cook through. Transfer to a plate.
3. Build the base: Lower the heat to medium. Cook the onion for 3 minutes until soft. Add the garlic and ginger and cook for 1 minute. Add the remaining ¾ tsp curry powder and stir for 30 seconds.
4. Simmer: Add the tomatoes and cook for 3 minutes. Stir in the coconut milk, water, carrot, and chicken with its juices. Bring to a gentle simmer, then cover partially and cook on low for 20 minutes.
5. Finish: Add the bell pepper and simmer for 5 more minutes, until the carrots are tender. Season with the fish sauce, lime juice, and salt to taste.
6. Noodles: While the curry simmers, soak the rice noodles in just-boiled water for 8–10 minutes (or follow the package directions), then drain.
7. Ladle the curry over the noodles and top with scallion, cilantro, and chili flakes.

Technique tip: Toast the curry powder in the hot oil (step 3) before adding any liquid. This "blooming" wakes up the spices and removes the raw, dusty taste.

Chef's Notes

• Substitution: If you run out of coconut milk, use water for the liquid. Then take the pot off the heat and stir in 3–4 tbsp yogurt at the end. Don't let it boil after that, or it will split.
• Plating: Serve in wide, shallow bowls with a lime wedge on the rim. Diners can squeeze it in as they eat.

2. Crispy Tofu Peanut-Lime Rice Noodles

• Prep time: 20 min (includes pressing the tofu) / Cook time: 15 min / Total time: 35 min
• Servings: 2
• Difficulty: Easy–Moderate

Ingredients

• 1 block firm tofu (300g), pressed and cut into ¾-inch cubes
• 2 tbsp all-purpose flour
• 100g dried rice noodles
• 1 carrot, cut into matchsticks
• ½ red bell pepper, thinly sliced
• ½ head broccoli, cut into small florets
• 1 clove garlic, minced
• ⅓ of the ginger piece, minced
• 3 tbsp oil, salt

Peanut sauce:

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• Juice of ½ lime
• ⅓ cup coconut milk
• ¼ tsp chili flakes
• 2–3 tbsp hot water, to thin

Toppings:

• ¼ cup roasted peanuts, roughly crushed
• 1 scallion, sliced
• Cilantro

Instructions

1. Press the tofu: Wrap it in a clean towel and set something heavy on top, like a pan or some cans, for 15 minutes. Cut it into cubes, season with salt, and toss in the flour.
2. Make the sauce: Whisk all the sauce ingredients in a bowl until smooth. It should pour easily, like heavy cream.
3. Soak the noodles: Soak in just-boiled water for 6–8 minutes, until pliable but still slightly firm. Drain and rinse with cold water.
4. Crisp the tofu: Heat 2 tbsp oil in a large nonstick or cast-iron skillet over medium-high heat. Fry the tofu for 8–10 minutes, turning every couple of minutes, until golden on most sides. Set aside.
5. Stir-fry the vegetables: Add 1 tbsp oil to the same pan. Stir-fry the broccoli and carrot for 3 minutes. If the broccoli needs help softening, add a splash of water. Add the bell pepper, garlic, and ginger and cook for 1 more minute.
6. Toss: Add the noodles and sauce and toss for 1–2 minutes until coated and hot. Fold in the tofu at the very end so it stays crisp.
7. Top with the peanuts, scallion, and cilantro.

Technique tip: The light flour coating gives the tofu a crisp crust that holds up in the sauce. Don't move the cubes for the first 2 minutes so they can form that crust.

Chef's Notes

• Substitution: If you're out of peanut butter, blend or finely crush ¼ cup peanuts with 1 tsp oil and a splash of hot water. Keep a few whole peanuts for the topping.
• Plating: Twirl the noodles into a mound with tongs, scatter the tofu on top, and finish with the crushed peanuts and cilantro for crunch and color.

3. Thai-Style Fried Rice (Khao Pad) with Egg & Vegetables

• Prep time: 10 min / Cook time: 12 min / Total time: 22 min
• Servings: 2–3
• Difficulty: Easy

Ingredients

• 3 cups cold day-old rice, broken up with your hands
• 2 eggs, beaten with a pinch of salt
• ½ small yellow onion, diced
• 1 clove garlic, minced
• ½ head broccoli, chopped small
• ½ cup frozen peas (no need to thaw)
• ½ cup canned diced tomatoes, well drained
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp sesame oil
• Pinch of chili flakes (optional)
• 1 scallion, sliced
• Cilantro, to garnish
• Lemon wedges, to serve
• 2 tbsp oil, pepper

Instructions

1. Cook the eggs: Heat 1 tbsp oil in a wok or large skillet over high heat. Pour in the eggs and scramble for 30–45 seconds until just set. Move them to a plate.
2. Aromatics: Add 1 tbsp oil. Stir-fry the onion for 1 minute, then add the garlic for 20 seconds.
3. Vegetables: Add the broccoli and stir-fry for 2 minutes. Add the tomatoes and cook for 1 minute to drive off moisture.
4. Rice: Add the rice and peas. Spread everything out and leave it undisturbed for 1 minute to toast, then toss. Repeat 2–3 times, about 4–5 minutes total.
5. Season: Drizzle the soy sauce and fish sauce around the hot edges of the pan, not straight onto the rice, and toss. Return the eggs and break them into pieces.
6. Take the pan off the heat. Stir in the sesame oil, pepper, chili flakes, and scallion.
7. Garnish with cilantro and serve with lemon wedges.

Technique tip: Keep the heat high and don't overcrowd the pan. If your skillet is small, cook in two batches. Crowded rice steams and turns mushy instead of frying.

Chef's Notes

• Substitution: If you don't have day-old rice, spread freshly cooked rice on a tray and refrigerate it uncovered for 20–30 minutes to dry out.
• Plating: Pack the rice into a small bowl, flip it onto the plate to make a neat dome, and add a lemon wedge and cilantro on the side, as Thai street stalls do.

Leftovers: The cheddar, most of the flour and yogurt, and the lemon don't suit these dishes, so they're left for another meal. Leftover curry tastes even better the next day. Store the noodles separately so they don't go soggy.