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Slow Cooked Pulled Pork Sandwich

Vietnamese Spring Rolls with Shrimp

Easy Spiced Coconut Pumpkin Soup Thai Cauliflower Pizza Steamed Vietnamese Rolls Asian Turkey Noodle Soup Easy Sushi Pizza Seared Chili Scallops with Baby Bok Choy Thai Pesto Chinese Curry Chicken Wasabi Seared Tuna Chilean Sea Bass in Parchment

Soba Noodle Salad

Roasted Butternut Squash Wonton Bites Thai Pesto Zucchini Noodles with Shrimp Meatballs Sweet Potato Noodles with Tofu & Spicy Peanut Sauce

Chicken Satay Skewers

Spicy Asian Brussels Sprouts Tofu Pad Thai

Thai Coconut Curry Seafood Bowl

Stir-Fry Beef & Broccoli Asian Rubbed Salmon

Crispy Salt & Pepper Tofu

Easy Leftover Pork Soup Rice Cooker Coconut Rice Simple Asian Lobster Rolls

Vietnamese Pho Ga

Spicy Szechuan Chicken & Eggplant

Lemongrass Garlic Chicken

Shumai Shrimp & Turkey Sausage

Thai Pomelo Grapefruit Salad

Healthy Shrimp Fried Rice

Thai Curry Chicken

Chicken Tikka Masala

Stir-Fry Broccoli & Baked Tofu

Lemongrass Coconut Bars

Tom Yum Soup

Wild Salmon Burgers

Turkey Lettuce Wraps

Seared Tuna Salad with Miso Dressing

Stir Fry Beef with Green Beans Manju Red Bean Cookies Asian Beef Skewers Honey Garlic Chicken Wings Slow Cooker Coconut Curry Pork

Lentil Quinoa Bowl

Ahi Tuna Napoleon Baby Bok Choy with Ginger & Garlic

Walnut Crusted Halibut

Thai Spiced Mushrooms & Baby Corn Coconut Pumpkin Breakfast Cakes Chocolate Supreme Cupcakes Pan Seared Asian Scallops Miso Butternut Squash Soup Thai Steamed Mussels Crispy Calamari with Spicy Dipping Sauce Shrimp & Turkey Asian Meatballs Spicy Fennel & Broccoli Slaw Crispy Coconut Chicken Breasts Vegetarian Steamed Buns Nutella & Coconut Pancakes Egg in the Avocado Hole Red Curry Salmon Kebabs Shaved Brussels Sprouts with Shiitake Mushrooms Cauliflower Kimchi Fried Rice Grilled Miso Shrimp Chicken with Chili Jam & Cashews

Spicy Asian Tofu Salad

Coconut Dessert Soup with Sweet Potatoes Summer Fruit Galette White Fish Cakes with Sriracha Coconut Curry Shrimp Grilled Octopus with Leeks Roasted Baby Potatoes Grilled Asian Flank Steak Spicy Baked Shrimp Balls Baby Octopus Salad Ahi Tuna Napoleonn(Tuna Tartare) Bean Thread Noodles with Chicken Spicy Thai Soup with Jumbo Prawns Vegetarian Asian Frittata Roasted Thai Butternut Squash Dip Chinese Five Spice Pork Tenderloin Spicy Crab & Guacamole Wonton Cups Mini Thai Crab Cakes Leftover Turkey Curry with Sweet Potatoes Lemongrass Coconut Soup Five Spice Asian Latkes Tiki Thai Cocktail Thai Cucumber Salad
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Welcome!  

Hello, and welcome to Asian Caucasian! Our healthy food blog was born out of a combined passion for home-cooked, Asian-inspired cuisine. We always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share our culinary love of beautiful Asian-fusion food, and get cooking in the kitchen. Enjoy!

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Red Curry Salmon Kebabs

Red Curry Salmon Kebabs

Main, Seafood | April 25, 2017 | By

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Fire up the grill! Here’s another great summer grilling recipe that’s fast and healthy! These mildly spicy salmon kebabs are made with wild salmon for a few reasons: they’re firmer and hold up well under fire, and they are so much better for you than the farm-raised variety. But, by all means, use whatever salmon you have on hand! I like to pair this dish with a mildly spicy aioli sauce and a side of pan-sautéed, shaved brussels sprouts. Get grilling fellow foodies!

Red Curry Salmon Kebabs
 
Author:
Serves: 6
Ingredients
  • 1½ tablespoons Thai red curry paste
  • 2 tablespoons canola oil
  • 3 tablespoons fresh lime juice, divided
  • 1 tablespoon honey
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh cilantro, chopped, divided
  • 1½ pounds thick wild salmon, skin off, cut into 1-inch cubes
  • ¼ cup low-fat mayonnaise
  • 1 tablespoon sambal oelek (or Sriracha sauce)
Instructions
  1. Soak 6 wooden skewers in water for 2 hours.
  2. In a large bowl, mix the curry paste with oil, 2 tablespoons lime juice, honey, salt, pepper and 1 tablespoon cilantro. Add the salmon cubes and toss to coat. Marinate for ½ hour.
  3. In a medium bowl, whisk together the mayonnaise, sambal oelek (or Sriracha sauce), remaining lime juice, remaining cilantro, and season with salt.
  4. Heat stove-top grill pan or outdoor grill on medium-high heat.
  5. Remove skewers from water. Thread the salmon onto 6 skewers, leaving ¼ inch between the cubes. Grill over moderately high heat, turning carefully, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the spicy aioli sauce.
Notes
Adapted from: Food & Wine. Sambal oelek can be found at specialty Asian markets and select local grocery stores. Can substitute with Sriracha sauce. These kebabs go great with a side of sautéed, shaved brussels sprouts.

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Sweet and Spicy Chilled Carrot Soup

cold carrot soup
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Chilled soup is perfect for the spring weather! This sweet and spicy chilled carrot soup will make your tastebuds explode with happiness! It’s flavored with tangy ginger, a little spice from red curry paste and red pepper flakes, lemongrass, and the all-important coconut milk for creaminess! Make it vegetarian by substituting the chicken broth for veggie broth. We topped this soup with toasted pumpkin seeds with a hint of sriracha powder and toasted coconut flakes for a nice crunch combo. It’s simple and delicious, but packed with all healthy things!

cold carrot soupSweet and spicy, this chilled carrot soup is flavored with curry, ginger, lemongrass, and creamy coconut milk!

toasted pumpkin seedsGarnish the soup with toasted raw pumpkin seeds with a sprinkle of sriracha seasoning!

Sweet and Spicy Chilled Carrot Soup
 
Author:
Serves: 6
Ingredients
  • 1 tablespoon canola oil
  • 2 large cloves garlic, minced
  • 1 large onion, chopped
  • 6 large carrots, peeled and finely chopped
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Thai red curry paste
  • 3 cups low-fat chicken broth (or vegetable broth)
  • 1 can light coconut milk (or full-fat coconut milk)
  • 1 tablespoon brown sugar
  • 2 lemongrass stalks, outer layer removed, cut in half, and pounded with a meat mallet
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • Juice from 1 lime
  • Sriracha toasted pumpkin seeds for topping
  • Toasted coconut flakes for topping
Instructions
  1. Heat the canola oil over a heavy stock pot over medium-high heat. Sauté the garlic and onion until translucent, about 5 minutes. Add the carrots to the pot and continue to sauté until carrots begin to soften, about 5 more minutes. Add in the ginger, soy sauce, curry paste, chicken broth, and coconut milk. Stir together until well-combined. Toss in the lemongrass, red pepper flakes, and salt. Bring to a boil. Add in the lime juice and lower to a simmer. Cover and cook for 20 minutes. Remove the pot from the heat and discard lemongrass stalks from the soup using a slotted spoon or kitchen tongs. Use an immersion blender (or blender) to puree the soup until smooth. Let cool completely before placing in the refrigerator or serving room temperature. Top the soup with sriracha toasted pumpkin seeds and toasted coconut flakes.
  2. To make the toasted sriracha pumpkin seeds:
  3. Preheat oven to 375 degrees. Place 1 cup of raw pumpkins seeds in a single layer on a baking sheet. Spray the pumpkin seeds with cooking spray. Sprinkle with salt and 1 teaspoon of sriracha seasoning. Toss well to coat. Bake for 7-10 minutes or until browned and toasted. Let cool.
  4. To make the toasted coconut flakes:
  5. Dry toast the coconut flakes in a pan on a low heat on the stove until lightly browned.
Notes
Adapted from: thefullhelping.com

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Coconut Curry Tofu and Shrimp

coconut curry soup
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Who doesn’t love a good bowl of coconut curry tofu and shrimp, am I right?  Damien, my right hand man, treated me and my husband to this recipe recently which was so yum! It’s full of veggies and shrimp, and flavored with the goodness of curry, lemon grass, hot chili paste, and coconut milk. I combine light coconut milk with regular to make it a bit healthier. Or, you can use coconut cream which is a richer stock, but adds more calories. You can also top this dish with hard boiled eggs for extra protein. I’m a tofu freak so I use these soybean cakes in everything! Make sure to use the extra firm tofu so it doesn’t fall apart. Trader Joe’s is my go-to for dense tofu. You’ll find it in the dairy section. Treat yourself to this recipe full of yumminess tonight!

Trader Joe’s Super Firm Tofu is the best product for this dish! Won’t fall apart!

Trader Joe's Super Firm Tofu

Rich and hearty, this curry tofu and shrimp bowl is absolutely delish for entertaining!

coconut curry tofu and shrimp

Coconut Curry Tofu and Shrimp
 
Author:
Serves: 4-6
Ingredients
  • 2 tablespoons canola or coconut oil
  • 2 cloves garlic, chopped
  • 8 shallots, cut into thin rings
  • 6 lemon grass stalks, pounded and cut into 1½ inch long pieces
  • 2 tablespoons dried shrimp paste
  • 4 tablespoons red curry paste
  • 2 tablespoons sambal oelek
  • 2 carrots, peeled and sliced
  • 1 turnip, peeled and cut into strips
  • 1 small green cabbage, sliced
  • 2 baked extra firm tofu blocks, cut into large cubes
  • 6 cups coconut milk
  • 2 cup water
  • 2 pounds shrimp, peeled and deveined
  • 4 hard boiled eggs, cut in half
  • Fresh cilantro
Instructions
  1. In a large stock pot, sauté the garlic and shallots with oil until golden brown. Add in lemon grass, dried shrimp paste, red curry paste, and sambal oelek. Cook for 5 minutes, then add in the carrots, turnips, green cabbage, and tofu cubes. Continue to cook for another 5 minutes. Stir in the coconut milk and water. Once ingredients are well-combined, bring to a boil, lower to a simmer, cover and cook for about 15 to 20 minutes. Toss in the shrimp and cook until pink, about 2 minutes. Top with hard boiled eggs when serving. Optional: serve with steamed rice and garnish with fresh cilantro.
  2. To bake the tofu: Place entire blocks of tofu in a toaster oven at 275 degrees. Bake for 15 minutes until brown on outside. Remove and let cool before cubing.

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