Everyone sees green during the month of March whether it is green milkshakes, green clothing, or even green foods. But why do we wear green on St. Patrick’s Day? Believe it or not, the history of St. Patrick’s Day had a lot to do with politics and Irish independence. Wearing green is directly connected to a series of revolutions that took place in Ireland in the 1600’s. The importance of the color green was directly related to Irish nationality and their desires for independence from the English crown. Ironically, blue was the main symbolic color of Ireland and light blue was the official color of St. Patrick (the patron saint of Ireland).
The biggest reason why Irish-American people wear green on St. Patrick’s day is because people thought that wearing green made one invisible to leprechauns, creatures who would pinch anyone they could see (those not wearing green). Thus, the tradition of pinching was born from an Irish folklore.
While wearing green on St. Patrick’s Day seems to be an adopted tradition for Americans, it’s also known as “feast day,” which gives us an excuse to eat to our hearts’ content. In celebration of St. Patrick’s Day, we have two awesome Asian-inspired green recipes for you to try and celebrate the day!
Thai Green Curry
- 2 tablespoons of coconut oil
- 1 lbs. Chicken breast, cut into cubes
- 1 tablespoon minced ginger
- 1 ½ teaspoon minced garlic
- 1 jalapeno, deseeded and finely chopped
- ½ teaspoon of ground cumin
- ¼ teaspoon of coriander
- ¼ teaspoon of ground tumeric
- 1 teaspoon salt
- 14.5 oz. can of coconut milk
- 2 tablespoons lime juice
- 1 medium green bell pepper, sliced
- 1 medium onion, sliced
- 5 fresh basil leaves
- ¼ cup chopped cilantro
- ¼ cup of chopped green onion
In a large pan or skillet, melt coconut oil on medium heat. Add cubed chicken breast, cook until golden brown (about 3 minutes) then flip chicken and cook for another minute. Cook all the way through, remove from, pan and set aside.
Using the same pan on medium heat, add ginger, garlic, jalapeno, cumin, coriander, tumeric and cook until fragrant (about 2 minutes).
Add salt, coconut milk, lime juice, green bell pepper, onion, and basil leaves. Lower heat to medium-low, bring to simmer and cook until the liquid has slightly reduced and the broth is greenish-yellow (about 5 minutes)
Take broth off the heat and stir in the chicken. Allow to cool, serve over rice, garnish with cilantro and green onion (optional) and enjoy!
Vietnamese Pandan Jelly Dessert (Chѐ Bánh Lọt)
- ½ cup of mung bean starch or water chestnut starch
- 4 tablespoons granulated sugar
- 1 ⅔ cup of water
- ¼ teaspoon pandan extract
- 1 bowl of ice water
- Coconut Syrup
- ½ cup of brown sugar
- ½ teaspoon salt
- 14.5 oz. can of unsweetened coconut milk
In a saucepan with no heat, mix together starch, sugar, water, and pandan extract.
On medium heat, constantly whisk together the mixture. As the starch begins to cook, it will stick to the bottom on the pan and the whisk, lower the heat and whisk vigorously until the batter thickens to a slight translucent paste.
Transfer the batter to a potato ricer and press the handle to drop the batter into the bowl of ice water. Once in the ice water, the batter will form into worm like jelly.
In a separate saucepan, dissolve sugar and salt in water on medium-low heat. Simmer for about 3 minutes and let it cool.
Add the can of coconut milk to the sugar syrup and stir.
Combine the worm-like jelly and coconut syrup in a cup, serve over ice (optional) and enjoy!