Curry In A Hurry

 There's nothing like a little spice to get your taste buds back in order. I recently discovered it's really easy to make delicious curry recipes at home. I never grew up eating curry, but I wished I did. Curries are so versatile and it can feed a big crowd. Delicious!

These recipes can all be interchanged with pork, beef, fish, and chicken or just keep it purely vegetarian. Serve your curry with lentils, chickpeas, rice and noodles, and don't forget those tasty nuts like peanuts, almonds and pepitas. Use these curry opportunities to add interesting vegetables that you wouldn't normally use. Eggplant, cauliflower, pumpkin, jalapenos, kale, okra, peas, spinach, and zucchinis. Most of these sauces can be loaded in to a slow cooker and simmered on low for hours. 

 Coconut Chicken Curry  serves 6-8
                   with carrot, potato and onion
Curry Spice Blend
2 Tbsp ground Cumin
2 Tbsp ground Coriander 
2 Tbsp ground Turmeric
1/4 Tsp ground Red Pepper
1/2 Tsp ground Mustard (or seed)
1/2 Tsp ground Ginger 



 3 Chicken Breasts

 3 Tbsp Curry seasoning mix
 1 Tbsp Coconut oil
1/2 Yellow or White Onion sliced in slivers
3 medium Carrots sliced
2 medium Potatoes(any variety) sliced in large chunks
1 can Lite Coconut Milk (shake the can to mix the cream)
1/2 c Water
1/2 tsp. curry seasoning mix
1 Lime (squeeze at end of cooking the dish)
             *optional ingredients -Slivered green onions 
                                                Toasted Almonds
                                                 Zucchini rounds
                                                 Diced Eggplant 
                                                 Green Beans 
                                                 Chickpeas
If you have time the night before rub your chicken breasts with curry seasoning and set in the fridge covered with plastic wrap overnight. 

Saute chicken in melted coconut oil until browned on all sides. You can cube the chicken before browning if you like a more crusted style chicken. Set chicken aside. Saute onion potato and carrot until slightly softened. Add water and additional curry blend and continue to cook additional 5 minutes. Add chicken back in to pot, add coconut milk and simmer for additional 10 minutes. Before serving squeeze your lime. Serve with Rice


Thai Shrimp Curry serves 6-8

2 tablespoons Coconut or Grape seed oil blend
1/2 cup chopped shallots
1 large red bell pepper, cut into strips
2 medium carrots, sliced 
2 teaspoons minced garlic
3 tablespoons Thai Red Curry Paste (Thai Kitchen makes a delicious jarred paste)
2 tablespoons fish sauce *
2 teaspoons palm sugar or light brown sugar
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
3 tablespoons chopped Thai basil leaves (whole foods or trader joes)
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment
Sprigs fresh cilantro, garnish and a squeeze of lime



In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add curry paste (I use thai kitchen) and cook until it's fragrant. Stir in fish sauce and sugar, coconut milk and and bring to a boil.
Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
Remove from the heat and stir in the basil and cilantro.
*If you don't want to use fish sauce, you can substitute using a couple of limes and 1/8tsp Worcestershire sauce.


Green Curry and Squash Soup 8 servings

4 Cups Veg Stock (2 carrots, 2 stalks celery, 1 onion, 4 cloves garlic, 6 peppercorn, 4 cups water, 1 Tbsp course salt, simmered for 30 minutes and strained)
2-lb squash (like kabocha or acorn), seeded & cut into 1-inch cubes*
1 large sweet potatoes (about 1 lb.), peeled and cut into 1-inch cubes
3 medium carrots, peeled and diced (about 1 1/2 cups)
1/2 large onion, chopped (3/4 cup)
2 garlic cloves, minced
1 teaspoon minced ginger
Recipe and Photo adapted from Carpeseason.com
generous 1 tablespoon Thai green curry paste(thai kitchen)
2 teaspoons lime zest (from about 1 lime) (less to taste)
1 stalk lemongrass, cut into 3-inch pieces and smashed with the handle of a knife (optional)**
1 14-ounce can coconut milk
2 teaspoons freshly squeezed lime juice
1 tablespoon fish sauce
Asian chili oil or red pepper flakes
Garnishes: fresh cilantro, thinly sliced green onions, and lime juice 

Combine the broth, squash, sweet potato, carrots, onion, garlic, ginger, curry paste, lime zest, and lemongrass (if desired) in a large pot and bring to a boil. Reduce heat, cover, and gently simmer, stirring occasionally, until  the vegetables are just tender, about 20 minutes.
Finish the Soup:
Add the coconut milk, lime juice, and fish sauce. Cook uncovered over medium heat at least 15 minutes or longer if you prefer a thicker soup, stirring frequently to keep soup from sticking to the bottom of the pot. Discard the lemongrass.
Serve the Soup:
Serve topped with a drizzle of chili oil (or a tiny pinch of red pepper flakes), the cilantro, green onions, and additional lime juice as preferred.


Peanut Noodle Cakes  makes 6 cakes
 
2 cups cooked rice noodle
2 eggs, whisked
2 tablespoons of peanut butter
1 teaspoon of curry powder ( I used a store bought curry powder)
1 tablespoon of chopped parsley
1 tablespoon sesame oil
 IN A PAN HEAT
1 tablespoon coconut or vegetable oil  
Combine ingredients above and heat your skillet on medium heat, add oil. I used a round biscuit cutter to keep the patties round. Cook until browned on both sides. Set aside on a paper towel. 
I purchased these fresh noodles from trader joes
Dipping Sauce
2 tablespoons of gluten free tamari
1 tablespoon of peanut butter
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
crushed red pepper flakes, or red pepper powder to taste
Blend together and chill.
These recipes are all gluten free 


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