Thai Coconut Lentils
Serves 4
2 cups green or brown lentils
1 clove garlic, minced
2 shallots, chopped
1 bunch dino kale, or chard/kale/collards/etc
olive oil
1 can light coconut milk
1.5 Tbs thai red curry paste
1 Tbs curry powder
1 Tbs tomato paste
salt, pepper, cilantro
Bring 2.75c water to a boil in a saucepan. Salt and add lentils. Bring to a boil and simmer until cooked, ~20 or 25 minutes.
In a dutch oven, saute the garlic and shallots in oil for a minute. Add the kale and saute for 5 minutes, or until partially cooked.
Once the lentils are done, add to the kale, along with the remaining ingredients. Cook together until heated through, season, and finish with cilantro.
Serve with rice, sriracha, etc.
Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts
Sunday, February 22, 2015
Kerala-Style Edamame Curry
Kerala-Style Edamame Curry
Serves 6
1 tbsp anise seeds or fennel seeds
1 tbsp brown mustard seeds
oil
1 large onion, chopped
4 cups low-sodium vegetable broth
1 can light coconut milk
1 larger butternut squash, diced
1 larger head cauliflower, cut into bite-sized pieces
2 tbsp minced fresh ginger
2 tsp ground turmeric
1 Tbs cumin
1 Tbs curry powder
salt and peepper
16oz frozen shelled edamame
sriracha, to taste
6 tbsp unsweetened flaked or shredded coconut
1/2 cup chopped cilantro
1. Heat anise/fennel, and mustard in a large pot with some oil. Once the seeds start popping, add chopped onion and saute 6 minutes or until golden. Add the garlic/ginger and fry for another minute.
Add 1 cup broth, stirring the bottom of the saucepan to lift off any brown bits, then add remaining 3 cups broth and coconut milk. Stir in squash, cauliflower, turmeric, curry, cumin, and salt/pepper. Bring mixture to a boil. Reduce heat to low and simmer, uncovered, 25 minutes. Add edamame and cook 5 or 10 minutes more. Add sriracha/hot sauce and salt to taste.
Meanwhile, toast coconut in a small skillet over medium heat for 3-4 minutes or until browned and fragrant. Set aside.
Once stew is all cooked, stir in cilantro, sriracha, and some slurry if desired to thicken. Serve over rice.
Serves 6
1 tbsp anise seeds or fennel seeds
1 tbsp brown mustard seeds
oil
1 large onion, chopped
4 cups low-sodium vegetable broth
1 can light coconut milk
1 larger butternut squash, diced
1 larger head cauliflower, cut into bite-sized pieces
2 tbsp minced fresh ginger
2 tsp ground turmeric
1 Tbs cumin
1 Tbs curry powder
salt and peepper
16oz frozen shelled edamame
sriracha, to taste
6 tbsp unsweetened flaked or shredded coconut
1/2 cup chopped cilantro
1. Heat anise/fennel, and mustard in a large pot with some oil. Once the seeds start popping, add chopped onion and saute 6 minutes or until golden. Add the garlic/ginger and fry for another minute.
Add 1 cup broth, stirring the bottom of the saucepan to lift off any brown bits, then add remaining 3 cups broth and coconut milk. Stir in squash, cauliflower, turmeric, curry, cumin, and salt/pepper. Bring mixture to a boil. Reduce heat to low and simmer, uncovered, 25 minutes. Add edamame and cook 5 or 10 minutes more. Add sriracha/hot sauce and salt to taste.
Meanwhile, toast coconut in a small skillet over medium heat for 3-4 minutes or until browned and fragrant. Set aside.
Once stew is all cooked, stir in cilantro, sriracha, and some slurry if desired to thicken. Serve over rice.
Thai Red Curry Stew with Chicken, Kale, & Sweet Potatoes
Thai Red Curry Stew with Chicken, Kale, & Sweet Potatoes
4 servings
1 lbs chicken breasts, diced
2 sweet potatoes, peeled and diced
1 red bell pepper, diced
1 bunch kale, chopped
1 small onion, diced
4-6 tbs thai red curry paste
1 tbsp coconut oil
1 tsp jarred or fresh ginger
1 can coconut milk
6c chicken stock
2 tbs fish sauce
1 tbs sugar
Juice of 1 lime
1 tbsp sriracha (optional)
1/2c rice
Directions
Heat coconut oil over medium heat in a heavy bottomed pot or deep skillet.
Add ginger and red curry paste. Sauté for about 1 minute, until fragrant.
Add your onion and pepper and sauté for another 4-5 minutes, until onion is becoming translucent.
Add the chicken. Cook for about 2 to 3 minutes, until it's starting to get some color.
Add the coconut milk, chicken broth, fish sauce, kale, salt, lime juice, sugar, and sriracha. Turn the heat to medium high. Stir constantly as the kale begins to wilt into the sauce. For a slightly thicker/creamier texture, add in the cornstarch mixed into water.
Bring to a boil. Add sweet potatoes and rice and reduce heat and simmer, covered, for about 20 minutes.
Add lime juice and serve.
4 servings
1 lbs chicken breasts, diced
2 sweet potatoes, peeled and diced
1 red bell pepper, diced
1 bunch kale, chopped
1 small onion, diced
4-6 tbs thai red curry paste
1 tbsp coconut oil
1 tsp jarred or fresh ginger
1 can coconut milk
6c chicken stock
2 tbs fish sauce
1 tbs sugar
Juice of 1 lime
1 tbsp sriracha (optional)
1/2c rice
Directions
Heat coconut oil over medium heat in a heavy bottomed pot or deep skillet.
Add ginger and red curry paste. Sauté for about 1 minute, until fragrant.
Add your onion and pepper and sauté for another 4-5 minutes, until onion is becoming translucent.
Add the chicken. Cook for about 2 to 3 minutes, until it's starting to get some color.
Add the coconut milk, chicken broth, fish sauce, kale, salt, lime juice, sugar, and sriracha. Turn the heat to medium high. Stir constantly as the kale begins to wilt into the sauce. For a slightly thicker/creamier texture, add in the cornstarch mixed into water.
Bring to a boil. Add sweet potatoes and rice and reduce heat and simmer, covered, for about 20 minutes.
Add lime juice and serve.
Palak Paneer (Tofu)
Palak Paneer (Tofu)
Serves 4-6
1 Tbs cumin
1 tsp tumeric
1 tsp mustard seeds
1 large onion, rough chop
1/2 head garlic, chopped
2 Tbs ginger, minced
2 tsp coriander
2 tsp garam masala
1 tsp cayenne
2 tsp fenugreek
28oz diced tomatoes, with juices
1 Tbs tomato paste
2 serrano peppers, minced
water, if necessary
1 lbs frozen spinach
2 blocks tofu or 1.5-2 lbs paneer, small cubes
1 cup+ Milk or cream or soymilk or...
Big spoonful yogurt
Cook the cumin, tumeric, and mustard seeds in oil until seeds are popping. Add the onion and cook until browned a bit, 5 minutes.
Add garlic and ginger and cook a minute. Add remaining spiced and cook until fragrant.
Add tomatoes and deglaze - scrape up all the brown bits. Add the tomato paste and peppers and spinach and water if it's dry, and cook 5 minutes, or until well mixed and thickened some.
If you want, blend everything up now with a blender or immersion blender.
Add tofu and milk and yogurt to desired consistency. Cook until hot and bubbly and serve with rice.
Serves 4-6
1 Tbs cumin
1 tsp tumeric
1 tsp mustard seeds
1 large onion, rough chop
1/2 head garlic, chopped
2 Tbs ginger, minced
2 tsp coriander
2 tsp garam masala
1 tsp cayenne
2 tsp fenugreek
28oz diced tomatoes, with juices
1 Tbs tomato paste
2 serrano peppers, minced
water, if necessary
1 lbs frozen spinach
2 blocks tofu or 1.5-2 lbs paneer, small cubes
1 cup+ Milk or cream or soymilk or...
Big spoonful yogurt
Cook the cumin, tumeric, and mustard seeds in oil until seeds are popping. Add the onion and cook until browned a bit, 5 minutes.
Add garlic and ginger and cook a minute. Add remaining spiced and cook until fragrant.
Add tomatoes and deglaze - scrape up all the brown bits. Add the tomato paste and peppers and spinach and water if it's dry, and cook 5 minutes, or until well mixed and thickened some.
If you want, blend everything up now with a blender or immersion blender.
Add tofu and milk and yogurt to desired consistency. Cook until hot and bubbly and serve with rice.
Chicken and Eggplant Tikka Masala
Chicken and Eggplant Tikka Masala
Serves 4-6
Marinade
1.5 lbs chicken breasts, whole
1/2c regular yogurt
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp cumin
1 tsp coriander
1/4 tsp cayenne
1/4 tsp tumeric
1.25 lbs eggplant, 1.5" chunks
1 onion, chopped
3 cloves garlic, minced
1 Tbs ginger, minced
1 Tbs cumin
1 Tbs coriander
1 tsp tumeric
1 tsp cayenne
1 tsp cardamom
1 Tbs garam masala
28oz crushed tomatoes
1/4c tomato paste
1 can light coconut milk
Large handful cilantro, plus stems
Marinate the chicken in marinade ingredients for as long as you can. Scrape off the excess and put on a foil-lined baking sheet.
Broil 10 minutes, flipping once, or until a little charred. Reserve and chop.
Once the chicken is out, broil the eggplant until also a little charred, turning, and reserve.
In a dutch oven, saute the onions until softened. Add the tomato paste and spices and cook until the paste has loosened up some.
Add the crushed tomatoes, coconut milk, and minced cilantro stems, and simmer 30+ minutes.
Add the eggplant and cook for 2 minutes. Add the chicken and cook another 2 minutes.
Finish with cilantro.
Serves 4-6
Marinade
1.5 lbs chicken breasts, whole
1/2c regular yogurt
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp cumin
1 tsp coriander
1/4 tsp cayenne
1/4 tsp tumeric
1.25 lbs eggplant, 1.5" chunks
1 onion, chopped
3 cloves garlic, minced
1 Tbs ginger, minced
1 Tbs cumin
1 Tbs coriander
1 tsp tumeric
1 tsp cayenne
1 tsp cardamom
1 Tbs garam masala
28oz crushed tomatoes
1/4c tomato paste
1 can light coconut milk
Large handful cilantro, plus stems
Marinate the chicken in marinade ingredients for as long as you can. Scrape off the excess and put on a foil-lined baking sheet.
Broil 10 minutes, flipping once, or until a little charred. Reserve and chop.
Once the chicken is out, broil the eggplant until also a little charred, turning, and reserve.
In a dutch oven, saute the onions until softened. Add the tomato paste and spices and cook until the paste has loosened up some.
Add the crushed tomatoes, coconut milk, and minced cilantro stems, and simmer 30+ minutes.
Add the eggplant and cook for 2 minutes. Add the chicken and cook another 2 minutes.
Finish with cilantro.
Gobi Mutter Paneer (Tofu)
Gobi Mutter Paneer (Tofu)
Serves 4
1 smaller cauliflower, florets
12oz frozen peas
1 block tofu, in smaller rectangles
1 tsp mustard seeds
1 med onion, chopped
4 cloves garlic, chopped
1 Tbs ginger, chopped
1 bay leaf
Dash cayenne
1 tsp coriander
3 tsp cumin
2 tsp curry power
1/2 tsp tumeric
Salt and pepper
15oz crushed tomato or sauce
1/2c cream or milk, or 3oz yogurt (and some extra tomato sauce)
1 tsp garam masala
Cilantro
Microwave the cut-up cauliflower until par-cooked, about 4 minutes.
Heat some oil in a dutch oven with the mustard seeds. Once they start popping, add the onions and saute until golden. Add the garlic and ginger and saute 1 minute. Add the spices and saute another minute.
Add in the cauliflower, tomato, bay, and season with salt and pepper. Add some more tomato or water here if using yogurt instead of milk later.
Bring to a boil and cook 5 minutes, until cauliflower is almost fully soft.
Add the cream or yogurt, peas, and tofu (or paneer) and cook until everything is heated through. Finish with cilantro and garam.
Serves 4
1 smaller cauliflower, florets
12oz frozen peas
1 block tofu, in smaller rectangles
1 tsp mustard seeds
1 med onion, chopped
4 cloves garlic, chopped
1 Tbs ginger, chopped
1 bay leaf
Dash cayenne
1 tsp coriander
3 tsp cumin
2 tsp curry power
1/2 tsp tumeric
Salt and pepper
15oz crushed tomato or sauce
1/2c cream or milk, or 3oz yogurt (and some extra tomato sauce)
1 tsp garam masala
Cilantro
Microwave the cut-up cauliflower until par-cooked, about 4 minutes.
Heat some oil in a dutch oven with the mustard seeds. Once they start popping, add the onions and saute until golden. Add the garlic and ginger and saute 1 minute. Add the spices and saute another minute.
Add in the cauliflower, tomato, bay, and season with salt and pepper. Add some more tomato or water here if using yogurt instead of milk later.
Bring to a boil and cook 5 minutes, until cauliflower is almost fully soft.
Add the cream or yogurt, peas, and tofu (or paneer) and cook until everything is heated through. Finish with cilantro and garam.
Thai Tofu, Butternut Squash, and Eggplant Soup
Thai Tofu, Butternut Squash, and Eggplant Soup
Serves 4-6
2 tbsp olive oil
14 oz extra firm tofu, pressed and cut into 1-inch cubes
salt and black pepper, to taste
2-3 T Thai red curry paste
4 scallions, thinly sliced
1 tsp minced ginger
1 medium butternut squash, seeded, peeled and cut into 1-inch cubes
1 eggplant, cut into 1-inch cubes
1 (15 oz) can coconut milk
4 cups vegetable broth
2 Tbap soy sauce, 2 Tbsp fish sauce
1 jalapeno, thinly sliced
sriracha
1. In a large pot over medium heat, heat the olive oil. Add in the tofu and a pinch of salt. Cook until
starting to brown, stirring frequently, about 5-6 minutes. Add the Thai red curry paste, scallions,
and ginger to the pot. Saute for 1-2 minutes, stirring frequently.
2. Stir the butternut squash and eggplant into the pot. Add in the coconut milk and vegetable broth,
scraping the bottom of the pot to release any brown bits. Bring to a boil and then lower the heat,
simmering for 15-20 minutes or until squash and eggplant are cooked through. Stir in soy
sauce. Season to taste with soy sauce, salt, and black pepper.
3. Serve garnished with jalapeno slice
Serves 4-6
2 tbsp olive oil
14 oz extra firm tofu, pressed and cut into 1-inch cubes
salt and black pepper, to taste
2-3 T Thai red curry paste
4 scallions, thinly sliced
1 tsp minced ginger
1 medium butternut squash, seeded, peeled and cut into 1-inch cubes
1 eggplant, cut into 1-inch cubes
1 (15 oz) can coconut milk
4 cups vegetable broth
2 Tbap soy sauce, 2 Tbsp fish sauce
1 jalapeno, thinly sliced
sriracha
1. In a large pot over medium heat, heat the olive oil. Add in the tofu and a pinch of salt. Cook until
starting to brown, stirring frequently, about 5-6 minutes. Add the Thai red curry paste, scallions,
and ginger to the pot. Saute for 1-2 minutes, stirring frequently.
2. Stir the butternut squash and eggplant into the pot. Add in the coconut milk and vegetable broth,
scraping the bottom of the pot to release any brown bits. Bring to a boil and then lower the heat,
simmering for 15-20 minutes or until squash and eggplant are cooked through. Stir in soy
sauce. Season to taste with soy sauce, salt, and black pepper.
3. Serve garnished with jalapeno slice
Butternut Spinach and Chickpea Curry
Butternut Spinach and Chickpea Curry
Serves 4
2.25 lbs butternut squash, diced
10oz spinach, washed and excess water squeezed out, chopped
1 can chickpeas
1 15oz can crushed tomatoes
1 can coconut milk
4 cloves garlic, minced
1 onion, finely chopped
1 green chilli, finely chopped.
thumb size amount of ginger, minced
chopped cilantro
Juice of 1 lime
1 tbsp cumin seed
1 tbsp coriander seed
1 tbsp curry powder
1 tsp fenugreek
Dash cinnamon
2 tsp turmeric
8 black peppercorns
Grind the spices in a pestle & mortar. Fry the onion until translucent over a medium heat in some oil
Add the garlic, ginger and chilli for a minute or so. Add the spices for a minute or so, you’ll start to smell them as they temper. Add the butternut squash and the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it.
Drain the chickpeas and add to the sauce. Also add the spinach.
When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go.
Salt to taste and serve with rice and/or flatbreads.
Serves 4
2.25 lbs butternut squash, diced
10oz spinach, washed and excess water squeezed out, chopped
1 can chickpeas
1 15oz can crushed tomatoes
1 can coconut milk
4 cloves garlic, minced
1 onion, finely chopped
1 green chilli, finely chopped.
thumb size amount of ginger, minced
chopped cilantro
Juice of 1 lime
1 tbsp cumin seed
1 tbsp coriander seed
1 tbsp curry powder
1 tsp fenugreek
Dash cinnamon
2 tsp turmeric
8 black peppercorns
Grind the spices in a pestle & mortar. Fry the onion until translucent over a medium heat in some oil
Add the garlic, ginger and chilli for a minute or so. Add the spices for a minute or so, you’ll start to smell them as they temper. Add the butternut squash and the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it.
Drain the chickpeas and add to the sauce. Also add the spinach.
When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go.
Salt to taste and serve with rice and/or flatbreads.
Saturday, March 16, 2013
Chicken Saagwala
Chicken Saagwala
Serves 4
1.75 pounds chicken thighs, chunked
4 cloves garlic, minced
2 medium onions, minced
15oz tomato sauce/crush
1-inch piece ginger, minced
2 lbs frozen spinach and/or leafy greens, defrosted and chopped
cilantro
1/2 tsp cayenne
1 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1.2 tsp cardamom
2 cloves
oil
1 tsp garam masala
1/4c milk or more
1/4c yogurt or more
1/2 tsp salt
Heat the oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom. Add spinach and some cilantro and cook until done. Grind everything together in a blender or food processor.
Brown chicken in the pot. Add the spinch and milk. Cook for 20 minutes (15 covered, 5 open), or until chicken is tender and spinach starts to stick to the pan.
Add garam masala and yogurt, and serve.
Serves 4
1.75 pounds chicken thighs, chunked
4 cloves garlic, minced
2 medium onions, minced
15oz tomato sauce/crush
1-inch piece ginger, minced
2 lbs frozen spinach and/or leafy greens, defrosted and chopped
cilantro
1/2 tsp cayenne
1 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1.2 tsp cardamom
2 cloves
oil
1 tsp garam masala
1/4c milk or more
1/4c yogurt or more
1/2 tsp salt
Heat the oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom. Add spinach and some cilantro and cook until done. Grind everything together in a blender or food processor.
Brown chicken in the pot. Add the spinch and milk. Cook for 20 minutes (15 covered, 5 open), or until chicken is tender and spinach starts to stick to the pan.
Add garam masala and yogurt, and serve.
Butternut Squash Tortellini with Peanut Sauce
Butternut Squash Tortellini with Peanut Sauce
Serves 4
3 packages butternut squash ravioli (~30oz) or other
olive oil
2 cloves garlic, minced
1 inch piece of ginger, minced
1 red bell pepper, thinly sliced
1 medium eggplant, chopped into 1/2-inch cubes
4 ounces mushrooms, chunked
1 can lite coconut milk
1 tbsp thai red curry paste
3 tbsp peanut butter
1 tbsp brown sugar
Bring a pot of salted water to a boil.
While water is boiling, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger and saute, stirring frequently, until fragrant, about 1 minute. Add the pepper and eggplant to the pan. Stir fry until tender, about 15-20 minutes.
In a medium bowl, stir together the coconut milk, red curry paste, peanut butter and brown sugar. Pour into the pan with the veggies and mushrooms and cook 5 minutes. Season.
Cook the pasta, and mix in with the veggies and peanut sauce.
Serves 4
3 packages butternut squash ravioli (~30oz) or other
olive oil
2 cloves garlic, minced
1 inch piece of ginger, minced
1 red bell pepper, thinly sliced
1 medium eggplant, chopped into 1/2-inch cubes
4 ounces mushrooms, chunked
1 can lite coconut milk
1 tbsp thai red curry paste
3 tbsp peanut butter
1 tbsp brown sugar
Bring a pot of salted water to a boil.
While water is boiling, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger and saute, stirring frequently, until fragrant, about 1 minute. Add the pepper and eggplant to the pan. Stir fry until tender, about 15-20 minutes.
In a medium bowl, stir together the coconut milk, red curry paste, peanut butter and brown sugar. Pour into the pan with the veggies and mushrooms and cook 5 minutes. Season.
Cook the pasta, and mix in with the veggies and peanut sauce.
Sunday, February 19, 2012
Butter Chicken
Butter Chicken
Serves 4
1.5 lbs boneless chicken, cut into 1-inch cubes
juice of 1 lemon
salt and red chili powder, to taste
1 cup yogurt
1 onion, chopped
2 tsp ginger, minced
2 tsp garlic, minced
2 chile peppers, minced
1 1/2 tbs curry powder
1 tsp cayenne
3 tbs butter
2 tsp cardamom
1 cinnamon stick
2 cloves
4 medium ripe tomatoes, blended (or canned sauce/dice)
1 tbs tomato paste
1 tsp garam masala
2 tsp cumin, coriander
1 tbs honey
1 tbs dried fenugreek leaves or 2 tsp mustard seed
1 cup thick cream (milk/yog)
8oz kale or spinach, shredded
extra butter or coriander to garnish
Heat oil in a pot over high heat, add the onions, and sauté until dark golden brown. Add the garlic and ginger and chilies, reduce the heat to medium, and cook for 2 minutes. Add the chicken and cook until almost cooked. Add the tomato paste and cook for 30 seconds.
Add the spices, greens, and tomatoes. Let this simmer on low to medium heat, half covered, for about 15-20 minutes. You will notice the gravy thicken and the oil will form a film on top. If the gravy is too thick, you can add a small amount of water. Add the rest of the ingredients and simmer for another 15 minutes. Garnish with butter or coriander.
Serves 4
1.5 lbs boneless chicken, cut into 1-inch cubes
juice of 1 lemon
salt and red chili powder, to taste
1 cup yogurt
1 onion, chopped
2 tsp ginger, minced
2 tsp garlic, minced
2 chile peppers, minced
1 1/2 tbs curry powder
1 tsp cayenne
3 tbs butter
2 tsp cardamom
1 cinnamon stick
2 cloves
4 medium ripe tomatoes, blended (or canned sauce/dice)
1 tbs tomato paste
1 tsp garam masala
2 tsp cumin, coriander
1 tbs honey
1 tbs dried fenugreek leaves or 2 tsp mustard seed
1 cup thick cream (milk/yog)
8oz kale or spinach, shredded
extra butter or coriander to garnish
Heat oil in a pot over high heat, add the onions, and sauté until dark golden brown. Add the garlic and ginger and chilies, reduce the heat to medium, and cook for 2 minutes. Add the chicken and cook until almost cooked. Add the tomato paste and cook for 30 seconds.
Add the spices, greens, and tomatoes. Let this simmer on low to medium heat, half covered, for about 15-20 minutes. You will notice the gravy thicken and the oil will form a film on top. If the gravy is too thick, you can add a small amount of water. Add the rest of the ingredients and simmer for another 15 minutes. Garnish with butter or coriander.
Saturday, December 17, 2011
Red Curry Noodles
Red Curry Noodles
Serves 6
1 lbs spaghetti or Chinese egg noodles, cooked
2 clove garlic
1 Tbs ginger
2 thai chile, minced
3 chopped shallot
3 Tbs red curry paste
1 red pepper, batons
1 smaller Napa cabbage, sliced
Handful broccoli or other veg
1 pack tofu, squares
2 Tbs fish sauce, 1 Tbs soy
1 Tbs sugar
juice of 2 lime
1/3 cup peanut butter
1 can coconut milk or (healthier) 1 can chicken stock
scallion, cilantro, chilies, peanuts
Cook noodles
Mix PB, milk/stock, soy sauce, fish sauce, lime juice, and sugar, set aside.
Stir-fry shallot, garlic, ginger, chile, for minute. Add curry paste and cook another minute. Add red pepper and hard veg and cook for 2 minutes. Add napa and cook until wilted down mostly. Thicken with some cornstarch if using stock.
Mix everything together, heat through, and serve with garnishes.
Serves 6
1 lbs spaghetti or Chinese egg noodles, cooked
2 clove garlic
1 Tbs ginger
2 thai chile, minced
3 chopped shallot
3 Tbs red curry paste
1 red pepper, batons
1 smaller Napa cabbage, sliced
Handful broccoli or other veg
1 pack tofu, squares
2 Tbs fish sauce, 1 Tbs soy
1 Tbs sugar
juice of 2 lime
1/3 cup peanut butter
1 can coconut milk or (healthier) 1 can chicken stock
scallion, cilantro, chilies, peanuts
Cook noodles
Mix PB, milk/stock, soy sauce, fish sauce, lime juice, and sugar, set aside.
Stir-fry shallot, garlic, ginger, chile, for minute. Add curry paste and cook another minute. Add red pepper and hard veg and cook for 2 minutes. Add napa and cook until wilted down mostly. Thicken with some cornstarch if using stock.
Mix everything together, heat through, and serve with garnishes.
Sweet Potato, Eggplant and Spinach Curry
Sweet Potato, Eggplant and Spinach Curry
Serves 4
ingredients
1.5 lbs sweet potato, cubed
1 lbs eggplant cubed
10oz spinach, blanched and chopped
1 can chickpeas, drained
1 heaped Tbs cumin
2 cloves garlic, minced
1 chile, minced
1 small onion, chopped
1 Tbs curry power
1 tsp black mustard seeds
1/4c tamarind water + 1/2c water
2T fish sauce
salt
1/4 tsp turmeric powder
cilantro
Lime
Heat oil in a saucepan on low heat. Add the onions and cook until golden. Add
cumin, mustard seeds, and garlic. Cook until seeds pop.
Add the sweet potato pieces and cook for 5 minutes until the sweet potato is
half cooked. Stir occasionally. Mix in the eggplant cubes, spinach, salt, curry
powder, turmeric powder, fish sauce, and tamarind water. Cook on medium heat
until the sweet potato and eggplant is tender. Add chickpeas and heat through.
Garnish with cilantro and lime and serve.
Serves 4
ingredients
1.5 lbs sweet potato, cubed
1 lbs eggplant cubed
10oz spinach, blanched and chopped
1 can chickpeas, drained
1 heaped Tbs cumin
2 cloves garlic, minced
1 chile, minced
1 small onion, chopped
1 Tbs curry power
1 tsp black mustard seeds
1/4c tamarind water + 1/2c water
2T fish sauce
salt
1/4 tsp turmeric powder
cilantro
Lime
Heat oil in a saucepan on low heat. Add the onions and cook until golden. Add
cumin, mustard seeds, and garlic. Cook until seeds pop.
Add the sweet potato pieces and cook for 5 minutes until the sweet potato is
half cooked. Stir occasionally. Mix in the eggplant cubes, spinach, salt, curry
powder, turmeric powder, fish sauce, and tamarind water. Cook on medium heat
until the sweet potato and eggplant is tender. Add chickpeas and heat through.
Garnish with cilantro and lime and serve.
Khao Soi
Khao Soi
Serves 4-6
1.75 lbs chicken thigh, cubed
1 pack Chinese pickled mustard greens (roughly chopped)
1 can of coconut milk
1 can chicken stock
3 tablespoons Thai red curry paste
3-4 heaping tablespoons curry powder
1/2 heaping tablespoon turmeric
5-10 dried red chiles
1 tablespoon Coriander
1 inch ginger, minced
3 smashed garlic cloves
4-8oz greens like kale, chopped
8oz brean sprouts
4 Shallots (thinly sliced)
Cilantro
2 Tbs Fish sauce
1 Tbs Sugar
Lime juice
1 lbs chinese egg noodles
Chinese hot chili oil
First, cook the noodles until just underdone a bit.
In a pot, add some oil and sauté the garlic cloves, 3 chopped shallots, and
dried chiles until fragrant over medium heat. Add red curry paste and using a
spatula, really break apart the paste so that it’s smooth. Then add the curry
powder, turmeric and mashed coriander seeds and stir everything together to
form the base for khao soi curry. Stir for about 3-4 minutes to bring out the
flavors.
Add the chicken and sauté for another 3-4 minutes and lather up all the chicken
with as much of the paste as possible.
Add 1 full can of coconut milk and stir well, plus 1 cup chicken stock. Add
fish sauce, sugar. Let the curry boil over low-medium heat for about 20-30
minutes to really marry the flavors. Add greens in the middle, if using.
Garnish with friend shallot slices, cilantro, Chinese pickled mustard greens
and and Chinese hot chili oil on the side.
Serves 4-6
1.75 lbs chicken thigh, cubed
1 pack Chinese pickled mustard greens (roughly chopped)
1 can of coconut milk
1 can chicken stock
3 tablespoons Thai red curry paste
3-4 heaping tablespoons curry powder
1/2 heaping tablespoon turmeric
5-10 dried red chiles
1 tablespoon Coriander
1 inch ginger, minced
3 smashed garlic cloves
4-8oz greens like kale, chopped
8oz brean sprouts
4 Shallots (thinly sliced)
Cilantro
2 Tbs Fish sauce
1 Tbs Sugar
Lime juice
1 lbs chinese egg noodles
Chinese hot chili oil
First, cook the noodles until just underdone a bit.
In a pot, add some oil and sauté the garlic cloves, 3 chopped shallots, and
dried chiles until fragrant over medium heat. Add red curry paste and using a
spatula, really break apart the paste so that it’s smooth. Then add the curry
powder, turmeric and mashed coriander seeds and stir everything together to
form the base for khao soi curry. Stir for about 3-4 minutes to bring out the
flavors.
Add the chicken and sauté for another 3-4 minutes and lather up all the chicken
with as much of the paste as possible.
Add 1 full can of coconut milk and stir well, plus 1 cup chicken stock. Add
fish sauce, sugar. Let the curry boil over low-medium heat for about 20-30
minutes to really marry the flavors. Add greens in the middle, if using.
Garnish with friend shallot slices, cilantro, Chinese pickled mustard greens
and and Chinese hot chili oil on the side.
Saturday, October 22, 2011
Goan Beef Curry
Goan Beef Curry
Serves 4-6
8 cardamon pods
1 teaspoon fennel
8 cloves
1 tsp cinnamon
1/2 teaspoon fenugreek
1/2 teaspoon black pepper
3 teaspoon coriander seeds
3 teaspoon cumin seeds
2 red onions, finely chopped
6 cloves of garlic finely chopped
1 Tbs ginger - grated
2 lbs stew beef - cut into cubes
1/2 teaspoon tumeric powder
2 teaspoon cayenne
1 can coconut milk
2 large potatoes cut into wedges (optional)
Remove the seeds from the cardamon pods, grind in the spice grinder with fennel. cloves, cinnamon, fenugreek, black pepper, coriander and cumin into fine powder.
In a heavy base pan, heat up the oil and saute finely chopped onion, garlic and ginger until fragrant.
Add cubed beef, cook until brown all over to seal the juice.
Add in the grounded spices.
Give a quick stir for a minute, add coconut milk.
Bring to boil then reduce heat, cover the pan and simmer for about an hour.
Add potatoes in the last 30 minutes.
Season with salt.
Simmer until the sauce thicken, potatoes and beef are tender.
Serve with Naan click here for recipe or basmati rice
Serves 4-6
8 cardamon pods
1 teaspoon fennel
8 cloves
1 tsp cinnamon
1/2 teaspoon fenugreek
1/2 teaspoon black pepper
3 teaspoon coriander seeds
3 teaspoon cumin seeds
2 red onions, finely chopped
6 cloves of garlic finely chopped
1 Tbs ginger - grated
2 lbs stew beef - cut into cubes
1/2 teaspoon tumeric powder
2 teaspoon cayenne
1 can coconut milk
2 large potatoes cut into wedges (optional)
Remove the seeds from the cardamon pods, grind in the spice grinder with fennel. cloves, cinnamon, fenugreek, black pepper, coriander and cumin into fine powder.
In a heavy base pan, heat up the oil and saute finely chopped onion, garlic and ginger until fragrant.
Add cubed beef, cook until brown all over to seal the juice.
Add in the grounded spices.
Give a quick stir for a minute, add coconut milk.
Bring to boil then reduce heat, cover the pan and simmer for about an hour.
Add potatoes in the last 30 minutes.
Season with salt.
Simmer until the sauce thicken, potatoes and beef are tender.
Serve with Naan click here for recipe or basmati rice
Satay Chicken Curry
Satay Chicken Curry
Serves 4
2 lbs chicken thighs, cubed
4 tomatoes, quartered
3 tbsp curry powder
1 tbsp sriracha sauce
3 stalks fresh curry leaves, if avail
2/3 cup unsalted dry roasted peanuts, coarsely ground
1 can coconut milk
1 cup water
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp palm sugar or brown sugar to taste
2 zucchini, cubed
3/4 lbs green beans, cleaned
juice of 1 lime
Spices (1 teaspoon of each):
Cumin seeds
Mustard seeds
Coriander seeds
Fennel seeds
Ground Paste:
4 cloves garlic
3 shallots or 1 small onion
2 lemon grass (whites)
1 inch ginger or galangal
2 fresh red chili
1. Using mortar & pestle, or food processor, grind garlic, shallots, lemon grass, ginger/galangal and red chili into a paste.
2. In a bowl, add water to mix the curry powder into a thick paste.
3. Heat oil in a wok on high, add the whole spices and fry for about 10 seconds. The spices will jump and pop in the wok, so keep them moving with your spatula to prevent them from burning. Turn the heat off.
4. Add in the ground paste and curry leaves. Stir fry on low-medium fire until translucent.
5. Add sugar, soy sauce, peanuts, curry powder paste and stir thoroughly. Simmer on low heat until a thin layer of oil rises. Be careful not to burn the paste.
6. Add chicken, and bring the heat up to medium-high. Add water and stir to coat the chicken.
7. Stir in coconut milk and mix well. Season with salt and a squeeze of lime. Gradually bring to a boil, then reduce the heat to medium, stir occasionally and let it simmer for 10 minutes.
8. Add tomatoes and continue to simmer for another 20 - 25 minutes until the curry sauce is smooth and chicken is cooked and tender. Garnish with cilantro, scallion, etc.
Serves 4
2 lbs chicken thighs, cubed
4 tomatoes, quartered
3 tbsp curry powder
1 tbsp sriracha sauce
3 stalks fresh curry leaves, if avail
2/3 cup unsalted dry roasted peanuts, coarsely ground
1 can coconut milk
1 cup water
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp palm sugar or brown sugar to taste
2 zucchini, cubed
3/4 lbs green beans, cleaned
juice of 1 lime
Spices (1 teaspoon of each):
Cumin seeds
Mustard seeds
Coriander seeds
Fennel seeds
Ground Paste:
4 cloves garlic
3 shallots or 1 small onion
2 lemon grass (whites)
1 inch ginger or galangal
2 fresh red chili
1. Using mortar & pestle, or food processor, grind garlic, shallots, lemon grass, ginger/galangal and red chili into a paste.
2. In a bowl, add water to mix the curry powder into a thick paste.
3. Heat oil in a wok on high, add the whole spices and fry for about 10 seconds. The spices will jump and pop in the wok, so keep them moving with your spatula to prevent them from burning. Turn the heat off.
4. Add in the ground paste and curry leaves. Stir fry on low-medium fire until translucent.
5. Add sugar, soy sauce, peanuts, curry powder paste and stir thoroughly. Simmer on low heat until a thin layer of oil rises. Be careful not to burn the paste.
6. Add chicken, and bring the heat up to medium-high. Add water and stir to coat the chicken.
7. Stir in coconut milk and mix well. Season with salt and a squeeze of lime. Gradually bring to a boil, then reduce the heat to medium, stir occasionally and let it simmer for 10 minutes.
8. Add tomatoes and continue to simmer for another 20 - 25 minutes until the curry sauce is smooth and chicken is cooked and tender. Garnish with cilantro, scallion, etc.
Wednesday, August 10, 2011
Ground Lamb and Spinach Curry
Ground Lamb and Spinach Curry
Serves 4
1 lbs ground lamb
1 lbs frozen chopped spinach, defrosted and drained
1 red onion, chopped
2 cloves garlic, minced
1 inch ginger, minced
1 tbs cumin
1 tbs coriander
1 tbs curry powder
1 tsp mustard seed
1/4 tsp tumeric
1/2 water or more
1 can diced tomatoes, undrained
1 sweet potato, diced
1 can chickpeas, drained
1 cup yogurt, cilantro, rice
Start by cooking lamb until brown. Drain and reserve for later. Next, cook onions in a dutch oven/saucepan until well browned. Add the garlic, ginger, and spices and cook for another few minutes - until aromatic.
Add the tomatoes, lamb, potatoes, and water to just cover, and cook about 15 minutes, until potatoes are almost done.
Add the chickpeas and cook 5 minutes, until potatoes are done. Add spinach and cook through, cook longer if there's too much liquid.
Finish with cilantro and yogurt, and serve over rice.
Serves 4
1 lbs ground lamb
1 lbs frozen chopped spinach, defrosted and drained
1 red onion, chopped
2 cloves garlic, minced
1 inch ginger, minced
1 tbs cumin
1 tbs coriander
1 tbs curry powder
1 tsp mustard seed
1/4 tsp tumeric
1/2 water or more
1 can diced tomatoes, undrained
1 sweet potato, diced
1 can chickpeas, drained
1 cup yogurt, cilantro, rice
Start by cooking lamb until brown. Drain and reserve for later. Next, cook onions in a dutch oven/saucepan until well browned. Add the garlic, ginger, and spices and cook for another few minutes - until aromatic.
Add the tomatoes, lamb, potatoes, and water to just cover, and cook about 15 minutes, until potatoes are almost done.
Add the chickpeas and cook 5 minutes, until potatoes are done. Add spinach and cook through, cook longer if there's too much liquid.
Finish with cilantro and yogurt, and serve over rice.
Sunday, May 15, 2011
Pacri Nenas - Indonesian Pineapple Curry With Kofta
Pacri Nenas
Indonesian Pineapple Curry With Kofta
serve 6- 8
For Beef Kofta:
1 pound ground beef
2 tsp minced garlic
1 tbs minced ginger
salt and pepper
For the curry:
1/4 cup minced shallots
1 tbs minced garlic
2 - 3 jalapeno pepper, roughly chopped
1 tomato, roughly chopped
1/4 tsp roasted shrimp paste
1 tbs palm sugar, optional
1 medium size pineapple, peeled and cubed
1 whole star anise
1 stick cinnamon
2 whole cloves
1 lemongrass stalk
1 inch fresh galangal or ginger
1/2 tsp turmeric powder
1 tbs fish sauce
1 can coconut milk
1 can chicken stock
salt and pepper, to taste
2 tbs vegetable oil
Preheat oven to 350 degrees F.
Mix to combine ground beef, garlic, ginger, season with salt and pepper. Shape into bite-size meatballs. Arrange and bake for 15 minutes, turning them halfway, so they are brown evenly.
Into a bowl of food processor, add shallots, garlic, jalapeno pepper, tomatoes, roasted shrimp paste, and palm sugar if using. Process to make smooth paste, add water if necessary to keep the blade running.
Heat vegetable oil in a large soup pot set over medium heat. Fry whole star anise, cinnamon, cloves, lemongrass, and fresh galangal for a few seconds, just enough to make the oil smell good. Add spice paste, turmeric powder. Stirring for few more seconds until fragrant. Pour in half of the coconut milk and stock, add pineapple chunks, and fish sauce. Stir to mix, then turn the heat to medium low, simmer for about 5 minutes. Now, add kofta, continue to simmer for another 5 minutes. Lastly add the remaining coconut milk and stock, bring back to a low simmer so that the milk won't break a part, about 2 to 3 more minutes. Taste and adjust seasoning as needed. Serve with rice.
Indonesian Pineapple Curry With Kofta
serve 6- 8
For Beef Kofta:
1 pound ground beef
2 tsp minced garlic
1 tbs minced ginger
salt and pepper
For the curry:
1/4 cup minced shallots
1 tbs minced garlic
2 - 3 jalapeno pepper, roughly chopped
1 tomato, roughly chopped
1/4 tsp roasted shrimp paste
1 tbs palm sugar, optional
1 medium size pineapple, peeled and cubed
1 whole star anise
1 stick cinnamon
2 whole cloves
1 lemongrass stalk
1 inch fresh galangal or ginger
1/2 tsp turmeric powder
1 tbs fish sauce
1 can coconut milk
1 can chicken stock
salt and pepper, to taste
2 tbs vegetable oil
Preheat oven to 350 degrees F.
Mix to combine ground beef, garlic, ginger, season with salt and pepper. Shape into bite-size meatballs. Arrange and bake for 15 minutes, turning them halfway, so they are brown evenly.
Into a bowl of food processor, add shallots, garlic, jalapeno pepper, tomatoes, roasted shrimp paste, and palm sugar if using. Process to make smooth paste, add water if necessary to keep the blade running.
Heat vegetable oil in a large soup pot set over medium heat. Fry whole star anise, cinnamon, cloves, lemongrass, and fresh galangal for a few seconds, just enough to make the oil smell good. Add spice paste, turmeric powder. Stirring for few more seconds until fragrant. Pour in half of the coconut milk and stock, add pineapple chunks, and fish sauce. Stir to mix, then turn the heat to medium low, simmer for about 5 minutes. Now, add kofta, continue to simmer for another 5 minutes. Lastly add the remaining coconut milk and stock, bring back to a low simmer so that the milk won't break a part, about 2 to 3 more minutes. Taste and adjust seasoning as needed. Serve with rice.
Wednesday, March 2, 2011
Simple Chickpea Curry
Simple Chickpea Curry (Chana Masala-ish)
Serves 2-3
1 medium onion, chopped
2 cloves/teaspoons garlic, minced
1 chile pepper, chopped
1.5 Tbs Curry Powder (or mix of cumin, coriander, tumeric...)
1 tsp salt
pepper
29-oz can of Chickpeas, drained
1 small sweet potato, diced
1 large tomato, chopped
1/2c water, or more if needed
cilantro
Cook onion in a saucepan until golden brown and starting to get caramelized. Add garlic, pepper, and spices and stir for a minute until fragrant.
Add chickpeas, tomato, and water and bring to a boil, scraping the pan to get flavor off the bottom. Turn down heat and simmer 10 minutes, or until potatoes are done.
Top with cilantro and eat with rice.
Serves 2-3
1 medium onion, chopped
2 cloves/teaspoons garlic, minced
1 chile pepper, chopped
1.5 Tbs Curry Powder (or mix of cumin, coriander, tumeric...)
1 tsp salt
pepper
29-oz can of Chickpeas, drained
1 small sweet potato, diced
1 large tomato, chopped
1/2c water, or more if needed
cilantro
Cook onion in a saucepan until golden brown and starting to get caramelized. Add garlic, pepper, and spices and stir for a minute until fragrant.
Add chickpeas, tomato, and water and bring to a boil, scraping the pan to get flavor off the bottom. Turn down heat and simmer 10 minutes, or until potatoes are done.
Top with cilantro and eat with rice.
Tuesday, February 8, 2011
Chicken Curry with Tamarind
Chicken Curry with Tamarind
Serves 4
1/2 cup tamarind pulp (4 ounces)
1 cup boiling water
10 black peppercorns
6 dried red chiles
1 tablespoon coriander seeds
1 teaspoon cumin seeds
One cinnamon stick
2 tablespoons vegetable oil
2.5 lbs chicken thighs, in pieces
Salt and freshly ground pepper
1 large onion, minced
5 garlic cloves, minced
1 1/2 tablespoons minced ginger
1 teaspoon turmeric
2 chiles, minced
1 can coconut milk
10oz chopped spinach
Soak the tamarind pulp in boiling water, covered, until softened, 30 minutes. Strain and discard the seeds.
Add the onion to a dutch oven and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chiles. Cook, stirring, until fragrant, 3 minutes.
Add the chicken and brown a bit.
Stir the strained tamarind water into the casserole. Return the chicken to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper.
Add spinach and garnishes, heat through, and serve.
Serves 4
1/2 cup tamarind pulp (4 ounces)
1 cup boiling water
10 black peppercorns
6 dried red chiles
1 tablespoon coriander seeds
1 teaspoon cumin seeds
One cinnamon stick
2 tablespoons vegetable oil
2.5 lbs chicken thighs, in pieces
Salt and freshly ground pepper
1 large onion, minced
5 garlic cloves, minced
1 1/2 tablespoons minced ginger
1 teaspoon turmeric
2 chiles, minced
1 can coconut milk
10oz chopped spinach
Soak the tamarind pulp in boiling water, covered, until softened, 30 minutes. Strain and discard the seeds.
Add the onion to a dutch oven and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chiles. Cook, stirring, until fragrant, 3 minutes.
Add the chicken and brown a bit.
Stir the strained tamarind water into the casserole. Return the chicken to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper.
Add spinach and garnishes, heat through, and serve.
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