Thai Green Curry

Cooking

 2 Tbsp. avocado oil
1 small onion, chopped
4 garlic cloves, finely chopped
1" piece ginger, peeled and finely chopped
1/2 tsp. kosher salt
1/4 c. Thai green curry paste
1 medium sweet potato, peeled and cubed
3/4 c. brown lentils
3-4 c. chicken stock
13 oz. can coconut milk, shaken well
2-4 c. baby spinach leaves
1/2 tsp. fish sauce
Cooked basmati rice

Heat oil in a large saucepan over medium heat. Add in the onion. Cook, stirring occasionally, until onion is translucent and softens.

Add in the ginger and garlic, then cook for 1 more minute. 

Add the curry paste. Cook, stirring and scraping the bottom of the pan constantly for about 3 minutes.

Ready to Eat

Stir sweet potato and lentils into the onion mixture, then add the broth and salt. Bring to a boil.

Reduce heat to a simmer and cook, stirring occasionally, until potatoes are cooked through and lentils are tender, but not mushy, about 20 minutes.

Then add in the coconut milk, and return to the simmer. Add in the spinach and fish sauce. Cook until spinach is just wilted. 

Taste and season how you like it. 

Serve hot over basmati rice. 

Enjoy!

Original recipe from Bon Appetit

Pumpkin Curry

2 Tbsp. avocado oil
1 small onion, thinly sliced
2 cloves garlic, sliced
3 mini bell peppers, sliced and de-seeded
1/2 c. pumpkin puree
4-5 handfuls of baby spinach
can of water chestnuts, drained
1 c. broccoli, chopped
1 can coconut milk
1 Tbsp. soy sauce
pinch of sugar

pinch of cinnamon
salt to taste
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 tsp. coriander
1/8 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. curry powder
dash of red pepper flakes
dash of white pepper
1/4 tsp. garam masala
1 tsp. lemon juice
cashews
hot rice

Heat oil in a large saucepan. Saute the onion over medium heat for 3-4 minutes.

Add the garlic and saute another minute.

Add the bell peppers and saute another minute.

Add in the pumpkin puree and stir well.

Add in the spinach and stir until wilted.

Add in the chestnuts and broccoli, and stir until coated.

Pour in the coconut milk and soy sauce. Stir well.

Add in the sugar and seasonings. Stir to mix. Bring to a simmer over medium heat. Lower the temperature and cover. Simmer for 5 minutes on medium low heat.

Test to see if the seasonings are how you want them.

Add in the lemon juice. Stir in.

Serve over hot rice with cashews on top. Chopped or whole. Roasted, raw, or salted. Up to you! This curry is delightful!

Sweet Potato Curry

1 Tbsp. coconut oil
1/2 an onion, chopped
1 small sweet potato, peeled and diced
2-3 cloves garlic, minced
1 tsp. ginger, peeled and minced
1 can coconut milk
1 c. chicken stock
curry powder
turmeric
coriander
white pepper
salt
dash of garam masala
dash of red pepper flakes
4-5 drops lime juice
1 tsp. brown sugar
1/2 c. red bell pepper, deveined and chopped
1/2 c. frozen peas
1 c. fresh spinach leaves
hot cooked rice

In a large pot, add the coconut oil and onion. Cook over medium heat for about 4 minutes.

Add the sweet potato to the onion. Cook for another 4 minutes.

Add the garlic, ginger to the pot. Cook for one minute.

Add in the coconut milk, chicken stock, seasonings (to taste), lime juice, and brown sugar. Mix. I added a lot of curry powder, turmeric, and coriander. I added a little less white pepper and salt. But adjust to what tastes good to you.

Add in the bell peppers and peas. Bring to a boil. Turn down the heat and let simmer for 10 minutes. Make sure you taste test as it simmers to see if you need to add more seasonings.

Remove from heat. Add in the spinach and stir.

Serve over hot cooked rice.

Here's a link to the recipe I adapted: https://www.fitnessblender.com/articles/yellow-curry-soup-with-black-rice

Chicken Curry

2 tablespoons olive oil
1/2 large onion, diced
2 chicken breasts, cut into bite sized pieces
1/2 c. carrots, sliced
1 Tbsp. cilantro, chopped
1 can water chestnuts, drained
salt & pepper, to taste
garlic powder, ginger, cumin, white pepper, curry powder, turmeric, garam masala, all to taste
1/2 tsp. coriander

Before the coconut milk

1 c. chicken stock
1/2 c. frozen peas 
1 1/2 Tbsp. flour
1 can coconut milk
2 Tbsp. sugar
3 Tbsp. peanut butter
hot cooked rice
Sriracha, optional

In a large pot, cook the olive oil and onion over medium high heat for about 5 minutes. Add the chicken, and cook for several more minutes until the chicken is no longer pink.

Add the carrots, cilantro, and water chestnuts. Cook for another 2-3 minutes, stirring occasionally.

Add all the seasonings. Stir. Then add in the chicken stock. Stir again. Turn heat up to high.

Add the frozen peas and flour. Stir.

Ready to eat

Let it boil for several minutes before turning the heat down to simmer. While the curry is simmering, add in the coconut milk, sugar, and peanut butter. Mix well. Let cook another 5 minutes before serving over the hot rice.

If you want a little more spice, add in some Sriracha.

I will definitely be making this curry again.

Here's a link to the recipe I adapted: http://www.laurenslatest.com/30-minute-bang-bang-chicken-copycat-recipe/

Curry Meatballs

Meatballs:
2 eggs
3/4 c. rolled oats

Meatball mixture

1/8 c. milk
1 lb. ground beef
1/2 Tbsp. ginger, minced
1 Tbsp. fish sauce
1/2 tsp. sugar
1/4 c. cilantro, chopped
3/4 tsp. salt
3 cloves garlic, minced
1 tsp. lime juice
dash of white pepper
black pepper, to taste
1/2 Tbsp. curry powder
dash or two of Sriracha sauce
1/2 tsp. coriander
1/2 tsp. cumin
1 Tbsp. coconut oil

Meatballs in the curry sauce

Sauce:
1 can (14 oz.) coconut milk
dash white pepper
1/2 Tbsp. curry powder
1/2 tsp. coriander
1/2 tsp. cumin
1 Tbsp. cilantro, chopped
1 clove garlic, minced
1/2 tsp. ginger, minced
salt and pepper, to taste
1/8 c. lime juice

Hot cooked rice
Sriracha sauce, optional

Meatballs cooking

Combine the eggs, oats, and milk in a large bowl. Let stand 5-10 minutes. Then add in the rest of the ingredients for the meatballs except the coconut oil. Mix it all together. Shape into meatballs, about the size of golf balls.

Heat the coconut oil in a skillet over medium heat. Brown the meatballs on all sides, about 2-3 minutes. It's okay if they are not cooked all the way through. Depending on the size of your skillet, you may have to brown the meatballs in batches. When the meatballs are browned, remove to a paper towel lined plate.

Curry meatballs with Sriracha

In the same skillet, turn the heat to low and add in all the sauce ingredients except the lime juice. Stir it all together. Place all the meatballs in the skillet. Simmer on medium heat for 8-10 minutes, flipping once or twice. Stir in the lime juice.

Serve over hot cooked rice with some Sriracha sauce (if you want it). Enjoy.

Makes about 12-15 meatballs, depending on the size.

Here's a link to the recipe I adapted: http://www.melskitchencafe.com/2013/09/thai-green-curry-meatballs.html

Coconut Curry Chicken

*Plan ahead... needs to chill.

Chicken in the marinade

2 lbs. chicken, cubed
1 Tbsp. vegetable oil
14 oz. can coconut milk
1 Tbsp. lime juice
2 tsp. cumin
2 tsp. coriander
1 Tbsp. curry powder
1/2 tsp. salt
black pepper (lots)
large dash of garlic powder
1 tsp. sriracha chili sauce
1/4 c. brown sugar
1 Tbsp. soy sauce
1/4 c. cilantro, chopped

Combine all ingredients in a large bowl. Make sure the chicken is fully coated. Cover and refrigerate for 2 hours.

Curry over white rice

When the chicken has marinated, remove to a heavy saucepan. Over medium heat, bring to a boil, then let simmer until the chicken is cooked and the sauce has reduced (I added more pepper at this stage because pepper is so good). Serve curry over hot white rice.

Here's a link to the recipe I adapted: http://thecafesucrefarine.blogspot.com/2012/08/coconut-lime-chicken-kabobs.html

Sweet Potato and Lentil Curry

1 c. red lentils

Sweet potatoes and lentils

4 c. chicken broth
2 sweet potatoes, peeled and diced
black pepper (as much as you want)
1 tsp. turmeric
coriander, dried basil (to taste)
14 oz. canned diced tomatoes, drained
1 Tbsp. cilantro, chopped
2 Tbsp. vegetable oil
1 Tbsp. butter
1 medium onion, diced
4-5 cloves garlic, minced
1 Tbsp. jalapeno slices, minced
2 tsp. fresh ginger, minced 
2/3 c. coconut milk
Hot cooked rice

Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Stir occasionally. Add the turmeric, other spices, tomatoes, and cilantro to the pot, and cook for another 10 minutes.

Curry - Time to Eat!

Meanwhile, heat the oil and butter in a large skillet. Add onion, and saute for about 5 minutes. Then add the garlic, jalapenos, and ginger; saute for another 2 minutes. Add to the lentil pot, stir in the coconut milk, and heat through. Serve over hot rice.

Here is a link to the recipe I adapted; the original is not a curry:Creamy Thai

Classic Red Curry Paste

Red curry paste in food processor

This paste is very SPICY!

3 oz. dried red New Mexico chilies
12 small dried Japanese chilies
1 Tbsp. whole coriander seed
1 1/2 Tbsp. shrimp paste (I left this out)
3/4 c. shallots, chopped
1/2 c. whole garlic, peeled
1/2 Tbsp. fresh kaffir lime peel or domestic lime peel, minced
2 stalks lemon grass, tough outer leaves discarded, lower stalks trimmed to 3" and finely sliced
1/3 c. fresh peeled ginger

Remove seeds and soak chilies for 30 minutes. Dry roast coriander seed in skillet; set aside to cool. Put shrimp paste in medium heat skillet for 5 minutes, turning once; set aside to cool.   Dry roast shallots and garlic for 5 minutes; cool. Combine everything in food processor with a little liquid until very fine paste.

Recipe courtesy of Elizabeth McDevitt