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8 Servings
Chicken Indian
Diabetic Low Carb Low Fat Slow cook Simple - Easy Main Dish Indian Chicken Dinner Lunch Summer Sour
1 cup plain urt - room temp, stirred to a creamy consistency
1 teaspoon nstarch
2 tablespoons oil
2 cups finely chopped ons
1 tablespoon ger root peeled and minced
1 tablespoon lic - minced
4 teaspoons green chilies preferably serranos
12 large cken thighs skinned, rinsed and wiped dry
1 tablespoon iander powder
1 1/2 teaspoons in powder
3/4 teaspoon meric
3/4 teaspoon enne
28 ounces atoes chopped liquid (1 can/box)
1/2 cup antro chopped
2 teaspoons t or to taste
1 1/2 teaspoons garam ala
1/4 cup antro chopped
1. Stir yogurt and cornstarch together until smooth. Set aside. 2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saut until beginning to color, 6 to 8 minutes. Reduce heat to medium and saut onions until dark golden brown, 10 to 12 minutes longer. 3. Stir in ginger, garlic and chilies. saut for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes. 4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes. 5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil. 6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes. 7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste). 8. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread. Recipe by: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005 www.suneetavaswani.com Note - she uses a small amount of cooking oil and sometimes adds a tbs. of water instead of additional oil. Unlike original Indian cooking in which a lot of oil is used, she keeps it to a minimum. Suneeta's Quotes and Notes: "You can't make Curry in a Hurry". Indians are part of the "Slow Foods Movement". http://www.slowfood.com/ Add cornstarch to yogurt and bring it to room temperature before adding to any dish. This prevents curdling. Powdered spices are very fragile. Use them right away and keep the heat down or you'll lose the flavor. "Never double the tumeric" when doubling a recipe. It will be too bitter. Nutrition: per serving (1 thigh and sauce) Rice not included Cal: 205 Cal from fat: 83 Total Fat 9g, Saturated fat: 2g, Chol: 64mg Sodium: 630mg, Potassium: 498mg Total Carbs: 11g, Fiber 1g Protein: 20g
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Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts
Curry Mango Shrimp
3 Servings
Shrimp Seafood
sweet spicy curry seafood main dishes Grilled Shrimp Seafood
1/2 c. mango tney
3 T. fresh e juice
1 T. ve oil
1 T. fresh grated ger
1/2 tsp. ry powder
1 lb. peeled and deveined lg. imp
3 (10-inch) metal or wood wers
Combine mango chutney, lime juice, olive oil, ginger and curry powder; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers. Grill shrimp, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until shrimp turn pink. Brush with remaining chutney mixture and serve. Makes 2-3 servings.
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Shrimp Seafood
sweet spicy curry seafood main dishes Grilled Shrimp Seafood
1/2 c. mango tney
3 T. fresh e juice
1 T. ve oil
1 T. fresh grated ger
1/2 tsp. ry powder
1 lb. peeled and deveined lg. imp
3 (10-inch) metal or wood wers
Combine mango chutney, lime juice, olive oil, ginger and curry powder; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers. Grill shrimp, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until shrimp turn pink. Brush with remaining chutney mixture and serve. Makes 2-3 servings.
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Curry Rubbed Chops
These pork chops are rubbed with garlic oil and then coated with curry powder that is spiced up with pumpkin pie spice, steak seasoning and cayenne.
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Sindhi Chicken Curry
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8 Servings
Chicken Indian
Diabetic Low Carb Low Fat Slow cook Simple - Easy Main Dish Indian Chicken Dinner Lunch Summer Sour
1 cup plain urt - room temp, stirred to a creamy consistency
1 teaspoon nstarch
2 tablespoons oil
2 cups finely chopped ons
1 tablespoon ger root peeled and minced
1 tablespoon lic - minced
4 teaspoons green chilies preferably serranos
12 large cken thighs skinned, rinsed and wiped dry
1 tablespoon iander powder
1 1/2 teaspoons in powder
3/4 teaspoon meric
3/4 teaspoon enne
28 ounces atoes chopped liquid (1 can/box)
1/2 cup antro chopped
2 teaspoons t or to taste
1 1/2 teaspoons garam ala
1/4 cup antro chopped
1. Stir yogurt and cornstarch together until smooth. Set aside. 2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saut until beginning to color, 6 to 8 minutes. Reduce heat to medium and saut onions until dark golden brown, 10 to 12 minutes longer. 3. Stir in ginger, garlic and chilies. saut for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes. 4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes. 5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil. 6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes. 7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste). 8. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread. Recipe by: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005 www.suneetavaswani.com Note - she uses a small amount of cooking oil and sometimes adds a tbs. of water instead of additional oil. Unlike original Indian cooking in which a lot of oil is used, she keeps it to a minimum. Suneeta's Quotes and Notes: "You can't make Curry in a Hurry". Indians are part of the "Slow Foods Movement". http://www.slowfood.com/ Add cornstarch to yogurt and bring it to room temperature before adding to any dish. This prevents curdling. Powdered spices are very fragile. Use them right away and keep the heat down or you'll lose the flavor. "Never double the tumeric" when doubling a recipe. It will be too bitter. Nutrition: per serving (1 thigh and sauce) Rice not included Cal: 205 Cal from fat: 83 Total Fat 9g, Saturated fat: 2g, Chol: 64mg Sodium: 630mg, Potassium: 498mg Total Carbs: 11g, Fiber 1g Protein: 20g
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8 Servings
Chicken Indian
Diabetic Low Carb Low Fat Slow cook Simple - Easy Main Dish Indian Chicken Dinner Lunch Summer Sour
1 cup plain urt - room temp, stirred to a creamy consistency
1 teaspoon nstarch
2 tablespoons oil
2 cups finely chopped ons
1 tablespoon ger root peeled and minced
1 tablespoon lic - minced
4 teaspoons green chilies preferably serranos
12 large cken thighs skinned, rinsed and wiped dry
1 tablespoon iander powder
1 1/2 teaspoons in powder
3/4 teaspoon meric
3/4 teaspoon enne
28 ounces atoes chopped liquid (1 can/box)
1/2 cup antro chopped
2 teaspoons t or to taste
1 1/2 teaspoons garam ala
1/4 cup antro chopped
1. Stir yogurt and cornstarch together until smooth. Set aside. 2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saut until beginning to color, 6 to 8 minutes. Reduce heat to medium and saut onions until dark golden brown, 10 to 12 minutes longer. 3. Stir in ginger, garlic and chilies. saut for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes. 4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes. 5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil. 6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes. 7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste). 8. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread. Recipe by: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005 www.suneetavaswani.com Note - she uses a small amount of cooking oil and sometimes adds a tbs. of water instead of additional oil. Unlike original Indian cooking in which a lot of oil is used, she keeps it to a minimum. Suneeta's Quotes and Notes: "You can't make Curry in a Hurry". Indians are part of the "Slow Foods Movement". http://www.slowfood.com/ Add cornstarch to yogurt and bring it to room temperature before adding to any dish. This prevents curdling. Powdered spices are very fragile. Use them right away and keep the heat down or you'll lose the flavor. "Never double the tumeric" when doubling a recipe. It will be too bitter. Nutrition: per serving (1 thigh and sauce) Rice not included Cal: 205 Cal from fat: 83 Total Fat 9g, Saturated fat: 2g, Chol: 64mg Sodium: 630mg, Potassium: 498mg Total Carbs: 11g, Fiber 1g Protein: 20g
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Thai Shrimp Curry
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4 Servings
Shrimp Thai
Stir Fry Braise Prawns Scallops peamut oil red onion Shallots ginger root garlic curry paste coriander curry powder cumin coconut milk tomato paste fish sauce brown sugar Main Dish Shrimp Thai Lunch Fall Spicy (Hot)
1 pound large shrimp/prawns (or, llops; or a combination of the two)
1/2 pound fresh hrooms (optional), quartered (or, 1 can whole straw mushrooms, drained)
2 tablespoons peanut oil, divided (or, other high temperature oil)
1/2 cup onion, finely chopped
3 large llots, finely chopped
1-inch piece ger root, peeled and finely chopped
Salt and freshly ground ck pepper
2 cloves lic, finely minced or put through a press
1 tablespoon Thai red or green ry paste*
1 teaspoon ground iander
1/2 teaspoon ry powder
1/4 teaspoon in
3/4 cup unsweetened coconut cream, or the thickest milk on the top of a can of onut milk*
2 tablespoons ato paste
2 tablespoons Thai h sauce (n m bplah), divided (Golden Boy brand is preferred)*
2 teaspoons light wn sugar, or to taste (or, palm or coconut sugar*)
fresh antro, chopped (for garnish)
e wedges (for serving)
Shell the shrimp and butterfly. Place in a bowl and add a teaspoon of salt and a few tablespoons of water. Mix well and set aside 15 to 20 minutes. Then rinse a few times with running water to wash off all the salt. Drain well and set aside. While shrimp soaks in brine, prepare your favorite rice (white or brown) according to package directions. While rice is cooking, measure out and prepare other ingredients as indicated. Place onions, shallots and ginger together in a small bowl. Have minced garlic in seperate small bowl, or whole garlic in a garlic press. In another small bowl, mix together curry paste, coriander, curry powder and cumin, until well combined, set aside. In another small bowl, mix together coconut milk, tomato paste, 1 teaspoon of the fish sauce (or to taste) and brown sugar, until well combined, set aside. If making optional mushrooms: For fresh mushrooms, heat wok or large heavy skillet over high heat, and add 1 tablespoon of oil. When the oil is hot, toss in mushrooms and stir-fry until they begin to change color. Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok, and reserve. (Note there is no need to precook canned straw mushrooms.) Lower heat to medium-high and add 1 tablespoon oil. When oil is hot, add onions, shallots and seasoning with salt and pepper to taste, and stir-fry until soft and beginning to brown, about 4 minutes. Add garlic, and stir until fragrant, about 1 minute more. Increase heat to high, add shrimp, and stir-fry for 1 minute. Add the bowl of curry paste, coriander, curry powder and cumin, stirring to coat, until the shrimp are just slightly pink, about 1 to 2 minutes. Stir in the bowl with the coconut cream, tomato paste, fish sauce and brown sugar. Lower heat and simmer for about 5 to 10 minutes until sauce thickens and shrimp are done but not overcooked. If adding mushrooms, only cook shrimp until nearly done. Then, drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the curry sauce. Transfer to a serving dish and garnish top with a few sprigs of cilantro. Serve hot with plain steamed jasmine rice, and passing lime wedges separately. *Available at Asian markets and in the Asian foods section of many supermarkets.
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4 Servings
Shrimp Thai
Stir Fry Braise Prawns Scallops peamut oil red onion Shallots ginger root garlic curry paste coriander curry powder cumin coconut milk tomato paste fish sauce brown sugar Main Dish Shrimp Thai Lunch Fall Spicy (Hot)
1 pound large shrimp/prawns (or, llops; or a combination of the two)
1/2 pound fresh hrooms (optional), quartered (or, 1 can whole straw mushrooms, drained)
2 tablespoons peanut oil, divided (or, other high temperature oil)
1/2 cup onion, finely chopped
3 large llots, finely chopped
1-inch piece ger root, peeled and finely chopped
Salt and freshly ground ck pepper
2 cloves lic, finely minced or put through a press
1 tablespoon Thai red or green ry paste*
1 teaspoon ground iander
1/2 teaspoon ry powder
1/4 teaspoon in
3/4 cup unsweetened coconut cream, or the thickest milk on the top of a can of onut milk*
2 tablespoons ato paste
2 tablespoons Thai h sauce (n m bplah), divided (Golden Boy brand is preferred)*
2 teaspoons light wn sugar, or to taste (or, palm or coconut sugar*)
fresh antro, chopped (for garnish)
e wedges (for serving)
Shell the shrimp and butterfly. Place in a bowl and add a teaspoon of salt and a few tablespoons of water. Mix well and set aside 15 to 20 minutes. Then rinse a few times with running water to wash off all the salt. Drain well and set aside. While shrimp soaks in brine, prepare your favorite rice (white or brown) according to package directions. While rice is cooking, measure out and prepare other ingredients as indicated. Place onions, shallots and ginger together in a small bowl. Have minced garlic in seperate small bowl, or whole garlic in a garlic press. In another small bowl, mix together curry paste, coriander, curry powder and cumin, until well combined, set aside. In another small bowl, mix together coconut milk, tomato paste, 1 teaspoon of the fish sauce (or to taste) and brown sugar, until well combined, set aside. If making optional mushrooms: For fresh mushrooms, heat wok or large heavy skillet over high heat, and add 1 tablespoon of oil. When the oil is hot, toss in mushrooms and stir-fry until they begin to change color. Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok, and reserve. (Note there is no need to precook canned straw mushrooms.) Lower heat to medium-high and add 1 tablespoon oil. When oil is hot, add onions, shallots and seasoning with salt and pepper to taste, and stir-fry until soft and beginning to brown, about 4 minutes. Add garlic, and stir until fragrant, about 1 minute more. Increase heat to high, add shrimp, and stir-fry for 1 minute. Add the bowl of curry paste, coriander, curry powder and cumin, stirring to coat, until the shrimp are just slightly pink, about 1 to 2 minutes. Stir in the bowl with the coconut cream, tomato paste, fish sauce and brown sugar. Lower heat and simmer for about 5 to 10 minutes until sauce thickens and shrimp are done but not overcooked. If adding mushrooms, only cook shrimp until nearly done. Then, drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the curry sauce. Transfer to a serving dish and garnish top with a few sprigs of cilantro. Serve hot with plain steamed jasmine rice, and passing lime wedges separately. *Available at Asian markets and in the Asian foods section of many supermarkets.
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Curry Chicken Salad
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6 Servings
Chicken American
Kid Friendly Main Dish Summer Spring Picnic Boat Food American Chicken Dinner Lunch hearty Salad Fresh
4 ea cken breast boneless, skinless
1 cup an broken into big pieces
3 cup pes seedless, halved
1/4 cup onion finely chopped
4 stalks ery finely chopped
1/4 cup cken broth
1/4 cup onnaise
2 tablespoon ry powder
1/4 cup r cream
1/4 teaspoon t
1/8 teaspoon Black per
1) Boil Chicken in water with Celery tops (leaves) 2) Drain Chicken and let cool. Chop into small cubes. 3) Combine Chicken cubes, broken Pecans, halved Grapes, chopped Celery, and chopped Red Onion in a medium bowl. 4) Heat the Curry in a dry skillet over low-medium heat for 3 minutes (remove immediately if it begins to smoke). 5) Combine Mayonnaise, Sour Cream, Chicken Broth, Curry, Salt, and Pepper in a small dish. 6) Pour half of the Mayonnaise mixture over the Chicken mixture. Toss to coat. 7) Add additional Mayonnaise mixture over Chicken mixture to taste. Toss to coast. 8) Serve in warm Pita or with crackers (Triscuits recommended).
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6 Servings
Chicken American
Kid Friendly Main Dish Summer Spring Picnic Boat Food American Chicken Dinner Lunch hearty Salad Fresh
4 ea cken breast boneless, skinless
1 cup an broken into big pieces
3 cup pes seedless, halved
1/4 cup onion finely chopped
4 stalks ery finely chopped
1/4 cup cken broth
1/4 cup onnaise
2 tablespoon ry powder
1/4 cup r cream
1/4 teaspoon t
1/8 teaspoon Black per
1) Boil Chicken in water with Celery tops (leaves) 2) Drain Chicken and let cool. Chop into small cubes. 3) Combine Chicken cubes, broken Pecans, halved Grapes, chopped Celery, and chopped Red Onion in a medium bowl. 4) Heat the Curry in a dry skillet over low-medium heat for 3 minutes (remove immediately if it begins to smoke). 5) Combine Mayonnaise, Sour Cream, Chicken Broth, Curry, Salt, and Pepper in a small dish. 6) Pour half of the Mayonnaise mixture over the Chicken mixture. Toss to coat. 7) Add additional Mayonnaise mixture over Chicken mixture to taste. Toss to coast. 8) Serve in warm Pita or with crackers (Triscuits recommended).
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Thai Shrimp Curry
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4 Servings
Shrimp Thai
Stir Fry Braise Prawns Scallops peamut oil red onion Shallots ginger root garlic curry paste coriander curry powder cumin coconut milk tomato paste fish sauce brown sugar Main Dish Shrimp Thai Lunch Fall Spicy (Hot)
1 pound large shrimp/prawns (or, llops; or a combination of the two)
1/2 pound fresh hrooms (optional), quartered (or, 1 can whole straw mushrooms, drained)
2 tablespoons peanut oil, divided (or, other high temperature oil)
1/2 cup onion, finely chopped
3 large llots, finely chopped
1-inch piece ger root, peeled and finely chopped
Salt and freshly ground ck pepper
2 cloves lic, finely minced or put through a press
1 tablespoon Thai red or green ry paste*
1 teaspoon ground iander
1/2 teaspoon ry powder
1/4 teaspoon in
3/4 cup unsweetened coconut cream, or the thickest milk on the top of a can of onut milk*
2 tablespoons ato paste
2 tablespoons Thai h sauce (n m bplah), divided (Golden Boy brand is preferred)*
2 teaspoons light wn sugar, or to taste (or, palm or coconut sugar*)
fresh antro, chopped (for garnish)
e wedges (for serving)
Shell the shrimp and butterfly. Place in a bowl and add a teaspoon of salt and a few tablespoons of water. Mix well and set aside 15 to 20 minutes. Then rinse a few times with running water to wash off all the salt. Drain well and set aside. While shrimp soaks in brine, prepare your favorite rice (white or brown) according to package directions. While rice is cooking, measure out and prepare other ingredients as indicated. Place onions, shallots and ginger together in a small bowl. Have minced garlic in seperate small bowl, or whole garlic in a garlic press. In another small bowl, mix together curry paste, coriander, curry powder and cumin, until well combined, set aside. In another small bowl, mix together coconut milk, tomato paste, 1 teaspoon of the fish sauce (or to taste) and brown sugar, until well combined, set aside. If making optional mushrooms: For fresh mushrooms, heat wok or large heavy skillet over high heat, and add 1 tablespoon of oil. When the oil is hot, toss in mushrooms and stir-fry until they begin to change color. Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok, and reserve. (Note there is no need to precook canned straw mushrooms.) Lower heat to medium-high and add 1 tablespoon oil. When oil is hot, add onions, shallots and seasoning with salt and pepper to taste, and stir-fry until soft and beginning to brown, about 4 minutes. Add garlic, and stir until fragrant, about 1 minute more. Increase heat to high, add shrimp, and stir-fry for 1 minute. Add the bowl of curry paste, coriander, curry powder and cumin, stirring to coat, until the shrimp are just slightly pink, about 1 to 2 minutes. Stir in the bowl with the coconut cream, tomato paste, fish sauce and brown sugar. Lower heat and simmer for about 5 to 10 minutes until sauce thickens and shrimp are done but not overcooked. If adding mushrooms, only cook shrimp until nearly done. Then, drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the curry sauce. Transfer to a serving dish and garnish top with a few sprigs of cilantro. Serve hot with plain steamed jasmine rice, and passing lime wedges separately. *Available at Asian markets and in the Asian foods section of many supermarkets.
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4 Servings
Shrimp Thai
Stir Fry Braise Prawns Scallops peamut oil red onion Shallots ginger root garlic curry paste coriander curry powder cumin coconut milk tomato paste fish sauce brown sugar Main Dish Shrimp Thai Lunch Fall Spicy (Hot)
1 pound large shrimp/prawns (or, llops; or a combination of the two)
1/2 pound fresh hrooms (optional), quartered (or, 1 can whole straw mushrooms, drained)
2 tablespoons peanut oil, divided (or, other high temperature oil)
1/2 cup onion, finely chopped
3 large llots, finely chopped
1-inch piece ger root, peeled and finely chopped
Salt and freshly ground ck pepper
2 cloves lic, finely minced or put through a press
1 tablespoon Thai red or green ry paste*
1 teaspoon ground iander
1/2 teaspoon ry powder
1/4 teaspoon in
3/4 cup unsweetened coconut cream, or the thickest milk on the top of a can of onut milk*
2 tablespoons ato paste
2 tablespoons Thai h sauce (n m bplah), divided (Golden Boy brand is preferred)*
2 teaspoons light wn sugar, or to taste (or, palm or coconut sugar*)
fresh antro, chopped (for garnish)
e wedges (for serving)
Shell the shrimp and butterfly. Place in a bowl and add a teaspoon of salt and a few tablespoons of water. Mix well and set aside 15 to 20 minutes. Then rinse a few times with running water to wash off all the salt. Drain well and set aside. While shrimp soaks in brine, prepare your favorite rice (white or brown) according to package directions. While rice is cooking, measure out and prepare other ingredients as indicated. Place onions, shallots and ginger together in a small bowl. Have minced garlic in seperate small bowl, or whole garlic in a garlic press. In another small bowl, mix together curry paste, coriander, curry powder and cumin, until well combined, set aside. In another small bowl, mix together coconut milk, tomato paste, 1 teaspoon of the fish sauce (or to taste) and brown sugar, until well combined, set aside. If making optional mushrooms: For fresh mushrooms, heat wok or large heavy skillet over high heat, and add 1 tablespoon of oil. When the oil is hot, toss in mushrooms and stir-fry until they begin to change color. Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok, and reserve. (Note there is no need to precook canned straw mushrooms.) Lower heat to medium-high and add 1 tablespoon oil. When oil is hot, add onions, shallots and seasoning with salt and pepper to taste, and stir-fry until soft and beginning to brown, about 4 minutes. Add garlic, and stir until fragrant, about 1 minute more. Increase heat to high, add shrimp, and stir-fry for 1 minute. Add the bowl of curry paste, coriander, curry powder and cumin, stirring to coat, until the shrimp are just slightly pink, about 1 to 2 minutes. Stir in the bowl with the coconut cream, tomato paste, fish sauce and brown sugar. Lower heat and simmer for about 5 to 10 minutes until sauce thickens and shrimp are done but not overcooked. If adding mushrooms, only cook shrimp until nearly done. Then, drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the curry sauce. Transfer to a serving dish and garnish top with a few sprigs of cilantro. Serve hot with plain steamed jasmine rice, and passing lime wedges separately. *Available at Asian markets and in the Asian foods section of many supermarkets.
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Beef Curry Packets
Refrigerated biscuit dough provides the pastry for curry, coconut and lime flavored packets of ground beef, carrots and potatoes.
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Halibut Bombay Curry
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8 Servings
Halibut or cod Indian
Spicy Curry coconut main dish light delicious
7 lb. fish (halibut or other white fish that holds t
0.5 spoon tumeric
1 s and p to taste
1 Tb e juice (substitute lemon juice)
1 1 1 12-14 oz can onut juice
1 Tb ey or sugar
1 cup water or more
3 -4 Tb oil
1 on thinly sliced
0.5 pepper thinly sliced
1 cup sliced hrooms (optional)
1 Tb Vietnamese li paste
6 cloves lic
1 -inch of fresh ger (no substitutes!)
0.25 cup ato sauce
1 can atos drained
1 clove
1 teaspoon damom powder
8 ry leaves
2 spoon tumeric
3 Tb Pataks Vinoo paste (could substitute other P
2 Tb chopped antro
5 whole sprigs antro
1. Mix together marinade,put into plastic bag. 2. Add fish to bag and massage marinade around fish, adding a little water if there is not enough marinade to cover fish. Put into fridge for at least 20 minutes. 3. Remove from fridge and rinse fish off. Set aside. 4. While fish is marinading, heat oil in good sized frying pan. Add onions and saute for 5 minutes, then add garlic, ginger and optional mushrooms and saute for another 5 minutes. 5. Add tomato sauce, clove, cardamom, curry leaves, Vietnamese chili paste, Pataks paste, tumeric and coconut,honey or sugar, 1 c water and stir gently. Cook for another 10 minutes, adding water if coconut was particularly thick. 6. Add fish pieces, drained tomatoes (cut in half) and red pepper and continue to cook until fish is done. 7. Throw in chopped cilantro. 8. Put curry into serving dish and garnish with remaining cilantro 9. Serve with rice.
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8 Servings
Halibut or cod Indian
Spicy Curry coconut main dish light delicious
7 lb. fish (halibut or other white fish that holds t
0.5 spoon tumeric
1 s and p to taste
1 Tb e juice (substitute lemon juice)
1 1 1 12-14 oz can onut juice
1 Tb ey or sugar
1 cup water or more
3 -4 Tb oil
1 on thinly sliced
0.5 pepper thinly sliced
1 cup sliced hrooms (optional)
1 Tb Vietnamese li paste
6 cloves lic
1 -inch of fresh ger (no substitutes!)
0.25 cup ato sauce
1 can atos drained
1 clove
1 teaspoon damom powder
8 ry leaves
2 spoon tumeric
3 Tb Pataks Vinoo paste (could substitute other P
2 Tb chopped antro
5 whole sprigs antro
1. Mix together marinade,put into plastic bag. 2. Add fish to bag and massage marinade around fish, adding a little water if there is not enough marinade to cover fish. Put into fridge for at least 20 minutes. 3. Remove from fridge and rinse fish off. Set aside. 4. While fish is marinading, heat oil in good sized frying pan. Add onions and saute for 5 minutes, then add garlic, ginger and optional mushrooms and saute for another 5 minutes. 5. Add tomato sauce, clove, cardamom, curry leaves, Vietnamese chili paste, Pataks paste, tumeric and coconut,honey or sugar, 1 c water and stir gently. Cook for another 10 minutes, adding water if coconut was particularly thick. 6. Add fish pieces, drained tomatoes (cut in half) and red pepper and continue to cook until fish is done. 7. Throw in chopped cilantro. 8. Put curry into serving dish and garnish with remaining cilantro 9. Serve with rice.
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Spicy Curry Burgers
Your choice of ground beef or lamb in these burgers with the goat cheese and homemade curry sauce really makes for a new and interesting burger.
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Thai Green Curry
4 Servings
Chicken Thai
Spicy Thai Main Dish Chicken
1 tbsp etable oil
2 tbsp green ry paste (according to taste)
1 tbsp soft dark wn sugar
1 stalks ongrass fat ends bashed with a rolling pin (optional)
750 g/11lb skinless, boneless cken cut into chunks (use breast and/or leg meat)
1 lime t
400 oz onut milk
1 drop of Thai h sauce or light soy sauce
1 small handful of iander; roughly chopped
1 1-1 e; juice only
1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed. 2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.
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Chicken Thai
Spicy Thai Main Dish Chicken
1 tbsp etable oil
2 tbsp green ry paste (according to taste)
1 tbsp soft dark wn sugar
1 stalks ongrass fat ends bashed with a rolling pin (optional)
750 g/11lb skinless, boneless cken cut into chunks (use breast and/or leg meat)
1 lime t
400 oz onut milk
1 drop of Thai h sauce or light soy sauce
1 small handful of iander; roughly chopped
1 1-1 e; juice only
1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed. 2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.
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Spinach Lamb Curry
4 servings
Lamb
Uncategorized
Super2 Butter Onion Garlic Spinach Ginger Lamb
30 g Ghee or ter
2 ons; chopped
2 Cloves lic; crushed
2 tb Finely grated fresh ger
1 tb Green ry paste
1 tb Ground iander
1 ts Ground meric
1 ts und nutmeg
500 g Lean b; trimmed and cut
2 Cm es
1 c Water
500 g Frozen nach; thawed
2 tb Ground onds
1 1/4 c Natural hurt
1. Melt ghee or butter in a large saucepan over a medium heat. Add onions, garlic and ginger and cook, stirring, for 3 minutes or until mixture is golden. 2. Stir in curry paste, coriander, turmeric and nutmeg. Cook for 2 minutes or until fragrant. Add lamb and cook, stirring, for 5 minutes or until lamb is brown. 3. Stir in water, bring to simmering. Simmer, stirring occasionally, for 20 minutes. Add spinach and almonds and cook for 10 minutes longer or until lamb is tender. 4. Remove pan from heat, stir in yoghurt and serve immediately. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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Lamb
Uncategorized
Super2 Butter Onion Garlic Spinach Ginger Lamb
30 g Ghee or ter
2 ons; chopped
2 Cloves lic; crushed
2 tb Finely grated fresh ger
1 tb Green ry paste
1 tb Ground iander
1 ts Ground meric
1 ts und nutmeg
500 g Lean b; trimmed and cut
2 Cm es
1 c Water
500 g Frozen nach; thawed
2 tb Ground onds
1 1/4 c Natural hurt
1. Melt ghee or butter in a large saucepan over a medium heat. Add onions, garlic and ginger and cook, stirring, for 3 minutes or until mixture is golden. 2. Stir in curry paste, coriander, turmeric and nutmeg. Cook for 2 minutes or until fragrant. Add lamb and cook, stirring, for 5 minutes or until lamb is brown. 3. Stir in water, bring to simmering. Simmer, stirring occasionally, for 20 minutes. Add spinach and almonds and cook for 10 minutes longer or until lamb is tender. 4. Remove pan from heat, stir in yoghurt and serve immediately. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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Curry Slow Cooker Veggies
Potatoes, celery, carrots and onion are slow cooked with ginger, curry powder, turmeric and soy sauce. The chicken broth brings the flavors together.
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Chicken Curry Pot Pie
6 Servings
Chicken
American
Winter Bake Main Dish Chicken American
4 cups frozen vegetable mix (peas, rots, etc.)
2 tablespoons ola oil (1-2 tbsp)
3 tablespoons ter
1 cup on, chopped
1 cup ery, chopped
1 cup ato, peeled and cubed
1 1/2 cups cken broth
1/2 cup k
3 tablespoons ur
1 teaspoon ry hot powder (1 tsp only if it is very hot!)
2 tablespoons dried sley
1 teaspoon t
1/2 teaspoon per, fresh ground
2 cups cubed cooked cken
1 package f pastry
Preheat oven to 400? F (204? C) Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. In a saute pan heat 1 tablespoon of butter and sweat the onion, celery, and potatoes In another larger saucepan heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry to the vegetables and cook for 1 to 2 minutes, or until cooked. Pour into the hot milk mixture and stir and cook until thickened. Add the parsley, salt and pepper. Add the browned vegetables and the chicken. Pour into a baking pan and top with a circle of puff pastry sliced into eighths. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, About 25 minutes.
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Chicken
American
Winter Bake Main Dish Chicken American
4 cups frozen vegetable mix (peas, rots, etc.)
2 tablespoons ola oil (1-2 tbsp)
3 tablespoons ter
1 cup on, chopped
1 cup ery, chopped
1 cup ato, peeled and cubed
1 1/2 cups cken broth
1/2 cup k
3 tablespoons ur
1 teaspoon ry hot powder (1 tsp only if it is very hot!)
2 tablespoons dried sley
1 teaspoon t
1/2 teaspoon per, fresh ground
2 cups cubed cooked cken
1 package f pastry
Preheat oven to 400? F (204? C) Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. In a saute pan heat 1 tablespoon of butter and sweat the onion, celery, and potatoes In another larger saucepan heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry to the vegetables and cook for 1 to 2 minutes, or until cooked. Pour into the hot milk mixture and stir and cook until thickened. Add the parsley, salt and pepper. Add the browned vegetables and the chicken. Pour into a baking pan and top with a circle of puff pastry sliced into eighths. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, About 25 minutes.
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Chicken Curry
4 Servings
Chicken
Indian
Spicy Curry chicken Chicken Indian
4 skinless boneless cken breasts cubed
16 oz Plain urt
2 tsp grated ger
8 lic cloves crushed
2 tbsp ve oil
1 large white on
4 fresh green chili pers seeded and finely chopped
1/2 tbsp ground in
1/2 tbsp ground iander
1 tsp meric
1 tsp grated ger
1 can onut milk
1 t to taste
1.In a large bowl mix the yogurt, the grated ginger and half the garlic. 2. Mix chicken in with yogurt mixture and refrigerate over night. No less than two hours in fridge. 3. Heat oil in large pan and cook onion till brown about 10 mins. (The darker the sweeter) 4.Mix other half of garlic, half the chilies, the spices while waiting for onions to cook. Add to pan when onions are done. 5. This should make a paste. Slowly add in Coconut Milk while stiring. Cook for about 10 mins or until mixture starts to get really dry. 6. Add chicken yogurt mix. Heat on medium for 30 mins If it's to dry you can add a little water to thin it out. Also try crumbling Feta into it to make it tangy as well as spicy.
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Chicken
Indian
Spicy Curry chicken Chicken Indian
4 skinless boneless cken breasts cubed
16 oz Plain urt
2 tsp grated ger
8 lic cloves crushed
2 tbsp ve oil
1 large white on
4 fresh green chili pers seeded and finely chopped
1/2 tbsp ground in
1/2 tbsp ground iander
1 tsp meric
1 tsp grated ger
1 can onut milk
1 t to taste
1.In a large bowl mix the yogurt, the grated ginger and half the garlic. 2. Mix chicken in with yogurt mixture and refrigerate over night. No less than two hours in fridge. 3. Heat oil in large pan and cook onion till brown about 10 mins. (The darker the sweeter) 4.Mix other half of garlic, half the chilies, the spices while waiting for onions to cook. Add to pan when onions are done. 5. This should make a paste. Slowly add in Coconut Milk while stiring. Cook for about 10 mins or until mixture starts to get really dry. 6. Add chicken yogurt mix. Heat on medium for 30 mins If it's to dry you can add a little water to thin it out. Also try crumbling Feta into it to make it tangy as well as spicy.
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Curry Sauce
2 cups
Garlic
Indian
Sauces Quick Low Fat Garlic Indian
2 tablespoon ter
2 tablespoon ra virgin olive oil
1 cup on finely chopped
1 cup Yellow per finely chopped
1 tablespoon Chili pers minced
3 tablespoon ry powder
1 cup cken, beef stock
1 1/2 cup onut milk
1/4 cup e Juice
pinch Sea t
1/4 teaspoon per
Use fish stock if your sauce is for fish, chicken stock for chicken, beef stock for read meat. Saute vegetables in butter and oil until tender. Add curry powder or paste and blend in. Add stock, bring to a boil and whisk smooth. Add coconut milk. Let mixture boil gently until reduced to about half. Remove from heat, stir in lime juice and season to taste. Strain sauce and serve with steamed fish, or with chicken or beef left from making stock.
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Garlic
Indian
Sauces Quick Low Fat Garlic Indian
2 tablespoon ter
2 tablespoon ra virgin olive oil
1 cup on finely chopped
1 cup Yellow per finely chopped
1 tablespoon Chili pers minced
3 tablespoon ry powder
1 cup cken, beef stock
1 1/2 cup onut milk
1/4 cup e Juice
pinch Sea t
1/4 teaspoon per
Use fish stock if your sauce is for fish, chicken stock for chicken, beef stock for read meat. Saute vegetables in butter and oil until tender. Add curry powder or paste and blend in. Add stock, bring to a boil and whisk smooth. Add coconut milk. Let mixture boil gently until reduced to about half. Remove from heat, stir in lime juice and season to taste. Strain sauce and serve with steamed fish, or with chicken or beef left from making stock.
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