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Thai Curry Bowl with Chicken or Beef

Serves 4   PRINT

One night I was looking for an easy way to use chicken and was craving something a bit spicy and curry like. Well, I have a new favorite now:) And the great thing is that there are so many variations and you can use up leftovers easily in this dish. I’m making this a gluten free meal and variations for a completely no grain dish. It can be made vegetarian too just by adding more veg and toasted nuts on top. The original inspiration recipe called for packaged ramen noodles, which are gluten free but you can use thin rice noodles prepared as the package says but a tad underdone so they can finish cooking in the liquid and absorb more flavors. You can also get thin brown rice noodles which are healthier than the white. Another option is GoGo gluten free spaghetti noodles which are rice and quinoa. They take a while to cook so again make sure they are slightly underdone. To make this grain free, spiralize a medium zucchini and cook lightly in salted water but again…keep it underdone so it can cook a bit in the liquid and absorb the flavors of the curry.

*2 tablespoons olive or grapeseed oil
*1 lb boneless chicken thighs or breast or a mix, sliced (see beef/seafood variations)
*2 roughly chopped green onoins
*1 teaspoon fresh ginger, grated (you may add more to your liking)
*1 clove garlic, minced or grated
*½ lb lightly steamed asparagus, chopped in bite size pieces
*1 red pepper, thinly sliced (orange or yellow peppers are ok too)
*1 or 2 hot red or green chillies, seeds removed unless you like it really hot and chopped finely (optional)
*12 ounces cremini mushrooms, sliced
*1/4 cup thai red curry paste (yellow or green ok too)
*2 teaspoons smoked paprika
*1 (14 ounce) can coconut milk organic preferably
*4 cups chicken broth preferably home made (use more if you think it’s too thick)
*1/4 cup gluten free tamari (soy like sauce)
*2 tablespoons fish sauce (leave out if vegetarian)
*1/2 cup creamy ORGANIC peanut butter (use almond or cashew butter if you like)
*1 lime, juiced
*2 tablespoons agave for a touch of sweetness
*4 packages Ramen noodle soup, seasoning packets discarded (you may also just use your favorite pasta)
*chopped toasted peanuts or nuts of your choice, for serving
*chopped cilantro, for serving

Instructions:

Prepare your noodles or zucchini noodles as I mentioned above. Cooked to a slightly underdone state. Set aside.

Season chicken with salt and pepper. Heat a large pot over medium high heat. Add 1 tablespoon oil and the chicken or whatever meat you are using. Brown the chicken for about 5 to 10 minutes or until the chicken is barely cooked through. Remove the chicken from the pot and reserve.

Add another tablespoon of oil. Cook the mushrooms until slightly browned and add the peppers (sweet and hot), garlic, green onions, asparagus and any other veg you may be using. Cook until veg are lightly cooked. Add in the curry paste and smoked paprika, stirring until the curry paste has coated the veggies. Add 1 cup chicken broth and allow to heat up. Carefully stir in the peanut butter until completely smooth.

Add the chicken back into the pot along with the coconut milk, remaining chicken broth, tamari, fish sauce, lime juice and agave. Bring the soup to a boil then turn to simmer. Add the noodles and cook for 5 minutes or until happy that they are fully cooked.

Once the noodles are ready, serve soup immediately and garnish with fresh chopped cilantro and peanuts.

Variations: Use sliced beef fillet or ground beef. You can use other veg like snow peas, zucchini, green beans or whatever you like or may have leftover. You could also use prawns (shell removed) and just let them cook in the liquid at the end with the noodles for a few mins. Other white fish like cod or halibut can work here too. Instead of chicken broth, use beef broth if using beef in the dish. If using seafood, stick with the chicken broth.
You can get a coconut based sauce to replace tamari. It’s called Naked Coconuts- soy free seasoning sauce-organic and raw. Coconut Milk-Let’s Do…Organic-organic creamed coconut.
If using veg that are harder like broccoli or cauliflower, lightly steam first.
Now get creating:)

How a spiralizer works.

 

 

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Time for Some Curry!!

We tried to go for Indian food in Nanaimo yesterday but the restaurant we were going to (Tandoori Junction) closes between lunch and dinner and with the ferry schedule as it is these days, we just can’t get there in time or wait around for them to open for dinner. So…got to make my own. Here’s my take on Butter Chicken. I added coconut milk and spicy chillies. Butter Chicken usually isn’t too spicy but I grew some chillies this year and figured, ‘Why not?’.

So here’s my recipe.

Spicy Chicken Coconut Curry, Serves 4 Print

chicken curryThis is my take on a butter chicken that is so popular with western diners in Indian restaurants. I still remember when I discovered it for the first time. I was in heaven!

This time I decided to spice it up and add some coconut so it’s definitely not a traditional butter chicken recipe. Serve it over rice for a gluten free meal. If you don’t want to go to the trouble of making ghee (butter melted down and milk solids skimmed off), you can use a combo of coconut oil and butter. This works quite well and adds another layer of coconut taste to the dish. The coconut oil has a higher smoke point than butter and helps prevent it from burning. You can marinate the chicken in yogurt or kefir for a few hours if you like. Usually butter chicken recipes require this. Throw some Garam Masala in the yogurt too. It just adds to the flavour. The yogurt adds a bit of creaminess as well.

2 tablespoons Ghee, see directions below
1 medium onion, chopped
1/2 -inch piece ginger, peeled and finely chopped or grated
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 jars or cans tomato sauce, 15 oz
1 to 2 tablespoons Garam Masala , available in most super markets or make your own, see below
1 cinnamon stick
2 small hot red chilles, fresh preferably or dried (more if you really like HOT!)
Celtic or Himalayan salt and freshly ground black pepper
1 (15-ounce) can unsweetened coconut milk
1 ½ cups chicken stock (organic or home made)
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup cilantro leaves
1 lemon, juiced

How to make Ghee:

Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.

Garam Masala:

2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon black or yellow mustard seeds
1/2 teaspoon whole cloves
2 dried red chilles, broken in pieces, seeds discarded
2 tablespoons turmeric

Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chilles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder, spice mill or mortar and pestle, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

Makes about 1/2 cup

Directions:

Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Garam Masala, cinnamon stick, and chilles and give it a good stir; season with salt and pepper. Pour in the coconut milk, tomato sauce and chicken stock and bring it back to a simmer; simmer until the sauce has thickened, about 20 minutes or up to an hour. Add the chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and serve over Basamati rice.
This is traditionally served with a bread as well like Garlic Naan but if you want gluten free stick with the rice.

 
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Posted by on October 3, 2014 in Mains, Poultry

 

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