Category: Curry

Asian flavors · Curry · Dairy-free · Soup

Slow-cooker chicken laksa noodle soup

Belinda

Chicken noodle soup gets a laksa glow-up with this warming, spicy slow cooker recipe. With its tender shredded chicken, slurpy noodles and creamy curry broth, it’s a rich-tasting treat.

Serves 4
Cooking time 6 hours

2 tbsp vegetable oil
3 tbsp Thai red curry paste
2 tbsp curry powder
8 cups chicken stock
2 tbsp fish sauce
1 tsp sugar
1 whole chicken
1 x 400ml can (13.5 fl oz) coconut cream
400g (14 oz) egg noodles (or your choice of noodle)
6 hard-boiled eggs, to serve
roughly chopped coriander (cilantro), to serve
bean shoots, to serve
red chili, finely sliced, to serve

Heat the vegetable oil in a deep frying pan over medium heat. Add the curry paste and curry powder and cook, stirring, for a minute or until fragrant. Pour in 1 cup of the chicken stock and use your spoon to scrape up any bits from the bottom of the pan. Transfer to the bowl of a slow cooker

Stir in the remaining stock, fish sauce and sugar. Add the chicken and cook for 6 hours on low.

Transfer the cooked chicken to a tray and use forks to shred the meat. Set aside for later.

Pour the broth out of the slow cooker bowl and into a saucepan. Add the coconut cream and gently simmer for 10 minutes.

In the meantime, cook the noodles in boiling water and use tongs to transfer the noodles to serving bowls. Divide those among the serving bowls.

Add the shredded chicken to the bowls. Ladle over the soup. Top with eggs, coriander, bean shoots and fresh chili.

Accompaniments · Curry · Dairy-free · Do-ahead · Fruit · Gluten Free · Vegan

Kumquat, rhubarb and ginger chutney

Belinda

With the kumquats looking large, plump and juicy in our garden, it’s time to make the best chutney I’ve ever had.

Makes about 8 to 9 pints

5 cups thinly sliced (lengthways) kumquats, seeds removed. (Rinse the kumquats in hot water first)
1 1/2 cups granulated sugar
6 cups dark brown sugar, packed (there are 3 cups per box)
1 cup water
1 1/2 cups white vinegar
1 cup raisins
2 lbs rhubarb, cut into 1 inch pieces
2 cups celery, peeled and chopped (approx 1 head per cup)
2 large onions, chopped
2 large green bell peppers, chopped
8 large cloves garlic, crushed
2/3 cup slivered citron
2 large oranges, juice and grated peel only
2 cups peeled and finely chopped fresh ginger
1 tbsp Worcester sauce
2 tsp salt
2 heaped tsp curry powder
2 heaped tsp ground allspice
2 tsp heaped ground cinnamon
Optional
2 tsp ground ginger
2 tsp ground black pepper
1/2 tsp cayenne pepper

FIRSTLY
Before anything else, put everything you will need into the dishwasher on “heavy wash” or the hottest wash. (jars, lids, ladle etc)
If the cycle finishes before you’re ready to put the chutney in the jars, leave the dishwasher door closed to keep them sterilized.

THEN
Rinse the kumquats in hot water. Slice them lengthways and remove the seeds.
Place in a large, heavy saucepan with the sugars and water. Mix well and simmer slowly, uncovered for 30 minutes.

Measure out all the other ingredients except the black pepper, ground ginger and cayenne pepper, and add them all to the saucepan after the 30 minutes.
Mix well and simmer slowly, uncovered until the mixture is dark in color a, about 4-5 hours, stirring occasionally.

Taste and add the ground ginger, black pepper and cayenne pepper, if needed.

Pour into the sterilized jars and seal immediately.

Asian flavors · Curry

Salmon Rice Bowl With Green Curry Creamed Spinach

Belinda

Recipe by Kendra Vaculin

Serves 4

10 oz. fresh (or frozen, thawed) spinach
½ tsp. Diamond Crystal or ¼ tsp. Morton Kosher salt, plus more
4 x 4–6-oz. salmon fillets, preferably skinless
Freshly ground black pepper
2 tsp. extra-virgin olive oil
3 garlic cloves, finely grated
1x 1″ piece ginger, scrubbed, finely grated
2 tbsp unsalted butter
1 tbsp all-purpose flour
3 tbsp Thai green curry paste
¼ tsp. (or more) crushed red pepper flakes
1¼ cups heavy cream, divided
2 tbsp (or more) fresh lime juice
Cooked jasmine rice (for serving)
½ cup store-bought fried shallots
Cilantro leaves with tender stems and lime wedges (for serving)

Cook 10 oz. fresh spinach in a medium pot of boiling salted water, stirring, just until wilted and bright green, about 1 minute. Drain well. (Or, drain 10 oz. frozen spinach, thawed.)

Wrap spinach in a clean kitchen towel and squeeze firmly over sink to expel as much liquid as possible. Transfer to a cutting board and coarsely chop.

Pat four 4–6-oz. salmon fillets, preferably skinless, dry with paper towels; season on both sides with kosher salt and freshly ground black pepper. Heat 2 tsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Working in batches if needed, cook salmon, undisturbed, until golden underneath, about 4 minutes. Turn fillets over and cook until golden on the other side and just cooked through, about 2 minutes. Transfer to a plate.

Wipe out skillet and reduce heat to medium-low. Cook 3 garlic cloves, finely grated, one 1″ piece ginger, scrubbed, finely grated, and 2 Tbsp. unsalted butter, stirring often, until butter melts and foams, about 1 minute. When foam has subsided, add 1 Tbsp. all-purpose flour to pan and cook, stirring often, until mixture is mostly smooth and golden in color with no patches of dry flour, about 2 minutes. Mix in 3 Tbsp. Thai green curry paste, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. crushed red pepper flakes. Cook, stirring often, until paste is fragrant and a shade darker in color, about 2 minutes. Stirring constantly, pour in 1 cup heavy cream in a few additions, stirring until fully incorporated after each. Bring to a simmer and cook, stirring often, until bechamel is slightly thickened, about 2 minutes. Stir in spinach and cook, stirring, just until spinach is heated through, about 1 minute. Season generously with pepper, then stir in 2 Tbsp. fresh lime juice and remaining ¼ cup heavy cream. Taste and add more salt, red pepper flakes, and lime juice as needed.

To serve, scoop cooked jasmine rice into bowls. Divide salmon among bowls, breaking fillets into large pieces, then spoon spinach over. Sprinkle with ½ cup store-bought fried shallots, dividing evenly; top with cilantro leaves with tender stems. Serve with lime wedges for squeezing over.

Asian flavors · Curry · Dairy-free · Gluten Free · Soup · Vegan

Brothy Thai Curry With Silken Tofu and Herbs

Belinda

Recipe by Kelly Marshall for The New York Times.

A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.

Serves 6

2 (14-ounce) packages silken tofu, drained
2 tbsp neutral oil, such as grapeseed
2 shallots, peeled and minced
3 garlic cloves, peeled and sliced
1 (1-inch) piece ginger, scrubbed and grated
3 tablespoons red curry paste
1 (14-ounce) can cherry tomatoes or fresh cherry tomatoes
1 quart vegetable stock
1 (13.5-ounce) can full-fat coconut milk
Salt
¼ cup soy sauce
Freshly ground black pepper
1 ½ cups mixed fresh herbs, such as cilantro, basil and dill
2 scallions, thinly sliced
1 lime, cut into wedges, for squeezing

Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes.
Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes.
Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
Pour in the vegetable stock, stir, increase the heat to high and bring to a boil.
Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes.
Stir in the coconut milk, season to taste with salt and remove from the heat.
While the broth is simmering, divide the soft tofu into 6 bowls.
Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
Ladle the hot broth and tomatoes over the bowls of silken tofu.
Top with sliced scallions and serve hot, with lime wedges for squeezing.

Asian flavors · Curry · Dairy-free · Gluten Free

Creamy vegan chickpea and spinach curry topped with cumin roasted parsnips

Belinda1 Comment

For the parsnips
4 large parsnips, cut into batons
3 tbsp vegetable oil
4 tsp roasted cumin seeds
Salt and pepper
Toss the parsnip batons in the oil and seasoning and roast at 375F in a roasting tin for 40 mins or until soft and browned

For the curry
1 large red onion, finely chopped
4 large cloves garlic, minced
2″ piece of fresh ginger, peeled and minced
3 tbsp tomato paste (puree)
1 1/2 tbsp Madras curry powder
1 tsp Garam Masala
1 tsp ground ginger
1 tsp roasted ground cumin
1 tsp turmeric
1 tsp salt
pinch chili powder (or more if you like it spicy)
1 1/2 cans full-fat coconut milk
2 cans (800mls) chickpeas, drained, or the equivalent in dried, soaked and cooked if you make them yourself
4-5 large handfuls fresh spinach
1 lime, juiced

For the toppings
Fresh cilantro, roughly chopped
thinly sliced red onion
Plain yoghurt to drizzle
chili flakes
Rice or naan to serve with it

Heat 3 tbsp oil in a large frying pan on medium heat.
Add the chopped red onion to the pan, fry for a few minutes before adding the minced garlic and ginger. Fry for a minute until fragrant and the onion is soft. Add the chopped tomatoes and fry until the tomatoes have broken down. Help by squishing them with the back of a wooden spoon when soft.

Add the tomato paste, all the spices, salt and a drizzle of oil. Stir and cook for a minute until fragrant and it resembles a paste.

Now add the coconut milk, stir and simmer for 10 minutes.

Drain the chickpeas and add after 10 minutes. continue cooking for a further 20 minutes.

Add the spinach and stir well.

When serving, sprinkle with the lime juice, top with the roasted parsnips and the other toppings.

Asian flavors · Curry · Dairy-free · Gluten Free · Vegan

Curry cauliflower rice

Belinda

A vegan gluten-free weeknight dinner of fluffy, textured cauliflower with warm spices from chef Sophia Roe. For distinct bits of cauliflower that won’t turn into mush once they’re cooked, don’t overcrowd the bowl of your food processor. Doctor up your cauliflower rice with toasted pine nuts or almonds, dates or dried currants, lots of fresh herbs, unsweetened coconut flakes, or chopped fresh chili.

Recipe from Bon Appetite Magazine

Serves 4

1 medium head of cauliflower (about 2¼ lb.), broken into florets
2 Tbsp. extra-virgin olive oil
1 medium red bell pepper, finely chopped
1 shallot, finely chopped
2 garlic cloves, finely grated
1 Tbsp. curry powder
1 tsp. ground turmeric
½ tsp. ground coriander
¾ cup canned unsweetened coconut milk
1 tsp. finely grated lime zest
1 Tbsp. fresh lime juice
1 tsp. coconut sugar or granulated sugar
Kosher salt
¼ cup golden raisins
¼ cup coarsely chopped cilantro
¼ cup unsalted, roasted pumpkin seeds (pepitas)
¼ cup coarsely chopped fresh mint, plus torn leaves for serving
Plain whole-milk Greek yogurt and lime wedges (for serving; optional)

Working in 2 batches, pulse the cauliflower in a food processor until the pieces are about the size of rice (you don’t want to over-process; err on the large side). Transfer the cauliflower to a medium bowl lined with a kitchen towel to absorb any extra moisture.

Heat the oil in a large skillet over medium-high. Add the bell pepper, shallot, and garlic and cook, stirring occasionally, until the shallot and garlic are softened slightly, about 3 minutes. Sprinkle in the curry powder, turmeric, and coriander and cook, stirring, until fragrant, about 30 seconds.
Add coconut milk, lime zest, lime juice, and coconut sugar; season with salt.
Reduce heat to medium-low; cook, stirring, until slightly thickened, about 2 minutes.
Add the cauliflower and raisins; cook, tossing occasionally, until cauliflower is just tender, about 3 minutes. Taste and season with more salt if needed.

Add the cilantro, pumpkin seeds, and ¼ cup mint to cauliflower rice and toss to combine. Divide among bowls; top with a dollop of yogurt if using and torn mint.
Serve with lime wedges for squeezing over if desired.

Asian flavors · Curry · Dairy-free · Fish · Gluten Free

Easy salmon coconut curry

Belinda

Salmon coconut curry is an easy weeknight dinner bowl that’s on the table in less than 30 minutes. We’re talking big juicy chunks of salmon and fresh spinach in a light Thai inspired red curry sauce ~ popped with the holy trinity of lime, cilantro and fresh ginger.

Serves 4

3 Tbsp vegetable oil
1 medium onion, peeled, halved, and sliced
4 cloves garlic, minced
1 Tbsp minced fresh ginger (more to taste)
1 Tbsp Thai red curry paste
1/2 tsp powdered turmeric
1 Serrano pepper, thinly sliced into rounds
15 ounce can full fat coconut milk
fresh lime juice, to taste
sea salt to taste
1 lb salmon fillet, cut into large chunks (or you can do smaller chunks if you prefer)
3 handfuls of fresh clean spinach leaves

Garnish
lots of fresh cilantro
lime wedges

Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.
Add the curry paste, turmeric, and hot peppers to the pan and stir to combine. Continue sauteing for a few more minutes, stirring almost constantly.
Add the coconut milk and a tablespoon of lime juice (you can add more to taste.) Bring the mixture up to a bubble. Add salt to taste.

Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn’t take long. Stir to cover the fish with the sauce. Add the spinach and cook just until it wilts.
Check the seasoning again, and serve the curry over hot rice

Make ahead instructions:
The sauce can be made a day in advance. Don’t add the fresh cilantro until ready to serve.

Asian flavors · Curry · Dairy-free · Gluten Free · lentils · Vegan

Sweet potato and lentil curry

Belinda

A vibrant, low-calorie and vegan dinner, made with sweet potatoes, red split lentils, coconut milk and plenty of spices.
Recipe from Olive Magazine

2 tsp vegetable oil
1 large red onion, finely chopped
4 cloves garlic, crushed
A thumb-sized piece of fresh ginger , finely grated
6 fresh or dried curry leaves (optional)
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 medium (about 500g) sweet potatoes, cut into chunks
3oz (75 g) red split lentils
14 oz (400 ml) low-fat coconut milk
14 oz (400 ml) vegetable stock
a handful of cilantro leaves
1 lime, wedged

Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes.

Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.

Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.

Asian flavors · Curry · Fish · Soup · Whole30 compliant

Clams steamed in spicy coconut-lime broth

Belinda

A lovely simple summer recipe with so much flavor. You can also use mussels and serve it with simple white rice.

Screen Shot 2020-08-09 at 1.31.34 PM

Serves 4
1 14oz (398ml) can unsweetened full fat coconut milk
1/2 cup (120ml) canned or bottle clam nectar/juice
1 cup (240ml) canned plum tomatoes, well drained and finely diced
1 tbsp fresh cilantro leaves
3 scallions, thinly sliced
1 tbsp fresh ginger, grated
1/2 tsp turmeric
1 jalapeno pepper, finely chopped
2 tbsp (30ml) freshly squeezed lime juice
1 lime, thinly sliced
3/bs (1.4kg) fresh manilla clams, scrubbed

In a large pot combine all the ingredients except the clams.
Bring to a boil and add the clams.
Cover and cook until the clams open, shaking the pot occasionally.
Ladle the clams and broth into heated bowls and serve with crusty bread for soaking up all the juices

Asian flavors · Curry · Dairy-free · Fish · Gluten Free · Whole30 compliant

Indian prawns with zucchini and coriander

Belinda

This is a mild spiced Indian dish that comes together in no time. It uses both fresh cilantro and ground coriander which are actually from the same plant.
For the very best flavor, grind your coriander seeds rather than use the pre-ground coriander.

Screen Shot 2020-07-29 at 11.46.05 AM

Serves 4
2 tbsp vegetable oil
3 medium zucchini, scrubbed and cut into 1/2″ chunks
1 medium onion, chopped
1 tbsp minced fresh ginger
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 1/2 tsp roasted ground coriander
1 1/2 tsp roasted ground cumin
1/2 tsp turmeric
3/4 tsp salt(Taste at the end and add more if needed)
1lb medium prawns, peeled and deveined
1/2 cup coconut cream (unsweetened)
3 tbsp fresh lemon juice
3 tbsp fresh cilantro, chopped
hot, cooked rice for serving

In a large (12 inch) nonstick skillet, heat the oil over a medium heat.
Add the zucchini, onion, ginger, Jalapeno and garlic.
Cook, stirring occasionally, until the onions are golden, 5 to 6 minutes.
Add the ground coriander, cumin, turmeric and salt.
Stir until the spices are fragrant, about 30 seconds.
Add the prawns. Cook until the prawns begins to turn opaque, about 1 minute.
Add the coconut cream and lemon juice and bring to the boil.
Cook until thickened, 1 to 2 minutes.
Stir in the cilantro and serve immediately with the rice