Spiced mango and pistachio ice cream

July 2, 2014October 24, 2022 Belinda

You’re thinking, “She’s mad!” Well, she might be, but it’s worth it.I adore making ice cream and with my little Cuisinart 1.5 quart ice cream maker, this is so easy and so different! You’ll be hooked if you like curry. Let me know what you think.

Screen shot 2014-07-02 at 10.48.24 AM

Serves 8
1 cup dried mango, cut into small dice
3/4 cup boiling water
1 cup whole milk
3/4 cup sugar
1 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamon
1/8 tsp salt
1/8 tsp cayenne powder
1 cup heavy cream
1 tbsp dark rum
1/2 cup chopped pistachios

In a small mixing bowl, combine the dried mangoes and boiling water. Set aside to rehydrate for about 30 minutes, or until the mango pieces are soft and plump. Drain and set aside.
Meanwhile, in a small saucepan set over medium heat, combine the milk, sugar, curry, cinnamon, ginger, cardamon, salt and cayenne. Heat until wisps of steam start to rise from the surface of the milk, then remove from the heat and let stand to cool off and allow the flavors to blend.
Once the mangoes are rehydrated and the milk is cooled to room temperature, set up your ice cream maker as per the manufacturer’s instructions. Stir the cream and rum into the cooled, spiced milk then pour the mixture into the bowl of the ice cream maker.
Prepare as per the directions of your ice cream maker, adding the rehydrated mangoes and chopped pistachios once the mixture is almost completely frozen (it should be roughly the texture of a very thick milkshake)
Transfer the finished ice cream to a freezer-safe container and chill for 3 hours or more to allow the ice cream to harden to a scoopable texture

Asian flavors · Curry · Gluten Free · Meat

Curried meatballs with cilantro and coconut milk

July 2, 2014September 13, 2018 Belinda2 Comments

Asian flavors · Curry · Fish

Thai Butternut squash and seafood curry

May 29, 2014September 13, 2018 Belinda2 Comments

This has the most amazing flavors and I have made it at least 6 times, always successfully. With the yellow (or red) curry paste, go carefully as different curry pastes have different strengths. You don’t want to overpower the seafood.
If you use green beans as the green vegetable, make sure you parboil and shock them in cold water before adding them to the pan.

Serves 4 generously.
1 (14 oz) can coconut milk ( about 1 2/3 cups)
1 to 2 tbsp yellow or red curry paste ( I used 1 tbsp)
1 1/2 cups fish stock
3 tbsp fish sauce (Nam Pla is a great one)
2 tbsp sugar
3 lemongrass stalks, each cut into 1/3’s and bruised with the flat of a knife
3 keffir lime leaves, (or regular ones if you can’t get keffir lime leaves) stalked and cut into very thin strips.
1/2 tsp turmeric
2 1/4 lbs butternut squash, peeled and cut into large, bite sized chunks
1lb 2oz salmon fillet, skinned and cut into large bite sized chunks
1/b 2oz peeled, deveined raw shrimp
Bok Choy or any other green vegetable of your choice
1/2 to 1 lime, juiced or more to taste
Cilantro, for garnish

Skin the thick creamy top off the can of coconut milk and put it into a large saucepan or Dutch oven with the curry paste, over medium heat.
Let it sizzle and, using a fork, whisk or wooden spoon, beat the cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish sauce, fish stock, sugar, lemongrass, lime leaves and turmeric.
Bring to the boil then add the butternut squash. Cook on a fast simmer until the squash is tender, about 15 mins.

* You can cook the recipe up until this part in advance, maybe leaving the butternut squash with some bite still in it as it will continue to soften as the pan cools. Either way, when you’re about 5 mins from wanting to eat, get ready to cook the seafood.

To the robustly simmering pan, add the salmon and shrimp. When the salmon and shrimp have cooked through, which will only take about 3 to 4 minutes, stir in any green vegetable you’re using – sliced, chopped or shredded as suits and push down into the sauce with a wooden spoon.
When the green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it.
Take the pan off the heat and pour the curry into a large bowl and sprinkle over the cilantro; the point is that the cilantro goes in just before serving.
Serve with more chopped cilantro for people to add to their own bowls as they eat and some plain Thai jasmine or Basmati rice.

Asian flavors · Curry · Do-ahead · Gluten Free · Vegan

Butternut squash curry with garbanzo beans (chickpeas)

May 1, 2014September 8, 2022 Belinda1 Comment

I am a curry freak, but don’t always want a meat curry. This is such a fabulous vegetarian alternative that you will cook many times.

Serves 4
1 tbsp sunflower or vegetable oil
2 tbsp Thai yellow curry paste (I buy this brand on Amazon.com and it lasts for months in the fridge. Actually, I have a red, green and yellow curry from the same brand.) You can also use 3 tbsp of the curry paste if you like really spicy. It’s worth playing around with it.

2 onions, finely chopped
3 large stalks lemongrass, bashed with the back of a knife
6 green cardamon pods
1 tbsp mustard seeds
1 piece of butternut squash,peeled and cubed in 3/4″ inch pieces, weighing about 2lbs
8 fluid ounces vegetable or chicken stock
15 fl oz can coconut milk
15 oz can garbanzo beans, drained and rinsed
2 large limes
A large handful fresh mint
naan bread or steamed rice , to serve

Heat the oil in a saute pan, then gently fry the curry paste with the onions, lemongrass, cardamon pods and mustard seeds for 2 to 3 minutes until fragrant.
Stir in the butternut squash and coat in the paste, then pour in the stock and coconut milk.
Bring everything to a simmer, add the chick peas, then cook for about 10 minutes or until the squash is tender.
The curry can now be cooled and frozen for up to 1 month.
Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside.
Just before serving, tear the mint leaves up, then bring to the table with the lime wedges and rice or warmed naan breads.

Asian flavors · Curry · Gluten Free · Poultry

An easy chicken curry

February 25, 2014September 13, 2018 Belinda

I made this for dinner tonight and it was very successful. So flavorsome and yet not too complicated, as long as you have the spices on hand. I roast my own cumin, then grind it, but you don’t have to.

Serves 6
2 1/2 lbs boneless, skinless chicken thighs
1/4 cup canola or vegetable oil
2 cups chopped onion
1 tbsp minced garlic
1 tbsp minced ginger root
1 heaped tbsp curry powder
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1/4 tsp cayenne pepper ( or more if you like heat)
1 tbsp chicken stock or water
1 (15 oz) can crushed tomatoes
1 cup full fat plain yoghurt
2 tbsp chopped fresh cilantro
1 tsp salt
1 heaped tsp garam masala
1 tbsp freshly squeezed lemon juice

Cut the chicken into large cubes and sprinkle it with 2 tsp salt .
Heat the oil in a large skillet over high heat and brown the chicken pieces well, in several batches.
Transfer the browned chicken to a plate and set aside.
Reduce the heat to medium high and add the onion, garlic and ginger. Cook, stirring until the onion is translucent, about 5 to 8 mins.
Stir in the curry powder, cumin, coriander, turmeric, cayenne and 1 tbsp chicken stock into the onion mixture. Stir well so that any brown chicken bits come off the bottom of the pan and add to the flavor and the spices are well mixed in with the onions.
Mix in the tomatoes, yoghurt, 1 tbsp chopped cilantro and 1 tsp salt into the mixture.
Return the chicken to the pan, along with any juices from the chicken.
If it looks as if it needs some more liquid, you can pour in about 1/4 cup chicken stock, but I didn’t need to.
Sprinkle the chicken with the garam masala and 1 more tbsp chopped cilantro. Mix in and cover the skillet, simmering for about 20 minutes.
Sprinkle the dish with the fresh lemon juice before serving with hot rice

Asian flavors · Curry · Do-ahead · Nuts · Sauces

Homemade Thai red curry sauce

February 6, 2014September 8, 2022 Belinda

This is from fellow blogger “Pinch of Yum” and is just a wonderful sauce to have around.

The flavors of this sauce are pretty addictive and you will want plenty on hand to pour over everything!

Serves 4
1 can light coconut milk
2 tbsp peanut butter
2 tbsp curry paste
1 1/2 tbsp Thai fish sauce
2 tbsp fresh lime juice
3 tbsp brown sugar
1 tsp minced garlic
1/3 cup crushed peanuts
up to 1/2 cup water of broth
extra crushed peanuts and scallions for topping

Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar and garlic.
Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.

Add the peanuts and simmer for another 5 to 10 minutes.
When the sauce coats the back of a spoon, add small amounts of broth or water and whisk to adjust the consistency depending on how you will use it and how thick you want it.

If the sauce separates, just whisk vigorously to smooth out again.
Serve this sauce over rice noodles, chicken, fish, vegetables or any other way that sounds good to you!
Top with crushed peanuts and scallions

Notes
More time simmering = thicker, creamier and more flavorful sauce.
If you want a thinner sauce, simmer it for less time and plan to add a bit of additional liquid.
I’ve noticed that when I add the crushed peanuts, the consistency really thickens quite a bit, so you could omit the peanut butter and / or peanuts to also adjust to your desired consistency

Asian flavors · Curry · Pasta · Poultry

Light curried chicken penne with fresh mango chutney

January 9, 2014September 13, 2018 Belinda

Very light and refreshingly different with that gorgeous hint of creamy curry going though it.

Serves 6

Chutney
2 cups diced peeled ripe mango (about 2 mangoes)
1 cup finely chopped onion
1/2 cup water
2 tbsp brown sugar
1 tbsp curry powder
1 tbsp fresh lime juice
1/2 tsp black pepper
1/2 tsp finely chopped fresh ginger
1/4 tsp salt

Chicken
1 tsp olive oil
2 garlic cloves, minced
1 lb skinless, boneless chicken breasts cut into 1 inch pieces
1 cup light coconut milk
2 tbsp sugar
1 tsp salt
1 1/2 tsp red curry paste
1 to 2 tsp Thai fish sauce
2 cups broccoli florets
2 cups cauliflower florets
4 cups hot cooked penne rigate (abut 2 cups uncooked)
2 tbsp chopped green onions (scallions) for garnish

To prepare the chutney, combine the first 9 ingredients in a medium saucepan and bring to the boil.
Reduce the heat and simmer for 15 minutes or until most of the liquid evaporates and the mixture is thick, stirring occasionally.

To prepare the chicken, heat the oil in a large non stick skillet over medium high heat.
Add the garlic and chicken, saute for 5 minutes. Combine the coconut milk and the next 4 ingredients (coconut milk through the fish sauce) in a small bowl, stirring with a whisk.
Add this coconut mixture to the pan, bring to a simmer. Add the broccoli and cauliflower florets, cover and cook for 7 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in the chutney and pasta, toss well to combine.
Sprinkle with the chopped scallions.

Asian flavors · Curry · Fish · Whole30 compliant

Thai-style halibut (or other white fish) in a coconut-curry broth

January 8, 2014September 13, 2018 Belinda

Light and very flavorful.

Serves 4

2 tsp vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 tsp red curry paste (or 2 tsp curry powder)
2 cups chicken broth
1/2 cup light coconut milk
1/2 tsp salt, plus 1/4 tsp, plus more for seasoning
4 (6 oz) fillets of halibut or any other flaky white fish, like cod or chilean sea bass
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions green part only, thinly sliced
2 tbsp fresh lime juice
freshly ground black pepper

*2 cups cooked brown rice, for serving
* 1lb steamed spinach for serving

In a large saute pan, heat the oil over moderate heat.
Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
Add the curry paste (or powder) and cook, stirring, until fragrant, about 30 seconds.
Add the chicken broth, coconut milk, 1/2 tsp salt and simmer until reduced to 2 cups, about 5 minutes.

Season the fish fillets with 1/2 tsp salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
Cover and cook until the fish flakes easily with a fork, about 7 minutes

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions and lime juice into the sauce and season, to taste with salt and pepper.
Ladle the sauce over the fish and serve with rice.

Asian flavors · Curry · Gluten Free · Meat

Thai pork and peanut curry

December 31, 2013September 13, 2018 Belinda

This is the last recipe for 2013! Happy New Year to you all and thank you so much for signing up to the blog.

This was the top BBC Good Food recipe for 2013 and is well worth doing.

Serves 4

Use a fragrant hot red curry base (available in Asian markets) as the base to this curry dish with baby sweet corn, cilantro and soy sauce.

1 tbsp vegetable oil
1 bunch scallions (spring onions) sliced
a small bunch fresh cilantro, stalks finely chopped, leaves picked
1 lb pork tenderloin, sliced
4 tbsp Thai red curry paste
4 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
a 14 fl oz can of coconut milk (you can use light coconut milk too)
1/2 a 14 oz tin of baby corn, drained
juice of 1 lime
steamed Jasmine rice, to serve

Heat the oil in a large saucepan or flameproof Dutch oven.
Add the scallions and cilantro stalks and cook for 1 minute. Add the pork slices and cook for 5 mins until starting to brown.
Stir in the curry paste and peanut butter.
After 30 seconds, add the sugar, soy sauce and coconut milk, plus 1/2 can water.
Mix well, put a lid on and leave to simmer for 15 minutes, stirring occasionally.

Remove the lid, add the baby corn and increase the heat.
Bubble for 3 minutes until the corn is heated through and the sauce has thickened a little.
Stir in the lime juice and check the seasoning.

* It can now be frozen for up to 2 months at this point

To cook from frozen, thoroughly defrost, then heat in a pan on the hob until the curry is hot all the way through.
Serve scattered with the cilantro leaves and steamy hot Jasmine rice