Tag: curry

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.

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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

Asian flavors · Dairy-free · Gluten Free · Soup · Vegan · Vegetarian pasta

The ultimate healthy red curry noodle bowl

Belinda

You will start seeing more and more plant-based recipes on my blog as I am living a 99% plant-based lifestyle these days and loving it! I did it for health reasons and for an anti-inflammatory way of eating and the results are incredible.

Recipe from food blog “Simply Quinoa”

These red curry noodles aren’t like a traditional curry, these noodles are saucy. The coconut milk-based sauce is on the thicker side, but it ends up making the dish easier to eat and just delicious!
When you look at the instructions it might seem like there’s a lot going on, but it’s actually just three simple components that, if you do them in order, won’t take you long at all:

Crispy tofu: Get this in the oven first, then move onto the other steps.
Vegan red curry sauce: Next, get this going and let it simmer while you make component three.
Noodles and veggies: Cook the noodles according to the package and add the veggies into the same pan when they have 2 – 3 minutes left in their cooking.
And if you follow that order, your dinner will be ready in just about 30 minutes! Simple and absolutely scrumptious!

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Serves 4

For the tofu:
1 block extra firm tofu
Cooking spray
Salt
Pepper
For the curry sauce:
1 tbsp coconut oil
1 large shallot
4 garlic cloves , minced
2 tbsp grated ginger (about 2″)
1/4 cup red curry paste
1 (14.5oz) can full-fat coconut milk
1 (14.5oz) can lite coconut milk
3 tbsp low sodium tamari
For the add-ins:
1 (10 oz) package gluten-free ramen noodles or rice noodles
2 cups broccoli florets (+ stems, optional)
1 cup sliced carrots
1 cup sliced red pepper
1 bunch scallions
Sesame seeds to sprinkle

Prepare the tofu:
Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt & pepper and bake for 30 minutes, flipping halfway through.

Prepare the sauce:
While the tofu is cooking, heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Turn down the simmer and simmer until ready to serve.

Prepare the noodles:
Bring a pot of water to boil. Cook the noodles according to the package instructions. Add your vegetables when there are three minutes in the cooking. Strain everything and add it into the sauce along with the tofu.

Make your bowls
Toss the noodles, vegetables, and tofu together until combined, then divide between four bowls.
Sprinkle with scallions and sprinkle with sesame seeds.

Asian flavors · Dairy-free · Do-ahead · Gluten Free · Soup · Vegan

Carrot gazpacho with lemongrass

Belinda

This recipe is from the first cookbook of the lovely food blog, “Love & lemons” #loveandlemons
It combines all my favorite flavors and is so easy to prepare.

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Serves 4

1 stalk lemongrass
16 oz carrots, peeled and sliced, about 2 bunches
1 (14-oz) can light coconut milk, reserve ¼ cup for garnish
1 garlic clove
2 tbsp extra-virgin olive oil, plus more for drizzling
2 tbsp sherry vinegar
1 tsp red curry paste or freshly minced ginger
½ cup water
sea salt and freshly ground black pepper
optional garnishes: hemp seeds, toasted pepitas, microgreens

Prepare the lemongrass by cutting off the root end and tough upper stem of the stalk. Remove the first several layers of outer leaves and finely chop the tender, aromatic part of the lemongrass.

Using a high-speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, and a few generous pinches of salt and pepper. Blend until smooth.
If you’re not using a high-speed blender like a Vitamix, strain the soup and blend again until completely smooth.

Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water. Add more salt and pepper, to taste.
Drizzle with olive oil and serve with desired garnishes.

Asian flavors · Curry · Pasta

Red curry noodles

Belinda

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I love anything from SouthEast Asia and this recipe from the food blog, Spoonforkbacon, is well worth trying.

Serves 3 to 4

8 oz flat rice noodles (medium width, same as used for Pad Thai)
2 tbsp extra virgin olive oil or coconut oil
3 tbsp minced shallots
3 garlic cloves, minced
2 tsp minced ginger
2 Thai chiles, split in half lengthwise
1/4 cup red curry paste. (Start with less, taste and add more if you like it really spicy)
1 (15 oz) can coconut milk
1 small can sliced bamboo shoots, drained
1 (15 oz) can baby corn, drained and cut to 1 inch pieces
2 kaffir lime leaves or juice 1 lime
Garnish:
cilantro leaves
lime zest
sliced chives
lime wedges, on the side

Fill a large pot with water and bring to a boil.
Add the noodles, cover and remove from the heat. Allow the noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
Pour the oil into a large saucepan and place over medium-high heat.
Add the shallots, garlic, ginger, chiles, bamboo shoots and baby corn. Saute for 3 to 4 minutes.
Stir in the curry paste and sauté until fragrant, an additional 3 to 4 minutes.
Reduce the heat to medium heat and stir in the coconut milk. Season with salt and pepper.
Gently crush the kaffir leaves in your hand and stir into the mixture (or stir in lime juice).
Once the mixture begins to simmer add the noodles and continue to simmer for 2 to 3 minutes. At this time you can discard the chili halves if you wish.
Adjust the seasonings and top with chives and lime zest.
Serve with lime wedges.

Asian flavors · Poultry · Soup

Coconut Thai chicken “zoodle” soup

Belinda

I made this recipe from the blog Endless Meal, last night and we loved it so much we’re having it tonight too. The zoodles are quite terrific and you don’t miss the pasta aspect of them at all. The recipe takes about 20 minutes to make too.

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Serves 4, or 2 if you’re really hungry

2 tbsp coconut oil
1-2 tbsp Thai red curry paste (depending on how hot you like it)
1 tsp each of ground coriander and ground turmeric
4 boneless skinless chicken breasts or thighs, cut into 1 1/2 inch chunks
4 cups chicken broth
3 tbsp fish sauce
1 tbsp honey
3/4 red onion, chopped
1- 15oz can coconut milk, or if you like it really creamy, use coconut cream
3-4 large zucchinis, spiralized or cut into zoodles

* Optional toppings – bean sprouts, chopped cilantro and a squeeze of lime. All worth using!

Add the coconut milk and red curry paste to a medium saucepan over medium high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.

Add the chicken, red onion, chicken broth, fish sauce and honey and bring to the boil. Reduce the heat and simmer for about 15 minutes. Add the coconut milk and heat through.
Add the zucchini and let cook for 2 minutes or until soft enough to twirl around a fork.

Serve immediately and if using, top with the scrumptious added toppingz

Asian flavors · Curry · Gluten Free · Meat · Whole30 compliant

Thai meatball coconut curry

Belinda

What could be better than the comfort of meat balls surrounded by Thai flavors and swimming in coconut broth? Very little, if you ask me. I am sharing this recipe from “Delicious” magazine as there is nothing I would do to tweak it.You can freeze half of this for another time, which is perfect!

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Serves 4
3 tbsp olive oil
2 red bell peppers, sliced
4 to 5 tbsp Penang curry paste (You can use Thai kitchen Penang curry paste, if available)
2 x 14 oz cans coconut milk (Use sugar-free brands)
1 each large red and green chilli pepper, de-seeded and finely shredded
6 scallions, (spring onions) thinly sliced
2 lemongrass stalks, tough outer leaves removed and inner leaves finely diced
Juice of 2 limes, plus lime wedges to serve
5 to 6 oz ground almonds
(Steamed rice, optional)

For the meatballs
2lbs ground pork
5 scallions, finely diced
1 large red chilli, deseeded and finely diced
2 lemongrass stalks, tough outer leaves removed, inner leaves finely diced
good bunch of cilantro, leaves finely chopped
1 1/2 to 2 inch piece of ginger, grated
grated zest and juice of 2 limes
1 medium free range, organic egg

In a large bowl mix the ingredients for the meat balls. Season and with wet hands, form into about 40 walnut-sized balls. Put on a large plate and chill for 15 minutes or until needed.

Heat 2 tbsp of the oil in a large, deep frying pan, add the meatballs in 2 batches and fry for 10 minutes until cooked through and browned. Remove and set aside.

In the same pan, heat the remaining olive oil, add the peppers and fry for 2 minutes until softened, then add the curry paste and cook for 1 minute.
Stir in the coconut milk, chillies,scallions, lemongrass and lime juice. Gently simmer for a few minutes then add the almonds and cook for a few minutes to warm through (add a little water or chicken broth if the curry sauce seems too thick)

Add the meatballs to the curry sauce and heat through. Divide half the curry among 4 serving bowls, sprinkle with cilantro leaves and serve with rice and lime wedges.

** Cool the remaining curry and spoon into a freezerproof container. Seal and freeze for up to 3 months.
Thaw overnight in the fridge, then transfer to a saucepan and heat until the sauce and meatballs are piping hot.

Appetizers · Asian flavors · Fish · Gluten Free

Sauteed scallops with Thai scented pea puree

Belinda

This is a terrific recipe from Nigella Lawson which is simple to make and the Thai scented pea puree really adds a terrific zing to the dish. It cuts the sweetness of the peas and is really tangy alongside the sweet scallops.

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Serves: 2

1 lb frozen petits pois
1 tbsp green Thai curry paste
⅓ cup creme fraiche
kosher salt (to taste)
2 tsp peanut oil (or other flavourless oil)
2 tsp butter
6 large scallops (preferably diver caught) (or 10-12 small ones)
Juice of 1 lime
2 tbsp chopped cilantro (or Thai basil)

Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the crème fraîche. Season to taste with salt and perhaps add more curry paste, depending how strong it is.

Heat the oil and butter in a frying pan until foamy, then fry the scallops for about 2 minutes a side. If you are using big scallops, then it is sometimes easier to cut them in half across. When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelized on the outside.

Lift the scallops onto 2 warmed plates and then de-glaze the hot pan by squeezing in the lime juice. stir to mix well and pick up every scrap of flavour, then pour this over the scallops on each plate.

Dish up the pea purée alongside the scallops, and sprinkle with the chopped coriander or thai basil. Serve with another wedge of lime, if you feel like it.

Asian flavors · Curry · Pasta · Poultry · Soup

15 minute Coconut curry noodle soup

Belinda

Want a bowl of heaven in 15 minutes?  This recipe is from a great blog called Woks of Life and has all my favorite ingredients rolled into one bowl of deliciousness.

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Makes 2 generous portions

You’ll need:

2 tablespoons vegetable or peanut oil
3 garlic cloves, chopped
1 heaped tbsp fresh ginger, grated
2 tbsp Thai red curry paste (or 3 tbsp if you like it really spicy)
8 oz. boneless chicken breast or thighs, sliced
4 cups chicken broth
1 cup water
2 tbsp fish sauce
2/3 cup coconut milk
6 oz. dried rice vermicelli noodles (or the fine rice noodles)
A bag of beansprouts (about 10 oz)
1 lime, juiced
Sliced red onion, red chilies, cilantro, scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).

Put the dried rice vermicelli noodles in each of your large soup bowls, add a large handful of beansprouts, a good amount of roughly chopped cilantro and about 1/4 cup chopped scallions per bowl.
Pour the boiling soup over all this and add a good squeeze of lime juice to each bowl.Let sit for about 4 minutes until the noodles are cooked. Serve

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Asian flavors · Curry · Gluten Free · Poultry

Asian roast chicken with red curry and coconut gravy

Belinda

Roast chicken is my go-to comfort food if we’ve had a really busy week and have eaten out a lot. The week of the Oscars was like that and I was craving a roast chicken. This is a fabulous alternative to the usual traditional flavors in a roast chicken.

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1 tbsp vegetable oil
2 tsp Thai spice blend or Chinese five-spice powder
½ tsp coarse salt
Grated zest and juice of 1 lime, plus extra 1 lime, halved
3 1/2 lb whole free-range chicken
2 lemongrass stalks, bruised
4 thick slices fresh ginger
2 lime leaves (look for Bart Spices dried lime leaves, from major supermarkets)
7 oz carton coconut cream
7 fl oz chicken stock, hot
1 tbsp Thai red curry paste

Preheat the oven to 350 F.
Mix together the oil, spice blend, salt and lime zest and juice to make a paste. Rub the mixture evenly onto the chicken skin.
Pop the lime halves into the body cavity, along with the lemongrass, ginger and lime leaves. Sit in a roasting tin and roast for 1½ hours, until the chicken is cooked through.
Tip any juices inside the body cavity into the tin, then lift the chicken onto a plate and rest for 5 minutes.
Meanwhile, pour off the fat, then stir the coconut cream, stock and curry paste into the juices left in the tin, and cook in the oven for a further 5 minutes, until hot.
Carve the chicken and serve with the coconut gravy and some steamed greens, such as pak choi, and rice.