Tag Archives: curry

Curry Chicken Braised in Coconut Milk

I LOVE curry chicken… the kind from your favorite local Thai restaurant.  I love the color, flavor, and the sauce that just goes perfectly over white rice.  Here is my first attempt at my own version.  Not perfect, but decent flavor.  I want to try again soon… any suggestions are welcomed!

Curry Chicken Braised in Coconut Milk

Pieces:

  1. 4 chicken thighs
  2. 2 tbsp. olive oil
  3. 2 tbsp. rice vinegar
  4. salt and pepper
  5. one half of an onion, diced
  6. 5 tbsp. yellow curry powder
  7. 2 tbsp. chili powder
  8. 1 tbsp. ginger
  9. 3 tbsp. brown sugar
  10. 1 tbsp. dried parsley
  11. 1 cup frozen corn
  12. 1 cup frozen snap peas
  13. 2 cups frozen pepper strips
  14. 1 can lite coconut milk
  15. 1 tbsp. lime zest

 

Process:

  1. In a large sauté pan, add the oil, rice vinegar, and diced onion on medium heat.  Stir for a few minutes to get hot.
  2. Add the chicken thighs.  Season with salt and pepper.  Crisp each side about 3 minutes, just to get the chicken browned.
  3. Add the curry powder, chili powder, ginger, parsley, and brown sugar to evenly to each side of the chicken.
  4. Add the corn, snap peas, pepper strips, and coconut milk.
  5. Cover and let simmer about 20 minutes, until chicken cooks through.
  6. Serve hot, over rice, and with grated lime zest on top.

curry chicken

 

Happy Allergy Free Eating!

 

 

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Triple Potato Curried Quinoa Salad

I had a few random leftover potatoes from various recipes and didn’t quite know what to do with them, so I made an alternative potato salad.  I used those potatoes, some leftover red pepper, and quinoa to make a great curried potato salad.  It would be great as a lunch salad, or a side to dinner. And, if you don’t like curry, you can easily leave it out.

Triple Potato Curried Quinoa Salad

Pieces:

  1. One sweet potato, peeled and diced into half inch cubes
  2. One white potato, peeled and diced into half inch cubes
  3. 5-6 small red bliss potatoes, washed and cut into half inch cubes
  4. 2 red peppers, cut into half inch squares
  5. 1 tsp. cinnamon
  6. 3 tsp. curry powder
  7. 2 tbsp. vegan butter
  8. 2 tsp. smoked paprika
  9. 1 cup quinoa cooked to package directions
  10. 2 tbsp. olive oil
  11. 3 tbsp. white wine vinegar
  12. 2 tbsp. honey
  13. 2 tbsp. dijon mustard
  14. 1 tsp. curry powder
  15. 1 tsp. white sugar
  16. 1 tsp. ginger
  17. salt and pepper

Process:

  1. In a large skillet, combine the sweet potato cubes, white potato cubes, and red potato cubes with the cinnamon, 3 tsp. curry powder, smoked paprika, and butter.
  2. Cook on medium heat, covered, until potatoes are a little bit harder than fork tender, about 10 minutes.  Stir every couple of minutes.
  3. Add the red peppers and continue to cook until red peppers and potatoes are tender, about another 4 minutes.  When cooked, take off heat and let cool.
  4. Cook the quinoa to package directions.
  5. In a salad dressing shaker, or a bowl, combine the olive oil, white wine vinegar, honey, dijon mustard, 1 tsp. curry powder, sugar, ginger, and a pinch of salt and pepper.  Shake/mix vigorously.
  6. In a serving bowl, combine the potatoes and red peppers with the quinoa, and pour dressing on top.  Mix well and serve!

triple potato

Happy Allergy Free Eating!

 

 

 

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Coconut Curry Soup

I came across this soup recipe on the Whole Foods website and the flavors of coconut and curry intrigued me.   I used this recipe’s flavor combo to make my own version.  It was so delicious!  More mild than I thought it was going to be, and perfect for lunch.  You could add some white rice if you wanted to make it a dinner meal.

Coconut Curry Soup

Pieces:

  1. one half of a sweet onion, chopped
  2. 3 tbsp. olive oil
  3. 2 bay leaves
  4. half of a bag of baby carrots
  5. 1 lb. chicken tenders, cut into bite sized pieces
  6. 1 box of frozen green beans, defrosted
  7. 1 roasted red pepper, cut into small pieces
  8. 2 cans of water chestnuts, drained
  9. 2 tbsp. curry powder
  10. 1 tbsp. ground ginger
  11. 2 tsp. chili powder
  12. half of a box of gluten free chicken broth
  13. 1 can of lite coconut milk
  14. salt and pepper to taste
  15. chopped scallions

Process:

  1. In a large pan over medium heat, saute the onions, olive oil, and bay leaf until the onions soften.
  2. Add the baby carrots and stir for another 3-4 minutes.
  3. Add the diced chicken and stir until the chicken is partially cooked through, about 4 minutes.
  4. Add the green beans, red pepper, water chestnuts, curry powder, ginger, and chili powder.  Stir for 2 minutes.
  5. Add the chicken broth and bring to a boil for 10 minutes.
  6. Add the can of coconut milk and heat for another 3 minutes.
  7. Add salt and pepper to taste.
  8. Serve hot, with scallions on top for garnish.

Happy Allergy Free Eating!

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Curried Sweet Potato Stir Fry

In the mood for something a little different this weekend, I made a curry stir fry.  I used tofu, sweet potatoes, and red peppers.  I know that tofu is not everyone’s favorite… so this recipe would be just as good with chicken.  And for those that are afraid of curry… this would be a good recipe to dip your toe into.  It has great curry flavor, but isn’t too overwhelming.  I think that is what is so great about stir fry… you can always tweak it to what your individual tastes are.

Curried Sweet Potato Stir Fry

Pieces:

  1. one block of tofu, cut into bite sized pieces and dried on towels
  2. 2 tbsp. olive oil
  3. 2 sweet potatoes, peeled and cut into bite sized pieces
  4. 1 large red pepper, cut into bite sized pieces
  5. one half of an onion, cut into bite sized pieces
  6. 2 tbsp. yellow curry powder
  7. 2 tsp. cinnamon sugar (or 1 tsp. of each)
  8. 2 tsp. smoked paprika
  9. salt and pepper to taste
  10. one half cup dried cranberries

Process:

  1. To prep the tofu… cut into small blocks and set in between two towels for an hour to dry out.
  2. In a large saute pan, add the olive oil and tofu pieces.
  3. Let sit on medium high heat for about 4 minutes…then flip the tofu to brown the other sides.
  4. Add the sweet potatoes, red pepper, onion, curry powder, cinnamon sugar, paprika, and salt and pepper.
  5. Stir every few minutes to make sure that all sides get browned.
  6. When everything is just about tender, add the dried cranberries and stir for the last couple minutes.
  7. Serve hot.  Can also serve over rice.

Happy Allergy Free Eating!  Try something new.

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Holiday Drool….

Holidays = food.  I had a wonderful time over the holidays spending time with family, and eating my way through a week long vacation!

Here are some of the allergy free food highlights that I just had to share:

Our annual Christmas Eve meal… fresh lobster over (corn) pasta, highlighted with spicy arugula.

Christmas salad… roasted pear and fennel.

Christmas beef tenderloin with parsley butter, peas, and crispy roasted potatoes.

Asparagus coins cooked in parsley water.  Serious flavor.

Shrimp over leek risotto.

Chicken taco in a gluten free shell!

Gluten free steak tips with spicy lime beans and orange glazed carrots.

Red curry tofu.

Nothing like washing down some southern meals with sweet tea!

I hope everyone had a wonderful holiday season… now it’s back to the kitchen for me after a week of wonderful meals cooked by Mom!  New recipes coming this week…

 

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