Heat up some coconut oil and curry paste. (Red curry paste from Mae Ploy. So good.)
Add an onion, saute until it seems ready.
Add a few big handfuls of kale and baby bok choy with the ends cut off.
Saute until wilted.
Add 1/2 can (or more) of coconut milk. Stir, enjoy!
Easy baked cod:
Using frozen cod fillets from Costco:
Squeeze on lemon juice. Sprinkle salt, pepper, garlic, and paprika on them.
Bake at 350 for 25-30 minutes.
Easy and delicious.
Scooter
Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts
Wednesday, February 27, 2013
Sunday, January 22, 2012
Crockpot Curry - Way Better than the other one
Got ideas for this from: Paleo Pot blog and a local restaurant called My Thai that uses a lot of bamboo shoots in their curries.
So:
Bought some green curry paste of a brand called Mae Ploy. (Awesome ingredient list.)
In the crockpot, put in two cans of coconut milk, and about 3 T of the curry paste. Whisk it all together so the curry paste is mixed in.
Add:
A can of bamboo shoots
2 onions, chopped
2 bell peppers, chopped
2 medium zucchini, chopped
The meat off a rotisserie chicken
A couple cups of water.
Cook on low for 5-6 hours.
Delicious!
Scooter
Update 2/27/12: I did another version with fresh onions, chopped and peeled sweet potatoes, and a bag of frozen generic "stir-fry" vegetables. Let it go all day on low, then added about 3 cans of salmon. Took it to a potluck expecting to take home plenty of leftovers, left with nothing. V. good.
So:
Bought some green curry paste of a brand called Mae Ploy. (Awesome ingredient list.)
In the crockpot, put in two cans of coconut milk, and about 3 T of the curry paste. Whisk it all together so the curry paste is mixed in.
Add:
A can of bamboo shoots
2 onions, chopped
2 bell peppers, chopped
2 medium zucchini, chopped
The meat off a rotisserie chicken
A couple cups of water.
Cook on low for 5-6 hours.
Delicious!
Scooter
Update 2/27/12: I did another version with fresh onions, chopped and peeled sweet potatoes, and a bag of frozen generic "stir-fry" vegetables. Let it go all day on low, then added about 3 cans of salmon. Took it to a potluck expecting to take home plenty of leftovers, left with nothing. V. good.
Thursday, April 7, 2011
Tilapia Curry
Finally jumped on the coconut oil bandwagon. I purchased it a while ago, but haven't quite used it yet. It did smell really nice when I was cooking the onions.
Put a spoonful of coconut oil in a large saute pan. Heat on medium-medium high. Add a chopped onion. After a few minutes, add a bunch of spices, for instance: cumin, coriander, turmeric, curry powder. Some dried garlic and ginger (doesn't hold a candle to fresh, but one does what one can). And a table spoon or so of red curry paste.
After a few more minutes, add some cut up zucchini and yellow squash. After a few more minutes, add some tilapia fillets and break them into chunks. (Luckily, these defrost really quickly).
Add a few cubes of frozen chicken broth. Add a can of coconut milk. Decide that it is too little liquid and add a mere half can of water. Turn heat up, let it come to a near bubble, turn heat down and simmer. Decide that is too much liquid, and look in the fridge for more ingredients you can throw in to help sop up the liquid. Pull out a quarter head of green cabbage that probably thought there was no more chance for it, chop it up, and throw it in, bring it all back to a simmer again for 7-10 minutes.
Enjoy!
Scooter
Put a spoonful of coconut oil in a large saute pan. Heat on medium-medium high. Add a chopped onion. After a few minutes, add a bunch of spices, for instance: cumin, coriander, turmeric, curry powder. Some dried garlic and ginger (doesn't hold a candle to fresh, but one does what one can). And a table spoon or so of red curry paste.
After a few more minutes, add some cut up zucchini and yellow squash. After a few more minutes, add some tilapia fillets and break them into chunks. (Luckily, these defrost really quickly).
Add a few cubes of frozen chicken broth. Add a can of coconut milk. Decide that it is too little liquid and add a mere half can of water. Turn heat up, let it come to a near bubble, turn heat down and simmer. Decide that is too much liquid, and look in the fridge for more ingredients you can throw in to help sop up the liquid. Pull out a quarter head of green cabbage that probably thought there was no more chance for it, chop it up, and throw it in, bring it all back to a simmer again for 7-10 minutes.
Enjoy!
Scooter
Thursday, February 24, 2011
Crockpot Curry Soup
What a week! I haven't really been cooking, more just assembling food or eating prepared-by-someone-else-food and leftovers. Also on a curry kick, so here's my entry:
Crockpot Curry Soup:
Assemble the following in a crockpot
large onion, chopped
Bag of frozen stir-fry veggies
Handful of baby carrots
Big dollop of Thai curry paste
Meat - I used cubed round steak, probably about 1.5 lbs of it
2 cans coconut milk
Chicken broth cubes (from the paprika surprise! day), and enough water to cover everything, probably about another two cans worth. This definitely tipped the balance from being a thicker curry to being more soup like.
Cook on low for 8 hours.
Review: Good and super easy. Not too spicy. It could probably have benefited from browning the meat first, and definitely from some fresh garlic and ginger. Keeper!
Crockpot Curry Soup:
Assemble the following in a crockpot
large onion, chopped
Bag of frozen stir-fry veggies
Handful of baby carrots
Big dollop of Thai curry paste
Meat - I used cubed round steak, probably about 1.5 lbs of it
2 cans coconut milk
Chicken broth cubes (from the paprika surprise! day), and enough water to cover everything, probably about another two cans worth. This definitely tipped the balance from being a thicker curry to being more soup like.
Cook on low for 8 hours.
Review: Good and super easy. Not too spicy. It could probably have benefited from browning the meat first, and definitely from some fresh garlic and ginger. Keeper!
Wednesday, February 2, 2011
Curry Beef Soup
I've almost decided there should be a weekly (maybe bi-monthly, realistically, on average) curry recipe on the blog. Yum, curry. It could be like an homage to Bridget Jones - a blog version of a turkey curry buffet. With other meats. This one is based on this recipe from Everyday Paleo.
Shop:
1 white onion
1/2 red onion
thumb-sized piece of ginger
8 cloves garlic (yes, I love garlic. I recommend scaling for many people.)
Start this all sauteeing with a slug of sesame oil, mongolian fire oil, and about a tablespoon of curry paste on the low end of medium-low.
After about 5 minutes, add 1 lb ground beef. Add the following spices:
bunch of shakes curry powder
couple+ shakes turmeric
couple+ shakes cumin
couple shakes saigon cinnamon (I've never added cinnamon to a curry, and the smell was divine!)
Continue chopping some broccoli into small florets, and add when the beef is pretty done. After a few minutes, add a can of coconut milk, and enough broth, water, or more coconut milk to cover. (I added water and some of my paprika surprise! chicken broth cubes. What do you know, I found a use for them quickly.)
Chop:
1/2 bell pepper
1 zucchini
Add these to the mix. Bring to a boil, turn down to a simmer, and let simmer for 10 minutes. I ate it as was, and didn't serve it over cauliflower or anything like that.
Reflections: One might wonder why this is called a soup, when it's basically very similar to any other curry I've made. The answer: I usually make curries in my large, deep saute pan, and this time I made it in a soup pot. It's a geography is destiny kind of thing.
Plans for the weekend: I'd like to muck around with some old/some new kitchen toys. The new: a food processor. I'm thinking pesto to break the thing in. The old: a mandoline slicer and a food dehydrator. I'm thinking zucchini chips. The old/new: paleo muffins in my silicon muffin pan. If I finally remember to bring the pan home from work, where it is currently acting as a block to anyone trying to put anything else on my desk.
Gherkin on a stick,
scooter
Shop:
1 white onion
1/2 red onion
thumb-sized piece of ginger
8 cloves garlic (yes, I love garlic. I recommend scaling for many people.)
Start this all sauteeing with a slug of sesame oil, mongolian fire oil, and about a tablespoon of curry paste on the low end of medium-low.
After about 5 minutes, add 1 lb ground beef. Add the following spices:
bunch of shakes curry powder
couple+ shakes turmeric
couple+ shakes cumin
couple shakes saigon cinnamon (I've never added cinnamon to a curry, and the smell was divine!)
Continue chopping some broccoli into small florets, and add when the beef is pretty done. After a few minutes, add a can of coconut milk, and enough broth, water, or more coconut milk to cover. (I added water and some of my paprika surprise! chicken broth cubes. What do you know, I found a use for them quickly.)
Chop:
1/2 bell pepper
1 zucchini
Add these to the mix. Bring to a boil, turn down to a simmer, and let simmer for 10 minutes. I ate it as was, and didn't serve it over cauliflower or anything like that.
Reflections: One might wonder why this is called a soup, when it's basically very similar to any other curry I've made. The answer: I usually make curries in my large, deep saute pan, and this time I made it in a soup pot. It's a geography is destiny kind of thing.
Plans for the weekend: I'd like to muck around with some old/some new kitchen toys. The new: a food processor. I'm thinking pesto to break the thing in. The old: a mandoline slicer and a food dehydrator. I'm thinking zucchini chips. The old/new: paleo muffins in my silicon muffin pan. If I finally remember to bring the pan home from work, where it is currently acting as a block to anyone trying to put anything else on my desk.
Gherkin on a stick,
scooter
Thursday, January 20, 2011
Curry with Chicken
I love curry, and it's been at least a week and a half since I've had some. Tsk tsk.
In mongolian fire oil or other oil, saute chopped onion, garlic, and a good sized hunk of ginger.
Add some curry paste (I used the green curry paste from Thai Kitchen). Add some spices - curry, coriander, cumin, turmeric, and chipotle. Add some cut up chicken pieces. Cook until the chicken is done.
Add some vegetables like chopped bell pepper, zucchini, and bok choy. Cook for a few minutes. Add a can of coconut milk. I also added another canful of water to cover. Simmer for around 10 minutes. Add a large bunch of torn up spinach. Simmer until wilted. Serve over steamed cauliflower:
This took a while to cook, probably around 35-40 minutes. It was, however, delicious. I think adding the chipotle spice helped with the flavor, as I've never added it before. I also used a type of coconut milk I had gotten at an asian store, but had never tried before. Good price, good flavor:
Happy munching!
Scooter
In mongolian fire oil or other oil, saute chopped onion, garlic, and a good sized hunk of ginger.
Add some curry paste (I used the green curry paste from Thai Kitchen). Add some spices - curry, coriander, cumin, turmeric, and chipotle. Add some cut up chicken pieces. Cook until the chicken is done.
Add some vegetables like chopped bell pepper, zucchini, and bok choy. Cook for a few minutes. Add a can of coconut milk. I also added another canful of water to cover. Simmer for around 10 minutes. Add a large bunch of torn up spinach. Simmer until wilted. Serve over steamed cauliflower:
 |
| Pre-spinach simmer phase |
This took a while to cook, probably around 35-40 minutes. It was, however, delicious. I think adding the chipotle spice helped with the flavor, as I've never added it before. I also used a type of coconut milk I had gotten at an asian store, but had never tried before. Good price, good flavor:
 |
| Yeah, that brand. |
Scooter
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