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Tag Archives: coconut

Coconut Curry with Shrimp

31 Jul

I was planning on making this meal on Friday night. It didn’t happen. I pigged out at our mexican fiesta at work. It was too authentic to pass up…and it didn’t help all of the ladies who work in our packing house were pushing what they made in my face. I couldn’t turn them down. That would be rude.

So here I am on Monday night and I must say my dinner was pretty awesome. I love making food I’d order at a restaurant at home. This coconut curry was so goooood. I would have have had a second helping but I really wanted left overs for lunch tomorrow.

This recipe has a couple of secrets.

  1. Instead of using your everyday veggie oil, use coconut oil. It will give the curry a deeper coconut flavor than just using coconut milk.
  2. Don’t be afraid of spice. Store bought Thai curry pastes aren’t always hot (as I would like!). If you don’t have Sriracha Sauce in your fridge, this is a time to buy some. Adding Sriracha to this curry adds some wonderful heat without being overpowering.
  3. Don’t forget the lime wedges!! A little squirt of citrus is a game changer.

One of the best things about making carry out food at home is you have the power to add what you want. You get to pick the veggies, how much of a spicy kick you need, if you want salt… If you think curry comes best in plastic Tupperware, make this recipe and bring it work with you for lunch the next day. 🙂

Coconut Curry with Shrimp, 4 servings

  • 1 tablespoon coconut oil
  • 2 tablespoons(or more) Thai curry  paste
  • 5 scallions, thinly sliced, white and pale-green parts and dark-green parts
  • 3 garlic cloves, thinly sliced
  • 1-inch piece peeled ginger, thinly sliced
  • 6 cups mixed 1/4-inch-thick sliced vegetables (I used 2 sweet potatoes, 1 red pepper, 1 green pepper and 3 carrots.)
  • 2 lemongrass stalks, bottom third only, tough outer layer removed,  bruised with the back of a knife or a rolling pin
  • 2 cups (or more) chicken broth or vegetable  stock
  • 1 13 1/2-oz. can light unsweetened coconut milk
  • Sriracha Sauce, use as much as you can handle
  • 1/2 lb uncooked shrimp, peeled and deveined
  • 5 torn basil leaves plus more for garnish
  • 1 tablespoon (or more) fish sauce (such as  nam pla or nuoc nam; optional)
  • Kosher salt
  • Steamed rice  (optional)
  • Lime wedges

Directions:

1. Heat coconut oil in a large pot over medium heat. Add 2 Tbsp. curry paste and cook,  stirring, until fragrant, about 1 minute. Add scallions, garlic, and ginger. Cook, stirring often and reducing heat if  necessary to prevent browning, until softened, about 4 minutes.

2. Increase heat to  medium; add vegetables (I waited to add sweet potatoes, didn’t want them to get too mushy) and lemongrass. Cook, stirring occasionally, until  vegetables are just beginning to soften, 5–10 minutes. Add broth and coconut  milk (add additional broth if needed to cover vegetables) and bring to a simmer.

3. Add sweet potatoes (if you’re using them) and torn basil. Simmer for about 10 minutes.  Add 1 Tbsp. fish sauce, if desired. Season to taste with salt or more fish sauce or Sriracha for extra flavor and spice, if  desired.

4. Add shrimp. Cook until shrimp have turned pink on both sides, about 5 minutes. Garnish with basil leaves. Serve with rice and lime wedges for squeezing over.

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Easy Thai Chicken Coconut Soup

8 Feb

Also known as Tom Kha Gai. (try saying that 5 times fast.)

I love to order it from my favorite Thai place. The combination of the lemongrass, ginger and coconut is great to eat anytime of the year. I’ve always wanted to make it for myself  — mainly because once I know how to make Tom Kha Gai, I won’t order it anymore when I go out. I don’t like to eat specific dishes I know I can make. Which is great because it makes me venture off the everyday menu & try new things. Win Win for me!

Even though this recipe tastes exotic, you can find all of the ingredients are your local grocery store. I recommend using chicken thighs instead of breast meat. Thigh meat retains moisture when it’s cooked unlike breast meat which gets all rubbery if it’s cooked too long.

I like to add rice to this soup. It’s not the traditional way to eat it, but it keeps me full longer. You can add rice to a bowl and ladle the soup over it if you want.

It’s getting colder in Chicago… but this soup keeps me warm and the Thai flavors spice up my day. Hope you enjoy it!

Tom Kha Gai

  • 1 tbs olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tsp minced ginger
  • 1/2 green pepper, diced
  • 1 can (14oz.) light coconut milk
  • 2 cups chicken stock
  • 1 stalk of lemon grass
  • 1 lb skinless chicken thighs, cubed
  • 1 cup sliced mushrooms
  • 1 tbs lime juice
  • 1 tbs Thai or Vietnamese fish sauce (nuoc mam or nam pla)
  • 1 tsp sugar
  • 1 tsp Thai chili paste ( I used Sirichai since I always have it on hand)
  • Basil leaves, for garnish
  • Cilantro, for garnish

Directions

  1. In a medium sauce pan, add olive oil. When the oil is warm, add onion, garlic, ginger and green pepper. Once the onion is soft, add coconut milk, chicken stock and lemongrass. Bring to a boil.
  2. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes.
  3. Discard lemongrass. Garnish servings with basil and cilantro.