Advertisements
Tag Archives: curry

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.

Advertisements

Curry Honey Mustard Vinaigrette & Fruity Chicken Sandwiches

30 Apr

Wow. This was a mouthful. A delicious mouthful.

Grilled chicken sandwiches are great… but just the same ol’ recipe won’t do it for me. I changed up my everyday honey mustard vinaigrette recipe by adding in some curry and cilantro. YUM!

Switch out the traditional sandwich toppings with apple slices, red grapes and spring lettuce mix.

This isn’t your same ol’, same ol’ chicken sandwich.

I like this sandwich mainly because it’s tastes good (duh!) but it’s a great week night meal. It doesn’t require a lot of work, it’s healthy and you’ll love the way the curry flavor pairs with the apples & grapes.

Spice up your everyday chicken sandwich with this recipe…. and doesn’t it look like summer??!!

 Curry Honey Mustard Vinaigrette & Fruity Chicken Sandwiches, serves 2

  • 1 garlic clove, minced
  • 1 tbs Dijon mustard
  • 1 tbs honey
  • 1 tbs cilantro, chopped
  • 1/2-1 tsp curry powder (depending on your taste)
  • 1 cup olive oil
  • Salt & Pepper
  • 2 chicken breasts
  • 1/2 apple, sliced
  • 1/2 cup grapes, halved
  • 2 green onions, sliced
  • 1 cup spring lettuce minced
  • 2 sandwich buns

Directions

  1. In a bowl, add garlic, mustard, honey, cilantro and curry powder. Wisk. Stream in olive oil slowly while wisking. Taste. Add salt & pepper. Set bowl aside
  2. Turn grill to medium heat. Season chicken with salt & pepper. Grill chicken 8 minutes each side, or until no longer pink. Drench chicken with vinaigrette, cook one more minute.
  3. Toast your sandwich buns. Top sandwich bun with chicken, apples, grapes, green onions and lettuce. Drizzle vinaigrette over sandwich and on the top half of the bun.