Shrimp in Yellow Curry

I have difficulty getting together the energy to cook after a long day at the beach. Life is rough! 😉 I’m always looking for new fast and fabulous meals to try.

This is a bright, flavor-packed, quick, and delicious weeknight dish. Perfect after a long day outside. It could be prepared any time of year as well.

The recipe was adapted from The New York Times, contributed by Mark Bittman. I modified the proportions, used Maharajah curry, and incorporated spinach and a red bell pepper into the dish. We ate it over brown Basmati rice. Wonderful!

Yield: Serves 4 to 6
  • 2 tablespoons peanut or vegetable oil
  • 1 yellow onion, minced
  • 1 tablespoon minced garlic (I used 7 cloves)
  • 1 tablespoon minced galangal or ginger
  • 1/2 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
  • 1 tablespoon curry powder, or to taste (I used Penzeys Maharajah curry)
  • 13.5 oz fresh or canned coconut milk
  • 1 red bell pepper, cut into slices
  • 6 oz baby spinach
  • 1 ½ to 2 pounds medium-to-large shrimp, peeled with tails intact
  • coarse salt and freshly ground black pepper
  • 1 to 2 tablespoons fish sauce, or to taste
  • Âź cup minced cilantro or mint leaves
  • brown Basmati rice, for serving (I used 1 1/2 cups rice to 3 cups stock)
  • naan, for serving, optional
  1. Place the oil in a large, deep skillet and turn the heat to medium. (I used enameled cast iron.)
  2. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty.
  3. Add red pepper slices and sautĂŠ until starting to soften.
  4. Add the curry and cook, stirring, another minute.
  5. Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry.
  6. Add the shrimp and spinach, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink, and the spinach is wilted.
  7. Add 1 tablespoon of fish sauce, stir, then taste and add the rest if necessary.
  8. Garnish with cilantro and serve with rice.

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Green Curry Pork Tenderloin

While I’m sharing delicious green sauces, I have another one to share… Thai green curry this time. 🙂 Using prepared curry paste is a wonderful shortcut, making this dish an elegant weeknight meal.

This dish comes from my favorite column, R.S.V.P., in Bon Appetit magazine. Subscribers write in to request recipes for dishes that stayed in their minds after dining out. This recipe was adapted from Root Down in Denver, Colorado. I doubled the meat and marinade, and increased the amount of garlic and the cooking time (internal meat temperature).

We ate it with steamed spinach over brown Basmati rice. I served the tenderloin over the spinach and rice so that every component was smothered in the wonderful sauce.

Yield: Serves 4 to 6

For the Tenderloin:

  •  1/2 cup soy sauce
  • 1/4 cup (4 T) fresh orange juice
  • 2 T pure maple syrup
  • 2 T toasted sesame oil
  • 2 pork tenderloins (about 1 to 1½ pounds each)
  • coarse salt
  • 1 T grapeseed or vegetable oil

For the Sauce & Assembly:

  • 1 T plus ½ cup grapeseed or vegetable oil, divided
  • 1 medium shallot, chopped
  • 2 garlic cloves
  • Âź cup prepared green curry paste
  • 1 teaspoon finely grated lime zest (from 1 lime)
  • 1 14.5-ounce can unsweetened coconut milk
  • 1 T agave nectar
  • 1 T fresh lime juice
  • Âź cup cilantro leaves, plus more for serving
  • Unsalted, roasted pumpkin seeds (pepitas; for serving)
  • 1 to 2 pounds spinach, steamed until wilted, for serving
  • brown Basmati rice, for serving
  1.  Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin meat; close bag, pressing out air. Chill, turning once, 4–12 hours.
  2. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
  3. Preheat oven to 250°.
  4. Heat grapeseed oil in a large ovenproof skillet over medium-high.
  5. Cook tenderloin, turning occasionally, until browned on all sides, about 2 minutes per side, 5 minutes total.
  6. Transfer pan to the oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135°, 20–25 minutes.
  7. Transfer to a cutting board; let rest at least 10 minutes before slicing.
  8. While meat is cooking, heat 1 T oil in a large saucepan over medium.
  9. Cook shallot and garlic, stirring often, until softened, about 3 minutes.
  10. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes.
  11. Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
  12. Transfer curry mixture to a blender and add agave, lime juice, Âź cup cilantro, and 2 T water; blend until very smooth.
  13. With motor running, add remaining ½ cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
  14. Serve pork over prepared rice and steamed spinach, topped with sauce, cilantro, and pumpkin seeds.

Do Ahead: Sauce can be made 1 day ahead. Cover and chill.

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Curried Squash Galette

I made this galette for myself. I really did- which rarely (read: never) happens. As soon as I saw the recipe I had to make it. Such a seasonal and pretty vegetarian meal. The perfect use for my CSA butternut squash and red onions too. It took me a week to enjoy it and was worth every flavorful bite.

The crust was super flaky and fabulous thanks to grating frozen butter into the dry ingredients. Genius. I made the crust days in advance and kept it well wrapped in the refrigerator without any issues as well.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used all butternut squash instead of a combination of varieties. I also adapted the crust preparation as well as the baking times for a convection oven. Lovely!

I am sharing this at Angie’s Fiesta Friday #142 this week, co-hosted by Elaine @foodbod and Michelle @O Blog Off. Enjoy!

Yield: Serves 6 to 8

For the Dough:

  • 1 1/4 cups all-purpose flour
  • coarse salt and freshly ground black pepper
  • 1 stick unsalted butter, frozen
  • ice water

For the Filling:

  • 2 pounds butternut squash (or a combination of kabocha & butternut squash), peeled, seeded and cut into 1/4-inch-thick slices
  • 1 large red onion, cut through the core into 1/2-inch wedges
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons Madras curry powder
  • coarse salt and freshly ground black pepper
  • 1/2 cup sour cream (light okay)
  • 1/2 cup finely shredded aged Manchego Anejo cheese, plus more for serving

 

 

 

 

To Make the Dough:

  1. In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper.
  2. Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour.
  3. Stir in 1/3 cup of ice water until the dough is evenly moistened.
  4. Scrape out onto a sheet of plastic wrap. Gather up any crumbs and knead gently just until the dough comes together.
  5. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour, or up to several days in advance.

To Make the Filling:

  1. Preheat the oven to 425°, preferably on convection.
  2. On a large rimmed baking sheet, toss the squash and the onion with the olive oil and curry powder. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.
  3. Increase the oven temperature to 450°.
  4. Lightly flour the dough and place between sheets of plastic wrap. Roll out the dough to a 14-inch round.
  5. Remove the top layer of plastic wrap and replace with a piece of parchment paper large enough to line a rimmed baking sheet. Invert and carefully transfer to a baking sheet.
  6. Spread the sour cream over the dough, leaving a 1 1/2-inch border.
  7. Sprinkle 1/4 cup of the cheese on top.
  8. Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top.
  9. Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.
  10. Bake the squash galette for 25 to 35 minutes, until the crust is browned; let cool slightly.
  11. Sprinkle with shredded cheese, cut into wedges and serve warm.

Make Ahead: The galette can be made a few hours early and rewarmed before serving.

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Weeknight Red Curry

My husband has been saying that we really should incorporate more fish into our diet. I know that he’s probably right. :/ So, I was very proud to serve not only one, but TWO fish dinners in one week. The first was a super quick and fresh pan-roasted fish dish. (I’ll share that in a separate post.) The second was this quick red curry. I thought it was just me, but we all decided that the fish overpowered an otherwise delicious dish. (I am open to another opinion though!) I made it again with my go-to protein, boneless, skinless chicken thighs, and it was a winner in my house. Maybe fish once a week is enough for us. 😉

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used two broccoli crowns, one red bell pepper, two carrots, and one large shallot in the mixed vegetables. We ate it over fresh rice noodles; I think it would also be wonderful with rice. It was absolutely delicious and faster than takeout.

I’m bringing this to share at Fiesta Friday #123 this week co-hosted by Margy @ La Petite Casserole and Linda @ La Petite Paniere. Enjoy!

Yield: Serves 4

  • 1 large shallot
  • 6 large garlic cloves
  • 1 2-inch piece ginger, peeled, cut into pieces
  • 2 tablespoons vegetable oil
  • 2 tablespoons red curry paste
  • 2 teaspoons ground turmeric
  • 1½ cups whole peeled tomatoes, plus juices from one 15-ounce can or half of one 28-ounce can (I cheated and used diced tomatoes.)
  • 1 13.5-ounce can unsweetened coconut milk
  • coarse salt
  • approximately 1 pound mixed fresh vegetables (such as broccoli, cauliflower, red bell peppers, carrots, and/or shallots), cut into 1-inch pieces
  • 1 pound firm white fish (such as halibut or cod), skin removed or 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 12 to 24 oz fresh rice noodles, cooked according to package directions
  • minced and whole cilantro leaves, for serving
  • lime wedges, for serving
  1. Pulse shallot, garlic, and ginger in a food processor to finely chop.
  2. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes.
  3. Add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes.
  4. Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.
  5. Stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes.
  6. Add vegetables and pour in enough water to cover (limit to 1/2 to 1 cup to prevent the sauce from becoming too thin). Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–10 minutes.
  7. Season fish or chicken all over with salt and nestle into curry (add a little more water if it’s very thick). Return to a simmer and cook just until meat is cooked through, about 5 minutes.
  8. Spoon curry over rice noodles and top with cilantro and a squeeze of lime.

Do Ahead: Curry base (without vegetables or fish) can be made 3 days ahead. Cover and chill. Reheat over medium-low, adding water to thin as needed.

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Meera Sodha’s Chicken Curry

During the holidays, I opened my mailbox to the most incredible smell. My very first friend in the blogosphere, Sonal of Simply Vegetarian 777, had sent me several packets of homemade spice blends. What a friend! Amazing. ❤

I used some of her wonderful Curry Masala in this delicious comfort food dish. (Much more to come though- I also have Chai Mix and Kadhai Melange!) 🙂

This recipe was adapted from Made in India: Recipes From an Indian Family Kitchen by Meera Sodha, via Sam Sifton of the New York Times. I modified the preparation and increased the amount of garlic and chicken thighs. We ate it with warm naan, brown Basmati rice, and steamed spinach. I loved the slivered almonds added at the end of cooking. Great!

Yield: Serves 6

  • 2 T unsalted butter or ghee
  • 1 T neutral oil, like canola
  • 1 tsp cumin seeds
  • 2 cinnamon sticks, approximately 2 inches long
  • 2 large white or yellow onions, peeled and finely chopped
  • 1 2 1/2-inch piece of ginger, peeled and grated or minced
  • 8 cloves of garlic, peeled and crushed
  • 2 green cayenne or jalapeĂąo peppers, stemmed, seeded and cut into half-moons
  • coarse salt, to taste
  • ž cup plus 2 tablespoons purĂŠed tomatoes, preferably San Marzano
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon ground turmeric
  • 3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal (I used 2 percent Greek yogurt)
  • 2 1/2 to 3 pounds skinless, boneless chicken thighs, cut into 1-inch chunks (10 thighs)
  • 3 tablespoons slivered almonds
  • 1 teaspoon garam or curry masala
  • Pinch ground cayenne pepper, or to taste.
  1. Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.
  2. Meanwhile, put the ginger, garlic and peppers into a food processor and process until finely chopped. Transfer to a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.)
  3. Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir.
  4. Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.
  5. Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick.
  6. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through.
  7. Add the almonds and the masala, along with a pinch of cayenne, and cook for 5 minutes more or so.
  8. Serve with basmati rice and/or naan, and the additional yogurt.

I’m bringing this to share with my friends at Angie’s Fiesta Friday #108 this week hosted by Suzanne @ A Pug in the Kitchen and Zeba @ Food for the Soul. Enjoy! 🙂

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Green-Lentil Curry

I just feel so healthy eating a dish like this. 🙂 Served over brown rice with yogurt and warm naan, this dish is an amazing complete vegetarian meal. The lentils have a little bit of heat and the yogurt tempers it perfectly.

This recipe was adapted from Food and Wine, contributed by Madhur Jaffrey. It was voted one of their “Best New Vegetarian” dishes. I believe it! 🙂 I doubled the recipe, used French green lentils, a combination of ghee and coconut oil, and substituted beet and turnip greens for the kale. Satisfying and tasty!

Yield: Serves 6 to 8

  • 2 teaspoon finely grated ginger
  • 4 garlic clove, put through a garlic press
  • 4 teaspoons ground coriander
  • 2 teaspoon ground cumin
  • 3 tablespoons ghee
  • 3 tablespoons coconut oil
  • 1/2 teaspoon cumin seeds
  • 2 large shallots, minced
  • 2 tablespoons tomato paste mixed with 2 tablespoon of water
  • 2 1/2 cups dried French green lentils
  • 1/2 teaspoon ground turmeric
  • 8 ounces green beans, cut into 3/4-inch lengths
  • 8 ounces kale, or other greens stemmed and leaves cut into ribbons (I used about 10 cups of mixed beet & turnip greens)
  • 2 medium carrots, thinly sliced
  • 2 cups finely chopped cilantro
  • 1 teaspoon cayenne pepper
  • coarse salt, to taste
  • brown Basmati rice, warm naan, and plain Greek yogurt, for serving
  1. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/2 cup of water to make a paste.
  2. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling.
  3. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes.
  4. Stir in the tomato paste and cook until thick, about 1 minute longer. IMG_0461
  5. In a saucepan, combine the lentils with the turmeric and 10 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender.
  6. Add the green beans, greens, carrot, three-fourths of the cilantro and the cayenne and season with salt.
  7. Cook until the lentils and vegetables are tender, 15 minutes.
  8. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.

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Thai Green Curry with Chicken

IMG_0162

I love Thai curries. My go-to Thai takeout dish is ALWAYS red curry- so this was a nice change of pace. 🙂 This dish is a super-quick cook made with store-bought curry paste.

I adapted this Everyday Food recipe by using a combination of chicken meat, adding shallots, green peppers, and coconut oil, and by serving it over brown rice. It was a wonderful end-of-summer dish as it made use of my grill, garden basil, and CSA green beans and bell pepper, while also being the warm and filling meal perfect for a cool evening. Healthy, flavorful, and delicious!

Yield: Serves 4

  • 1 cup brown Basmati rice
  • 1 tablespoon cornstarch
  • 2 cups chicken stock
  • 2 tablespoons coconut oil
  • 12 ounces (about 3 1/2 cups) green beans, stem ends removed, halved crosswise
  • 1 green bell pepper, diced large
  • 1 medium onion, halved and sliced
  • 1 medium to large shallot, halved and sliced
  • 2 tablespoons Thai green curry paste
  • 1 skinless, boneless chicken breast and 5 skinless, boneless chicken thighs
  • 1 can (14.5 ounces) coconut milk (I used light coconut milk)
  • 1 cup torn fresh basil leaves
  • 2 tablespoons fresh lime juice (from 1 lime)
  • coarse salt and freshly ground black pepper
  1. Season the chicken meat with salt and pepper. Grill or broil the meat to cook. Cut into 1-inch pieces, set aside.
  2. Cook rice according to package instructions. (I cook 1 cup of rice in 2 cups of chicken stock for 30-40 minutes.)
  3. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken stock until smooth (reserve remaining stock). Set aside.
  4. Heat coconut oil in a large skillet over medium. Add onion and shallot; cook, tossing frequently, until they begin to soften, then add the green beans and bell pepper. Continue to cook until vegetables begin to soften as well, about 5 to 7 minutes.
  5. Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes.
  6. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
  7. Add basil and lime juice. Season with salt, and stir to combine; serve over rice.

One Year Ago:

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