Red Thai Curry and Chicken Quinoa

Red Curry and Chicken Quinoa

Yes I am jumping on the quinoa band wagon too. Why not, it is easy to prepare, full of protein, and cholesterol and gluten-free. It even tastes better than rice. What is quinoa (pronounced Keen-wah), it is actually a seed but is easily prepared as a grain, like rice. In fact I made mine right in my rice cooker, same amount of water and time as rice too (1 part quinoa, 2 parts water).

quinoa cooked in a rice cooker

It came out, light and fluffy, like a cross between couscous and rice. I added some salt a squeeze of lime and some chopped cilantro.

Since we love curry at my house I made red curry with chicken and served over the top.

Red Thai Curry with Chicken

1 lb chicken cutlets, sliced into thin strips

2-3 T oil

2 c chopped broccoli

1 c match stick or sliced carrots

1/2 c peas

1/2 onion sliced thin

1 t chopped garlic

2 t red curry paste

1 can coconut milk

2 c quinoa

4 c water

2 t cilantro chopped

juice of 1 lime

salt

add quinoa and water to rice cooker and turn on.

Heat a large skillet over med high heat, add 2 T oil, add chicken and onion and cook until browned, add garlic, broccoli and carrots, cook 2 minutes, scoot chicken and veggies to the sides of the pan, making a well in the middle. add curry paste and cook 1 minute, add coconut milk and stir to combine. lower heat to low add peas and cover for about 3 minutes.  When quinoa is done cooking, add lime juice salt and chopped cilantro, serve curry mixture over quinoa.

Red Curry and Chicken Quinoa

Try some quinoa in place of rice or pasta in your favorite recipe.

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Banana and Chicken Curry

 

Ok I admit it, I love cooking reality shows. My favorites are Chopped, Top Chef and The Next Iron Chef. I love to see the cheftestants think on their feet and see what creative dishes they come up with out of the mystery ingredients. I was so inspired by Chef Nate Appleman on episode 1 of this season’s Iron Chef Redempition. The ingredient was bananas and he came up with a banana curry. Why didn’t I think of that? I love curry, I have made pumpkin curry, coconut curry, sweet potato curry etc… Bananas seem like a no brainer, but I have never seen it before. Now I had to try my hand at this. Next trip to the store I bought a bunch of bananas and the game was on. It was just as delicious as I thought it would be, my kids didn’t even know there was banana in it, they get weird when I put fruit in savory dishes, but they ate every last bite of it. Now what else can I put bananas in…

Banana and Chicken Curry

3 bananas peeled

2 T Olive Oil

1/2  t salt

3 chicken breast cut into bite sized pieces

1 t chopped garlic

1 T minced ginger

1 1/2 T curry powder ( I used a Sri Lankin mix but any would work)

1 jalapeno chopped

2 c chicken broth

1 c diced carrots

1/2 t cayenne papper ( optional)

2 T chopped cilantro

Preheat oven to 400

Place bananas on a baking pan and drizzle with 1 T olive oil and sprinkle with salt, cook for 7-10 minutes

 

In a large pot or dutch oven add 1 T olive oil, chicken garlic, ginger and jalapeno, cook until chicken is brown. Add cooked bananas, and use the back of a wooden spoon to mash. Add curry powder, cayenne, carrots and chicken broth, stir together, bring to a simmer and cook for 20 minutes, stir in chopped cilantro and serve over rice.

Moroccan Spiced Pumpkin Chili

 

Get out the spice rack, this thick and satisfying chili has a great depth of flavor, warm, hearty, earthy and spicy. Perfect for Halloween night or any fall dinner, serve  it with naan or couscous.

Moroccan Spiced Pumpkin Chili

1 1/2 lbs ground beef or lamb

3 tbsp hot curry powder

1/4 t ground cloves

1/4 t cardamom

1/4 t cayenne pepper

1/4 t cumin

1/4 t nutmeg

1 T cinnamon

1 T honey

1 T tomato paste

4 garlic cloves chopped

1 c yellow onion chopped

1 150z can of pumpkin

1/2 c chopped dried apricots

14 oz can peeled tomatoes and juice

2 cups small gold potatoes quartered (or bite size)

3-4 c beef broth

salt to taste

In a large heavy pot brown ground beef over med high heat until cooked through, add, all the spices, tomato paste and honey, stir and cook 1 min, add garlic and onions, cook 2-3 minutes more, stirring constantly.

 

Add pumpkin, apricots, tomatoes and potatoes, stir, add broth and bring to a boil, cover and reduce heat. Cook for 20-30 minutes or until potatoes are tender.

 

 

 

Salmon and Shrimp with Mango Curry

I

I like Salmon with Mango Salsa, I like Salmon with Coconut Curry. I decided to marry the two and it was a success, a perfect Summer meal.

Salmon and Shrimp with Mango Curry

12 oz salmon ( I prefer the wild, this time I used Frozen Coho Wild Alaskan Salmon)

1/2 lb shrimp, deveined and peeled

2 ripe mangos diced

1T butter

1 t minced ginger

1 T minced garlic

1 t minced jalapeno

1 T Curry Powder

1 c coconut milk

chopped cilantro

Salt and pepper

Melt butter in a large pan over med high heat. Sprinkle salmon with salt pepper and 1/4 t of the curry powder. Add to melted butter and cook for 1 min on each side.

Add shrimp, mango, garlic, jalapeno, and ginger. Cook for 2 minutes. Add coconut milk and curry powder, simmer for 4-6 minutes or until salmon is cooked through and shrimp are opaque.

Serve over rice or pasta and top with chopped cilantro.

Snack Attack: Crispy Chick Peas

Easy, Easy, Easy, and much better for you than chips. Try this crispy chick pea recipe and feel free to switch out the seasonings, I used an Indian spice this time but I have made them with Cajun and curry spices too.

1 can of chick peas rinsed and dried

2T olive oil

1t salt

1T Garam Masala (Indian Spice Mixture made with cumin, cinnamon and other spices)

Put dried chick peas on a baking sheet, toss with oil and sprinkle with salt and seasoning. Bake at 400 degrees for about 25-30 minutes or until dark golden brown and crisp.

Red Thai Curry Coconut Shrimp and Noodles

Thai food is one of my favorites. In fact I have a weekly standing lunch date at my favorite Thai restaurant with my sister. I love the sweet and spicy flavors combined with fresh bright ingredients. While she favors the Pad Thai, I am a huge curry fan. The best thing about Red Thai Curry is that it is quick and easy to make at home.

1lb peeled and deveined shrimp

1T red curry paste (found is Asian food section of supermarket)

1 14 oz can coconut milk

1/2 t red pepper flakes

1/2 c frozen peas

1/2 box of vermicelli or spaghetti pasta cooked

2T chopped fresh cilantro

Sriracha Sauce

Cook your pasta according to directions on the box, I break mine in half before cooking

Heat a Tablespoon of curry over medium heat in a large frying pan for one min, while stirring , this helps release the flavors of the spices.

Add coconut milk to curry and stir to combine, heat 3-5 minutes over med heat until slightly thickened

Add cleaned and deveined shrimp and cook for 5-7 minutes or until shrimp are opaque, add peas and cook for 1-2 minutes more

Stir in Sriracha Sauce if you like yours a little spicier like I do ( I add about 2 tsps), Serve over pasta and top with chopped cilantro