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Posts Tagged ‘coconut milk’

A thai curry is a great way to make use of fresh vegetables and impress people with an exotic dish. Although curries may sound daunting, they are no more difficult than a standard stew. Coconut milk is a rich, dairy-free and forgiving backdrop to a spectrum of flavors. I cut its richness with lime juice, contrast the heat of the red curry paste with some light brown sugar and use turmeric and curry powder for a warm, yellow color. Since the vegetables are pre-steamed, you can spend more time eating than cooking!

Ingredients:

  • 1 head of broccoli, cut into bite-size florets
  • 2 handfuls of diced carrots
  • 3 small yukon gold potatoes, peeled
  • 2-3 large rotisserie/leftover chicken breasts (optional)
  • 2 tablespoons of olive oil
  • 1/2 large red or white onion, diced
  • 2 garlic cloves, minced
  • 1 15.5 oz. can of garbanzos/chickpeas, washed well
  • 2 13.5 oz. cans of coconut milk
  • 2 limes, rolled and halved
        Spices:
  • 1 teaspoon yellow curry powder
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 1/3 cup light brown sugar
  • 1 tablespoon thai seasoning mix (includes things like dried lemongrass, garlic, ginger and mint)
Directions:
1. Steam broccoli and carrots until tender, keeping in mind that they will cook longer in the sauce. Steam potatoes or poke them with a fork and microwave until tender. With leftover rotisserie chicken, take off the skin and bones and chop into cubes.
2. Over medium heat, drizzle olive oil in a pan and sauté onion and garlic with salt until translucent. Add chickpeas, steamed broccoli, carrots potatoes and chicken.
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3. Stir in red curry paste until dissolved and add yellow curry powder, ground cumin, coriander, chili powder, turmeric, salt, light brown sugar and thai seasoning mix. Add the juice of two limes and the peas.
4. Simmer for a bit and turn the heat off. Allow to rest for about 1 hour in order to marry the flavors. Reheat and serve over your favorite rice.

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Inspired by a Caribbean restaurant in Delray Beach, FL, this basa basa is steamed inside a banana leaf with exotic spices, fresh vegetables, cilantro, coconut milk, and lime juice. The fish comes out of the sauna, refreshed and invigorated, while all the vegetables are imparted with the coconut and lime flavors. Feel free to eat as much as you want; this dish is low on calories.

Ingredients:

  • banana leaves
  • basa basa
  • salt
  • blackpepper
  • garam masala
  • turmeric
  • red curry powder
  • ground cumin
  • canned corn
  • zuchinni
  • squash
  • limes
  • cilantro
  • coconut milk

1. Blanch a banana leaf in boiling water for about a minute. Lay down a skinless filet of basa basa and season on both sides with the spices. Top with slices of zuchinni and squash, canned corn, squeezed lime wedges, torn cilantro leaves and a pour of coconut milk. Finish with some more salt and pepper for the vegetables.

2. Wrap up the fish like a present and flip over onto aluminum foil. Wrap it up in the foil and flip again. Place on a sheet pan and bake at 350° for 25-30 minutes.

3. Open the package and take a taste, if it is not fully cooked, finish it off in the oven uncovered.

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With this dish, authenticity was on the back-burner, but taste and creativity was on full heat. My no-curry curry features the flavors of indian spices and techniques, while a few twists, like coconut milk and lemongrass, give a subtle element of thai cuisine. Served with basmati rise, the dish is indian food without the fat cholesterol and you can control the spice. Best of all, it’s as easy as 1,2,3,4,5,6,7,8,9… Okay, it may not be as simple as shake-n-bake, but the results are well worth it.

Ingredients: (Spices should be used to taste)

  • Basmati rice
  • Can of Coconut milk
  • 2 lemongrass stalks
  • 4-5 thick ginger slices
  • Olive oil
  • 1 large white/yellow onion
  • Salt, pepper
  • 1 teaspoon Coriander
  • 2 teaspoons Garam masala
  • 1 teaspoon Turmeric
  • About 10 mini peppers (red, yellow, orange)
  • 1.5 teaspoons of tomato paste
  • 3 fresh bay leaves
  • 5-7 garlic cloves
  • A small bag of snow peas
  • 1/2 bag of pre-cooked lentils
  • 3 whole chicken breasts (about 3 pounds) cut into bite-size pieces.
  • 1 teaspoon of cinnamon or 1 stick early on
  • cumin seeds
  • frozen peas
  • fresh parsley

Follow the directions to start cooking basmati rice. It takes about 20 minutes. I’m keeping this simple since it will be under the sauce.

Start heating a can of coconut milk in a small sauce pan with the lemongrass and ginger. Keep it at a calm boil until the flavors merry.

In a large pot, sauté the onion with salt and pepper, coriander, garam masala, and turmeric. After the onions have a head-start, add the peppers. Stir in the tomato paste, and the bay leaves. Press or mince the garlic, and make a paste by smearing the garlic against the cutting board with your knife, salt, and olive oil. Add the snow peas.

Hold a strainer over the pot and pour the coconut milk through it (the coconut milk will join the party and lemongrass will have to leave. Ginger’s pon the list, so pick that out and add it back to the pot. Add half the lentils.

Quickly sauté the chicken in olive oil, salt, and pepper (it may take multiple batches) until it is opaque and pour into the pot. You may also cook it completely in the sauce which will take longer, but could turn out very well. Add the cinnamon. If you want, add a little yogurt at the end for some healthy richness.

Fluff the rice with cumin seeds—toasting in a pan until fragrant is a nice touch. Microwave some frozen peas and fold in for great color. To serve, build a mound of rice, ladle the sauce over, and garnish with chopped parsley leaves. Serve with some naan.

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