Thai Green Curry

Oh how I love all curry... first time trying green curry and found it super tasty. One of my favourite vegetarian meals so far. This recipe makes a whole lot so dividing it could be helpful if your only making it for 2 - 3 people. 

Ingredients: 
2 – 13 ounce cans light coconut milk
3 tablespoons green curry paste
1 cup chicken stock
2 tbs fish sauce
approximately 1/2 pound yukon or red potatoes, quartered
approximately 1/2 head cauliflower
1/2 to one can garbanzo beans, drained
1 cup frozen green peas
lime juice
peanuts
fresh basil to taste
fresh cilantro to taste
salt and pepper to taste

Add the curry paste and coconut milk to a soup pot. Heat to a boil and lower the heat so the mixture is at a simmer.

Add the broth, fish sauce, and potatoes. Let that cook for 15 - 20 minutes to allow flavors to meld and potatoes to soften.

Add frozen peas, cauliflower, and garbanzo beans. Let simmer 10 minutes until cauliflower is cooked. 

Add the lime juice and chopped basil to curry. Remove from heat.

Serve over rice. Top with chopped peanuts and additional basil and cilantro.

Chicken Curry Noodle Soup

This soup is perfect for a could snowy day like today. It's creamy with a kick of spice. Cilantro has become one of my favourite herbs to use on dishes so I highly recommend it as a garnish. It adds a freshness to the soup that you wouldn't normally achieve. 

Ingredients: 

1 pound fresh thin or regular Chinese egg noodles
Peanut or corn oil for deep-frying
3 cloves garlic, finely chopped
2 cans coconut milk, unshaken
2 - 3 tablespoons red curry paste, or to taste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
3/4 pound chopped chicken meat
4 cups chicken stock
3 tablespoons Thai fish sauce
1 teaspoon palm sugar or brown sugar
1/4 cup shredded green cabbage
Juice of 1 lemon

green onions

cilantro

Preheat oven to 400 degrees. Sprinkle salt and pepper on chicken. Rub a tablespoon of curry paste onto chicken. Cook for 20 - 25 minutes. Shred and set aside.

Cook noodles according to package instructions. Set aside.

Pour oil to a depth of 2 inches in a small saucepan and heat until ready for frying. Meanwhile, pat dry 1 cup of the cooked noodles with paper towels. When the oil is hot, add the noodles. tongs, stir gently to separate the strands and lightly fry, about 30 seconds. Lift out the noodles and place on paper towels to drain. Remove the pan from the heat. Set noodles aside.

Measure out 2 tablespoons of the oil used to fry the noodles and place in a large saucepan over medium heat. Add the garlic and sauté until browned, about 1 minute. 

Do not shake the cans of coconut milk before opening. There should be a thick layer of cream on top of each. Spoon off 1/2 cup of the thick cream from the top of each can and add it to the garlic. 

Raise the heat to medium-high and cook, stirring frequently, until the cream boils gently. Add the red curry paste, curry powder and turmeric and stir until smooth. Reduce the heat to medium and simmer until the mixture is thick and the oil begins to separate around the edges and rises to the surface, about 5 minutes.

Add the chicken. Cook until the chicken becomes white, about 2 minutes. Raise the heat to high. Add the remaining coconut milk, the chicken stock, fish sauce, palm or brown sugar and cabbage and stir well. When the mixture begins to boil, adjust the heat to maintain a gentle boil and continue cooking for 8 minutes longer.

Add the lemon juice and noodle and serve with green onions and cilantro.

Creamy Chicken Curry Sauce with Rice Noodles (Khao Soi)

I'm currently obsessed with curry now. I came across this creamy chicken curry sauce and just had to try it. It was so simple and fast to make yet so packed with flavor. The rice noodles are a nice change from just rice.

Ingredients: 
2 tbs vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
3 tbs Thai red curry paste
2 tbs curry powder

2 green onions, chopped
1 cup coconut milk
1/2 cup low-sodium chicken broth
2 boneless skinless chicken thighs (about 8 oz), cut into bite-size pieces
1 tsp fish sauce
1 1/2 teaspoons sugar
8 ounces rice noodles
Cilantro
Roasted chopped peanuts

Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste, curry powder, and green onions and cook for another 30 seconds, stirring constantly.

Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.

Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering.

Drain and divide between two bowls. Top with curry, cilantro and peanuts.

Enjoy!

Butternut Squash Coconut Curry

I literally went to 4 different grocery stores trying to find tamarind paste and finally found it at an asian specialty store. If you want to try and make this I suggest visiting one first and buying all your ingredients there. Other then the never ending search for ingredients, this curry was quite amazing. I loved how smooth and creamy it was. There was just enough spice and heat, neither overpowered the other. Definitely try this out!

Ingredients:
2 tsp coriander
1 tsp cumin
1 medium (roughly 2 1/2 pound) butternut squash
3 tbs cooking oil
1 large shallot, sliced
4 garlic cloves, minced
1/2-inch knob fresh ginger, minced
1 jalapeño chile, chopped (seeds optional, for extra heat)
1/2 tsp turmeric
1/2 tsp cayenne (optional, for extra heat)
2 small, dried red chilies (optional, for extra heat)
1 tbs tamarind paste
1 3/4 cup coconut milk
1 cup water
1 tsp salt
Cilantro, for garnish
Cooked rice, to serve

Peel and dice the squash into bite-sized pieces. You should have about 5-6 cups of squash.

Warm the oil in a large pan over medium heat. Add the shallot, garlic, and ginger. Cook, stirring, until the shallots are soft and translucent.

Add the jalapeño chile, coriander, cumin, turmeric, cayenne, and small dried red chiles (if using). Stir to release fragrance, cooking for 2-3 minutes.

Add the squash, tamarind paste, coconut milk, water, and salt.  Bring to a boil, lower heat, and simmer for about 30 minutes until squash is tender and just beginning to break down.The squash will thicken the curry as it cooks down. 

If you want an extra-thick and creamy curry, puree a cup or two of the squash with an immersion blender and mix it back into the curry. ( I did this.)

Garnish each plate with cilantro and serve with cooked rice.