Not exact matches
For example, lemak kuning is a
coconut - based
sauce made with most of the regional
curry ingredients; kerabu kerisik is made with fried, pounded
coconut, lime juice, dried shrimp, shallots, and chiles; and kacang blends together the flavors of peanuts, lemongrass, galangal, chiles, and
coconut milk.
I am using your techniques
for cooking the chicken thighs, but instead will do a
coconut curry sauce with tomatoes and peppers So excited!
I like using a pressure cooker
for soups (my favourite is a lentil tortilla soup), my vegan bolognese
sauce and
coconut curry with quinoa.
This is a versatile
coconut curry sauce, it can be used
for meat, vegetable or both.
Stew chicken with a creamy
coconut - tomato
sauce flavored with garlic, ginger, turmeric and fresh
curry leaves
for an authentic, comforting dish.
I went
for extra protein with the Peanut
Curry Noodle: rice noodles with tofu, white onions, green and red peppers, and Thai
curry sauce with
coconut milk and peanut
sauce.
Our mild
curry is a great base
sauce for a range of
curries including a tikka Tikka masala style
curry by adding some
coconut milk or with a handful of spinach into a lamb saag.
A sweet and garlicky
sauce gets paired with a surprisingly good -
for - you dough (it's full of superfood spices such as ginger, turmeric, and cinnamon) and a delicious, wholesome filling of onions, sweet potatoes,
curry paste, carrots, garlic,
coconut milk, and lime juice.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon
curry powder (of choice) 1 teaspoon turmeric powder 200 ml
coconut milk 2 teaspoons
coconut oil Few dashes soy
sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions
for garnish
So, recently, when we went out
for Thai, I allowed myself part of my dinner of pumpkin and tofu in
coconut red
curry sauce — which was mostly velvety rich
sauce — and brought the rest home.
Sadly, I think if I have had spaetzle before, it was only once... and
for some reason as soon as I saw these photos, I immediately thought of a
coconut curry sauce.
OK, here are some favorites we've been cooking up at my place: - vegetable
curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with
coconut oil, chili flakes, garlic, [lemon grass], soy
sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish
sauce, rice wine vinegar, jalepeno / chili, soy
sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe
for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
I went with the Energy Bowl, which was clearly made
for me: marinated tofu cubes, rich
coconut curry sauce, and chickpea - vegetable stew, plus cucumber, tomato, red onion, and sunflower sprouts, all served over brown rice.
Directions: Heat oil in a large skillet / Cook onions until soft and translucent / Add garlic, ginger and
curry powder and stir fry
for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes along with the
coconut milk / Stir and let simmer, partially covered,
for about 20 minutes until the potatoes are soft / Add tofu cubes and season with salt, pepper and chili
sauce to taste.
Perfect
for a weeknight dinner, this simple
coconut curry shrimp recipe is made with easy - to - find ingredients and has a creamy, flavorful
sauce with just a little heat and a hint of sweetness.
It's made with
coconut oil,
coconut milk, garlic, ginger, onion, bell pepper and tomatoes, and employs
curry powder, cardamom and hot
sauce for spice.
1.8 lbs (800 g) of duck magret (2 big duck breasts) 1.4 oz (40g) of red
curry paste 1.4 oz (40g) of galangal 1 oz (30g) of sugar (I used
coconut sugar
for more flavor) 2 cups (50 cl) of water 1.7 cups (40 cl) of
coconut milk 18 sweet basil leaves 12 cherry tomatoes 10 lime kaffir leaves 1 small pineapple (Victoria type) 4 tablespoons of olive oil 3 tablespoons of fish
sauce (or nuoc - mâm) 1 teaspoon of salt
Combine the
coconut milk, peanut butter, brown sugar, soy
sauce, and red
curry paste in a saucepan and cook over medium heat
for 3 minutes, stirring occasionally.
Add
curry paste, tomato paste, soy
sauce, sugar,
coconut milk and fish
sauce, and saute, still stirring frequently,
for a final 10 minutes or until mixture thickens, slightly reduces, and all flavors combine.
A spring roll wrapper crisped and perfectly puffed in the microwave forms the adorable edible bowl
for this delectable Thai - influenced layering of fresh ingredients: limas cooked in
coconut water; onion, eggplant, and garlic in a creamy peanut butter - red
curry paste
sauce with a hint of Thai basil; Cucumber - Carrot Slaw; and, if you're feeling really decadent, Chili - Mayo, chopped cashews or peanuts, and a sprig of Thai Basil.
Look
for kaffir lime leaves,
curry paste, fish
sauce and
coconut milk in Asian markets and gourmet food stores.
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red
curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened
coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish
sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges,
for serving Steamed rice or cooked noodles,
for serving 1/2 cup chopped cilantro,
for garnish
Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin
Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy
Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies
for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil
Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut
Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream
Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut
Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut
Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach
Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
organic, unsweetened
coconut milk (I used Native Harvest brand) * 2 tablespoons red
curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish
sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste
for serving - optional * sriracha or your favorite hot chile
sauce for serving (I used my homemade chile garlic
sauce)- optional
Sturdy greens like collard greens make an excellent wrapper
for all kinds of ingredients, and they get incredibly silky and mind - blowingly delicious when stewed in a
coconut curry sauce.
For example, add 1 cup of coconut milk to the sauce in a curry recipe, use it as the base of a smoothie or bake with coconut milk as a higher - calorie substitute for dairy mi
For example, add 1 cup of
coconut milk to the
sauce in a
curry recipe, use it as the base of a smoothie or bake with
coconut milk as a higher - calorie substitute
for dairy mi
for dairy milk.
Authentic or not, I totally fell
for this
curry with large chunks of tender crab in a tomato and
coconut - based
sauce.
Cilantro, one and a half cups of it to be exact, combines with Indian spices and
coconut milk
for a rich and creamy
curry sauce with extra herb - y goodness.
Serve with our Paleo Oven - Roasted Turkey, Paleo Cranberry
Sauce, Paleo Celery & Herb Stuffing, Paleo
Coconut Curried Butternut Squash Soup and follow it up with our Paleo Pumpkin Pie and Paleo Pecan Pie
for a Paleo Thanksgiving to remember!
For Thai, have a
curry paste, a fish
sauce and a
coconut milk.