Thai Chicken Coconut Curry

 Ingredients

• 2-3 tbsp coconut or olive oil
• 1 medium sweet Vidalia or yellow onion, diced small
• 1 lb boneless skinless chicken breast, diced into bite-sized pieces
• 3 cloves garlic, finely minced or pressed
• 2-3 tsp ground ginger /or/ 1 tbsp fresh ginger, finely chopped /or/ ginger paste measured with the heart
• 2 tsp ground coriander
• One 13-oz can coconut milk
• 1-1½ cups shredded carrots
• 1-3 tbsp Thai red curry paste (curry powder may be substituted)
• 1 tsp kosher salt
• ½ tsp black pepper
• about 3 cups fresh spinach leaves
• 1 tbsp lime juice
• 1-2 tbsp brown sugar (optional)
• ¼ cup fresh cilantro or basil, finely chopped (for garnish)
• rice, quinoa, or naan for serving

Steps/Directions

1. Heat oil in a large skillet. Add onion and sauté over medium-high heat until it begins to soften (about 5 minutes); stir intermittently.
2. Add the chicken and cook for about 5 minutes, or until chicken is done.
3. Add the garlic, ginger, and coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the coconut milk, carrots, Thai curry paste, salt, and pepper, and stir to combine. Reduce the heat to medium and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
5. Add the spinach and lime juice and stir to combine. Cook until spinach has wilted and is tender, about 1-2 minutes. Taste and add brown sugar, additional curry paste, salt, pepper, etc. to taste.
6. Sprinkle with the cilantro or basil and serve immediately.

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Original recipe: Averie Cooks

Posted with enthusiasm by Piera

Curried Tilapia with Mango Salsa

Ingredients 

• 1 mango - peeled and diced
• 1/4 cup chopped red onion
• 1 serrano chile, minced
• 1/2 cup mint leaves, chopped
• 2 tablespoons lime juice
• salt to taste

• 2 tablespoons olive oil, divided
• 1 tablespoon curry powder
• 1 tablespoon garlic pepper seasoning
• 4 fresh tilapia fillets

Directions

1. For the mango salsa, combine the mango, red onion, serrano chile, cilantro, lime juice and salt in a glass bowl. Set aside.
2. For the tilapia rub, mix together 1 tablespoon of olive oil, curry powder and garlic pepper in a small bowl. Rub this mixture onto both sides of the fish fillets.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the fish for about 3 minutes on each side or until it flakes easily with a fork.
4. Serve with the mango salsa.

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Original recipe: AllRecipes

Posted by Jasmine

Curried Wild Rice Soup

INGREDIENTS 

• 1 cup uncooked wild rice
• 1/4 cup butter
• 1 onion, chopped
• 2 1/2 cups sliced fresh mushrooms
• 1/2 cup all-purpose flour
• 6 cups vegetable broth
• 2 cups half-and-half
• 2/3 cup dry sherry
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon curry powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon dried chervil
• 1 tablespoon chopped fresh parsley, for garnish

DIRECTIONS

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes.
2. Heat butter in a large saucepan over medium heat. Saute onion until golden brown; add mushrooms. Cook 2 minutes, stirring constantly.
3. Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. Gradually add broth; increase heat to medium-high and bring to a boil. Boil, stirring, for 1 minute.
4. Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. Simmer until heated through. Serve hot and garnish with parsley.

I made this for my husband for our first Valentine's Day together, along with a ton of other stuff.  It was a feast.  Then he came late and I had to microwave the soup and I was livid, which was ridiculous because it was something totally out of his control.  The soup was good, though.

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Original recipe: All Recipes

Posted by Jasmine

Cauliflower Fouscous Pilaf

Makes two servings of pilaf, with enough cauliflower left over for another meal

Ingredients:

• 1 large head of fresh cauliflower
• 1/2 cup chopped onion (about 1 med onion)
• ½ cup pine nuts  (I use slivered almonds instead, that shit is expensive)
• ½ cup dried cranberries, or chopped dried apricots
• several tablespoons of coconut oil for stir-frying
• 1 T curry
• 1 teaspoon cumin
• 1 teaspoon cinnamon

Directions:

1. Wash the cauliflower and break it into florets. Cut off the stem part. The stems can be chewy and unpleasant, and they don’t cooperate with the food processor. The processing of the cauliflower has to be done in batches to get the right consistency. 
2. Place a handful of florets in a food processor and PULSE until the cauliflower looks like couscous. Dump that batch into a bowl and repeat until all of the florets have been reduced to cauliflower dust. 
3. If you want, place the cauliflower in a microwave-safe dish and nuke for 5-7 minutes. It should be pretty tender. Set aside. (I have skipped this step and just stir-fried and it was fine.)
4. Heat a tablespoon of coconut oil over medium heat. When it starts to shimmer, add the onions and sauté until they soften, then throw in the nuts and fruit.
5. Sauté the onions and nuts and fruit over medium-ish heat until the onions and nuts begin to brown. The natural sugars in the onions will caramelize into a deep, rich flavor.
6. Mix the spices together in a little cup. Push the onions to the side of the pan, and add another tablespoon of oil.  Let it heat up a bit, then add the spices and stir everything together: onions, nuts, oil, spices, all co-mingling in happy harmony. When things get all fragrant, toss in the cauliflower and stir every couple of minutes until the cauliflower is cooked. 

Eat it as a side by itself, or cover it in curry, as you like

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Original recipe: My grandma's cousin, who's a foodie who likes all the same things I do.  I think she got it from her chiropractor 

Posted by Jasmine

Brazilian Chicken with Coconut Milk

INGREDIENTS

• 1 teaspoon ground cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 4 skinless, boneless chicken breast halves

• salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 tablespoon minced fresh ginger
• 2 jalapeno peppers, seeded and chopped
• 2 cloves garlic, minced

• 3 tomatoes, seeded and chopped
• 1 (14 ounce) can light coconut milk
• 1 bunch chopped fresh basil

DIRECTIONS

1. In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
3. Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. 
4. Mix in the tomatoes and continue cooking 5 to 8 minutes. 
5. Stir in the coconut milk. 
6. Serve sauce over the chicken. Garnish with the basil.

I served this over rice

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Original recipe: AllRecipes

Posted by Jasmine

5 Ingredient Baked Coconut Curry Cod

Ingredients

• 4 individual cod fillets
• Salt & pepper
• 1½ cups coconut milk
• 2 teaspoons grated fresh ginger
• 2 teaspoons curry paste (red, green, yellow, whatever)

Instructions

1. Preheat oven to 400˚F (200˚C). Season cod fillets with salt & pepper.
2. In a small saucepan over medium-high heat, whisk together coconut milk, ginger and curry paste until smooth. Pour a thin layer of sauce into a large baking dish. Place fish on top, and pour remaining sauce into the pan.
3. Bake for 20 minutes (cod should be fully opaque and flakes easily with a fork).
4. Serve with a generous portion of sauce.

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Original recipe: Simply Whisked

Posted by Jasmine

Crock Pot Chicken Curry

Ingredients

• 1 lb chicken breasts
• 3 tbsp mild curry powder
• 1 tsp turmeric powder
• ½ tsp ground coriander
• 2 tsp salt
• 1 tsp sugar
• 2 15-oz cans coconut milk (lite or full fat)
• 2 tbsp butter or olive oil
• 2 tsp minced garlic
• 3-ish sweet potatoes peeled, cut into 1-inch cubes
• 1 medium sweet onion, cut into 1-inch pieces
• Fresh cilantro
• Rice or naan

Directions

1. In a small bowl combine curry powder, turmeric, coriander, salt and sugar. Toss to combine.
2. Pour the coconut milk in the crock pot. Add butter, garlic, and seasonings. Stir the liquid to incorporate the seasonings.
3. Place chicken in coconut milk mixture. Add sweet potatoes and onions. Stir to combine.
4. Cook on low for 6-8 hours or high for 4-6 hours. Stir once if possible.
5. During the last 30 minutes of cooking, remove chicken from the slow cooker and shred it with a fork. Place chicken back into the slow cooker for the remaining time.
6. Turn off slow cooker and let rest for at least 20 minutes before serving. This will help thicken up the sauce.
7. Top with cilantro and serve with jasmine rice or naan.