Posts Tagged ‘Curry’

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Coconut Curried Shrimp and Snap Peas

October 22, 2013

Welcome guest blogger Michele! Michele is as avid a cook as I am . She is always trying new recipes, and like me modifying so they are not only just right, but healthy. I am honored to have her helping me out with this beautiful recipe. Elegant enough for your most sophisticated guests, and simple enough to toss together after a long day at work. I think this recipe would work wonderfully with chicken as well, or tofu for our vegetarian readers.   From Michele; “My apartment smelled so wonderful while making this!!! I must admit I used a bit more curry, but that is just to my taste. ” Thank you Michele.

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1 tablespoon Olive Oil
1 1/2 pounds large shrimp, peeled and deveined
1/2 pound sugar snap peas
2 teaspoons Red curry paste or Curry Powder*
1/2 teaspoon Garlic Powder
1 can (14 ounces) Coconut Milk
2 teaspoons lime juice
2 tablespoon of white wine (or chicken broth)
1 tablespoon cornstarch
3 green onions, sliced

*I saw a similar recipe using curry power. If you don’t like spicy food, you may want to use the powder instead of the paste.

Heat oil in large skillet on medium-high heat. Add shrimps and sugar snap peas; add the red curry (or the curry powder) and the garlic salt. Cook and stir 4-5 minutes or until shrimp begins to turn pink.

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Stir coconut milk, wine and lime juice into cornstarch until smooth. Add to shrimp mixture. Stirring constantly, bring to boil on medium heat and cook 2-3 minutes. Sprinkle with your green onions.

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Michele’s personal favorite to serve this dish over is  Tilda Basmati, an Indian Rice. It is always fluffy and never sticks. Some people are afraid of cooking rice, but the truth is that cooking rice is as simple as cooking pasta! It’s very straightforward and all you need is a good quality rice!

Place rice in a medium pan. Measure in cold water (1 measure dry rice : 2 measures water). The water to rice ratio can be altered to obtain the required rice texture. Add 1 teaspoon salt (optional). I  do try to avoid sodium and you will  the curry sauce has enough flavor to  omit it. Bring to  boil, stir then cover, and turn the heat to ‘low’. Cooking time depends on the rice you will use. Do not lift the lid to peek, you will loose your steam. At the end of the cooking time, remove the pan from the heat, still covered, and stand for 5 minutes. Fluffed with a fork before serving.
I cooked just for myself tonight so my photos represent the same recipe, using one third of the ingredients.

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Et voilà! Bon appétit!

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Lime in The Coconut Curry Beef

November 2, 2012

Stew of any sort is not in my top ten,mostly because  (on the “rare” occasioin that I eat it)I prefer beef rare. I love coriander but, curry powder often takes a back seat in my spice cabinet. Tired of the same old and wanting something soup or stew like, I started researching curry dishes. I have done the wine addition in so many dishes that I really wanted to hit some different tastebuds. After perusing double the amount of recipes I usually do, I came up with this simple but very flavorful stew.It really is “just right”. Faintly sweet of coconut,slight earthy heat of curry,  tang of a squirt of lime juice and a spoon of gremolata on top…This will ignite every corner of your mouth..If you love curry this is a must…and if you are on the fence as I was,this will put you on the love side.A new keeper..

  • 1 3/4 -2 lbs. beef,I bought a whole chuck tender roast and cubed it myself
  • 1 large sweet potato
  • 1 large onion
  • 1 14 oz can coconut milk
  • 1 C broth plus 1/2 C for deglazing pan
  • 2-3 cloves garlic
  • 2 t. curry powder.plus 1/2 t for meat searing
  • 1/2 t red pepper flakes
  • 1 t tumeric
  • 1 t coriander
  • 1 t white pepper
  • 1 T brown sugar (optional for Paleo)

Cut your roast into 2 inch cubes.I do not buy packaged “stew meat” for two reasons: 1) I don’t know what kind of meat is used and 2) the pieces are way too small to allow for shrinkage while cooking.Sprinkle the 1/2 teaspoon of curry on the cubes and work it inot the meat.Let it rest while you are prepping the veggies and making the broth.

Cut your sweet potato and onion into large dice as well,comparable to the meat size.Mince the garlic.

Pour one cup coconut milk and one cup broth into crock pot, and turn on high.Add the 2 teaspoons of curry and mix.As the broth heats the curry will dissolve.

Heat a large frying pan to smoking.Add half of the meat to the pan,making sure the pieces are not touching.You want a carmelized sear,not a steam.Remove the meat and repeat with the other half,and put into broth.

Add the onions to the pan, and using the remaining broth deglaze the pan,Scrape every bit off the bottom, as this gives you a nice rich broth (and if you are really good- stir, pour, and take a picture at the same time!)

Add your sweet potato chunks,and coat well with the broth and bits.

Add your veggies to the beef and broth, along with the seasonings and brown sugar. Cook on high for one hour,and then on low, 4 more.When done shut crock off and add remaining coconut milk.

Gremelata Garnish

1/2 c parsley

1-2 cloves garlic

1 t lime zest

1/8 t red pepper flakes (optional)

Finely mince all ingredients.

Let sit until ready to serve.

A note on gremelata…you can enhance any dish with this tart blend.Made with lemon or lime and a bit of freshly grated Parmesean cheese and you have a simple topping for chicken.Skip the cheese and top some tilapia. Sprinkle it over fried eggplant slices..the uses are endless.It gives a nice balance to the sweet heat of this stew,surrounding every corner of your mouth with  flavor.