Tag: coconut milk

Asian Dishes · Poultry

Basil Butter Chicken

cathysmahaLeave a comment

Basil Butter Chicken is a very flavorful dish. I chose the crockpot method on the high setting and it was tender and delicious. I will make this again but I will reduce the amount of garam masala to 1 tablespoons. Perhaps add or reduce according to your taste. While the dish is not hot in heat it has a bold flavor with all of the spices.

Basil Butter Chicken

INGREDIENTS:
  • 2 pounds boneless chicken breasts or thighs, cubed
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons red curry paste
  • 4 cloves garlic, chopped
  • 1 tablespoon grated ginger
  • 2 tablespoons garam masala (I would recommend starting with 1T)
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon cayenne pepper
  • 1-2 teaspoons chili flakes (I did not add)
  • 1 yellow onion, chopped
  • 1 can (6 ounce) tomato paste
  • 1 can (14 ounce) coconut milk
  • 4 tablespoons salted butter
  • 2 zucchini, chopped
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
DIRECTIONS:
  1.  Crockpot:
    • In the bowl of your crockpot, combine the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon salt.
    • Toss to coat the chicken. Let sit 10 minutes.
    • Add the onion, tomato paste, and coconut milk.
    • Cover and cook on low for 4-5 hours or on high for 2-3 hours.
    • During the last hour of cooking, mix in the butter and zucchini. Crank the heat to high. Stir in the basil and cilantro. Cook uncovered for 15 minutes until thickened.3.
    • Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!
  2. Oven:
    • In a baking dish, toss together the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon of salt. Let sit for 5 minutes.
    • Preheat the oven to 400°F.3. To the chicken, stir in the onion, tomato paste, and coconut milk. Top with zucchini. Then add slices of butter.
    • Bake for 30-40 minutes, until the chicken is cooked through. Top with basil and cilantro.4.
    • Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!

Recipe from HalfBakedHarvest

Soups and Stews · Vegetarian

Sengalese Soup

cathysmahaLeave a comment

Sengalese Soup by IowaGirlEats sounded so delicious and easy, and indeed it was! I didn’t have anything ready for lunch but I had all of the ingredients for this soup. It only took about 30 minutes start to finish. It is SO flavorful and a healthy, vegetarian dish. For those that need more protein, shredded chicken would be a nice addition.

Sengalese Soup

INGREDIENTS:
  • 2 Tablespoons extra virgin olive oil
  • 1 large shallot or small onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 2 jalapeños (or 1 for a mild soup,) seeded and minced
  • salt and pepper
  • 2 cloves garlic, pressed or minced
  • 1 medium-sized sweet potato, peeled and diced small
  • 4 cups (32oz) gluten-free chicken or vegetable broth
  • 15oz can chickpeas, drained and rinsed
  • 14oz can lite coconut milk
  • 1 cup crushed tomatoes
  • 1 teaspoon curry powder
  • 3 Tablespoons peanut butter
  • juice of 1/2 lime
  • cooked white rice
  • chopped fresh cilantro
DIRECTIONS:
  1. Heat oil in a large soup pot or Dutch oven over medium heat. Add shallot or onion, red bell pepper, and jalapenos, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for 30 more seconds or until very fragrant.
  2. Add sweet potatoes, chicken broth, chickpeas, coconut milk, crushed tomatoes, curry powder, salt, and pepper, then turn heat up to high to bring soup to a boil. Once boiling, scoop some of the liquid into a small dish with the peanut butter then stir until smooth. Stream back into the soup then stir to combine. Turn heat down to medium then simmer until sweet potatoes are tender, 8-10 minutes.
  3. Remove soup from heat then stir in lime juice. Taste then add more salt, pepper, and/or lime juice if necessary. Serve with cooked white rice and chopped fresh cilantro.

Recipe from IowaGirlEats

Asian Dishes

Pnang Curry

cathysmahaLeave a comment

Pnang Curry has become a favorite of mine, even as I stay away from most currys. Recipes that meld the flavors of peanut butter, vegetables, fish sauce, basil, etc. are favorites. Megan altered this recipe to add sweet potato, carrot, potato, and sometimes green beans and it is delicious!

Pnang Curry

INGREDIENTS:
  • 1 tablespoon oil
  • 2 tablespoons Panang curry paste * (fork-lore.com: use 1 tablespoon if you like less spice)
  • 1 tablespoon peanut butter
  • 2 pounds chicken breasts, cut into pieces against the grain
  • 1 small onion , sliced
  • 1 green bell pepper , thinly sliced
  • 1 red bell pepper , thinly sliced
  • 2 teaspoons freshly grated ginger
  • 4 garlic cloves , minced
  • 2 14 oz cans coconut milk (Chaokoh brand is my favorite)
  • 2 teaspoons cornstarch
  • 1/4 cup light brown sugar , packed
  • 1 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 cup loosely packed basil leaves , roughly chopped
  • Hot cooked rice white, brown or jasmine rice
  • Optional (from fork-lore.com): add in white potato, sweet potato and green beans
DIRECTIONS:
  1. Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
  2. Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining ½ can coconut milk then add to the pan. Stir well.
  3. Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
  4. Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
  5. Serve over hot cooked rice.

Recipe from Tastesbetterfromscratch