Tag: curry

Asian Dishes

Pnang Curry

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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

Soups and Stews

Slow Cooker Sweet Potato Coconut Curry Soup

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Sometimes you just need a little coconut curry in your life and this recipe, with sweet potato and chick peas is delicious and so easy! My only regret is that I didn’t double the recipe and try freezing for later!

Slow Cooker Sweet Potato Coconut Curry Soup

INGREDIENTS:
  • 2 15 ounce cans light coconut milk
  • 3 garlic cloves – minced
  • 1 medium yellow onion – chopped
  • 1 15 ounce can chickpeas, rinsed and drained
  • 2 medium sweet potatoes – peeled and diced
  • 1 red bell pepper – seeded and diced
  • 2 tablespoons curry powder – I love Sun brand Madras curry powder
  • 1/4 teaspoon ground sea salt
  • 1/8 teaspoon black pepper
DIRECTIONS:
  1. Put all ingredients in slow cooker.
  2. Cook 6-8 hours on low or 3-4 hours on high.
  3. Carefully transfer soup to a high powered blender or food processor (you may have to do this in 2 batches depending on the size of your machine). Process until smooth and serve. Serves 4.

Recipe from VeggieChick.com

New Traditions

Butter Squash and Apple Soup…my new tradition

cathysmaha1 Comment

Butternut Squash and Apple Soup

I am NOT a curry fan but my pantry held a lonely butternut squash and I was in the mood for soup.  Every ingredient was on hand, except for the curry powder.  Pal, Maribeth, to the rescue.

This recipe came from the cookbook, Colorado Classique, by the Junior League of Denver.  WOWZA, is it good!  I was so excited to share the news of this great recipe that I called older daughter, Megan, to extol the virtues of this wonderful fall soup.   This recipe will officially become one of my new traditions.

BUTTERNUT SQUASH AND APPLE SOUP

Serves:  6

2 onions, chopped
3 tablespoons of butter
2 ½ cups diced butternut squash
1 Granny Smith apple, peeled and chopped
3 tablespoons all-purpose flour
1 ½ teaspoons curry powder
Pinch of grated (or ground) nutmeg
3 cups chicken broth
1 cup milk
½ cup half-and-half or heavy cream
Zest and juice of 1 orange
Salt and pepper to taste
Whipped cream or sour cream and chopped parsley for garnish

  • In a 3 quart saucepan, sauté onions in butter for about 5 minutes or until soft.

Saute Onions

  • Add squash and apples and sauté for 3 minutes, stirring occasionally.

Saute Squash and Apples with Onions

  • Add flour, curry powder and nutmeg.  Cook for 2 minutes.
  • Add chicken broth, milk, half-and-half (or cream), and orange zest and juice.  Simmer slowly, uncovered for 15-20 minutes or until the vegetables are tender.
  • Puree the soup in a blender or food processor.  Season with salt and pepper and sugar.  Serve hot topped with a dollop of cream and a sprinkling of parsley.

This soup improves with time.  Prepare a day or two in advance and refrigerate until ready to heat and serve.