1 1/2 pounds boneless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
1/2 onion, minced
3 cloves garlic, minced fine
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
1 (13.5-ounce) can coconut milk
1 bunch broccolini, cut into 3-inch pieces
2 green onions, thinly sliced
3 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
In a large rice cooker, cook rice. Set aside.
Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, onion to the stockpot and cook until golden, about 3-5 minutes.
Stir in red curry paste and garlic, ginger until fragrant, about 1 minute.
Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
Stir in broccolini until just tender, about 3 minutes.
Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
Serve immediately with rice.
Kaeng phet literally means spicy curry, but it is known as “red curry” in the West (Wiki). This is a class Thai dish: red curry. The paste I picked up at the local grocery packs a real punch! Apparently Panang curry differs in that it’s sweeter rather than spicier, creamier, and contains peanuts. I would like to try to make Phanaeng curry (possibly refers to the Malaysian island state of Penang) next time. I used green bell pepper instead of the broccolini, subbed mushrooms for the chicken, and added diced turnip because I had it. Unfortunately did not have cilantro or lime on hand, of course, but did have scallions! Somehow missed the garlic, but did add garlic powder (not remotely the same, I know). Spicy, but I can eat it with more rice to balance that out.
1 to 3 dried red chiles (I used red pepper flakes)
Kosher salt and freshly ground black pepper
400mL can unsweetened coconut milk
1 cups chicken stock (I used soup greens cooked in water; included parsnip, turnip, dill, parsley, carrot, onion, celery, leek)
4 bone-in organic chicken thighs
handful of string beans
1 green bell pepper, sliced
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced (I subbed with 2 tbsp. of apple cider vinegar)
Heat the Ghee (butter) in a large heavy-bottomed pot over medium-low heat. Add the diced onions, grated ginger, and smashed garlic and cook slowly until the onions are very soft, about 15 minutes.
While waiting, I diced some red potato to add in. Add the curry powder and chili flakes and give it a good stir; season with salt and pepper.
Pour in the coconut milk and chicken stock (water) and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.
Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10-15 minutes. I added some slices of green bell pepper and a handful of string beans here (seemed more apropos then sugar snap peas).
Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
I halved this recipe. My puopuo (mother’s mother) gets canned goods at the local senior citizen community center in Jackson Heights, so what better way to make this. I like to take the canned beans she gives me and make rice and beans in the rice cooker. This time I just cooked plain jasmine rice, after 2 rinses. Next coconut curry I make, I’d like to try the Penang (Thai) red curry. I wanted to add peanuts, but couldn’t find any raw ones at Fine Fare, so I stirred in a bit of peanut butter (Thanks puopuo!) instead.
Curried Lentils With Sweet Potatoes and Swiss Chard, Adapted from smitten kitchen from The New York Times.
coconut oil + butter
1 medium onion, chopped
4 garlic cloves, minced
fresh ginger root, grated
garam masala, curry powder, paprika
1 jalapeño pepper, minced (I had red pepper flakes)
1 L vegetable broth, or as needed
1 sweet potato, peeled and cubed
300 g dried lentils
1 bay leaf
380 mL canned tomatoes
125 g frozen spinach
salt + black pepper
1/3 cup chopped fresh cilantro
Juice of 1/2 lime
Saute onions, garlic, and ginger in fat until fragrant. Add the pepper and spices. Add the broth and bay leaf. I added canned tomatoes here, cause I like a tomato-based curry. Boil lentils and potatoes in this for 20-30 minutes. Stir in greens if you have any, and lime juice. Taste. Add more water if lentils need more time. Season to taste. Garnish with cilantro.
-250 g Tomatoes, chopped (I used 500 g)
200 g Paneer (I used smoked tofu)
50 g Cashew nuts, soaked in boiling water for 15 min, ground to a paste
Fenugreek leaves, dry (if you can find, I couldn’t)
Salt to taste
Garam masala, Coriander, Turmeric powder
Cinnamon, 2 Cloves, 1 Cardamom pod, Dried red chilies
Finely chopped cilantro leaves (wish I had!)
Heat butter, and saute cloves, cinnamon stick, red chilies, and cardamom. Stir-fry and brown the onions, then the ginger-garlic paste. Add the cashew paste. Add coriander powder, red chili powder, and tomatoes. Cook on high. Puree. Cook the paneer, and add it. Remove from heat and add cream.
400 g green peas, boiled 2-3 min (I used frozen) 175 g paneer, cubed (I used smoked tofu instead) 1 lemon ghee (if you have it, otherwise I used butter) 2 large onions 2.5 cm ginger, grated 1 garlic, minced chopped, ripe tomatoes 2 small green chilies, chopped
1 pinch of kasuri methi (dried fenugreek leaves) — I didn’t have
garam masala, cumin, turmeric, red chili, coriander
salt to taste
1 spoonful of cream
50 g Cashews, soaked in water for 30 min.
Fry any spices (that you have whole) and chilis in oil/butter. Saute onion, ginger, garlic until fragrant. Season with salt.
Add tomatoes. Add your powdered spices now and cook until the liquid evaporates.
Grind soaked cashews into a paste with some water.
Fry the paneer separately, then add this to the sauce with the peas and cashew paste.
Add the cream and cilantro.
Smoked tofu is extra-firm and ideally smoked in tea leaves, but I don’t taste it much. Very similar to dry tofu, but lighter in flavor. Serving suggestions: Mater paneer masala can be served with roti, paratha, or naan; if served with plain rice, thin the sauce.
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
ground cayenne pepper
amchoor powder (I did not have)
500 g can of tomatoes with their juices, chopped small
150 mL water
480 g canned chickpeas, drained and rinsed
1/4 lemon (juiced) — I like it a bit less sour
Indian Eggplant coconut curry, aka Vaingan (Hindi: वैंगण)
Adapted from LMU München Serves 4
2 large aubergines
2 big pinches of coriander powder
2 little pinches of mustard seeds
a pinch of Chili powder (if desired)
2 little pinches of turmeric
1 can (220 g) of coconut milk
jasmine rice with coconut milk
seasoned red onions
Slice the onions. Add the ground coriander, half of the mustard seeds, turmeric, and chili powder with a little oil to the onions; mix and crush well with your fingers. Peel the eggplant and cube it. Heat the butter in a saucepan and roast the other half of the mustard seeds. Then sauté the onion mixture for 5 minutes. Add the eggplant and stir. After 2 minutes, add half a cup of water and half the can of coconut milk (I also threw in some paprika because I had no chili powder), bring to a boil, and cook until the eggplants are very soft. Season with salt and pepper (I also added a bit of organic vegetable broth). Add the rest of the coconut milk to the basmati rice and serve.
Raita (Yoghurt dip)
A cup of yogurt with a little salt, pepper and stir in half a teaspoon of cumin powder (Depending on your preference, you can add tomato, cucumber, mint, or onion to the raita. To do so, just dice the vegetables small and mix.)
glug of olive oil
½ cm ginger, grated
2 cloves of garlic, minced
½ handful of arugula
2 tomatoes, chopped
3 medium potatoes, chopped
1 ½ onion, diced
~ 5 mushrooms
Note: This dish is cooked mainly by feel. Go with your gut!
With Roti paratha
Peel and cut potatoes, cook about 5 minutes in slightly salted water. Drain. Finely chop onions and chop the tomatoes small. Add two glugs of olive oil to pan, heat for about 3 minutes. Add the chopped onions and stir until fragrant. Fry the ginger and garlic. Then stir in the potatoes and chopped tomatoes. Season with a teaspoon each of paprika, curry, and mustard powder. Carefully add arugula; arugula has an intense flavor, so do not add too much — 6-7 stalks should be enough (I didn’t have any on hand). In a second pan, fry the mushrooms in a little oil for a few minutes. Then add those to the first pan. May be served with either bread or rice!
1 big or 3 small sweet potatoes
200 g Green beans
200 g Tomatoes (I left this out this time)
coconut oil or butter
Cumin Seeds – if you have it
Asafoetida – if you have it
Salt – to taste
pinch of Turmeric powder
pinch of Cumin powder
pinch of Coriander powder
Red Chili Powder – to taste
pinch of Garam Masala
200 g Coconut milk
Paratha on top
Not the proper way to serve this
Dice peeled potatoes small (two small potatoes per person), add to pan with a little butter, sauté until potatoes are tender. Add salt, pepper, spices, chopped tomatoes (same amount as potatoes) and coconut milk, stir evenly. I also threw in some organic vegetable broth powder for extra umami. Simmer on medium low for 25 minutes. Serve hot with chapati or roti.