Coconut Curry Shrimp

 A delicious meal you can have on the table in a hurry!

This recipe was adapted from "The Pioneer Woman".

INGREDIENTS

2 Tablespoon butter

1 1/2 pounds jumbo shrimp, peeled and deveined 

1 red pepper, seeded and cut into strips

1 medium onion, chopped

4 garlic cloves, finely chopped

1 Tablespoon yellow curry powder

1 (13.5 ounce) can unsweetened coconut milk

2 Tablespoons honey

1/4 tsp. salt

1 lime, juiced

12 large basil leaves, chopped

Hot sauce, as condiment

White rice, to serve

INSTRUCTIONS

In large skillet, heat butter over medium high heat. Add shrimp and cook for 3 - 4 minutes, turning over half way, until fully cooked. Remove to plate and set aside.

Add onion, red pepper and garlic to skillet and cook until softened. Sprinkle curry powder over vegetables, stirring for another couple minutes.

Reduce heat to medium low and pour in coconut milk, stirring to combine. Add honey, salt and lime juice. Allow the sauce to bubble gently.

Add shrimp into the sauce and allow it to simmer until slightly thickened - about 5 minutes. Taste the sauce and add more honey, salt or hot sauce to taste.

Stir in basil. Serve over rice. Top with more basil, if desired.

Mixed Greens Salad with Maple Curry Vinaigrette

 At a recent dinner at the Tennessee Cookhouse in Leadville, Colorado, we were treated to this delicious salad.  Wanting to enjoy it again, I created my version.   The sweetness of the blueberries, the tart apple and the salty feta combine perfectly with the maple curry salad dressing. A perfect salad for fall. 

Here it is! Enjoy!

Ingredients

For the Salad:

Mixed baby greens

Fresh blueberries

Walnut halves

Thinly sliced  granny smith apple, cored and cut horizonally

Feta Cheese

For the Vinaigrette:

3 Tablespoons maple syrup

4 Tablespoons extra virgin olive oil

2 Tablespoons apple cider vinegar

3 Tablespoons Dijon mustard

1 tsp. curry powder

1/2 tsp. cinnamon

1 tsp. salt

1/2 tsp. black pepper

Instructions

For the vinaigrette, whisk together olive oil, maple syrup, vinegar and mustard. Mix in curry powder, cinnamon, salt and pepper. Allow to sit at least 10 minutes in the refrigerator to blend the flavors before using.

Place salad greens in large bowl. Toss with dressing to evenly coat the greens. Place at portion on each individual serving plate.  Top with an apple slice. Sprinkle with blueberries, walnuts and a small amount of feta cheese. Serve immediately.

Thai Red Curry Beef

The combination of coconut milk and red curry paste is delicious!

Ingredients

5 Tablespoons red curry paste
4 cups canned coconut milk
2 Tablespoon fish sauce
2 teaspoons sugar
1 large or 2 medium russet potatoes, peeled and diced
3 large carrots, peeled, cut lengthwise and sliced into 1/4-inch slices
1/2 cup fresh basil, stems included
1 1/2 - 2 pounds flatiron steak, sliced into 1/4-inch slices
1/2 medium  onion, thinly sliced
1/2 red pepper, sliced

Instructions

Combine 3 - 5 Tablespoons of the thick coconut cream from the top of the can of coconut milk with 5 Tablespoons red curry paste.
Heat a skillet over medium heat. Add the red curry mixture and cook until fragrant and slightly browned, about 3 minutes.
Add remaining coconut milk and bring to a boil. Add the potatoes,carrots and red pepper. Boil until reduced by a quarter, about five minutes.
Add beef, onion, fish sauce and sugar. Reduce heat to a low simmer and cook until the meat and vegetables are cooked through, about 20 minutes.

Serve with cooked rice.

Mom's Curried Lamb Stew

This recipe was one of my mom's favorites. I loved how it smelled when it was cooking and enjoy making it now.

Ingredients

1 1/2 pounds lamb stew meat - cut into 1 1/2 inch pieces
2 Tablespoons Canola oil
2 medium yellow onions, quartered
1 1/2 teaspoons brown sugar
1 teaspoon salt
2 cloves minced garlic
2 Tablespoons curry powder
1 Tablespoon flour
1 10-ounce package frozen peas
2 medium tomatoes, each cut into 6 wedges

Instructions

Heat oil in large skillet. Brown meat in batches. Remove and place in casserole.
Add onions to skillet and saute, stirring occasionally, until tender and browned. Add garlic and cook one additional minute.
Reduce heat in skillet. Stir in curry powder and flour. Cook for one minute while stirring.
Add brown sugar, 1 1/2 cups water and salt. Heat to boiling while stirring.
Pour onion mixture over lamb in casserole. Cover and bake for one hour at 350 degrees.
Add peas and tomato wedges. Stir in gently. Bake covered for 15 additional minutes.

Grilled Chicken Satay

Ingredients

1.5 pound boneless chicken breast
Bamboo skewers

For marinade:
2 teaspoons curry powder
2 teaspoons sugar
1/4 teaspoon coriander
1/4 teaspoon cumin
3 Tablespoons lemon juice
2 Tablespoon soy sauce
2 Tablespoons cooking oil
1 garlic clove,  minced

For Peanut Sauce:
1/2 cup water
1/3 cup cream peanut butter
1 garlic clove, minced
1 Tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoon soy sauce
3/4 teaspoon lemon juice

Instructions

Cut chicken in 3/4 inch cubes.
In medium bowl, combine all marinade ingredients. Add chicken. Stir to coat. Cover and refrigerate for two hours, stirring occasionally.
Soak bamboo sticks in water for at least 30 minutes.

In medium saucepan, combine water, peanut butter and garlic. Stir over medium heat until mixture comes to a boil and thickens. Remove from heat and stir in remaining peanut sauce ingredients.

Remove chicken from marinade and discard marinade. Skewer chicken onto bamboo sticks. Place on grill and cook until chicken is thoroughly cooked, turning often.
Serve with peanut sauce.

Turkey Burgers with Fresh Curried Ketchup

Ingredients
For the Burgers:

1 beaten egg
1/4 cup dry bread crumbs
2 Tablespoons fresh parsley, chopped
1 clove garlic, minced
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black ground pepper
2 teaspoons fresh grated ginger
1 pound ground turkey

For the Curried Ketchup:

4 medium plum tomatoes
1/2 cup ketchup
3 Tablespoons finely chopped onion
2 Tablespoons fresh parsley, chopped
2 teaspoons curry powder

Instructions

In bowl, combine bread crumbs, parsley, ginger, garlic and spices. Add ground turkey and mix well.
Form turkey into four patties. Grill lightly greased rack of barbeque over medium heat for 14-18 minutes, turning once. Or, alternatively, you can cook indoors on a lightly greased skillet.

Prepare curried ketchup by combining all ingredients in small saucepan. Bring to boil. Reduce heat and simmer, covered, for five minutes, stirring occasionally. Season to taste with salt and pepper.

To serve, place turkey burger on plate and top with curried ketchup.

Chicken Artichoke Salad

This is a tried and true recipe in our family.

Ingredients

1 box chicken-flavored Rice A Roni
2 cooked boneless chicken breasts, cut into bite-size pieces
4 green onions, sliced
1/2 green pepper, seeded and chopped
2 6-ounce jars marinated artichokes
3/4 teaspoon curry powder
1/3 cup mayonnaise
1 small jar green olives, drained and sliced

Instructions

Cook rice according to manufacturer's instructions. Allow to cool.
Then, stir in chicken, green onions, green pepper and green olives.

Drain artichoke hearts, reserving the liquid in a small bowl. Chop artichoke hearts into bite-size pieces. Add to the chicken-rice mixture and stir gently to combine all ingredients.

Add mayonnaise and curry powder to the reserved artichoke liquid. Whisk to combine.
Add to the chicken-rice mixture and rice to combine thoroughly.

Refrigerate to chill.

Curried Turkey Salad

This might just be the perfect summer meal when served with fresh sliced tomatoes, a glass of rose and a perfect summer evening.

Ingredients

1 pound turkey breast, cooked and diced into bite sized pieces
1/2 cup celery
1/4 cup currants
1/3 cup sliced almonds
1/3 cup sliced green onions

Dressing
1 cup mayonnaise
1 teaspoon curry powder
1 teaspoon minced garlic
1/4 teaspoon cumin
1/8 teaspoon salt
Ground black pepper
1 Tablespoon fresh lemon juice

Instructions

Prepare turkey salad ingredients and combine in bowl.

Combine dressing ingredients in small bowl and whisk together until mixture is smooth and creamy., Add dressing to salad mixture and toss to coat thoroughly.
Chill in refrigerator for at least 2 hours before serving.
Just before serving, stir the salad again.

Eggplant Curry with Toasted Almonds

Ingredients

1 1/2 cups jasmine or saffron rice, cooked according to manufacturer's instructions
2 Tablespoon olive oil
1 large eggplant, peeled and cut into 1-inch cubes
1 large yellow onion, peeled and chopped
1 large red pepper, seeded and chopped
4 cloves garlic, minced
1 (14 ounce) can diced tomatoes
1/4 cup mango chutney
2 Tablespoons curry powder
1 cup vegetable broth
Toasted sliced almonds
Sliced green onions

Instructions

Prepare rice.
While rice is simmering, start the curry.
Heat a deep nonstick skillet over medium to medium-high heat.
When pan is hot, add olive oil, eggplant, onion, and red pepper.
Cover the pan and cook about 6- 8 minutes, stirring occasionally.
Uncover and add garlic and cook one minute more.
Add tomatoes, chutney, curry and broth.
Stir to combine and simmer for five minute more over low heat.

To serve, put eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice balls into the center of each bowl.
Top with toasted sliced almonds and sliced green onions.

To make a version of this dish that is not vegetarian, brown 1 pound of diced lamb (1-inch cubes).
Add lamb to eggplant, onion, and red pepper mixture and prepare as described above.