curry

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Apple chicken curry in a crockpot

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Spicy Thai curry

Cleaning out the fridge before my vacation:

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Serves 7!

Ingredients:

2 yellow bell peppers
1 red bell pepper
1 green bell pepper
1 white onion
3 green onions
1 shallot
1 clove garlic
1 large handful cilantro
1 package tempeh
Red chili flakes
1 large handful bean sprouts
1/2 bottle Trader Jo’s red curry sauce
2 tablespoons coconut oil
2 tablespoons sesame oil

1/4-1/2 cup low sodium soy sauce

1) Chop bell peppers and white onion into cubes.  Dice shallots, roughly chop cilantro.  Chop green onions.  Set aside.

2) Heat up a large skillet on medium heat with coconut oil.  Place shallot and garlic in pan.  Break up 1 package of tempeh into ground pieces.  Place in skillet.  Add soy sauce and sesame oil and red chili flakes.  Stir until tempeh slightly browned

3) Add bell peppers, white onion. Simmer until al dente.  Add TJ’s red curry sauce.  Coat evenly.  Add green onions and bean sprouts.  Simmer.

4) Serve over rice (here’s a recipe I enjoy for Coconut Rice).  Garnish with cilantro and mint (optional)

5) Watch it be a real crowd pleaser!  🙂  Kick back and sip on a lovely pinot grigio or riesling… the spice and sweet together makes for a nice combo.

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Coconut Curry Mussels

And to truly finish off any craving I have for curry, coconut, and mussels…. I will shock all by attempting to make this dish!  🙂

Coconut Curry Mussels

Coconut Curry Mussels Recipe

Ingredients

  • 2 lbs of mussels, cleaned and debearded
  • 1 tablespoon of vegetable oil
  • 1 yellow onion, chopped
  • 1 thai chili, finely chopped (can substitute good pinch of chili flakes)
  • 3 teaspoons of ginger, minced
  • 1 1/2 tablespoons of curry powder
  • 1/2 cup of chicken broth
  • 1 can of coconut milk (13.5 fl. oz.)
  • Pinch of salt
  • 1 stalk of lemongrass, chopped into four pieces and smashed
  • 3 kaffir lime leaves* (optional)
  • Chopped cilantro
  • Lime wedges

*Kaffir lime leaf: a key ingredient in Vietnamese, Thai, and Hmong cuisine; can be found in Asian Markets, though many markets now carry them in the produce aisles with other fresh herbs. The taste is very distinct and can’t be substituted. However, you can make this dish without the leaves and the mussels will still taste great.

Method

1 Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead. Debeard the mussels, pulling out their byssal threads (aka: their “beards”) and place them in a bowl of cold water until ready to use.

2 Heat the oil in a pan and add the onion and stir for a few minutes until they become soft and slightly translucent. Add the chilies, ginger, and curry powder and stir for a minute until fragrant.

3 Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil. Drain and add the mussels, reduce heat to medium and cover with a tight fitting lid. Cook for 6-7 minutes until the mussels open. Discard any that are closed as these were dead before cooking. (Some may only be slightly open, if you have to debate on whether it’s good to eat or not, toss it.) Spoon mussels into bowls and pour over with broth. Garnish with chopped cilantro and juice from lime wedges.

Yield: Serves 4.

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