Loading... Please wait...

Blog - Recipes

Thai Coconut Curry

Posted by

Thai Coconut Chicken Curry
2 Tablespoons Coconut oil
2 teaspoons minced garlic
2 teaspoons grated or minced ginger
2 teaspoons Lemongrass white part only minced
3 teaspoons 2 teaspoons Thai Coconut Curry mix, 1 later for Chicken
Chicken Breast or thighs trimmed 1.25 lbs.
6-8 small potatoes cut in halves lengthwise
Red Bell pepper ½ each seeded, ribs removed, cut into squares
1 Yellow Squash trimmed and cut on bias
1 Zucchini, trimmed and cut on bias
1/ 2 Butternut Squash mine was store bought precut.
(Any veggie you want really, hardest ones first like potatoes)
1 Tablespoon Fish Sauce (or soy sauce)
1 Kiffer lime Leaf if available if not no worry
1 small hot chili dried such as Japon or small fresh Thai bird if you prefer the spicy hot Thai

Heat Oil just until simmering; add next four ingredients and saute 3-4 minutes remove from heat and let stand a few minutes.
If using meat ,(spoon out curry mix you just made into new pan larger), add 2 tablespoons coconut oil and let get hot, add meat and brown lightly, then add 1 teaspoon remaining Thai Coconut Spice mix to meat. Do not overcook. Add water and Chicken bouillon mix and stir meat to deglaze pan and spices.
In the second pan add Potatoes and if using carrots and larger cut Butternut squash; my squash was cut smaller and I did not use carrots. Add Coconut Cream and if available one Kiffer lime leaf and one dried chili if not don’t worry. Stir scrapping the bottom gently to distribute the Curry Paste you made. Cook until Potatoes are half done. Add the chicken and the juices from pan and remaining vegetables. Add 1 tablespoon Fish Sauce I promise it goes away. Season with salt and pepper. If the mix is too spicy hot for you add two tablespoons sour cream. Let sit a few minutes and serve in bowls. Garnish with minced Thai Basil or regular basil. Shaved Coconut or minced peanuts also are nice.

You can find Thai Coconut Curry at http://www.carefreespicecompany.com/thai-coconut-curry/

Image may contain: food

Chinese Sticky Chicken Wings

Chinese Sticky Chicken Wings Chicken Wings 3 1/2 to 4 lbs.Light Soy sauce or Tamari 1/3 cupOrange Juice, fresh 1/2 cupHoney, warmed in microwave 1/3 cupLight brown sugar 1/4 cupChinese Five Spice Powder 1 teaspoonSesame Oil 2 tablespoons1) In a large bowl whisk all ingredients except wings. 2) [...]

Read More »


Curried Coconut cauliflower Soup

Curried Coconut cauliflower Soup Avocado Oil or light vegetable oil 1 Tbsp Onion, large, diced 1 each Cauliflower head, cut into florets 1 each Garlic cloves 2 each chopped Vegetable broth prefer homemade 1 liter Coconut Milk full fat 1 cup Thai Coconut Curry Powder or Madras 3 tsp Carefree Spice company Salt [...]

Read More »


Roasted Carrots with Carrot-top Pesto and Fresh Mozzarella

Roasted Carrots with Carrot-top Pesto and Fresh Mozzarella Inspired by Chef April Bloomfield’s “A Girl and her Greens” cookbook. Serves 6 Ingredients 1 cup plus 2 tablespoons EVOO 1 ½ lb small carrots with green tops (remove 2 carrots and peel set aside, scrub and trim the remaining carrots leaving 1 inch of [...]

Read More »


Fresh Roasted Roma Tomato Soup from farmer's market fresh tomatoes.

Fresh Roasted Roma Tomato Soup from farmer's market fresh tomatoes. 4 lbs. Roma Tomatoes halved 3 tablespoons EVOO Sea salt 1 Onion, prefer sweet onion, peeled diced small 3 carrots, scrubbed and diced small 1 good sized celery branch, scrubbed, diced small 1 clove garlic smashed with the side of a knife 2 [...]

Read More »


Tandoori Cauliflower with Almond Butter

Tandoori Cauliflower with Almond Butter- a great main course or perfect side dish. Cauliflower is one of the crucifier vegetables, which is a family of veggies that contain glucosinolates, known to fight cancer. Brocolli, cauliflower, Brussels Sprouts, Wasabi, Horseradish, Kale and Mustard are a few of that family. When you team up a member of [...]

Read More »


Grilled Chicken Yucatan Style

4 Chicken Breast with Skin on and bone in or 8 whole Chicken Thighs1 Cup Orange Juice1 Tablespoon Achiote Seasoning1 Tablespoon Adobo de Yucatan1 teaspoon Garlic Minced1 Lime cut in half1 Sage Leaf1 Sprig Cilantro1 Cup Chicken Stock1 whole Jalapeno1 Beefsteak Tomato or Heirloom TomatoMix Orange Juice, Garlic, Achiote, Adobo  and juice of 1/2 lime [...]

Read More »


Yucatan Grilled Shrimp

Camarones con Arroz AmarilloYucatan Grilled Shrimp with yellow rice & peas.This coastal Mexican dish is super easy and healthy. Shrimp 16-20 peeled and deveined leave tail on. 8-10 eachOrange juice        1cupAchiote Spice       1 TablespoonAl Pastor Spice     1 Tablespoon Place Shrimp and marinade ingredients in bowl and let sit 30 [...]

Read More »


Provence Roast Chicken

Provence Roast ChickenIngredients:Garlic4 cloves 2 cloves minced 2 smashed wholeHerbs de Provence¼ cup Olive Oil¼ cupKosher Salt1 TablespoonBlack Pepper½ teaspoonWhole Chicken1 giblets removed, rinsed Lemons2 each 1 sliced, 1 wedges for servingPreparation:Preheat oven to 475 degreesMix minced garlic, olive oil, Herbs de Provence, salt and pepper in a bowl. Rub the mixture over chicken and under skin of breast. Place smashed garlic, sliced lemons in [...]

Read More »


Moroccan Chicken Kebabs

Moroccan Chicken KebabsChicken Thighs, boneless, skinless cut into 2” pieces2 lbsMoroccan Seasoning ( www.carefreespicecompany.com/blends)2 TablespoonsOlive Oil 1 TablespoonGarlic Sauce:Garlic, minced 2 teaspoonsOlive oil1/2 cupYogurt, Greek¼ cupMint for serving2 spigsTomatoes, chopped for serving1 cupAdditional Yogurt if desiredWarm Pita Bread for servingSkewers (Preferred Metal)

Read More »