I had found a recipe on Pinterest, but made so many changes to it by the time it was done, that it really looked nothing like the original by the time I was done. Ingredients: 1-15oz can of coconut milk(you can use light if you want) 1 1/2 T red curry paste 1/2 T curry powder 1/2 tsp ground ginger 1/2 tsp ground garlic powder 1 cup of pineapple chunks(well-drained, reserve juice to the side) 1 large carrot, cut into match sticks 1 1/2 cups broccoli but into bite-sized florets 2 chicken breasts diced cilantro for garnish, optional lime, optional rice or cauliflower rice to serve over Directions: Prepare the rice or cauli rice as directed, so it will be done when your curry is finished. Heat a skillet over medium heat. Stir together the coconut milk, curry paste, curry powder, ginger, and garlic powder together in the sauce pan. It
This recipe is absolutely delicious. I made it for the first time a few years ago for Brian as a surprise. I thought I would blog it again with some updates, because it is that good, comes together quickly and is extremely satisfying. Ingredients: 2 tablespoons olive oil 3 tablespoons red curry paste 1 (3/4 inch thick) slice ginger, minced 1 container extra firm tofu, cubed(can also use 1 pound chicken breast cubed) 3 tablespoons brown sugar 3 tablespoons fish sauce 3 tablespoons Worcestershire sauce 1/3 cup peanut butter(not natural) 1 (13.5 ounce) can lite coconut milk 3 tablespoons fresh lime juice Peanuts, chopped lime wedges, for serving pinch of red pepper flakes, if you want it a little hotter cilantro for topping, optional steamed broccoli, optional cooked rice, for serving This recipe is traditionally made with chicken and potatoes, which is the way I usually make it. I changed
I love cauliflower. I love curry. I’ve made a delightful red lentil soup before and curried lentils with cauliflower, but never yellow lentil curry with cauliflower. This one takes the prize! It’s the mango chutney for the win at the end! Recipe adapted from Pinch of Yum. INGREDIENTS 1 onion, finely chopped 8 cloves garlic, minced 1-2 tablespoons fresh grated ginger 2 tablespoons oil ¼ cup red curry paste ½ teaspoon turmeric ½ teaspoon curry powder 3 cups vegetable broth + 3 cups water 2 cups dry yellow lentils 1 head cauliflower, chopped into bite sized pieces 1 ripe banana, mashed mango chutney cilantro salt to taste Prep your ingredients to make life easier: Saute the onion, garlic, and ginger with the oil until soft. Add the curry paste, turmeric, and curry powder and cook for another 1 minute, until fragrant. Then, add the
Want a quick and easy week night dish? Mix 1 tablespoon red curry paste with one can lite coconut milk. Set aside. Grab a bag of frozen stir fry vegetables. Cook according to directions on the stove top. When they are 1/2 way cooked, abandon those directions and add red curry and coconut milk mixture. Turn the heat up and bring to a boil. Cover and let simmer for 5 minutes. Add cubed tofu, simmer covered for 5-7 more minutes. I used extra firm tofu and drained it first. Serve over brown rice. Squeeze lime over the top(this is really important). Top with cilantro(optional). Serve with a beer(also optional). Quick, easy and inexpensive Thai food at home.