Sometimes I really want a good curry, but I don’t have time to toast the spices or wait for it to come together. This super simple curry from Nadia’s Healthy Kitchen is even quicker with our favorite Penzey’s Curry spice blend. Plus the best part is you can add any vegetables you have. I’ve used carrots, zucchini, broccoli and peppers with just as delicious results.
Quick Yellow Shrimp Curry
- 1 bag frozen shrimp medium shelled and deveined works best.
- 1/2 cup frozen peas
- 1 l can coconut milk
- 1 tbsp coconut oil or any oil
- 1 medium onion chopped
- 1-2 garlic cloves minced
- 2 tablespoons Penzey's Curry Spice mix*
- 1-2 teaspoons lemon juice
- salt and pepper to taste
- handful fresh parsley finely chopped
In a frying pan, sautee the onions over a medium heat for about 5 minutes or until they become transparent.
Add the spices and garlic and cook for a further 1 minute.
Add the shrimp and lemon juice. Stir to coat in with the spices, then pour in the coconut milk.
Add the peas and season with salt and pepper to taste. Cover and leave to simmer for 5-10 minutes.
Mix in the chopped parsley just before serving. Serve with rice, couscous or quinoa
This takes less than 15 minutes, 20 if your vegetables aren’t already chopped. It’s simple, delicious and extremely delicious. I only wish there was a little more leftover for lunch the next day, there never is enough!
*If you don’t have the Penzey’s Curry spice mix, the original recipe called for: 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon coriander and optional 1 teaspoon mustard seeds and 1 teaspoon cumin seeds.
p.s. even our toddler loves this dish!
I was skeptical of this Martha Stewart dish and unsure of how the pineapple, beef and green beans would play together, but I shouldn’t have been. It was amazing! In fact, like so many of our dishes, I was sad there wasn’t any leftovers! Plus, as an extra bonus, it fit the no six diet restrictions!
Beef and Pineapple Red Curry
- 1/4 cup red curry paste
- 1 pound sirloin steak trimmed and cut against the grain into very thin strips
- 1/2 pound green beans trimmed and cut in half crosswise
- 2 ounces cups large diced pineapple 12- we just used a can drained of the juice
- 1 1/2 cups chicken stock
- 1 cup unsweetened coconut milk
- Cooked jasmine rice for serving (or regular white rice, or go crazy and make coconut rice!)
- 1/2 cup fresh basil leaves torn
In a large skillet heat oil over medium-high.
Add curry paste and cook, stirring, until fragrant about 30 seconds.
Add steak and cook, stirring, until browned, 2 minutes.
Add green beans and pineapple and cook, stirring, until pineapple starts to release juices, about 1 minute.
Add stock and coconut milk and bring to a boil.
Reduce heat and cook at a rapid simmer until green beans are crisp-tender, about 8 minutes.
Serve over rice, topped with basil.
Like I said above, I wish there had been more of this dish. It was just enough to serve four adults.
While this originally started out to be Bombay Shrimp, I accidentally purchased the wrong type of tamarind paste so the dish ended up more like a curry. The end result was quite delicious and I was disappointed there wasn’t enough for seconds!
1 pound raw shrimp, medium (we used 26-31 size)
1 teaspoon garlic paste
1 teaspoon fresh, crushed ginger
4 tablespoons tamarind paste (we accidentally used tamarind cooking concentrate, which is not paste)
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder (cayenne)
1/4 teaspoon salt (to taste)
2 tablespoons Vegetable oil
3 cloves Garlic, chopped fine
1/2 cup Coconut milk
2 medium Jalapenos, chopped (ours were disappointingly mild)
1 tablespoon cilantro finely chopped
Peel the shrimp and place in a large bowl. Add ginger, garlic, and tamarind paste, turmeric powder, chile powder and salt to the shrimp. Mix well and set aside for 10 minutes.
Heat the oil in a pan over medium heat, add garlic cloves and stir until brown. Add shrimp and stir for 2 minutes, so that the shrimp begins to brown and curl. Add coconut milk, cilantro and jalapenos.
Turn the heat off when the gravy begins to simmer. Serve with steamed Basmati rice.
As I said before, I wish there were left overs. We will definitely be making this again. With the mild jalapenos, the dish could have used a bit more spice.
If you follow me on Twitter, you may have recently noticed, I’ve given in to Pinterest. I’ve loved finding new recipes and making the ones I find work for us. We tried this dish on a whim and were very happy with it. It was amazingly flavorful, the chicken super tender and just a hint of sweet enhanced the entire dish. I’ll only make two small changes when we have this dish again.
Sticky Coconut Chicken
- 4 boneless skinless chicken breasts (the original recipe suggest thighs, but we didn’t have any).
- 1 cup canned coconut milk
- 1 Tbsp. minced fresh ginger
- 1 tsp. fresh ground pepper we used white
- 1 tsp. red pepper flakes we’ll use more next time
- Glaze Directions:
- 3/4 cup rice vinegar
- 1/2 cup sugar we actually used a bit less
- 3 Tbsp. soy sauce
- 1 tsp. red pepper flakes will need to add more next time!
Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (the longer the better! We let it marinate for about two hours, but it only gets better the longer you let it marinate). Grill (since it’s winter here, we used the George Foreman).
While the chicken is grilling, bring the glaze ingredients to a boil over medium-high heat and cook until the mixture is reduced and thickened, about 8-10 minutes (actually took us about 20, but I kept it on medium heat so the mixture didn’t burn). Once the mixture starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice. We used the remaining glaze to dip the chicken and added it over the rice.
Some people call this Tahitian Salad. I call it a taste of Hawaii. I had this delicious dish at Halei’wa Joe’s on the North Shore. I ordered it on a whim and was so very thankful I did. This is a modified version of the epicurious recipe found here.
1 pound high-grade ahi tuna, diced in 1/2-inch cubes
1/2 cup fresh lime juice
1/2 cup coconut milk (fair warning, this does separate)
1/2 cup diced peeled and seeded cucumber
4 to 5 scallions, green and white portions, split lengthwise and minced
3/4 teaspoon salt, or more to taste (sea salt works best!)
Freshly ground pepper
1 medium tomato, diced
Combine in a medium bowl (we used glass) the tuna, lime juice, coconut milk, cucumber, scallions, salt, and pepper. Refrigerate 30 minutes to 1 hour. Mix in the tomato and serve right away.
This is wonderful alone and just as tasty with tortilla chips. I could seriously eat this every day.