Tag Archives: coconut milk

Thai Coconut Curry Shrimp Slurp

Thai Coconut Curry Shrimp Slurp

  • Servings: 2
  • Difficulty: easy
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Thai Coconut Curry Shrimp Slurp
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Jill caught a cold the other week and was all stuffed up with a sore throat etc… She likes shrimp so I decided to whip up a really spicy warm bowl of soup to sooth her throat and open her up. So I decided on a ramen based Thai soup where I could kick up the curry and Sriracha to do the trick.

I found a soup on Damn Delicious and decided to use that as my base recipe. Chungha’s blog is great with simple ingredients and great photography. She is worth a click to check out.

This soup really turned out perfectly. The balance of heat with the subtle smoothness of the coconut milk made for the perfect base. If you don’t enjoy curry or even shrimp you could still make this and sub in some tomato paste and another protein.

Get your slurp on.

Ingredients
1 lb of fresh shrimp (shelled and cleaned)
4 cloves of minced garlic
1 red bell pepper (cored, seeded, diced)
1 small yellow onion (diced)
1 tbs of diced ginger
1 lime juiced
Cilantro
1 package of Ramen Noodles (don’t use their seasoning)
1 can of shaken Coconut Milk
2-3 cups of Chicken Stock
2-3 tbs of Red Curry Paste (jarred)
A few dashes of fish sauce
A few squirts of Sriracha
2 tbs of butter

Directions:
1. In a pot on medium heat add your butter, onion and red pepper and saute until tender. Add your garlic and ginger, stir for one minute. Add your coconut milk, stock, fish sauce, red curry paste, sriracha. Bring to a simmer and taste. Adjust seasoning accordingly.

2. Right before you are ready to serve it add your shrimp and ramen. This will cook really quickly, like 3 minutes quick. Remove from heat and serve with cilantro.
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Coconut Curry Lime Chicken with Hot Broccoli

Coconut Curry Lime Chicken with Hot Broccoli

  • Servings: 2
  • Difficulty: easy
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Coconut Curry Lime Chicken with Hot Broccoli
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No surprise but I need to lose a little weight so you are going to get more waistband friendly recipes. I am not going strict clean/paleo or anything but more like weight watchers. It should be no surprise that more chicken, fish and veggies will be making the plate until I can button my pants with less effort.

I love green curry dishes that have that silky coconut milk with layers of green curry and vegetables. So when I saw a recipe for Coconut Lime Chicken it made me think of green curry. And when I read the ingredients, I spotted curry….sold! It doesn’t really taste anything like you might taste in a typical Thai green curry dish. The chicken is super moist and the sauce reduction helps carry that flavor to the rice. I also roasted up some broccoli as a side and used a little soy sauce and red chili flakes to flavor it.

Ingredients:
2 free range air chilled chicken breasts
Marinade and Sauce
1 can of coconut milk
1 lime juiced and zested
3 tbs of Soy Sauce (GF)
1 jalapeno sliced (seeds and all)
2 tsp of cumin
2 tsp of curry powder
2 tbs of olive oil

1 package of Rice
Broccoli
Soy sauce
Red chili flakes
cilantro

Directions:
1. Super easy. Make your marinade by mixing it all in a bag and add your chicken breasts. Marinate it overnight or at least for several hours.

2. Heat up your grill and grill pan to a medium high heat (300-400). Remove the chicken from the marinade and shake off the excess sauce/marinade. IMG_0510

3. Take the marinade and sauce and put it in a small pan and heat to a simmer. This can freak some people out but by getting it a boil and letting it simmer will kill the bacteria. IMG_0507

4. Preheat your oven to 350. Cut your Broccoli into bite sized pieces. Sprinkle a little soy sauce on them along with red chili flakes. Roast them for about 20 minutes while your chicken is grilling. IMG_0508

5. While your chicken is resting after it is cooked. Make your 90 minute rice in the microwave I cut the chicken and then poured the sauce over the rice and chicken. I garnished with cilantro.
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Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

  • Servings: 4-6
  • Difficulty: easy
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Thai Chicken Noodle Soup
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The pairing of coconut milk and green curry are magical. Smooth, creamy, sweet but spicy. If you are curry resistant in any way, wade into it with a dish like this. It’s totally unique from the red and yellow curries due to it is the only one that uses fresh chilies vs dried ones. There hints of lemongrass, lime and , of course, green chilies. It’s known as the “sweet curry” despite the fact it has some heat.

This soup has all of the love and care you get from a traditional chicken noodle soup but this one is injected with this wonderfully interesting flavor. I adapted this from three different recipes. You can search for Chicken Coconut Soup or “Tom Kha Gai” and find recipes. The base is common consisting of chicken stock, chicken, coconut milk, lime juice and green curry. I sometimes add rice noodles and sometimes omit them. I also like adding fresh red peppers, cilantro, fresh jalapenos and mushrooms. I find the mushroom gives it an earthiness. You can add other things like green onion, broccoli, water chestnuts, carrots, tofu etc..

When you make this think about how you like your veggies soft or crunchy and project out your serving time accordingly. You can simmer the base (liquids) and chicken and then add your extra veggies and noodles right before serving if you prefer fresh. It’s subtle but will make your eyes sweat at the same time. Happy slurpping
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Ingredients:
2 chicken breasts (thighs work as well)
1 small onion sliced thinly
1-2 red peppers (sliced and seeded)
1 tbs minced ginger
3 cloves of garlic
oyster mushrooms sliced thinly
Basil
Cilantro
1 jalapeno (sliced thinly)
1 small lime juiced and zested a little
1 tbs of coconut oil
2 cartons of chicken stock (64 oz)
1 can of coconut milk (15 oz)
2-3 tbs of green curry
1-3 tsp of fish sauce (add and taste add etc..)
Rice noodles according to your preferred noodle ratio. Ran out so I used Ramen.

Directions.

1. Large pot on medium low heat. Add onions and coconut oil and stir until they start to turn brown.

2. Add garlic, ginger and green curry paste and stir for a minute or so.

3. Add all liquids and bring to a boil and turn down to a simmer. Add your chicken and cook it through.

4. Prior to serving I throw my peppers, mushrooms and noodles at the end to soften them a little but they will continue to cook in the bowl too. Top with Cilantro, Jalapeno and/or Sriracha.
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Thai Green Curry with Chicken and Summer Vegetables

Thai Green Curry with Chicken and Summer Vegetables

  • Servings: 6
  • Difficulty: easy
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Thai Green Curry with Chicken and Summer Vegetables

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I love green curry coconut milk recipes. It was love at first taste similar to Tikka Masala. The smoothness paired with the heat and flavor of the green curry are magical in this guys opinion.

The lady who cuts my hair is Thai. Her mom owned a restaurant which now her sister runs. I was talking to her the other day and we got to talking about her mom, cooking, meals etc.. When I asked her what was her Mom’s “go to” dish that you love the most? “Green curry” replied. So naturally it made me put it on the menu for this week.

As we close out summer and enjoy the season’s vegetables, I decide to incorporate some of them into this curry.

Ingredients:
1 jar of Green Curry Paste (used store bought)
1 lbs Chicken Thighs and Breasts (chopped into bite sized pieces)
Red Bell Pepper
Zucchini diced
4 ounces of shitake mushrooms
2 ears of corn (cooked and kernels removed)
Fresh Basil and Lemon Verbena
2 cans of Coconut milk (add more if you need more liquid or water)
Dash of Fish Sauce
1tbs Sriracha
Juice of a lime
Brown or Jasmine rice

Directions:
Stir in 2 tbs of Green Curry Paste in a medium heated pot to heat it up. Then add coconut milk, stir and combine. Add chicken pieces and cook for about 15mins. Then add red peppers, fish sauce and Sriracha and stir for about 15 mins. Taste and add more green curry paste if you need it. Then add the rest of the veggies and based upon how firm you like it them stir and for another 5-15mins. Turn off heat and stir in basil and verbena and let it cool to serve over rice.
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