Green Chili Curry

Recipe From: My Kitchen Cafe

Ingredients:
2-3 boneless skinless chicken breast halves (sliced into 1/2" strips)
Salt and freshly ground black pepper
1 tbsp olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 tsp curry powder
1 tsp Garam masala
1 tsp ground cumin
1 cup couscous (cooked according to package directions)
2 tbsp cilantro leaves (chopped)

Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown. In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. The sauce will be quite runny. To thicken it up a bit, I mixed one teaspoon cornstarch with 2 tablespoons cold water and added it to the sauce and let it simmer for a few minutes to thicken. Serve chicken and green curry sauce over couscous and garnish with cilantro.

Substitute for Garam Masala
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp crumbled bay leaves
1/8 tsp ground cloves

Shrimp Stir Fry with Snow Peas & Coconut Curry Sauce

Recipe from My Kitchen Cafe

Next time I would delete the bean sprouts...I think they brought the wrong texture.

Stir Fry Ingredients:
1 recipe Coconut-Curry sauce (below)
1 pound shrimp (peeled and deveined)
2 tsp soy sauce
2 tbsp vegetable oil
1 bell pepper (cored, seeded, and sliced)
8 ounces snow peas (strings removed)
1 cup bean sprouts (would delete)
3 garlic cloves (minced)
1 tbsp fresh ginger (grated)

Coconut Curry Sauce Ingredients:
1 can coconut milk (I used reduced fat)
1 1/2 tbsp fish sauce
1-2 teaspoons red curry paste
2 tsp light brown sugar
2 tsp cornstarch

Combine the sauce ingredients in medium bowl and set aside.

Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.

Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.

Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Add additional cornstarch/water mixture to get desired thickness. Stir in cooked shrimp. Serve immediately.

Thai Chicken Curry

My Original Recipe

One of my favorite restaurants in Houston is Nit Noi on Westheimer. They have the best curry. ever. I have tried and tried to find a good recipe and I ended up just compiling a bunch into my own. It's a lot of vegetables and the secret is the golden raisins! They are so yummy when they are warm and have expanded - it adds the perfect sweetness.

Ingredients:


1 chicken breast (biggest one in the bag)
1 (13.5 oz) can reduced fat coconut milk (the real stuff is TONS better)
1/2 cup golden raisins
1 medium yellow onion (cut into wide slices)
1 medium tomato (cut into thick 1 inch pieces)
1 bunch asparagus or green beans (ends cut off and then cut into thirds)
1 1/2 tbsp Thai red curry paste
1-2 tsp curry powder
1 tsp salt
1/2 tsp pepper


Optional Ingredients:


pineapple
1 tsp sugar
1/4 cup water (with this many vegetables, I want more sauce! if you add water, add more salt & curry powder)
INSTEAD OF CURRY PASTE: 1 tbsp fresh ginger, 1 tsp curry powder, 1 tsp chili powder, 1/4 tsp cayenne


Cut chicken into thin strips. Season with curry and broil on low, DO NOT overcook as it will simmer later. Heat vegetable oil in a large pan. Saute onions first, add asparagus, then add tomatoes. Add the following ingredients one at a time and taste it as you go: raisins, curry paste, coconut milk, curry powder, salt, pepper, chicken. Simmer and taste and reseason until you can't wait anymore. Serve with steamed rice.