Thai Red Curry with Salmon

Thai curry is my comfort food! It's healthy, full of flavor, and I can make it in 30 minutes or less with a jar of red curry paste! Plus, I often have my of the ingredients growing in my garden, like birdseye chilies, cilantro, and bell peppers. It's also a great dish to throw in other vegetables left over from the week. In my case: carrots!

You can make this curry with light or whole coconut milk, but I like to keep it light to cut out unnecessary calories. It's still just as yummy! 

Speaking of yummy, did you know that Thai food is meant to be balanced with sweet, sour, salty, spicy, and bitter flavors? I think that's what makes Thai food one of my top favorite cuisines in the world. It truly never lets me down! 

Thai Red Curry with Salmon

Time: 30 Minutes
Serves 4

Ingredients
2 tbsp canola oil, divided
2 medium spring onions, white bulb and green stalks, finely sliced, or 1 medium onion + 4 green onions, finely sliced
2 tbsp Thai red curry paste
1 (15 oz) can light coconut milk
1 cup chicken broth
1 medium green bell pepper, thinly sliced
2 medium carrots, sliced
6 fresh birdseye chilies, sliced
1 tbsp light brown sugar
Juice of 1/2 lime
1 tsp fish sauce
1 cup loosely packed Thai basil
1 lb skinless salmon fillet, pins removed

To Serve
Steamed rice
Cilantro leaves, to garnish
Thai Basil leaves, to garnish
Steamed rice, to serve

Directions
Preheat oven to 400F. 

In a medium skillet, heat 1 tbsp canola oil over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Stir in curry paste, coconut milk, chicken broth and bring to a boil. Add bell peppers, carrots, birdseye chilies, sugar, lime juice, and fish sauce. Reduce heat to a simmer and cook over low heat for 15 minutes. Stir in Thai basil. Adjust seasonings if desired.

Meanwhile, in a large oven-proof skillet, heat 1 tbsp canola oil over medium-high heat. Cook salmon for 2-3 minutes on each side until golden. Transfer the skillet to the oven and cook for 6 minutes, until internal temperatures reaches 145F. Remove salmon from heat and divide into four pieces.

Transfer salmon pieces to curry mixture and simmer over medium heat for 5 minutes to allow flavors to combine.

Serve salmon on plates over steamed rice and season to taste with additional squeezes of lime and fish sauce. 


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Indian-Spiced Meatball Curry...got milk?

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...got milk?

There's nothing like an Indian meatball curry with a spicy kick! I'm always craving spicy food, but to balance it out, I love pairing these meals with milk.

Scared of spice? Fear not with a glass of milk! While hot peppers contain capsaicin oil, which delivers the spicy punch to your taste buds, milk battles the oil with casein, which binds to the oil and magically lifts it away from your tongue! You can certainly breathe a sigh of relief if you get a little too pepper happy with your curry. Phew!

This recipe is written to be moderately spicy (medium-hot)! But if you really want to crank up the heat, add some extra Kashmiri chili powder and jalapeno peppers, like I love to do, and chug a glass of milk while you're at it!  

Indian-Spiced Meatball Curry

Time: 45 Minutes
Serves 6

Ingredients

Meatballs
1 lb ground lamb
1 small onion, finely chopped (squeeze out excess water with a paper towel)
2 tbsp fresh mint, finely chopped
1 medium jalapeno, finely chopped
2 tsp fresh ginger, minced
1 clove garlic, minced
1 tsp ground coriander
1 tsp ground turmeric
1 tsp salt
1 large egg, beaten
Extra virgin olive oil

Curry Sauce
1 medium onion, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, minced
2 medium jalapenos, chopped
2 tbsp Indian curry paste or hot madras curry powder
1 tsp Kashmiri chili powder, or more to taste
½ tsp salt
1 (15 oz can) crushed tomatoes
½ tsp garam masala
1 tbsp cilantro, chopped

Chive Chutney
¾ cup chives, roughly chopped
2 jalapeños, roughly chopped
2 tbsp fresh ginger, peeled, roughly chopped
2 cloves garlic
1 cup cilantro leaves
1 tsp salt
1 tsp sugar
Juice of 1 lime
2 tbsp extra virgin olive oil

To Serve
½ cup kefir or runny yogurt
Freshly chopped cilantro
Steamed jasmine rice
Naan
Milk, to pair with the heat!

Directions
In a large mixing bowl, knead the meatball ingredients with 2 tsp olive oil. Roll the mixture between your palms to form about 20 1-inch balls. 

In a large skillet, heat 2 tbsp olive oil to medium-high heat. Add meatballs and brown on all sides, about 2-3 minutes. Set the meatballs aside and keep warm. 

To the same skillet, prepare the curry sauce by sautéing the onion over medium heat for 4-6 minutes, until translucent. Add the garlic, ginger, jalapeños, curry paste, kashmiri chili powder, and salt, and continue sautéing until the jalapeños are soft, about 3-4 minutes. Stir in the tomatoes with 1.5 cups water and bring to a boil. Reduce heat to low and simmer for 5 minutes. Return meatballs to the skillet and simmer for 15 minutes to allow the flavors to meld. Adjust seasonings to taste, including Kashmiri chili powder for more of a burn and to deepen the red color of the curry!

While the meatballs simmer, prepare the chutney by adding all of the chutney ingredients to a blender. Blend until smooth.

When the meatballs have finished simmering, stir in garam masala and cilantro. Serve the curry over steamed jasmine rice and garnish with additional chopped cilantro, yogurt, and chive chutney if desired. Serve with naan on the side.

Pair your meal with a healthful glass of milk help you handle the delicious heat of the curry!


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Indonesian-Style Shrimp Curry

I love shrimp curry! It’s funny because whenever I sit down to eat shrimp curry, it’s usually at my dinner table. Whenever I eat out, I tend to go for chicken, pork, or vegetarian curries as a default. But whenever I decide to mix my proteins up, it’s at home, and I’m always so pleased with myself. I really should order seafood curries at restaurants more because they are just oh-so-good!

So what makes this curry Indonesian-style? A lot of curries around the world share similarities between the spices used, coconut milk, and chilies. But in Indonesia, curries often use ground candlenut, shrimp paste, and sambal.

If you’re not sure what candlenuts are, you can easily order them online at Indo Food Store if you’re curious to try them out. You can also use macadamia nuts instead, but the texture and flavor won’t make for a perfect match. Even so, at least sambal and shrimp paste are easy to find at Asian grocery stores! I used sambal bajak for this recipe, but sambal ulek would work perfectly as well. I just food-nerded out when I ordered sambal online recently and opted for bajak to try it for the first time. It’s delicious!

Not surprisingly, this curry was so good, it didn’t last long in our kitchen. I only had three pieces of shrimp left and a few tablespoons of curry by the time I took my picture of the food. It was so difficult to leave even that little amount of leftovers, but I succeeded so I could share this shrimp curry recipe with you! 

Indonesian-Style Shrimp Curry

Time: 30 Minutes
Serves 4-6

Ingredients
2 tbsp olive oil
1 medium onion, thinly sliced
2 tbsp garlic, minced
1/2 tsp lemongrass, minced
Kosher salt and freshly ground black pepper
1 tsp turmeric
2 tsp ground coriander
2 candlenuts or macadamia nuts, grated
1/2 tsp cumin
1/4 tsp shrimp paste
2 tsp sambal bajak or ulek
24 oz medium shrimp, peeled and deveined
1 (13.5 oz) can coconut milk
8 fresh or dried birdseye chilies (optional)
2 kaffir lime leaves, thinly sliced (optional)
Juice of 1/2 lime
2 Indonesian bay leaves (daun salam)

To Serve
Steamed jasmine rice
Lime wedges
Fried shallots (optional)

Directions
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add onion, garlic, and lemongrass. Season to taste with salt and pepper and sauté, stirring until onions are translucent, about 5-6 minutes. Stir in turmeric, coriander, grated candlenuts, and cumin, and stir until the spices are fragrant, about 30 seconds. Then add shrimp paste, sambal, and shrimp and sauté for a minute to combine. Stir in coconut milk, birdseye chilies, lime juice, kaffir lime leaves, and bring to a boil. Reduce heat and simmer for 15 minutes or until the curry has thickened to a desirable consistency. 

Serve curry on plates over steamed jasmine rice. Garnish with lime wedges and fried shallots if desired.

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Thai Green Curry with Chicken, Carrots, and Potatoes

Is making green curry chicken from scratch an easy feat? On a weeknight even? Yup, it sure is! I’ll admit, those simmer sauces at the store can make life a little easier, but I promise that they are not needed for this dish! The green curry paste comes together in just minutes so you can start on the rest of your dinner right away.

What I love about making my own curry paste is that I know the ingredients are fresh and that there are also no added mystery flavorings or preservatives. In fact, it’s quite the opposite when I make curry paste because we typically grow many of the ingredients in our garden like dragon chilis, lemongrass, garlic, cilantro, and coriander seeds.

Speaking of my garden, this brings me to explaining the chili leaves! Did you know that chili leaves are edible? They’re traditionally used in the curry paste to help produce a gorgeous green color. Even though it’s January, my pepper plant somehow had several nice leaves on it, so I was lucky enough to use them in this dish.

If you don’t have a chili plant growing in your garden and your vendors at your farmer’s market are unable to provide you with the chili leaves (or even the cilantro roots for that matter), you’ll be okay! Just use some extra green chilis for coloring, as long as you can handle the heat, and some cilantro stems instead. No problemo! Curries are flexible like that, and this one is certainly easy, healthful, and delicious!

Thai Green Curry Chicken with Carrots and Potatoes

Time: 30 Minutes
Serves 4

Ingredients

Curry Paste
1/2 tsp black peppercorns
1/2 tsp. cumin seeds
1 tsp. coriander seeds
10-15 green Thai chilis, stemmed, or 3 large jalapeños, roughly chopped
2 tbsp fresh lime juice
1 tsp lime zest
1 tsp Kosher salt
1/2 tsp. shrimp paste
1 tbsp chili leaves
2 tbsp cilantro roots or stems
1 2-inch piece lemongrass, bruised and roughly chopped
1 small shallot, roughly chopped
3 cloves garlic, peeled
1 1-inch piece ginger, roughly chopped

Curry
1 14 oz can coconut milk
2 medium carrots, sliced into 1/4-inch rounds
1 medium yukon gold potato, cut into 1/2-inch chunks
1 large jalapeño, seeded, chopped
1.5 lbs boneless skinless chicken thighs, chopped into 1-inch pieces
1.5 cups chicken broth
5-10 dried birdseye chilis
2 kaffir lime leves, thinly sliced
1 tbsp fish sauce
1 tsp light brown sugar
1 small bunch basil, thinly sliced

Steamed rice, for serving

Directions
Heat a small skillet over medium-high heat. Add the black peppercorns, cumin, and coriander and cook, stirring, until fragrant, about 1 minute. Transfer spices to a food processor along with remaining curry paste ingredients. Blend on high until smooth. 

Transfer chili paste, coconut milk, carrots, potatoes, and jalapeños to a large skillet or Dutch oven over medium-high heat and stir to combine. Bring to a boil and reduce to a simmer for 10-12 minutes, until the coconut oil separates from the milk. Stir in chicken, broth, birdseye chilis, and kaffir lime leaves and cook for 15 minutes, until the chicken is cooked through and the vegetables are tender. Stir in fish sauce and light brown sugar. Adjust seasonings to taste and remove from heat. Serve immediately over steamed rice and garnish with shredded basil leaves.

A Healthy Chicken Tikka Masala + Indian-Spiced Kale with Chickpeas

 

Indian food is so delicious, but you might not deem it healthy and only save it for a cheat day. But I beg you to think differently! If you cook curry in your own kitchen (it’s not daunting at all), you can see exactly what’s going into it, and it can not only be diet friendly, but extremely healthy to boot. My recipe below uses little in the way of saturated fat, and only utilizes a few tablespoons of peanut oil and a little bit of yogurt. The results? Exceptional.

I hear the word “clean eats” being thrown around a lot, but I think it’s a term that is not well-defined and can be misleading. Some might think that “clean eats” is only eating raw, or only eating really basic foods, liked steamed chicken breast and broccoli.

I am here to tell you that this chicken tikka masala meets MY definition of clean eats. This is because the dish is well-balanced with protein, carbs, and fat, and has several spices and herbs that are super good for you. While turmeric and garlic are anti-inflammatory, cumin and cayenne may promote weight loss, fenugreek is rich in minerals, and garam masala is a wonderful mix of several extremely healthful spices. Studies have shown many spices used in Indian cuisine also serve as antioxidants and may play a role in cancer prevention.

So here is my recipe for Chicken Tikka Masala. I’ve also paired it with a recipe from EatingWell that is a great way to use up any kale you have growing in your garden! Plus the garbanzos add just a little extra fiber to really round out this dish.

 

Chicken Tikka Masala

Time: 1 Hour
Serves 4

Ingredients
1.5 lbs chicken thighs, poked with a fork, cut into 1 inch pieces
6 tbsp Tandoori Paste
2 tbsp Greek yogurt
Peanut Oil
1 large onion, sliced
2-3 serrano chilis, deseeded, chopped
1″ piece of ginger, peeled, finely chopped
6 garlic cloves, finely chopped
1 tsp turmeric
½ tsp cayenne (or more to taste)
2 tsp garam masala
1 tbsp light brown sugar
1 lb roma tomatoes
1 tbsp tomato paste
1 tbsp dried fenugreek leaves
5 cashews (optional)
4 tbsp Greek yoghurt
1 cup cilantro, chopped
Steamed basmati rice + mint chutney, to serve

Directions
Preheat oven to 400F.

Add chicken, tandoori paste, and Greek yogurt to a medium bowl and mix thoroughly. Transfer to refrigerator and let marinate for at least 20-30 minutes.

Transfer chicken to a foil-lined baking sheet and bake for 15-20 minutes, until the chicken is cooked through and browned.

Meanwhile, heat two tablespoons of peanut oil in a pan. Add onion and sauté until soft, about 4-6 minutes. Add serrano chilis, ginger, garlic, and cook for 2-3 more minutes. Then add turmeric, cayenne, garam masala, and sugar and cook for 1-2 minutes. Next, add the tomatoes, tomato paste, fenugreek, and cook for a few more minutes.

Transfer the sauce to a food processor with cashews and blend until very smooth.

Return sauce to the same pan and add 1 tbsp peanut oil. Add chicken and its juices to the pan to reheat. Stir in yogurt and 1/2 cup cilantro. Serve with mint chutney over rice.


Indian-Spiced Kale & Chickpeas

Time: 25 Minutes
Serves 4

Ingredients
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip)
1 cup reduced-sodium chicken broth, or vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala, (see Ingredient note)
1/4 teaspoon salt
1 15-ounce can chickpeas, rinsed

Directions
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.

Goan-Style Shrimp Curry

 

This Goan-style shrimp curry recipe is so good that it should be illegal somewhere! I’m not exaggerating, honest. We’ve made this several times and have only made a few tweaks to the recipe below. The fresh curry leaves and sambhaar are what really bring this meal together and if you’re wondering where to acquire them, both are only a Google away! The original recipe is by Suvir Saran and is adapted here on the  James Beard Foundation website.

 

Goan-Style Shrimp Curry

Time: 25 Minutes
Serves: 4

Ingredients

Marinade
2 tablespoons lemon juice, from about 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon ground peppercorns
1/4 teaspoon cayenne pepper
1 pound large or extra-large shrimp, peeled and deveined

Sauce
1 cup water
1/4 cup canola oil
24 fresh curry leaves, roughly torn
4-8 dried red chiles (4 for mild, 8 for spicy)
1 teaspoon ground peppercorns
1 (3-inch) piece ginger, peeled and minced
1 medium red onion, finely chopped
1 tablespoon plus 1 teaspoon kosher salt
2 cloves garlic, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
2 medium tomatoes, chopped (about 2 cups)
1 teaspoon sambhaar or 1/2 teaspoon curry powder
1 1/2 cups coconut milk
1 cup chopped fresh cilantro

Directions
To make the marinade, place the lemon juice, kosher salt, ground peppercorns, and cayenne pepper in a gallon-size resealable plastic bag. Add the shrimp, toss to coat, and refrigerate.

Set 1/2 cup of water next to the stovetop. Heat the oil with the curry leaves (if using) and chiles in a medium pot over medium-high heat until the curry leaves start to sizzle, 1 to 2 minutes. Add the ground peppercorns and cook for 1 minute longer. Stir in the ginger, onion, and salt and cook, stirring often, until the onion is browned, about 8 minutes, sprinkling with water and stirring whenever the onion and ginger begin to stick to the bottom of the pot.

Add the garlic, coriander, and turmeric and cook until the garlic is fragrant, about 1 minute. Reduce the heat to medium-low and add the tomatoes to the pot. Cook, stirring and scraping the browned bits up from the sides and bottom of the pot, for 1 minute. Increase the heat to medium-high and simmer for 5 minutes, stirring often. Stir in the sambhaar or curry powder and cook for 1 minute, and then pour in the coconut milk and 1/2 cup of water. Bring to a boil and reduce to a saucey consistency. Add the shrimp and any accumulated juices. Bring to a simmer and cook until the shrimp are curled and opaque, about 2 minutes. Stir in cilantro and serve over rice.

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Slow Cooker Indian-Style Black Eyed Peas with Coconutty Green Beans

 

I love slow cooking on occasion with recipes that really hold up well in my Crock-Pot. I’m usually inspired on mornings when I have a little time on my hands (like an extra 20 minutes to prep the ingredients and wash the dishes utilized), and I know my night will be either super busy, or one where I want to just sit back, relax, and worry little about cooking.

These Slow Cooked Indian-style black-eyed peas hold up really well in a Crock Pot! They are vegan, delicious, and just the right amount of spicy. The coconutty green beans on the side are an added bonus (nearly as good as your Christmas bonus each year), and perfect served with steamed jasmine rice and naan (if you have the calorie budget for it). I ran 9 miles this morning, so my plate was pretty full, but from my estimated dietitian guess, I think this whole platter has less than 650 calories. So plan this next week on one of your less busy mornings, if you get a chance, so that you have a little less cooking to do than usual in the evening.

 

Slow Cooker Indian-Style Black Eyed Peas with Coconut Green Beans

Hands on Time: 30 Minutes
Total Time: 7 Hours
Serves 8-10

Black-Eyed Peas
2 medium tomatoes
3 cups dried black-eyed peas
4 medium serrano chilis, halved
4 garlic cloves, peeled
1 large yellow onion, peeled and quartered
1 2-inch piece ginger, peeled and quartered
2 tbsp salt
1 tsp ground cumin
1 tsp turmeric
2 tbsp ground coriander
1 tbsp light brown sugar
8 cups water
1 14 oz can unsweetened coconut milk (light if preferred)
1/4 bunch cilantro, leaves roughly chopped, for garnish
Steamed jasmine rice, to serve (optional)
Naan, to serve (optional)

Coconutty Green Beans
2 tbsp olive oil
1/3 cup white onion, chopped
1 bunch fresh French-cut green beans
1.5 tsp salt
1/4 cup shredded unsweetened coconut
1 tbsp turmeric
1/2 tsp cayenne chili powder

Directions
Heat a large pot of water over high heat and bring to a boil. Meanwhile, prepare an ice-water bath. Cut an X on the bottom of each tomato and add to water, boiling for about 45-60 seconds, until fully blanched, and skins appear loose. Add tomatoes to ice-water bath and peel and quarter when cool.

In a food processor, combine tomatoes, serranos, garlic, onion, and ginger and process to a fine paste.

Spread out black eyed peas on a large cookie sheet or platter and sort through. Add to colander and wash thoroughly.

Add black-eyed peas, onion-chili paste, salt, cumin, turmeric, coriander, and sugar to a 5-quart slow cooker. Pour water over and cook on high for 6 hours. Test for doneness, add coconut milk, and keep warm (or cook a little longer on high, uncovered, if needed) while preparing remaining ingredients.

Prepare green beans by adding olive oil to a medium skillet or dutch oven over medium-high heat. Add onion and saute for 5-6 minutes, until soft. Stir in green beans, cover, and cook for 10 more minutes.

Remove lid from skillet and add shredded coconut, salt, turmeric, and cayenne. Add additional olive oil if needed, stir occasionally, and saute for 10 minutes, until greens are tender and dark green.

Ladle black-eyed peas over rice with green beans and naan on the side.

An Ethiopian Feast Fit for a Sunday: Doro Wot with Gomen

 

Ethiopian food is one of my favorite cuisines. It might be because I’m allowed to eat with my hands (with a little injera as my utensil), which makes me feel just a little more connected with my food than usual. But it’s mostly because it’s tasty! If you haven’t tried it before, it could be your favorite cuisine too. The flavor profiles are similar to Mexican and Indian and the dishes are imbued with healthy spices that are addicting to boot.

Luckily in 2016, the spices in my recipes below (berbere, fenugreek, korerima, tikur azmud), butter (niter kibbeh), and bread (injera) can be purchased online if you don’t live near a local Ethiopian market (do Yelp your local metropolitan area to find out). If purcashing online, try amazon.com and ethiopianspices.com for spices and pureindianfoods.com for niter kibbeh. Injera can also be found at ethopianspices.com, but I just found a listing on Etsy from Fassica’s store that offers 100% teff, which is most authentic, and what I prefer. You can fold the injera over a couple times and freeze any leftovers for your next meal. We typically use a little over one injera per person. So if you’re serving four people, you’ll need about five.

Now for those of you who don’t mind putting a little time into your Ethiopian pantry, you can make your own berbere, kibbeh, and injera. Recipes aplenty exist online for berbere and kibbeh, but for injera, take a trip over to Avery Moore’s YouTube Channel where I learned how to make injera perfectly. Written instructions are on her blog, which are great to pair with the video instructions. It’s just a little bit of work for impressive rewards and some serious bragging rights. You don’t need the injera cookware that she uses either. I’ve used a large non-stick frittata pan without a problem.

Okay, so what do you do when you’ve read this post and have purchased the ingredients? You make a feast, of course! Below is a recipe for one of my favorite Ethiopian platters. It’s absolutely delicious and I promise that if you follow the instructions, you can prepare restaurant-quality Ethiopian cuisine in your home kitchen.

 

An Ethiopian Feast Fit For a Sunday

Time: 2 Hours
Serves 4-6

Ingredients

Gomen
1 large or 2 small bunches collard greens or kale, roughly chopped
2 medium yellow onions, minced
1/4 cup niter kibbeh (Clarified Ethiopian butter)
2 medium roma tomatoes, chopped
2 jalapeños or 1/2 green bell pepper, chopped
1 tbsp fresh garlic, minced
1 tbsp tikur azmud (a.k.a. black seed, black cumin; nigella)
2 cups warm water
Salt, to taste

Doro Wot
1.5 lbs chicken pieces (boneless thigh, legs)
2 tbsp fresh lemon juice
2 tsp salt
2 onions, minced
1/3 cup berbere
5 cloves garlic, minced
4 tbsp niter kibbeh (Clarified Ethiopian butter)
1 tsp ginger root, minced
1/4 tsp fenugreek seeds, ground
1/4 tsp korerima, ground (varied spellings; a.k.a. Ethiopian Cardamom)
1/8 tsp nutmeg
1/4 cup dry red wine
3/4 cup water
4-6 eggs (older eggs = easier peel)
2 tbsp vinegar
1/2 tbsp salt
Ice, for ice water bath
Freshly ground black pepper, to taste

Salad
1 head romaine lettuce, chopped
1 medium tomato, diced
1/2 red onion, diced
1-2 jalapeños, finely chopped or 1/2 green bell pepper, chopped
4 oz Danish white cheese or feta, cut into 1/2 inch cubes
Olive oil & vinegar salad dressing, to taste (about 3 tbsp)

To Serve
Injera, 5 rounds

Directions
In a medium mixing bowl, rub chicken with lemon juice and salt. Cover and place bowl in refrigerator to marinate while preparing the rest of the dish.

To prepare Gomen, in a large saucepan, add onions over low heat without oil, and stir occasionally, for 15-20 minutes, until golden. Add tomatoes, jalapeños, garlic, and tikur azmud, and cook for 2 minutes. Add kibbeh, and cook for 5 minutes. Add greens and water and simmer until tender for 35-45 minutes. Set aside and keep warm.

Meanwhile, prepare Doro Wot. In a large dutch oven, cook onions over low heat, stirring occasionally until golden, for about 15-20 minutes. Add berbere, garlic, and 1/4 cup water and cook for 5 minutes. Stir in kibbeh and sauté for 2 minutes. Add remaining spices, 1/4 cup water, and sauté for 3-5 minutes. Add wine, 1/4 cup water, and bring to a boil. Cook, uncovered, on a high simmer for 5 minutes. Add reserved chicken and coat with sauce, reduce heat, cover, and simmer for 15-20 minutes.

While chicken simmers, start eggs in saucepan with 6 cups water, vinegar, and salt, and heat uncovered to a 180F simmer (e.g. bubbles should just begin to break the surface). Shut off the heat and leave on burner for 10 minutes, and prepare an ice water bath. When eggs are done, add to bath and let sit for 5 minutes to cool. Carefully peel eggs and pierce with a fork on all sides and reserve.

Prepare salad by adding all ingredients to a large bowl. Mix and set aside.

When the chicken is tender and the sauce has thickened, add eggs and simmer until eggs have soaked up the sauce, about 5 minutes. Add black pepper and remove from heat.

Serve Gomen, Doro Wot, and the salad over injera with extra rolls of injera on the side.

Trader Joe’s Thai Chicken Curry

 

Even though this recipe is simple and not even made from scratch, it’s sort of sacred to me and Adrian. We’ve been making some version of it since we started shopping at Trader Joe’s together about 10 years ago. As our palates have changed and our cooking skills have improved, we’ve added and omitted a few things. We also took a trip to Thailand in 2012 and fell in love with keffir lime leaves, which added the final touch we needed to perfect this recipe. Below is our little secret to a delicious curry in 25 minutes!

Warning: Our chili recommendations are quite spicy, so you might want to cut your chilies in half or omit them altogether!

 

Trader Joe’s Thai Chicken Curry

Serves 4
Time: 25 Minutes

Ingredients
Trader Joe’s Thai Yellow Curry Sauce, 1 bottle
Trader Joe’s Thai Red Curry Sauce, 1 bottle
10 garlic cloves, chopped
2 shallots, sliced thin
2 serrano chilies, sliced
10 Thai chilies, sliced
1.5 lbs chicken thigh, cut into 1-inch pieces
5 heads baby bok choy or 1 large head bok choy, roughly chopped
1 bunch Thai basil or sweet basil, roughly chopped
4 green onions, chopped
3 keffir lime leaves, julienned (optional)
Steamed rice, to serve

Directions
Over medium heat, combine curry sauces in a large pan or dutch oven. Add garlic and shallots and cook, stirring for 2 minutes. Add chilies and chicken and cook, stirring for 5 minutes. Then add bok choy, basil, green onions, and keffir lime leaves (if using). Simmer over medium heat for about 10-15 minutes, until sauce has reduced to a curry consistency and the chicken is cooked through. Serve with steamed rice.

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