• Coconut Beef Curry

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    Not a great picture, but are there really any good pictures of Indian curry dishes?  Despite the picture, this is an excellent Indian inspired crock pot beef curry.  I don’t say this often, especially with regards to a crock pot meal, but this dish is company worthy…especially if the company loves a deliciously spicy (or not if you choose not to add the spice) curry.

    Ingredients:

    • 1 can of light coconut milk
    • 1 lime, juiced
    • 4 garlic cloves, minced
    • 2 inch pieces of ginger, grated
    • 2 tsp. brown sugar
    • 2 tsp. curry powder
    • 2 tsp. ground cumin
    • 1 tsp. ground coriander
    • 1 tsp. crushed red pepper (or less if desired)
    • 1 tsp. salt
    • 1 onion, roughly chopped
    • 2 potatoes, 1 inch cubes
    • 1 lb. very lean stew meat
    • 1 c. peas
    • Hot rice, peanuts, and cilantro

    Directions:

    1. Combine coconut milk through salt in the crock pot; then add onion, potatoes, and stew meat and toss to coat.
    2. Cook on Low for 4 1/2 hours or until meat is tender.
    3. Add cooked peas.
    4. Serve over rice and garnish with peanuts and cilantro.

    Coconut Beef Curry:

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  • Coconut Lentil Curry

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    This lentil curry dish is delicious, and it’s super easy to make. It’s spicy, so if you don’t care much for spicy food, you’ll want to hold back on the curry paste. If you entertain a lot of vegetarians, this is a good recipe to serve. This recipe is from www.28cooks.blogspot.com

    Ingredients:

    • 2 tbsp vegetable oil
    • 1 1/4 c onion, diced
    • 2 cloves garlic, minced
    • 1 tbsp fresh ginger, finely minced
    • 1 tbsp thai red curry paste
    • 1/2 tsp cumin
    • 1/2 tsp salt
    • 1 fresh serrano pepper, finely minced
    • 2 cups vegetable broth
    • 1 (13.5 oz) can unsweetened coconut milk
    • 1 1/2 c dried red lentils
    • 2 c zucchini, chopped
    • fresh cilantro, for garnish

    Heat oil in large pot over medium-high heat. Add onion, and cook until starting to brown, about 5 minutes. Add garlic, ginger, and curry paste. Cook for 1 minute, stirring well. Add salt, cumin, and pepper, and cook for an additional 1 minute. Add broth, coconut milk, and lentils, and simmer, covered and stirring occasionally, for 5 minutes. Add zucchini, and cook an additional 15 minutes, covered, until lentils and zucchini are soft. Remove from heat, serve over rice, garnished with fresh chopped cilantro.
    Coconut Lentil Curry
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  • Indonesian Beef Curry with Coconut Rice

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    This recipe is from Cooking Light’s May 2007 issue. It’s very tasty, and a keeper. I changed the recipe a bit, and I note the changes. You can really use your imagination with this dish and substitute chicken, tofu, or veggies for the beef. You can also easily adjust the heat level by adding or decreasing the number of chiles. You can also try removing the seeds and ribs of the chiles, which leaves great flavor without too much heat.

    Curry:

    • 1.5 pounds lean top round, thinly sliced
    • 1.5 TBSP canola oil (I used olive oil, and eyeballed it)
    • 1/2 c. thinly sliced shallots
    • 2 TBSP minced peeled fresh ginger
    • 6 garlic cloves, thinly sliced
    • 2 serrano chiles, thinly sliced (depending on how hot you want it adjust accordingly. I used 1 chile and removed the seeds, and the dish still had great flavor without being too spicy)
    • 2 tsp. ground coriander
    • 3/4 tsp. salt
    • 1.5 tsp. ground cumin
    • 1/2 tsp. ground cloves
    • 1/2 tsp. pepper
    • 3 cardamom pods, crushed
    • 1 (3-inch) cinnamon stick
    • 1 cup chicken broth
    • 1 TBSP. lime juice
    • I added the remaining coconut milk from the can used in the rice recipe and about 1 cup of cooked green beans at the end.

    Rice:

    • 1.25 cups water
    • 1 c. uncooked rice
    • 1 c. light coconut milk
    • 1/4 tsp. salt

    Assembly:

    1. To prepare curry, heat a large skillet over medium-high heat. Coat the pan with cooking spray. Place half of the beef in the skillet; cook 1 minute on each side or until browned. Romove the beef from pan. Keep warm. Repeat process with the remaining beef.
    2. Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally. Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly. Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender. Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in lime juice. I added the coconut milk and green beans here.
    3. To prepare rice, bring all ingredients to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Fluff with a fork.

    Indonesian Beef Curry with Coconut Rice:

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  • Curried Chicken Breasts

    We made this Indian curry chicken recipe for the second time tonight. The recipe is from Not Your Mother’s Slow Cooker Recipes for Two. The first time we made it we cut the chicken up and tonight we put the entire chicken breasts in. We both thought it was better when the chicken was cut up. I can’t quite put my finger on why the cut up chicken was better, it just was. This recipe can easily be doubled to serve more than 2, and it calls for making your own curry paste, which can be refrigerated for weeks.

    I’ve always been disappointed with boneless chicken prepared in the crockpot, but I learned from this cookbook that boneless chicken is best prepared on high heat for a short time, only 2.5-3 hours. The first time we prepared this dish we doubled it and the time was still no longer than 3 hours. If you cook the chicken longer it starts to dry out.

    This dish is excellent.

    SUJATA’S CURRY PASTE:

    2 TBSP ground coriander

    1.5 tsp ground cumin

    1.5 tsp ground turmeric

    1/4 tsp chili powder

    1 tsp brown mustard seed, crushed with a mortar and pestle

    1/4 tsp ground cloves

    1/4 tsp ground cardamom

    1/4 tsp ground cinnamon

    1.5 TBSP apple cider vinegar

    1-2 TBSP water, as needed (enough to make a paste)

    1 small onion, sliced into rings

    2 to 3 boneless, skinless chicken breasthalves, trimmed of fat

    1/4 tsp salt

    1.5 TBSP Sujata’s Curry Paste

    1 tsp sesame oil or olive oil

    1/4 cup heavy cram or half-and-half

    1. To make the curry paste, combine all of the spices in a small bowl with a fork. Mix in the vinegar, then drizzle inthe water to make a loose paste.

    2. Spray the inside of the crock with nonstick spray. Place the sliced onion on the bottom for the chicken to sit on. Mix together the curry paste and the oil; rub on the chicken to coat both sides. Place the chicken breasts in the slow cooker and sprinkle with salt. Cover and cook on HIGH for 2.5 to 3 hours.

    3. Stir in heavy cream, and add salt to taste.

    We cooked up some green beans and added them to the dish at the very end…very tasty addition

    Serve over hot rice, and you can garnish with chutney, raisins or coconut or be creative.

    Viola

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    Not Your Mother’s Slow Cooker Recipes for Two Cookbook

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    Curried Chicken Breasts

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