This is one of my "convenience" meals. It's quick (under 45 minutes) and, in my opinion, just as yummy as restaurant curry. This requires using a Thai Kitchen product called Green Curry Paste. You can find it in the Asian section of most grocery stores, along with the coconut milk you'll need for this recipe. One jar will make 3-4 batches of this meal. It will cost around $4.
I once researched how to make my own green curry paste. As you can see, I buy it. Much less complicated. There are directions on the jar for making this curry, but I do things a little differently. Ingredients: 1 large onion, chopped 2 cloves garlic, minced 1 Tbsp freshly grated ginger (optional) Olive oil or coconut oil 1.5 lb chicken, boneless breast or thigh, cut into bite-sized chunks 3 cups of chopped vegetables - I have used carrots, cauliflower, fresh green beans, broccoli, red peppers, all in different combinations 1 can coconut milk 2-3 Tbsp green curry paste 1 Tbsp brown sugar Salt, to taste (I usually add about 3/4 tsp) 1. In a large skillet, heat oil over medium heat. Add onion, garlic, and ginger. Saute for 5 minutes. 2. Turn heat up to medium high. Add chopped chicken. Stir fry for about 5 minutes. 3. Turn heat down. Add vegetables, coconut milk, curry paste, and brown sugar. Cover and let simmer for 20-30 minutes. While it simmers, start cooking rice of your choosing (I'm partial to Basmati), or prepare a package of rice noodles. Serve curry over rice or noodles.
0 Comments
This is one of my favorite quick school night dinners. It is simple, yummy, and can be ready in about 30 minutes from the time I walk in the door. This recipe uses red curry paste - I buy the Thai Kitchen brand - and fish sauce. These will keep great in the refrigerator and you will get about 5 meals from one jar of paste. I follow the recipe on the curry paste jar, but have doctored it up a bit as well. A word on fish sauce: it stinks. Like really stinks. But it's supposed to, so don't throw it away, thinking you got a bad batch. It gives Thai food its distinctive flavor, and once it's simmered with all of the other ingredients, you don't notice it. I promise. Just don't put too much in. This recipe is easily vegetarian- or vegan-ized. Just use tempeh or tofu in place of the chicken. Or just stick with veggies - I have thrown in peppers, cauliflower, green beans, potatoes, peas, broccoli...most veggies pair very well with the flavors in the sauce. If you object to the idea of fish sauce, use a tamari sauce or soy sauce instead, or just throw in some extra salt. It won't be the same, but it should still be tasty. I have often thought that a white flaky fish or shrimp would work really well in this recipe, but I haven't tried that yet. Ingredients: 1 pound of chicken, or about 2 cups chopped meat substitute of your choice 1 onion, chopped Olive oil 2 Tbsp grated fresh ginger 2 cloves garlic, minced 2 cups of chopped vegetables of your choice 1 can coconut milk 1 Tbsp red curry paste 1 Tbsp fish sauce (or 1/2 tsp salt) 1 Tbsp brown sugar 1. Start jasmine rice cooking on a separate burner. 2. In a large skillet, heat oil over medium heat. Add onion, ginger, garlic, veggies, and chicken. Saute gently for 10 minutes. 3. Pour in can of coconut milk. Add curry paste, fish sauce, and brown sugar. Stir to combine. 4. Allow mixture to simmer gently for another 15-20 minutes, stirring occasionally. Serve over rice. Massaman Curry is one of my all time favorites when we eat at a Thai restaurant. It is a combination of your choice of meat or meat substitute, or no meat at all, potatoes, and vegetables in a rich, creamy sauce with a nutty quality. It is a dish that was reportedly brought in to Thailand by Muslim traders in the 16th century. The recipes I've read for it in the past have seemed complicated and require ingredients I don't typically have on hand, such as lemongrass and tamarind paste. For the following recipe, you do need a few spices you may not typically have (coriander and turmeric) and a can of coconut milk. But other than that, the list is not very exotic.
My plan for dinner last night was red curry, for which I typically buy the Thai Kitchen Red Curry Paste. I already had onions, garlic, and ginger sautéing on the stove when I noticed I was out of curry paste; thus began my invention of a bastardized Massaman curry dish. It turned out incredible, so I felt the need to share. Plus, I needed to write down what I did before I forgot! This is not an entirely authentic recipe, but uses more common pantry items and went together very quickly. To make this truly primal, the peanut butter should be replaced with cashew or almond butter. We have a kid with tree nut allergies, so I used peanut butter, but I think it would be great with a different nut butter as well. I used chicken breast, but this could be made with beef. I also think it would be particularly delicious with tempeh, as a vegan option, or tofu, as well. This was definitely approved by the kids, who already asked me to make it again. 1 onion, chopped 2 cloves garlic, minced 1 Tbsp ginger, chopped or grated 2-4 Tbsp oil (I used olive, but coconut would be nice with this dish) 1-2 pounds chicken (or other protein source) chopped into bite-sized pieces 1 medium potato, peeled and chopped into bite-sized pieces 2 cups of other vegetables according to preference or what you need to clean out of the fridge: I used red pepper and carrots, but just about anything would work 1 tsp cumin 1 tsp ground coriander 1 tsp turmeric 1 tsp cayenne OR paprika (if you don't want spicy) 1 tsp salt 1 Tbsp sugar 1 Tbsp fish sauce, or tamari or soy sauce for vegan option 1/2 Tbsp tamarind paste (if you have it) or 1 Tbsp fresh lime juice or, in a pinch, 1 Tbsp lemon juice 2 Tbsp nut butter 1 can coconut milk 1. Saute onion, garlic, and ginger in oil over medium heat for 5-10 minutes, until onions are softened. 2. Add chopped meat, tempeh, or tofu. Heat for another 5-10 minutes until partially cooked. 3. Add cumin, coriander, cayenne, salt, and sugar. Combine well. 4. Throw in potatoes and veggies. Stir fry for about 10 minutes. 5. Add coconut milk, nut butter, fish sauce, and tamarind paste. Stir to combine. Cover and allow to simmer for 20 minutes. We ate this over rice noodles. For lower carb options, serve with spaghetti squash or riced cauliflower, or eat over a bed of steamed broccoli. I took this recipe from a cookbook my mom got me for Christmas: Favorite Brand Name Gluten Free Main Dishes, Desserts, and Breads. It has turned out to be a fantastic source of a number of successful recipes. The following recipe was simple and got high marks from the kids, as well as the adults at our table. This is taken exactly as written in the cookbook with no changes. It is quick, and it reheats well for a thermos-able lunch in the morning for the kids, making it especially nice on a school night. Use tofu or tempeh, or just veggies, to make this a great vegetarian/vegan meal.
1 pound boneless skinless chicken breasts, cut into bite-sized pieces (less than 1/2 inch) 5 Tbsp gluten-free soy sauce (I used organic reduced sodium tamari) 1 Tbsp rice wine vinegar 3 cloves garlic, minced 1 Tbsp grated fresh ginger ( I used pickled sushi ginger and chopped it up very fine) 8 ounces rice noodles (I used the linguine-size noodles) 1 onion, sliced 1 red bell pepper, cut into thin strips 2 medium carrots, cut into matchstick-size pieces Juice of 2 limes (I used 2 Tbsp lime juice from concentrate) 2 Tbsp brown sugar 2 Tbsp oil 1 cup loosely packed basil leaves, shredded 1. Place chicken in shallow dish. Combine 3 Tbsp soy sauce, vinegar, garlic, and ginger in a small bowl. Pour over chicken and stir to coat. Marinate at room temperature for 30 minutes, or refrigerate up to 2 hours. 2. Place noodles in medium bowl. Cover with hot water. Let stand 15 minutes or until soft. Drain well. 3. Combine onion, bell peppers, carrots in a medium bowl. For sauce, stir remaining 2 Tbsp soy sauce, lime juice, and brown sugar in a small bowl. 4. Heat large skillet or wok over medium-high heat. Add oil to coat. Add chicken with marinade. Cook and stir until no longer pink. Add vegetables. Stir fry 4-6 minutes or until vegetables begin to soften. 5. Stir sauce to dissolve sugar and add to skillet. Cook and stir 2 minutes. Stir in noodles and basil and cook for 1-2 minutes more until heated through. Makes 4-6 servings. One of my goals this school year is to foster a greater love of vegetables in my kids. They eat fruit of all types, but in terms of veggies, it's limited to carrots, cukes, the occasional green salad, and sweet peppers. (I don't count corn, potatoes, or ketchup as vegetables!) I am hoping that by preparing different curries and sautes with flavorful sauces, or by dousing them in grass-fed butter, I can inspire the boys to try more variety. It's good for the adults, too, as we get bored with salads and the usual fare.
To kick off my efforts, I created this hybrid recipe last night. We have been on a bit of a Thai jag in the family lately, and I'm thrilled to discover that my kids both enjoy Thai cuisine. Sadly, I have a ways to go in terms of learning how to cook it at home in such a way that it is as tasty as it would be in a restaurant. I made Pad Thai a few nights ago, and as a side dish, made a simple salad (lettuce, tomatoes, cucumbers, and onions) and a Thai-inspired dressing from the Moosewood Cookbook. The original recipe is made from peanut butter, but it can easily be made from other nut butters if you are strictly primal and avoiding legumes. Looking in the pantry and fridge last night, I discovered baby greens and sweet potatoes and decided to create a saute. Once done, I pulled out the nutty dressing and drizzled it over the whole mess. I also ate some oven roasted red cabbage on the side. Delicious, veggie-ful, and satisfying. In terms of what the kids thought, one ate the saute with no sauce and tolerated it, while the other would only try the roasted red cabbage, which was also tolerated. No love, but tolerance is a step in the right direction. The adults thoroughly enjoyed all of the above. Saute: 1 onion, sliced thin 2 cloves garlic, minced 1 sweet potato, peeled and diced 4 cups fresh greens (I used baby greens) salt and pepper to taste Plenty of fat for cooking - I used olive oil, 4-6 Tbsp 1. Put fat in pan and heat over medium heat. Add onions and garlic. Saute for about 5 minutes, or until onions are soft. 2. Add sweet potatoes. Allow to cook for about 10 minutes, stirring occasionally. Both the onions and sweet potatoes will caramelize nicely, but stirring is important to prevent burning. 3. At this point, if the pan looks dry, add 1/4 cup of water and stir. This will de-glaze the pan and provide moisture for steaming the greens. Add the greens and cook 2-3 minutes or until soft. Season with salt and pepper. Nut Dressing: (Taken from The Moosewood Cookbook by Mollie Katzen, with a few tweaks) 6 Tbsp nut butter 3/4 cup boiling or very hot water 1/2 tsp salt 2 tsp sugar or honey pinch of cayenne 1-2 cloves garlic, minced 2 Tbsp rice vinegar 2 Tbsp oil 1. Dissolve the peanut butter in hot water. Stir until fully combined. 2. Add rest of ingredients. Stir well. Allow to chill, then serve. Thai food, to me, is a cuisine which should be eaten at a restaurant, prepared by someone who knows what they're doing. I love Thai food, but have had very limited success preparing dishes that taste authentic. On New Years Eve this year, we ordered Thai take out with friends. As I watched my boys inhale the Pad Thai and other curries, I decided it might be worth it to try out some home-cooked Thai again. I found a few recipes online and created a fusion of my own based on my preferences and the availability of certain ingredients. It turned out to be a huge hit as dinner, and also made a great school lunch for the next day.
A lot of Thai food incorporates coconut milk (delicious and Primal), fresh vegetables, and your choice of protein - the cuisine is compatible and equally lovely with fish, chicken, beef, or tofu. Pad Thai is, in my opinion, the gateway dish to Thai food. Not spicy at all, with gentle yet complex flavors, it is often a kid pleaser as well as appealing to not-so-adventurous eaters. Since it's made with rice noodles and there is no soy sauce involved, gluten is not an issue. It's also quick to put together - my second time around, dinner was ready in 30 minutes from start to finish. The only unusual ingredients which you may not already have in your pantry are rice noodles, tamarind paste, and fish sauce, also called nam pla. Fish sauce is made from pressed fish (often anchovies) and salt that have been allowed to ferment. It has a very...umm...characteristic smell. Exactly the smell you would expect when you hear the words "pressed anchovies" and "fermented" used in the same sentence. Don't be alarmed. Your food won't taste like the fish sauce smells, and it imparts a very important, if subtle, umami quality to the taste of the dish. Vegetarians who do not consume fish, or vegans, may want to use soy sauce in place of fish sauce, but it will not have quite the same flavor. Tamarind paste has been harder to find, while the fish sauce and rice noodles have been in the Asian section of my grocery store. This particular recipe has other ingredients in place of the tamarind paste. To cut down on carbohydrate content, use spaghetti squash in place of rice noodles. Ingredients: Sauce: 1/3 cup fish sauce 2 Tbsp brown or unrefined cane sugar 2 Tbsp lime juice OR tamarind paste, if you have it (found at Asian markets) 2 Tbsp ketchup 4 garlic cloves, minced Stir Fry: 6 Tbsp oil 4 cloves garlic, minced 1 cup sliced red onion 2 cups of chicken, shrimp, or tofu, cut into bite sized pieces 1 egg 1 cup carrots, grated 1 cup green onion, cut into 1 inch lengths 1 cup bean sprouts 1/2 cup fresh cilantro 1/2 toasted chopped peanuts or other nut lime juice 1. Put the rice noodles in a large bowl. Cover with boiling water and allow to sit for 10 minutes, or until noodles are soft. Strain and set aside. 2. Meanwhile, put sauce ingredients into a small saucepan. Allow to simmer for about 5 minutes, stirring frequently. Remove from heat and set aside. 3. Heat oil in a large skillet or wok. Add onions and garlic and cook for 2 minutes, or until soft. Add chicken or tofu and cook for 5 minutes, or until lightly browned. Clear ingredients to the sides of the skillet or wok, and scramble the egg in the center of the pan. Mix everything together. Add carrots, onion, and sprouts, and cook for another 2-3 minutes. Finally, add cooked rice noodles and sauce. Stir all together. Allow to cook for another 5 minutes. 4. Garnish with fresh cilantro, chopped nuts, and a sprinkle of lime juice. We ate this along with a "cheat" green curry soup - I bought a jar of Thai Kitchen green curry paste and combined several tablespoons with a can of coconut milk. It was easy and yummy, if a bit lazy. |
AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
All
Archives
June 2019
|