I love anything in a peanut sauce and the spicy/sweet combination in this dish is just right.
I served with fried plantain and seasoned black beans. I might have to try this with Tofu for a vegetarian version. This makes 4 servings. I found this recipe in “The Complete Mexican, South American & Caribbean Cookbook” by Jane Milton, Jenn Fleetwood and Marina Filippelli and made a few tweaks of my own. This is simply a wonderful book that had been forgotten on the shelf and rediscovered. I have made this several times and it turns out a little different each time but just a wonderful meal. Makes good leftovers.
2 pounds skinless, boneless chicken thighs, cut into pieces
2 minced garlic cloves
2 tsps fresh thyme (or 1 tsp dried)
1/2 tsp ground black pepper
salt to taste
1 tbsp curry powder
1 tbsp lemon juice
2 tbsp olive oil
1 onion, chopped in half and sliced thin
6 grape tomatoes, chopped in quarters
3 tbsp creamy natural peanut butter
1 1/2 cups chicken broth
Put the chicken in a large bowl and stir in the garlic, thyme, pepper, curry powder, lemon juice and salt. Cover and marinate for 3-4 hours. (I did not marinate mine that long and it was still tasty).
In a small bowl blend the peanut butter with a little of the chicken broth to make a smooth paste.
Heat the olive oil in a large pan. Add the onion and sauté until golden, about 15 minutes. Add the seasoned chicken. Cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes and stir to combine.
Add in the peanut butter mixture and then add in the remaining chicken broth. Simmer gently for about 20-30 minutes. Add a little water if the sauce gets to dry.
Serve over rice with black beans and fried plantains.
For the plantains: I like to use good ripe ones. Split down the middle. Heat a skillet with about 2 Tbsp of butter. Add the plantains and sprinkle with a bit of cinnamon and turbanado sugar (optional). Cook until golden.
I love red curry. I like it best with chicken and shrimp but my husband does enjoy a vegetarian meal occasional so i made this with tofu. This was fast and easy on a week night. I am not a purist on south asian food – sometimes I just go with what works. Yummy
1 block Extra Firm Tofu, drained* and cut into large chunks
3 Tbsp Olive or peanut oil, divided
1 onion sliced thin
2 Zucchini, Julienne slices
1 can light coconut milk
1 Tbsp Fish Sauce
2 Tbsp Red Curry paste
2 Tbsp low sodium Soy Sauce
In a medium sized bowl combine Coconut milk, fish sauce and Red Curry Paste. Mix well.
In a wok or skillet heat 2 Tbsp olive oil (or peanut oil) and over high heat add the onion, stirring often about 10 minutes, add red pepper and stir quickly for a few minutes, add the zucchini and stir fry for another minute. Remove from heat to a bowl.
Heat the remaining oil and add tofu. Over high heat stir fry for a few minutes so tofu gets golden on each side. Add the soy sauce and continue to stir until golden brown. Add the Vegetable mixture back in and add curry, coconut mixture.
Serve over rice.
- I drain my tofu, wrap in a paper towel and place a plastic covered brick on top for a few hours to make sure all the moisture is out.
This is one of the best things I have made all year!!! It is summer in a bowl and full of all of my favorite things. This is Shrimp and Grits but with fresh corn instead of the grits. You can use all 1% milk but the cream really adds to the flavor. This was adapted from a Cooking Light recipe.
7 ears fresh shucked corn
1 cup 1% low-fat milk
1/2 cup cream
2 tablespoons cornstarch
1 tbsp butter
6 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1 pound raw large shrimp, peeled and deveined
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 cup halved grape tomatoes, cut in half
1 tablespoon fresh thyme leaves
5 garlic cloves, minced
1 Onion, sliced thin
1/4 cup dry white wine (or chicken stock)
Heat oven to 400. Place the grape tomatoes on a baking sheet and line with foil. Drizzle with 2 tablespoons of olive oil and sprinkle with corse sea salt. Roast for about 20 minutes. Remove from oven and place into a bowl until ready to use
Cut kernels from corn. Set aside 1/4 cup kernels. Pulse remaining kernels in a food processor until almost creamy, 7 or 8 times. In a medium saucepan add the processed kernels, milk, cream, and cornstarch to pan. Bring to a simmer over medium, stirring often. Reduce heat to low; simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1 tablespoon butter and 1/4 teaspoon salt. Remove from heat; cover and keep warm.
In a large skillet heat olive oil and cook onions and garlic over medium heat, stirring often. Cook about 20 minutes until golden and caramelized. Combine with roasted grape tomatoes.
Combine shrimp, Creole seasoning, paprika, and pepper. Heat a large skillet over medium-high. Add remaining olive oil to skillet. Add shrimp; cook about 3 minutes until opaque. Add onions, tomatoes, thyme, and garlic, stir to combine. Remove shrimp mixture with a slotted spoon and place in a bowl. Add wine to the skillet; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Serve shrimp mixture over the creamed corn. sprinkle each bowl with the reserved fresh corn kernels.
I served this as a side dish with grilled chicken. My husband wants to eat greens but he does not actually LIKE greens… so I find ways to disguise them. This was perfect. I used Rainbow Swiss Chard but you could use spinach, too. This is a great way to use up leftover quinoa.
1 cup of quinoa, cooked as directed
1/2 a bunch of Swiss Chard or other greens stems removed and roughly chopped
1 red pepper, chopped
1/3 cup of dried cherries
1 Tbsp Olive Oil
1/4 cup pine nuts (peanuts or cashews are also good)
3 Tbs peanut butter powder, combined with 1 1/2 Tbs water*
(or 3 Tbs creamy peanut butter)
1 Tsp honey
Combine peanut butter and water in a small bowl. You may need more water, should be a smooth paste. Add honey and stir to mix well. Microwave for about 15-30 seconds or until soft and easy to stir.
Heat the olive oil in a medium sized pan. Add the red pepper and sauté until tender. Add the greens and stir until wilted. Add pine nuts and quinoa, stir well. Add the peanut butter and honey mixture to the mixture and mix well to coat. Remove from heat and serve warm or cold.
I have collected James McNair cookbooks over the years and this recipe is adapted from his Southeast Asian Cookbook. It is bursting with flavor. I used fresh pineapple but you can substitute canned. If you cannot find curry paste, Trader Joe’s has a lovely Yellow Curry sauce that I have used that would work in this as well.
2 Cups light coconut milk*
2 Tbsp Yellow Curry paste or Yellow curry sauce*
2 Tbsp Peanut or olive oil
1 pound large shrimp, peeled and deveined
3 Tbsp Fish Sauce
1 Tbsp Palm, coconut or brown Sugar
1 red Bell pepper, cut into chunks
1 Onion, halved and sliced thin
1 Cup fresh pineapple, cut into small chunks (or use canned)
1 Tbsp fresh lime juice
Whole fresh mint leaves for garnish
*If using prepared curry sauce eliminate the curry paste and coconut milk.
In a bowl combine coconut milk and curry paste and mix until smooth.
In a large wok or saucepan heat oil. Add the onions and cook on medium heat until golden and slightly caramelized, stirring to prevent burning. Add the red pepper.
Stir in the coconut milk/curry mixture. Add fish sauce, sugar and pineapple. Bring to a simmer and cook about 3 minutes.
Add the shrimp to the simmering curry and cook until the shrimp turn opaque.
Serve over rice and garnish with mint leaves.
This mades a great side dish with grilled meat or vegetables.
1 head of cauliflower, cut into chunks
1/8 cup of olive oil
1/2 cup Panko or regular bread crumbs
1/2 cup grated parmesan cheese
1 tsp Oregano
Salt and pepper to taste
Preheat oven to 400 degrees.
Place cauliflower florets into a plastic bag. Pour in olive oil, seal bag and shake to coat. Add parmesan cheese, oregano and bread crumbs. Seal bag and shake to coat.
Place on a foil lined tray and bake for about 20 minutes or until cauliflower is fork tender.