French Country Curry

I think I first tasted curry in college, when my friend's French mother made us a deliciously rich and sweet and spicy gravy served over chicken and mashed potatoes. I loved the flavor from the moment it hit my tongue and soon after searched all my cookbooks (a very limited collection at the time) looking for something similar I could replicate. Finding nothing among my mostly Betty Crocker and Good Housekeeping recipes, I devised my own curry gravy of curry powder, chicken broth, cream, and honey. It was warming and comforting and tasted divine; my foray into a twenty year (and counting) love of curries. This recipe is a recent experiment inspired by that first curry fed to me by Mrs. O. and has quickly become our "new favorite" curry.

 

Serves 4-6

Ingredients:

• 1 T coconut oil
• 1 onion, finely chopped
• 1 pound chicken breast, cut into bite-sized pieces
• 1 pound paleo-friendly smoked sausage, sliced
• 2 carrots, peeled and sliced
• 1 Japanese eggplant, cut in half length-wise and thickly sliced
• 1 zucchini or yellow squash, cut in half length-wise and thickly sliced
• 1 cup green beans, cut into bite-sized pieces
• 2-4 T Thai yellow curry paste
• 1 can coconut milk
• 3 cups chicken stock (preferably homemade)
• 1 cup sugar-free applesauce 
• 1-2 tsp fish sauce
• 2-4 tsp lime juice

Directions:

1. Heat oil in a dutch oven or large pan over medium-high heat.
2. Fry the onion until it turns golden brown and begins to carmelize.
3. Add the chicken and sausage and fry until the chicken is done. Frying the meats together will impart a nice savory flavor on the chicken. Remove the meat and set aside, leaving any liquid in the pan.
4. Add curry paste to the pan and fry for 2-3 minutes. The paste will become fragrant and may begin popping and sizzling.
5. Add about 1/3 can of coconut milk and mix well with the curry paste. Fry for 5-10 minutes or until an oil sheen appears and the coconut milk begins to separate.
6. Add the vegetables and fry 5 minutes, ensuring the veggies are covered with the curry paste and coconut milk mixture.
7. Stir the meat back into pan.
8. Add the remaining 2/3 can of coconut milk and chicken broth. Bring to a boil.
9. Add applesauce, fish sauce, and lime juice and mix well. Reduce the heat and simmer 20-30 minutes until the veggies reach a desired consistency.
10. Serve immediately.

Egg Masala and Tuna Curry

It's the day after Easter and I have this in my fridge:

We could have spent the next week or so having crazy-faced, hard-boiled eggs in our lunches... but I'm not that much of a hard-boiled egg fan to begin with. So instead of prolonging their life, I went about making a list of recipes where I could get rid of all the eggs in one go. My very uninspiring list consisted of egg salad. Not exactly what I was hoping for. Then I recalled that years ago, I came across an Indian curry calling for hard-boiled eggs. I have to admit my first reaction to seeing that was "why in the world would I waste a perfectly good curry sauce with eggs?" But over the years, the recipe has caught my attention more than once. That curiosity combined with the dozen plus eggs smiling at me from the fridge finally caused me to take action and give it a try. Fearing a big thumbs down from everyone in the family, I made a backup dish to accompany it: our favorite tuna curry, which I usually serve over a cabbage salad.

The results? Pretty amazing. Not only did the girls gobble it down and beg for more, I surprised myself by going back for seconds! And... it was divine with the tuna! I will be adding this to my list of school night "quick fixes", for sure!

Serves 4

Egg Masala Ingredients:

• 2 T coconut oil
• 1 cup onion, finely chopped
• 2-inch piece ginger, finely chopped
• 3 cups tomato sauce
• 4 tsp ground cumin
• 2 tsp hot curry powder
• 2 tsp ground coriander
• 2 tsp lemon juice
• 1/2 tsp salt
• 4 T cilantro, finely chopped
• 8 hard boiled eggs, peeled and sliced in half

Egg Masala Directions:

1. Heat oil in a pan over medium heat. 
2. Add onion and ginger and fry until onion begins to carmelize. 
3. Stir in tomato sauce, spices, and lemon juice and simmer for 10 minutes. Add a little water if the sauce becomes too thick.
4. Stir in cilantro. 
5. Gently place eggs in the pan and spoon sauce over top. Heat until eggs are warmed through.

Tuna Curry Ingredients:

• 2 T coconut oil
• 1/2 cup onion, finely chopped
• 4 cloves garlic, finely chopped
• 1-inch piece ginger, finely chopped
• 1/2 jalapeno pepper, finely chopped
• 3 small cans tuna, drained
• 2 T curry powder
• 1 T cilantro, finely chopped
• 2 tsp lemon juice

Tuna Curry Directions:

1. Heat oil in a pan over medium heat. 
2. Add onion, garlic, ginger, and jalapeno pepper and fry until onion begins to carmelize.
3. Stir in tuna, curry powder, and cilantro and cook until tuna is hot. 
4. Squirt with lemon juice and serve immediately.

*Both these gorgeous dishes are inspired by recipes in cookbooks from Madhur Jaffrey.

Massaman Beef Curry

Just when I thought I couldn't make a better curry...

In one of my earliest posts, I shared how to make a perfect Thai Coconut Curry, but I think I've actually out-curried myself. On this day, I tossed some meat and veggies into the slow cooker in the morning without really knowing what I was going to make for dinner. Coming home to a house filled with smells of a gingery-stew was lovely, but I just wasn't in the mood to eat it as-is. In 15-minutes, I whipped that "plain" stew into the best Massaman curry I've ever had!

Ingredients:

• 2 pounds stew meat, cubed
• 1 onion, cut into eighths
• 2-3 carrots, cut into large chunks
• 1-2 turnips, cut into large chunks
• 1-2 inch piece of ginger, sliced
• 1 cup beef broth
• 1/2 tsp Berbere spice or cayenne (optional)
• 1 T coconut oil
• 2-4 T Massaman curry paste 
• 1 can coconut milk
• 2 tsp coconut aminos (or wheat-free tamari) 
• 1/4 cup cashews (optional)

Directions:

1. Add meat, onion, carrots, turnips, ginger, and beef broth to slow cooker. Sprinkle with Berbere spice or cayenne, if using.
2. Cook stew on low for 4-6 hours, or until meat is cooked through and tender.
3. Heat oil in a wok or pan over medium-high heat.
4. Add curry paste and fry for 2-3 minutes. The paste will become fragrant and may begin popping and sizzling.
5. Add about 1/3 can of coconut milk and mix well with the curry paste and oil. Fry for 5-10 minutes or until an oily sheen appears the coconut milks begins to separate.
6. Add the remaining 2/3 can of coconut milk along with the coconut aminos.
7. Add contents of slow cooker into the curry sauce, including the liquid. Cook 5 minutes, or until the sauce thickens.
8. Taste and adjust. Too mild? Add more curry paste. Too bland? Add more coconut aminos. Too thick? Add a little water. Continue adjusting until you reach that taste of ultimate yumminess.
9. Serve immediately.

Note: The store bought Massaman curry paste tends to be much  more mild than the other pastes I buy. I usually have to double the amount of paste to get the level of flavor I like. I don't generally use fish sauce or lime juice in Massaman curry, but you can certainly add those ingredients instead of the coconut aminos if you like.

Laksa Lemak

Curry laksa is a spicy, coconut-curry-noodle soup from Malaysia and one our favorite weekend lunches. Lemak refers specifically to the addition of coconut milk, one of my favorite ingredients to create a rich, creamy, dish. Many traditional preparations of this dish call for tofu and mixed seafood, but I prefer a simpler style made with ground turkey, leftover roasted chicken, or even meatless. I paleo-ize the dish by using kelp noodles instead of vermicelli or rice noodles and also add cut, fresh vegetables; it's a great way to get rid of veggies in the fridge.

Serves 4

Note that many recipes exist for homemade rempah (laksa paste). I have also seen pre-packaged laksa paste, but have yet to find a paleo-friendly brand available locally. Since I always have Thai curry paste on-hand, I use that as the spice mixture for my laksa. Not authentic, but good enough.

Ingredients:

• 1 T coconut oil
• 1 pound ground turkey
• 1 "scoop" red or panang curry paste (start with 2-3 tsp)
• 1-2 cans coconut milk
• 4 cups chicken broth (rich, homemade broth is the best)
• 1 package kelp noodles, rinsed and drained 
• 1-2 T fish sauce
• 1-2 tsp lime juice
• chilies or sambal oelek for more kick (optional)
• 1 red or yellow bell pepper, cut into bite-sized pieces
• 1 carrot, peeled and sliced diagonally
• 1 cup fresh green beans, trimmed and cut, if necessary
• 2-3 T fresh basil or cilantro, chopped (optional)

Directions:

1. Heat oil in a wok or pan over medium-high heat.
2. Add ground turkey and fry until cooked through. If using leftover chicken, add it to the pan and continue to the next step.
3. Add curry paste and mix well to distribute throughout the meat.
4. Add the coconut milk. I usually begin by adding one can of coconut milk. After everything else has been added, I test taste to see if I want to add more. I usually end up using half of the second can.
5. Add the chicken broth, kelp noodles, fish sauce, lime juice, and chilies, if using. Bring to a boil then reduce and simmer for 5 minutes.
6. Test taste and if necessary, adjust the flavor with more curry paste, coconut milk, fish sauce, lime juice, and/or chilies. I like to get the coconut gravy tasting "perfect" before moving the next step.
7. Add the vegetables and simmer until they reach a desired doneness.
8. Stir in cilantro, if using.
9. Serve immediately.

Mixed Seafood Red Curry

On the tail of my previous post about making a perfect Thai Coconut Curry, I thought I'd give an example of the deliciousness you can create with a little imagination. This rich red curry is so gorgeous, I serve it plain and always want to eat the whole batch in a single sitting.

Ingredients:

• 1 T coconut oil
• 2 T red curry paste 
• 1 can coconut milk
• kaffir lime leaves (optional)
• 1 Japanese eggplant, cut into chunks
• 1 cup fresh green beans, end trimmed and cut in half
• 1/2 red bell pepper, cut into chunks
• 2 heads baby bok choy, cut into chunks
• 1/2 cup baby tomatoes, whole
• 1/4 pound salmon, cut into chunks
• 3 sea scallops, cut in half
• 3 large prawns, peeled and deveined
• 1 1/2 tsp fish sauce
• 3 tsp lime juice
• 2-3 cilantro, chopped

Directions:

1. Heat oil in a wok or pan over medium-high heat.
2. Add curry paste and fry for 2-3 minutes. The paste will become fragrant and may begin popping and sizzling.
3. Add about 1/3 can of coconut milk and kaffir limes leaves (if using) and mix well with the curry paste and oil. Fry for 5-10 minutes or until an oily sheen appears the coconut milks begins to separate.
4. Add the vegetables and fry 1-2 minutes.
5. Add the seafood and fry 1-2 minutes.
6. Add the remaining 2/3 can of coconut milk along with the fish sauce and lime juice. Cook 5 minutes, or until the seafood is cooked through and the vegetables are at a desired doneness.
7. Taste and adjust. Too mild? Add more curry paste. Too bland? Add more fish sauce and/or lime juice. Too thick? Add a little water. Continue adjusting until you reach that taste of ultimate yumminess.
8. Stir in cilantro and serve immediately.

A Perfect Thai Coconut Curry

Thai Curry is probably the most frequently cooked dish in my house. I could make a different curry each night of the week and would never get tired of the creamy deliciousness! The basic ingredients of a Thai Curry are curry paste, coconut milk, and protein and/or veggies. From there, you can mix and match to create an endless variety of gorgeous meals.

Here's an overview of the different types of Thai curries (from mild to spicy) and the most common combinations:

• Yellow Curry (Kaeng Kari). This is generally a mild Thai curry and turmeric in the paste results in a bright yellow color. Yellow curry is most often made with chicken, onion, and potatoes. For a paleo version of this basic recipe, I substitute rutabaga or other paleo-friendly root vegetables for the potatoes. I also like making a yellow curry with shrimp and baby sweet tomatoes.
• Massaman Curry (Kaeng Matsaman). This Thai curry is Muslim in origin and the paste contains "warming" spices like cardamom, cinnamon, star anise, cloves, and nutmeg. Massaman curry is a great winter curry and is most often made with beef, nuts, onion, and potatoes. I generally make massaman curry with beef, onion, and cashews then serve it over mixed raw cut veggies although again, paleo-friendly root vegetables can be substituted for the potatoes.
• Panang Curry (Panaeng). This Thai curry is one of my favorites and can range from quite mild to fiery hot. Panang curry paste has similar ingredients to red curry paste (and in some cases, recipes even call for red curry paste), but the preparation of a panang curry makes it distinct. While the other curries tend to be served in a bowl with a creamy coconut gravy, panang is a "dry" curry made it less coconut milk and served on a plate. Panang curry is often made with beef or chicken and peanuts. I like substituting cashews for the peanuts and I think pretty much any veggie tastes great in a panang curry.
• Red Curry (Kaeng Phet). This is a spicier Thai curry made with red chilies and is usually prepared with chicken or seafood and bamboo shoots. I like adding red bell peppers, carrots, and broccoli although like the panang, I will use any veggie in a red curry.
• Green Curry (Kaeng Khiao Wan). This is one of the spiciest Thai curries made with green chilies and I believe the most common in Thailand. It is made with a variety of meats but almost always contains eggplant. In addition to eggplant, I like making it with chicken and adding other green vegatables like fresh green beans, zucchini, baby bok choy and broccoli.

Note that I do not make my own curry paste. There are plenty of recipes for each type of curry paste, but most pre-packaged pastes are paleo-friendly (but read the ingredients to be sure) and I've never been quite able to attain the same tastes with my homemade curry paste. So I take the easy road here.

Ingredients:

• 1 T coconut oil
• 1 "scoop" curry paste of choice (start with 1-2 tsp - you can add more later)
• 1 can coconut milk
• kaffir lime leaves (optional)
• chilies or sambal oelek for more kick (optional)
• 2-3 cups vegetable(s) of choice, chopped
• 1 pound meat of choice, cut into 2-inch chunks
• 1-2 tsp fish sauce
• 2-4 tsp lime juice
• 2-3 T fresh basil or cilantro, chopped (optional)
• cashews (optional)

Directions:

1. Heat oil in a wok or pan over medium-high heat.
2. Add curry paste and fry for 2-3 minutes. The paste will become fragrant and may begin popping and sizzling.
3. Add about 1/3 can of coconut milk and kaffir limes leaves (if using) and mix well with the curry paste and oil. Fry for 5-10 minutes or until an oily sheen appears the coconut milks begins to separate.
4. Add the vegetables and fry 1-2 minutes.
5. Add the meat and fry 1-2 minutes.
6. Add the remaining 2/3 can of coconut milk along with the fish sauce and lime juice. Cook 5 minutes, or until the meat is cooked through and the vegetables are at a desired doneness.
7. Taste and adjust. Too mild? Add more curry paste. Too bland? Add more fish sauce and/or lime juice. Too thick? Add a little water. Continue adjusting until you reach that taste of ultimate yumminess.
8. Stir in basil or cilantro and cashews (if using).
9. Serve immediately over Cauliflower Rice, Spaghetti Squash, or a mix of chopped raw vegetables.

Pork Vindaloo and Cauliflower Rice

Vindaloo is typically known as a fiery hot Indian curry. It was first introduced to the Goan region by the Portuguese as a meat stew flavored with wine and garlic. The Indians created their own version by switching out the wine for vinegar and adding plenty of spice from red chillies. A spicy Pork Vindaloo is one of the hottest dishes served in most Indian restaurants but if you really want to set yourself on fire, keep your eyes open for the even spicier Tindaloo. This is a mild and creamy Vindaloo, but feel free to adjust the heat with by throwing in some extra chillies!

Pork Vindaloo Ingredients:

• 3 T coconut oil
• 6 garlic cloves
• 1 onion, cut into chunks
• 3 T grainy mustard
• 2 tsp ground cumin
• 2 tsp turmeric (or curry powder)
• 1/2 to 2 tsp cayenne powder
• 2 T red wine vinegar
• 1 1/2 pounds pork, cubed
• 1 can coconut milk

Pork Vindaloo Directions:

1. Heat oil over medium-high heat.  Add whole garlic cloves and fry until lightly browned.  (If not using a pressure cooker, I crush the garlic).
2. Add onions and fry until lightly browned, stirring as needed.
3. Make a paste by mixing the mustard, cumin, turmeric, cayenne, and vinegar.  Stir in to the onions and garlic and mix well.
4. Stir in the meat and coconut milk.
5. Cover and bring to high pressure in the cooker.  Reduce heat and cook with pressure for 20 minutes.  If using a normal stovepot pan, simmer until the meat is cooked through, approximately 60 minutes.
6. Serve immediately over Cauliflower Rice or raw chopped veggies.

Cauliflower Rice: There are many ways to prepare Cauliflower Rice and this is my favorite. Finely chop or grate one head of raw cauliflower. Spread thinly on a cookie sheet then drizzle with olive oil and season with sea salt and pepper. Bake in the oven at 350 degrees for 20-30 minutes or until browned. Stir halfway through to brown the cauliflower more evenly. Serve immediately or it tends to get a bit soft.

Curry Chicken Satay and Garlic Broccoli Stir-Fry

Skewers! I could take my kids' least favorite food, stick it on a skewer, and they would gobble it up like a birthday dinner. This summer, I've spent a lot of time experimenting with paleo-friendly marinades and sauces for grilled items. Surprise, surprise... this one with Indian flavors has risen above the others as a family favorite. My oldest daughter is not crazy about cooked vegetables... except for this stir-fry. She can make an entire meal out of the garlic broccoli alone!

Curry Chicken Satay Ingredients:

• 2 garlic cloves, finely chopped
• 2 T fresh ginger, grated
• 2-3 T curry powder
• 2-3 T lime juice, freshly squeezed
• 1/2 cup coconut milk
• 1 1/2 pounds chicken breasts or thighs, cut into strips

Garlic Broccoli Ingredients:

• 2 T coconut oil (or oil of choice)
• 6-10 garlic cloves, chopped (yes, this recipe is for garlic lovers only!)
• 1 bunch cilantro - stems only, chopped
• 2 bunches broccoli, chopped
• 2 T coconut aminos

Curry Chicken Satay Directions:

1. Mix all ingredients in a glass bowl and let sit for at least 30 minutes.
2. While chicken marinades, soak wooden skewers in water to prevent burning.
3. Put chicken on skewers and grill until done. I use leftover marinade to baste the chicken during the first few minutes of cooking.

 Garlic Broccoli Directions:

1. Heat oil in a wok or pan over medium-high heat.
2. Add garlic and cilantro stems and fry until golden brown.
3. Add broccoli and stir well to distribute the oil, garlic, and cilantro throughout. Fry 3 to 5 minutes or until broccoli begins to soften.
4. Add coconut aminos. This should slightly steam the broccoli.
5. Remove from heat when broccoli reaches a desired tenderness.

Sweet and Sour Salmon Masala

Indian cuisine is an absolute favorite in our home. Although I've found the perfect substitute for rice in roasted cauliflower, my spouse and girls resist that alternative and opt for sans something to soak up the sauce. This is a family favorite that was already paleo-friendly and didn't require any adaptation. The sweetness comes from pineapple and the sour comes primarily from tamarind. The rich, spicy and fruity flavors found in this dish are common in South Indian cuisine.

Ingredients:

• 2 T coconut oil
• 1 tsp cumin seeds
• 3 cardamom pods
• 1 large onion, chopped
• 5 garlic cloves, chopped
• 2 tsp ground cumin
• 2 tsp ground ginger (or 1-2 T fresh ginger, grated)
• 2 tsp turmeric (or curry powder if you aren't a fan of turmeric)
• 1/4 tsp cayenne pepper
• 3 tomatoes, chopped (or 1 can tomatoes with chiles)
• 1/2-2 chile peppers, chopped (depending on desired hotness)
• 2 T tamarind paste + 1/2 cup water (or juice from 2 lemons)
• 1 1/2 cups fresh pineapple, chopped (or canned if you live in AK and don't want to pay $12 for a pineapple in January)
• 2 cups water
• 1 1/2 to 2 pounds fresh salmon (or halibut), cut into large chunks
• 1/2 pound shrimp, peeled and deveined (optional)
• 1/4 cup lime juice, freshly squeezed (optional)
• 1/2 bunch cilantro, chopped

Directions:

1. Mix coconut oil with cumin seeds and cardamom. Cook over medium-high heat 1-2 minutes.
2. Add onion and garlic and fry until lightly browned, 3-5 minutes.
3. Add the ground spices and tomatoes and simmer for 5 minutes.
4. Add tamarind plus water or the lemon juice and 1 cup of water. Bring to a boil and simmer until the sauce has reduced in half.
5. Add the pineapple and remaining cup of water and simmer until the sauce has reduced in half again. The sauce should be thick and rich, like a chutney, at this point.
6. Reduce the heat and add fish and shrimp (if using). Cook until fish is cooked through.
7. Stir in the cilantro and lime juice (if using). I have found that it's sometimes sour enough without the  lime juice.
8. Serve immediately over cut raw vegetables or cauliflower rice.

Opportunities for substitution abound in this recipe. I often make this dish with a smooth and creamy texture by pureeing the onions and tomatoes together before step 3 and pureeing the pineapple and the cup of water before step 5. This creates a sauce that is more like gravy than chutney (and also ensures I won't hear complaining about cooked onions!).