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Recipe: Curried Leg of Lamb Potpie

Curried Leg of Lamb Pot Pie

Curried Leg of Lamb Pot Pie

 

This recipe for Curried Leg of Lamb Potpie gets five stars in my book. It’s full of flavor and a very tender cut of lamb.

I went the non-traditional route and served this as my Thanksgiving meal this year instead of turkey. Give it a try this holiday season. I promise you won’t be disappointed.

Ingredients:

For the Pastry Dough:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp salt
  • 1 stick chilled unsalted butter, cubed
  • 1/4 cup ice-cold water

For the Potpie Filling:

  • 3 TBSP olive oil
  • 2 lbs. leg of lamb roast, cut into 1-inch cubes
  • 1 white onion, diced
  • 5 small turnips, diced
  • 2 cups peeled butternut squash, cubed
  • 2 cups Tuscan kale, chopped
  • 1 cup crimini mushrooms, chopped
  • 2 medium carrots, chopped
  • 2 tsps curry powder
  • 1 can unsweetened coconut milk
  • 1/2 cup dry white wine
  • 2 1/2 TBSP all-purpose flour
  • 2 cups chicken stock
  • 1 large egg (beaten with 1 tsp of water)
  • Salt and pepper to taste

Directions:

For the Pastry Dough:

  1. In a food processor, pulse the flour and salt.
  2. Add the butter and pulse to the size of peas.
  3. Sprinkle in the ice water and pulse until a dough starts to come together.
  4. On a work surface, knead the dough a few times then shape into a disk. Wrap in plastic wrap and store in refrigerator for at least 90 minutes.

For the Potpie:

    1. Preheat oven to 375F.
    2. In a Dutch oven, heat 1 tablespoon of the oil.
Curried Leg of Lamb Pot Pie

Tender leg of lamb is combined with vegetables and coconut milk to make this delicious Curried Leg of Lamb Pot Pie.

  1. Season the lamb with salt and pepper and add half to the Dutch oven. Cook over high heat until browned on 2 sides, about 3 minutes. Using a slotted spoon, transfer the lamb to a bowl; repeat with 1 more tablespoon of oil and the remaining lamb.
  2. Add the first half of the lamb (in the bowl) back to the Dutch oven.
  3. Add the onion and cook over moderate heat, stirring, until softened. Add the curry powder and cook, stirring, for 1 minute.
  4. Stir in the flour, then gradually stir in the wine until smooth. Add the chicken stock and bring to a boil, stirring, until thickened, about 1 minute. Cover and simmer over low heat until the lamb is very tender, about 1 hour.
  5. Add the squash, kale, carrot, turnips, mushrooms and coconut milk to the casserole and simmer over moderately low heat until the vegetables are tender, about 10 minutes. Season with salt and pepper.
  6. Spoon the curry into a buttered 8-by-11-inch casserole or baking dish. Brush the dish rim with beaten egg.
  7. On a lightly floured surface, roll out the pastry to a rectangle or oval large enough to cover your dish. Fold the pastry in half, unfold it over the curry, and gently press onto the edge of the dish.
  8. Brush with beaten egg then cut 4 small steam vents in the top.
  9. Bake the potpie for 30 minutes. Raise the heat to 450°; bake for 20 minutes longer, until the pastry is browned and cooked through. Let rest for 20 minutes, then serve.

The lamb in this Curried Leg of Lamb Potpie cooks to a nice tenderness and goes well with the curry and root vegetables. It’s a perfect filling for potpie.

So, this holiday season, forget about chicken, beef and even turkey pot pie and do yourself a favor by trying lamb in your pot pie. It may be the best gift you give yourself this year.

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5 Comments

Posted by on November 29, 2016 in Cookin', One-Pot Wonders, Recipes

 

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Recipe: Coconut Shrimp Curry

Coconut Shrimp Curry

Coconut Shrimp Curry


I’m pretty sure is the third curry recipe I’m posting, but the stuff is just so damn good. This one is a sort of a hybrid of coconut shrimp and Thai curry, hence the name Coconut Shrimp Curry.

Curry is so full of flavor, it’s quickly become one of my favorite dishes. And it’s not that hard to make — especially with the assistance of a food processor.

Coconut Shrimp Curry

Coconut Shrimp Curry blends shrimp, vegetables, pineapple and toasted coconut in a Thai curry.


Ingredients:

For the curry sauce:

  • 1 can coconut milk
  • 1 stalk of lemongrass, minced
  • 1 TBSP dried chili flakes (less if you don’t want it too spicy)
  • 1/4 cup red onion, minced
  • 4 garlic cloves, minced
  • 1 thumb-sized piece of ginger, minced
  • 3 TBSP fish sauce
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 2 TBSP light brown sugar
  • Juice of 1 lime
  • Gulf Shrimp in Coconut Curry

    Gulf Shrimp in Coconut Curry

  • 1 TBSP ketchup (or tomato paste)

For the curry:

  • 1 lb. peeled and deveined shrimp
  • 2 cups fresh pineapple chunks
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup sugar snap peas
  • 1/3 cup dry toasted coconut

Directions:

  1. Place all curry sauce ingredients in a food processor and process well. Alternatively, whisk the ingredients together and stir well to combine.
  2. Pour sauce into a deep pot and heat over medium-high heat until boiling, stirring occasionally.
  3. Once boiling, reduce heat to medium. Add the vegetables, pineapple and shrimp, stirring to mix. Simmer until shrimp look plump and turn pink.
  4. Remove from heat and cover to keep warm while you toast the coconut.
  5. Toasted Coconut in Curry

    Toasted Coconut in Curry

  6. Place dry shredded coconut (sweetened or unsweetened) in a dry frying pan over medium-high heat. “Fry” the coconut, stirring continually until it turns golden-brown and is fragrant. Then turn off heat.
  7. Add half of the toasted coconut to the curry and stir to combine.
  8. Taste for salt and sweetness, adding more fish sauce if not salty enough, and more brown sugar if you want it sweeter. Also, you can also add chili sauce if you’d like it spicier.
  9. To serve, transfer curry into a serving bowl. Sprinkle the rest of the toasted coconut on top of each dish and serve (over rice if desired).

As I live in New Orleans, I’m lucky enough to have access to fresh Gulf shrimp. They really make this dish stand out from using frozen shrimp, but you gotta use what you have access to. I recommend fresh over frozen any day.

As this is a curry, it goes great over rice, but it’s good enough to eat it without. The choice is yours. Enjoy this Coconut Shrimp Curry!

 
3 Comments

Posted by on September 7, 2012 in Cookin', Entrees, One-Pot Wonders, Recipes

 

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Recipe: Tofu Coconut Curry

Tofu Coconut Curry

Tofu Coconut Curry

In one year I’ve gone from never having tofu to eating it at least once a week. It’s so versatile and goes well with just about everything, but especially curry.

The tofu really takes on the flavors of the curry well. Pair the tofu with coconut curry and vegetables and you’ve got a quick meal of Tofu Coconut Curry that’s loaded with nutrients and low in fat and calories.

Ingredients:

  • 1 can reduced-fat coconut milk
  • The Veggies

    The Veggies

  • Juice of one lime
  • 3 TBSP soy sauce
  • 1 tsp brown sugar
  • 1 1/2 TBSP curry powder
  • 1 TBSP minced ginger
  • 2 tsp chili paste
  • 1 block extra firm tofu, cut into bite-sized cubes
  • 1 tomato, diced
  • 1/2 red bell pepper, cut into thin strips
  • 1/2 green bell pepper, cut into thin strips
  • 1/2 red onion, diced
  • 1/2 cup mushrooms, sliced
  • 1/4 cup basil, chopped
  • salt to taste

Directions:

  1. In a large pot over medium heat, mix coconut milk, curry powder, soy sauce, brown sugar, chili paste and ginger.
  2. Basil in Tofu Coconut Curry

    Adding the basil

  3. Bring to a boil and let simmer for 3 to 5 minutes.
  4. Add tofu, bell peppers, onion, mushrooms and tomato. Combine all ingredients, cover and cook for 5 to 7 minutes, stirring occasionally.
  5. Mix in basil. Season with salt or more soy sauce to taste.
  6. Continue cooking for an additional 5 to 7 minutes or until vegetables are tender, but crisp.
  7. Garnish with additional basil and serve over rice, if desired.

Make sure to thoroughly coat the tofu in the curry sauce. This recipe is quite spicy. My nose was running after eating it and my palate and body are quite accustomed to spicy food.

Also, the vegetables I used are just a guide. Feel free to experiment with a variety of veggies.

 
4 Comments

Posted by on March 30, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Thai Duck Breast Curry

Duck Breast Curry

Duck Breast Curry

This is one of my absolute favorite recipes to make. The flavors in this dish are out of this world. It is a little pricey thanks to the duck breast, but it’s 100% worth it.

Of course, you can always use chicken, beef or even pork to make the dish. But do any of those meats really compare to duck? Think about it, then go ahead and splurge.

Ingredients

  • 6 TBSP Thai red curry paste (you can buy it, but here’s a homemade recipe that’s superior to storebought)
  • 1 1/2 can coconut milk
  • 2 TBSP olive oil
  • 1 TBSP unsalted butter
  • 2 cups water
  • 4 TBSP fish sauce
  • 3 cloves minced garlic
  • 3 TBSP minced ginger
  • 1/2 red onion, sliced
  • 1 green bell pepper, cored and sliced
  • 1 red bell pepper, cored and sliced
  • 1/2 cup sliced button mushrooms
  • 1/2 whole pineapple, cut into chunks (if using canned, drain before adding)
  • 1/2 cup fresh basil, chopped
  • 3 boneless duck breasts with fat
  • cooked jasmine rice
Duck Breast Curry in the Pot

Duck Breast Curry Simmering in the Pot

Directions:

  1. Heat 1 TBSP olive oil and 1 TBSP butter in large skillet over medium-high heat.
  2. Place duck breasts (fat side down) in skillet and cook for several minutes (until skin is crisp and golden brown, the meat doesn’t need to be cooked at this point).
  3. Remove duck from the skillet, cut into slices and set aside.
  4. Reduce heat to medium-low and add garlic and curry powder to skillet. Let cook for several minutes so that flavors release.
  5. Pour in coconut milk, water, fish sauce and minced ginger. Stirk over low heat for 10 to 15 minutes.
  6. In a separate pot (or Dutch oven) heat remaining oil over medium-high heat. Then add onions, mushrooms and bell peppers and cook for several minutes.
  7. Make sure the pot is hot and add the duck. Cook for 3 to 4 minutes, stirring regularly.
  8. Add pineapple and cook for an additional 2 minutes.
  9. Taste the curry sauce and adjust spices as necessary.
  10. Pour curry sauce into the pot with duck and other vegetables. Stir to combine then simmer for 5 to 10 minutes.
  11. Check sauce’s consistency and add more water if too thick or simmer longer if too watery.
  12. Remove from heat and cool for 5 minutes.
  13. Add chopped basil and serve immediately over jasmine rice, spooning sauce into the bowl.

This recipe may seem overwhelming, but once the curry paste is prepared, it really is a breeze to make. And if you still think it’s time-consuming, I promise you the flavors will make you forget all about the labor.

This is a recipe you will want to make over and over again. It’s that good.

 
4 Comments

Posted by on November 3, 2011 in Cookin', Recipes

 

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Recipe: Thai-Style Beef Short Ribs

Thai-Style Beef Short Ribs with a Side of Bok Choy

Thai-Style Beef Short Ribs with a Side of Bok Choy

Here’s a great slow cooker recipe. I love my Dutch oven (almost as much as I love my iron skillet) so it’s something I cook in quite a bit. This short ribs recipe features Thai flavors that are bold and intense.

While this recipe does take several hours, it’s definitely worth it. The short ribs will melt in your mouth once slow cooked. The sauce soaks into the rice making a great bed for the rich flavors of the short ribs.

Ingredients

  • 2 tsp chili oil
  • 2 tsp salt
  • 2 lb beef short ribs, trimmed
  • 1/2 tsp black pepper
  • 1/3 cup minced shallots
  • 3 TBSP minced fresh ginger
  • 3 minced garlic cloves
  • 2 TBSP red curry paste
  • 1/4 cup water
  • 1 TBSP sugar
  • 1 TBSP fish sauce
  • 1 tsp lime rind
  • 1/4 cup coconut milk
  • 1 TBSP fresh lime juice
  • 4 cups cooked brown rice

Directions:

  1. Preheat oven to 200F.
  2. Heat chili oil in a medium Dutch oven over medium-high heat. Season ribs with salt and pepper. Add half of the ribs to the Dutch oven and cook 2 minutes on each side until browned. Set aside and repeat with remaining ribs.
  3. Thai-Style Beef Short Ribs in the Pan

    Thai-Style Beef Short Ribs in the Pan

  4. Saute garlic, shallots and ginger in Dutch oven for about 2 minutes.
  5. Stir in 1/4 cup water and curry paste and cook another minute.
  6. Stir in coconut milk, sugar and fish paste.
  7. Add ribs pack to Dutch oven and cover and cook in over for 6 hours.
  8. Remove ribs from cooker and set aside, but keep warm.
  9. Strain remaining liquid through a colander over a bowl. Place a zip-lock bag in a 2 cup measuring cup and pour liquid into the bag and let stand for about 10 minutes.
  10. After the fat has risen, seal the bag and cut off one of the bottom corners. Drain the drippings into a bowl, stopping before the fat drains.
  11. Stir salt, pepper, lime rind and lime juice into the sauce.
  12. Shred the rib meat while removing the bones.
  13. Serve the ribs over rice and top with sauce.

If you don’t have a Dutch oven, you’re welcome to cook this in a Crock Pot. I’m sure it will work just as well. You can also kick up the spiciness of the dish by adding in some sriracha. Serve with a side of sauteed bok choy.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on November 1, 2011 in Cookin', One-Pot Wonders, Recipes

 

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