Curry & Spices, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Summer Recipes

Summer Coconut Chickpea Curry with Rice and Fried Halloumi By Half Baked Harvest

The creamiest, easiest, Summer Coconut Chickpea Curry with Rice and Fried Halloumi. Make this curry with whatever produce you have on hand. I use a mix of sweet corn, zucchini, coconut milk, creamy tahini, lemon, plenty of curry powder, and cayenne for some heat. 30 more words

via Summer Coconut Chickpea Curry with Rice and Fried Halloumi. — Half Baked Harvest

Chicken Recipes, Curry & Spices, Main Courses (Lunch & Dinner), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Turmeric Chicken Kebabs over Basmati Rice with Charred Scallions By Nourished Kitchen

Ingredients
For the Turmeric Chicken Kebabs
  • 2 cups yogurt
  • ¼ cup avocado oil
  • Juice of 1 lemon
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chopped fresh garlic
  • 2 tablespoons powdered turmeric
  • 1 teaspoon finely ground sea salt
  • 1 teaspoon ground black pepper
  • 1½ pounds boneless, skinless chicken breasts
For the Basmati Rice with Charred Green Onions
For the Yogurt Herb Dipping Sauce

Get full recipe 👇🏻

https://nourishedkitchen.com/turmeric-chicken-kebabs-over-basmati-rice-with-charred-scallions/

Curry & Spices, Main Courses (Lunch & Dinner), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Coconut Red Curry Drip Beef By Harvest and Honey

In this post: Coconut Red Curry Drip Beef Schedule-wise, today is a pretty packed one if my to-do list has anything to say about it. But even so, I have a recipe that is so delicious, and so in need of your attention, that I couldn’t not share it. 1,073 more words

via Coconut Red Curry Drip Beef — Harvest and Honey

Curry & Spices, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Asian Curry Chicken By Health Hub

Ingredients:

🍗🍗 400g chicken leg, boneless, skin removed

• 2 onions, quartered

• 1⁄2 tsp chilli powder

• 1⁄2 tsp turmeric powder

• 1 tsp curry powder

• 1 tsp ginger

• 2 cloves garlic, crushed

• 1 green capsicum, sliced

• 1 red capsicum, sliced

• 1⁄4 tsp salt

• 1⁄4 tsp pepper

• 1 tbsp sunflower oil

• 480g low-fat evaporated milk / coconut milk (pressed from shredded coconut 🥥 at least 1 whole coconut)

• 4-5 curry leaves

Method:

• Rub the chicken leg with salt.

• Heat oil in a non-stick wok, stir-fry the onions for 1 minute.

• Add chilli powder, turmeric powder, curry powder, curry leaves, ginger and garlic. Cook gently for 1–2 minutes.

• Add chicken and fry on all sides until golden.

• Add the evaporated milk or coconut milk and capsicums, and bring to a boil. Then, lower heat to simmer covered for 15–20 minutes or until chicken is cooked.

• Serve hot with brown rice or whole meal bread

Source 👇🏻

https://www.healthhub.sg/sites/assets/Assets/Programs/shophealthy_recipes/2018/pdfs/Poultry/Curry-Chicken.pdf

Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Curry & Spices, Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Creamy Thai Coconut Chicken Soup (Instant Pot) By Rasa Malaysia

Ingredients:

2 tablespoons oil

1 small onion, quartered

2 lbs skinless and boneless chicken breast or chicken thighs, cut into cubes

2 tablespoons Thai red curry paste (Mae Ploy brand)

1 red bell pepper, cut into thick strips

6 slices galangal, optional

6 kaffir lime leaves, torn and bruised, optional

3 cups chicken broth

2 tablespoons fish sauce or salt to taste

1 heaping tablespoon sugar

3/4 cup coconut milk

2 1/2 tablespoons lime juice

Cilantro leaves

Get full recipe👇🏻

Creamy Thai Coconut Chicken Soup (Instant Pot)

Curry & Spices, Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Easy Curried Fish Stew By Jamie Olivier

Ingredients

  • 6 spring onions
  • 1 fresh red chilli
  • 5 cm piece of ginger
  • olive oil
  • 1 handful of curry leaves
  • 1 teaspoon black mustard seeds
  • 1 level teaspoon ground turmeric
  • ½ teaspoon chilli powder
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 12 large raw shell-on king prawns , from sustainable sources
  • 300 g brown rice
  • 250 g ripe mixed-colour cherry tomatoes
  • 1 x 400 g tin of light coconut milk
  • 6 x 100 g white fish fillets , such as bream or haddock, skin on, scaled and pin-boned, from sustainable sources
  • 1 lemon
  • 12 uncooked poppadoms

Get full recipe :

https://www.jamieoliver.com/recipes/fish-recipes/easy-curried-fish-stew/?utm_medium=Email&utm_source=ExactTarget&utm_campaign=HHY_08.02.18%20-%206%20healthy%20curries

Curry & Spices, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Spicy saag aloo By Jamie Olivier 

WITH RICE & CRUNCHY LETTUCE


Get full recipe👇🏻

http://www.jamieoliver.com/recipes/vegetable-recipes/spicy-saag-aloo/

Ingredients

75 g basmati rice

1 bunch of fresh coriander (15g)

1 onion

olive oil

1 teaspoon hot curry paste

400 g potatoes

200 g ripe tomatoes

1 gem lettuce

2 cloves of garlic

1 fresh red chilli

1 teaspoon cumin seeds

150 g spinach

2 tablespoons plain yoghurt

Curry & Spices, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Quick & Easy Recipes, Vegetarian / Vegan

Sweet Potato, Chickpea & Spinach Curry By Jamie Olivier

“This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce. ” Jamie Olivier

JO 1a

Ingredients

  • olive oil
  • 2 red onions
  • 3 tablespoons rogan josh paste
  • 1 fresh red chilli
  • 3cm piece of ginger
  • 1 bunch of fresh coriander
  • 3 sweet potatoes
  • 1 x 400 g tin chickpeas
  • 8 ripe tomatoes or 1 x 400g tin chopped tomatoes
  • 1 x 400 ml tin light coconut milk
  • 400 g pre-washed spinach

Method

  1. Heat 2 tablespoons of oil in a large saucepan over a medium heat.
  2. Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
  3. Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
  4. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
  5. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
  6. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
  7. Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
  8. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
  9. Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.

Source:

http://www.jamieoliver.com/recipes/vegetables-recipes/sweet-potato-chickpea-amp-spinach-curry/

Curry & Spices, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Quick & Easy Recipes, Vegetarian / Vegan

Keralan veggie curry with poppadoms, rice & minty yoghurt By Jamie Olivier

A perfect combo of cauliflower, chickpeas and pinepapple

“In Kerala lots of the curries are vegetarian, and all the better for it. Each mouthful is different as all the varied ingredients come together in different amounts – but always sweet, spiced and fragrant.”

Get full recipe 👇🏻

http://www.jamieoliver.com/recipes/vegetable-recipes/keralan-veggie-curry-with-poppadoms-rice-minty-yoghurt/

Curry & Spices, Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Curried Chicken Breast With Zucchini by Pierre Franey, NYT Cooking

Time: 15 minutes
Yield: 4 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/3209-curried-chicken-breast-with-zucchini

INGREDIENTS

4 skinless, boneless chicken breast halves, about 1 1/4 pounds
2 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 zucchini, about 1/2 pound, ends trimmed
2 teaspoons curry powder
1 tablespoon butter
2 tablespoons finely chopped shallots
½ cup chicken broth
2 tablespoons heavy cream

Curry & Spices, Fish & Seafood 🦀🦀🐟🐟, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Mario Batali’s Spicy Shrimp Sauté by The New York Times

Time: About 15 minutes
Yield: 4 servings

Get full recipe 👇🏻
http://cooking.nytimes.com/recipes/1015237-mario-batalis-spicy-shrimp-saute

INGREDIENTS

2 tablespoons red curry paste
¼ cup fish sauce
¼ cup sambal
¼ cup sweet chili sauce
2 pounds medium shrimp, peeled and deveined
3 tablespoons light sesame oil
1 cup sliced scallions
2 tablespoons sweet soy sauce
1(14-ounce) can light coconut milk
1 bunch cilantro, chopped.

Curry & Spices, Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Food Travel Adventures By Mark Weins, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Authentic Thai Green Curry Recipe (แกงเขียวหวาน) by Mark Weins ‘s Mother-In-Law

For the green curry chicken:
1 whole chicken – 1.4 kg. in total weight (ไก่บ้าน) – I think a free range chicken gives you the best Thai green curry taste

2 cups of water to first boil the chicken

green curry paste (เครื่องแกงเขียวหวาน) – all of the green curry paste below

2 – 3 cups of coconut cream (หัวกะทิ)

6 – 10 Thai eggplant (มะเขือเปราะ)

6 – 10 stems of Thai sweet basil (โหระพา)

2 red spur chilies (พริกชี้ฟ้าแดง)

20 kaffir lime leaves (ใบมะกรูด)

1/2 tsp. salt (เกลือ) – or salt to taste when you’re cooking your curry

For the green curry paste (เครื่องแกงเขียวหวาน)
150 grams Thai green chilies (พริกขี้หนูเขียว)

1 head garlic (กระเทียม)

3 shallots – small shallots about 2 tbsp in total (หอมแดง)

1 thumb sized chunk of galangal (ข่า)

5 cilantro roots (รากผักชี) coriander

1 kaffir lime – just the peel (ผิวมะกรูด)

2 stalks lemongrass (ตะไคร้)

1 tbsp. white pepper corns (พริกไทยขาว)

1 tsp. coriander seed (ลูกผักชี)

1 tsp. cumin seed (ยี่หร่า)

1 tsp. salt (เกลือ)

1 tbsp. shrimp paste (กะปิ)

To make Thai green curry, there are three main steps:
Pound the curry paste

Prepare the chicken

Cook the curry paste with the chicken and coconut cream

Note: At this point if you want to immediately get cooking and straight to the recipe, you can scroll below to the recipe box for direct instructions. However, you can keep reading below to get more in-depth cooking instructions, photos, and a more thorough explanation about Thai green curry.

Source 👇🏻

https://www.eatingthaifood.com/thai-green-curry-recipe/

Appetisers, Starter & Side Dishes, Curry & Spices, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Cauliflower Roasted With Grapes, Almonds and Curry By NYT Cooking

Author: Tara Parker-Pope

Time: 4 hours
Yield: 8 servings.

INGREDIENTS

1 pound butter
5 sprigs thyme
2 cloves garlic, crushed but kept whole
1 tablespoon canola oil
2 cups thinly sliced carrots
1 cup thinly sliced white onion
1 tablespoons thinly sliced ginger
1 teaspoon Madras curry powder
¼ cup white wine
½ cup canned whole peeled tomatoes, drained
3 ½ teaspoons coriander seeds
1 ½ teaspoons cumin seeds
2 ½ cups vegetable stock
1 ½ teaspoons salt
2 cups cauliflower trim (from the heads used for the Roasted Cauliflower and Sous Vide Cauliflower)
1 tablespoon Brown Butter
2 teaspoons lemon juice
½ teaspoon salt
3 cups cauliflower (or cauliflower trim), 1/4-inch dice, about 11 ounces
2 cups half-and-half
2 tablespoons Brown Butter
2 teaspoons salt
1 teaspoon canola oil
1 ½ cups thinly sliced Granny Smith apple
¼ cup thinly sliced shallots
1 teaspoon Madras curry powder
1 pod star anise
10 black peppercorns
⅓ cup white port
1 kaffir lime leaf
1 tablespoon salt
¼ cup golden raisins
2 cups canola oil
½ cup thinly sliced Granny Smith apple
⅓ cup thinly sliced white onion
½ stalk lemongrass, thinly sliced
2 tablespoons Madras curry powder
1 kaffir lime leaf
2 cups sugar
32 seedless red grapes
1 head cauliflower
¼ cup Curry Oil
¼ cup Brown Butter
1 tablespoon salt
1 head cauliflower
¼ cup Curry Oil
¼ cup Brown Butter
1 teaspoon salt
8 tablespoons Cauliflower Purée
8 teaspoons Curry Raisin Purée
Carrot Curry Sauce
2 tablespoons Curry Oil
Sous Vide Cauliflower
2 tablespoons vegetable stock
2 tablespoons butter
Salt
Roasted Cauliflower
Curried Raisins
Dehydrated Grapes
32 Marcona almonds
Cauliflower Couscous
Madras curry powder
16 sprigs celery leaves

Get full recipe 👇🏻

http://cooking.nytimes.com/recipes/1015409-cauliflower-roasted-with-grapes-almonds-and-curry

Curry & Spices, Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

CHILLI & LEMONGRASS TURKEY CURRY WITH PERFECT RICE

By Donal Skehan

lemongrass-turkey-3-copy

35 mins
Serves 4

INGREDIENTS

For the curry:

4 lemongrass stalks, finely chopped

2 red chilli, deseeded and finely chopped

4 garlic cloves, peeled and finely chopped

2 tbsp Thai fish sauce (Nam Pla)

400g cooked turkey meat, preferably dark meat, cut into bite-sized chunks

1 tbsp sunflower oil

2 tbsp curry powder

300ml chicken stock

2 tbsp caster sugar

100g sugar snap peas

Small handful of mint, basil and coriander leaves, to garnish

For the rice:

275g Thai jasmine long grain rice

Get full recipe:

http://www.donalskehan.com/recipes/chilli-lemongrass-turkey-curry-with-perfect-rice/

Curry & Spices, Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Jamie’s Tandoori Chicken Kebabs

By Jamie Olivier

Watch How-To Video 👇🏻

Get full recipe 👇🏻

http://www.jamieoliver.com/recipes/chicken-recipes/chicken-tandoor-style-kebabs/

Ingredients:

3cm piece of ginger

2 cloves of garlic

140 g natural yoghurt

2 tablespoons olive oil

60 ml tomato passata

½ tesapoon garam masala

½ teaspoon chilli powder

½ teaspoon smoked paprika

½ teaspoon turmeric

10-12 skinless, boneless free-range chicken thighs

Curry & Spices, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Easy Coconut Curry Soup 🍜 

By Pinch of Yum

Get full recipe 👉🏻 http://pinchofyum.com/anything-you-have-coconut-curry-soup

total time: 30 mins

serves: 8 servings (about 1 cup soup + lots of tofu and toppings per serving)

INGREDIENTS:

1 tablespoon oil

1 onion, chopped

3 cloves garlic, smashed

1 knob of ginger, peeled and grated

1-2 tablespoons red curry paste

1-2 tablespoons turmeric

1 teaspoon salt

2 tablespoons sugar

12 baby yukon potatoes

2 14-ounce cans coconut milk

3 cups vegetable broth

24 ounces extra firm tofu

anything you have for fresh veggie toppings! 

Curry & Spices, Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Main Courses (Lunch & Dinner), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Beef Masala Curry

Source 👉🏻 http://www.lovefood.net.au/beef-masala-curry/

 

Ingredients:

4 tablespoons olive oil

1kg lean diced beef

2 medium brown onions, roughly chopped

4 garlic cloves, finely chopped

2 red chillies, finely chopped

1 tablespoon fresh ginger, finely chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon ground turmeric

2 x 400g cans crushed tomatoes

2 cups water

2 teaspoons garam masala

1 cup natural Greek style yoghurt

to serve:

a small handful fresh coriander leaves

1 tablespoon natural Greek style yoghurt

extra sliced chilli (optional)

cooked basmati rice

poppadum’s

Methods:

🌶🌶Heat half of the oil in a large heavy bottomed sauté or casserole pan on a high heat and fry the beef pieces for 4-5 minutes, or until browned all over. (You may need to brown the meat in batches).

🌶🌶Put the browned meat on one side and reserve. Using the same pan reduce the heat to medium and add the remaining oil, fry the onions for about 4-5 minutes until softened and changing colour, then add the garlic, chilli and ginger and fry for another 1-2 minutes.

🌶🌶Add the spices and cook for another minute, then stir in the browned beef, a pinch of salt, crushed tomatoes and water, reduce the heat to low and cook uncovered for 1½ to 2 hours (add a little more water if needed) and stirring occasionally until the beef is tender and the sauce thick.

🌶🌶About 30 minutes before your ready to serve, stir in the garam masala and yoghurt (to add extra flavour and smoothness) and add salt to taste. Cook for a further half an hour.

🌶🌶 Serve topped with a tablespoon of natural Greek style yogurt decorated with sliced chilli and coriander leaves with a side of basmati rice and poppadum’s. Serves 4

Curry & Spices, Dairy Free & Gluten Free Food & Recipes, Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Fast Tandoori Chicken by Mark Bittman

Yield: 4 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/11474-fast-tandoori-chicken

INGREDIENTS

2 cups yogurt
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons paprika
2 teaspoons ground coriander
Juice of a lime
Salt and fresh black pepper
1 ½ pounds chicken breasts
Minced cilantro for garnish