Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts
Sunday, May 5, 2013
Hot Sausage Curry with Mai Fun noodles
Hot Italian sausage from Costco boiled in hot water for twenty minutes and then baked in the oven to brown. While the sausage is cooking, mix yellow curry paste with two Tablespoons oil and a can of coconut milk. Add vegetables and Mai fun noodles and simmer until soft to taste. Cut sausage and cover with noodles, vegetables and sauce.
Thursday, December 8, 2011
Curry
I enjoy all curries, but haven't been able to make my own at home taste as good as the restaurant. I prefer Indian curry dishes to Thai curry dishes, but I love them both. Curry chicken and Pineapple curry tie for first place with me.
Pineapple Curry
Butter or coconut oil for flavor and texture
Curry paste or powder to taste-I used 1 Tablespoon
Fresh or canned pineapple-no sugar added
1 can of coconut milk
Meat of choice-Chicken is my preference but fish is a close second
I use Thai Kitchen brand green curry paste as it contains no sugar and it is gluten-free and is mild heat. I am working my way up to making my own paste and grinding my own spices. I use the Thai Kitchen brand coconut milk for cooking Thai curries. The Thai Kitchen website has recipes and allergy information which I find helpful before purchasing products at the store. It cuts down on my ingredient reading time at the store. http://www.thaikitchen.com/
I usually brown the meat in butter or coconut oil and then add the curry and milk to the pan. This time, however, I had talapia fish I needed to cook and didn't want to overcook it by frying it first. I rubbed the fish with coconut oil first and then I mixed my curry and coconut milk and spices and poured them over the fish in a baking pan and covered it with tin foil. I baked it at 350 degrees for 30 minutes. For my vegetable serving, I boiled baby carrots until tender and smothered them with butter. The orange of the carrots was a beautiful contrast for the fish and pineapple and curry sauce.
Baking instead of stove top made the curry sauce quite thin instead of more like a gravy. In the future, I will continue to use the stove top and just add the fish at the end so it doesn't over cook.
Pineapple Curry
Butter or coconut oil for flavor and texture
Curry paste or powder to taste-I used 1 Tablespoon
Fresh or canned pineapple-no sugar added
1 can of coconut milk
Meat of choice-Chicken is my preference but fish is a close second
I use Thai Kitchen brand green curry paste as it contains no sugar and it is gluten-free and is mild heat. I am working my way up to making my own paste and grinding my own spices. I use the Thai Kitchen brand coconut milk for cooking Thai curries. The Thai Kitchen website has recipes and allergy information which I find helpful before purchasing products at the store. It cuts down on my ingredient reading time at the store. http://www.thaikitchen.com/
I usually brown the meat in butter or coconut oil and then add the curry and milk to the pan. This time, however, I had talapia fish I needed to cook and didn't want to overcook it by frying it first. I rubbed the fish with coconut oil first and then I mixed my curry and coconut milk and spices and poured them over the fish in a baking pan and covered it with tin foil. I baked it at 350 degrees for 30 minutes. For my vegetable serving, I boiled baby carrots until tender and smothered them with butter. The orange of the carrots was a beautiful contrast for the fish and pineapple and curry sauce.
Baking instead of stove top made the curry sauce quite thin instead of more like a gravy. In the future, I will continue to use the stove top and just add the fish at the end so it doesn't over cook.
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