Wednesday, January 28, 2009

I'm posting this for those of you that have never made an exotic/Indian/coconut milk dish. I want to hopefully show you how easy it is, and then this can serve as a springboard for you to experiment and go to town on your next new flavor dishes. So here's is a super easy recipe to try.
All you need to make this Chicken curry are the following ingredients, that can all be found in any supermarket.
2 packages of fresh chicken tenderloins
1 can of coconut milk
curry powder
fresh cilantro
Coconut oil
Onion
Garlic

Saute chopped garlic in coconut oil, next add the chicken (pre-cut into bite sized pieces) and stir well. Once you see no more pink on the meat, add about 1/3 cup of curry powder and half a large sliced onion, mix all together. Add about 3/4 of a can of coconut milk. Turn heat to low, cover and let simmer for 20-25 minutes. Remove from heat and sprinkle 1/3 cup chopped fresh cilantro all over. Serve.
(if you want to kick it up one authentic notch, add 2 kefir lime leaves, if you have access to them and toss them in right when you start cooking)
Side note for Jay, this was my second helping ;-)
















Home made bolognese;
I bought a lot of fresh tomatoes at the farmers market and fresh basil.
On very low heat in some evoo, chopped plum tomato, lots of garlic and fresh basil.


Sauteed a pound of grass fed ground beef in some more garlic and added that to the above. A large splash of red wine, some fresh ground pepper. Simmer on low for about 2-3 hours. The steam coming off the pot, doesn't make for a good picture, but you get the idea ;-)
"Love is the great miracle cure. Loving ourselves works miracles in our lives.”
Louise Hay

11 comments:

Son of Grok said...

I have not had myself a good curry in a long time. I think its about time to man up and make one.

The SoG

Marc said...

And for you SOG, this recipe is NOT spicey, just curry flavor.
Kind of like the english like it. And of course the way they like it on many of the sun soaked islands. They like curry like this....but then douse it with fiery hot sauce. ;-)

Marc

Son of Grok said...

What is wrong with spicy?

The SoG

TrailGrrl said...

Oooh this looks good. We just got a bunch of ice and snow and everything is essentially closed down. I'm just about finished busting the ice off of my car.

Got a pot of chili with lots of beef simmering. Yesterday while also on a snow day I made a big pan of beef stew.

So, it might be time for a chicken dish! I've got everything but the cilantro. Dang! We'll probably be able to get out tommorow so I'll have to pick some up (and some beef short ribs while I'm at the Mexican grocery). I've been wanting to try a curry and use coconut milk, so now might be the time.

TrailGrrl

Rachel said...

Coconut milk is right up there with bacon for me as a magical ingredient that has the power to make almost anything else taste better. I always have a can of it in my pantry :)

Marc said...

SOG,
My bad, it's Dave C, who's wife makes fum of him not being able to handle spicy food. His wife is from Thailand and can ccok up some heat.

Trailgrrl,
I'm watching the news here and it's spme storm you guys got.
I hope it stops soon. Let me know how your curry came out.

Rachel,
Right on! Question; have you noticed some brands are much better then others?

Marc

Cave Cooking said...

I tend to buy Taste of Thai, or the Whole Foods generic brand. Occasionally when I'm in a random ethnic grocery store I'll buy whatever they have, which, frankly, is usually better. As between TofT and the WF brands, I don't notice too much of a difference. But the random ethnic grocery store cans always seem to have more of that nice thick layer of coconut cream on top.

Son of Grok said...

Marc,
My wife is Thai as well and does make fun of me for not being able to handle Thai hot. I LOVE spicy... but when I say she makes fun of me, it is because something is BEYOND spicy lol. Being from New Mexico, we have delicious spicy and then OH MY GOD WHATS WRONG WITH YOU WHY WOULD YOU EAT THAT spicy.

The SoG

Son of Grok said...

Mark, I made some more mayonnaise.

I learned what I was doing wrong. I misread the recipe. I was using egg WHITE and not egg YOLK. Switched to yolk and it worked beautifully. Nice and thick.

The SoG

Marc said...

SOG,
That's some funny stuff!!!!
I've been to New Mexico, and yes there for sure is that category of spicy.

Glad the mayo came out good now.
It's a tasty treat right?
Hey? how long do you think it will keep for in the fridge? I sually go through it before it would spoil, but was curious what you think.

Marc

Son of Grok said...

That is a good question. i am going though mine fast enough that I am not worried about spoilage either. It seems like some good, solid emulsified stuff though. I would probably keep mine about 3 weeks before worrying about spoilage. Probably safe out to 5 or 6 weeks though.

The SoG