Tag Archives: red curry

Panang Chicken Curry with Red Cargo Rice

Tonight’s Menu: Thai Panang Chicken Curry with Red Cargo Rice (gluten and sugar free)

chickencurry

As of late my health hasn’t been exceptional (due to high levels of stress I suspect) so I have decided to embrace some new diet rules for the next month or so. I have always been an advocate for clean, natural eating but cleansing has never really been my thing. Probably because I would go into deep depression without solid food in my life. With that said, I have decided to compromise…for the next month, I will enjoy my first 2 meals juiced or in smoothie form and eat a nutritional (real) dinner. Here’s the kicker, everything that goes into my body must be gluten and sugar free.

So there you have it and here’s tonight meal which is one of my favourites and loaded with fibre, iron, protein, calcium +++. Enjoy

Serves 2
Prep time: 15 mins. | Cook time: 30 mins.

1 can of unsweetened coconut milk
1 tbsp  red curry paste (be sure this is sugar-free)
2 lime leaves
1/2  onion, sliced
1 large red pepper, sliced (I used 1/2 of each a yellow and red pepper)
8 lg mushrooms
1 cup of fresh spinach
small bunch of cilantro, chopped
1/4 c peanuts, chopped
1 skinless boneless chicken breast, sliced
1 tbsp olive oil
S&P

2 c prepared red cargo rice

curryingredients

Heat a large saute pan over medium-high heat and add oil. Toss in onions and let saute for approx. 1 minute. Add in peppers, mushrooms and chicken. Saute for approx. 2 minutes stirring frequently. Turn heat down to low and add coconut milk, curry and lime leaves. Let simmer slowly for approx. 15 mins stirring occasionally. When ready your sauce should slightly coat the spoon. Stir in spinach, peanuts and cilantro. Season to taste with S&P. Remove from heat and serve immediately over red rice.

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Red Curry & Black Garlic Rubbed Salmon with Green Mango Salad

Tonight’s Menu: Red curry and black garlic rubbed salmon with green mango salad and brown rice.

I was so excited today when I found black garlic at my local grocery. I have never worked with it before so I decided to add it to red curry paste having heard the flavor tends to be sweeter with a molasses-like richness. I can say I was quite impressed as it did not leave a strong after taste you would normally experience with unfermented raw garlic. I have also read that it has nearly twice as many antioxidants as raw garlic. Highly recommended, I can’t wait to use it again!

Serves 4
Prep time: 20 mins  |  Cook time:  10 mins

4, 6 oz salmon filet
2 cloves of black garlic (minced)
2 tbsp. red curry paste
1 tsp. olive oil

2 large unripened mangoes (julienned)
1 small red onion (sliced thin)
1 red pepper (julienned)
5 tbsp. chopped peanuts
4 tbsp. chopped cilantro
4 tsp. fish sauce
3 tsp. honey
1 tsp. olive oil
juice of 1 lime
1/4 tsp. Asian chili sauce or hot pepper sauce
S&P

Prepared brown rice

Set oven to 400º.
Mix curry paste and black garlic in a small bowl. Rub on the top of each salmon portion and set aside.

In a large bowl toss together mango, onion, red pepper, cilantro and peanuts. In a small bowl mix together fish sauce, honey, hot sauce, lime juice and oil until well blended and pour over the mango mixture. Toss well and season with salt and pepper.

Heat a large skillet over high heat. When smoking add oil and salmon; curry side down. Sear until blacken and place skillet into the oven. Cook for 5 to 10 mins. and remove when done to your liking.

xO