Tag Archives: curry

Thai Chickpea and Kale Curry and Coconut Fried Rice

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This week, I bought a fresh coconut. I didn’t know what I was going to do with it, but it was in my Imperfect Foods (referral link – we both get $10 toward a box) order and so there we were. Me. And a coconut. Looking at each other.

Image by tree-species on Flickr

Somewhere in the back of my mind was a vague memory of coconut fried rice. So, I googled around, never quite finding the right recipe, but getting enough info to cobble together. And then decided to partner it with a very basic Thai curry.

Coconut Fried Rice

Ingredients
8 cups cooked and chilled rice (I used Loto Rice for something different)
2-3 cups coconut meat, finely chopped (fresh or frozen fresh)
⅓ inch of fresh ginger, finely diced or grated
½ teaspoon garlic, minced
¼ cup coconut water or 1 tsp olive oil in scant ¼ cup water
2 TBSP olive or sesame oil
2-3 scallions, chopped

Process
– Add coconut, ginger, and garlic to a wok or large sauté pan.
– Cook over medium-high heat, tossing frequently for even toasting. If/when it begins to get overly dry, add a bit of the coconut water. You likely won’t use the whole amount.
– Once coconut meat has become slightly golden, push to the sides of the pan and add oil. Allow to heat and then add rice.
– Toss rice in oil area for a few moments, then reincorporate the coconut meat mix.
– Add scallions, reduce heat a bit, and continue to cook for 5-8 minutes.
– If you aren’t ready to serve yet, lower heat to low and just remember to stir occasionally. Do not cover with a lid. You don’t want rice to get mushy.

Easy Thai Chickpea Curry

Ingredients
2 TBSP olive oil
1 medium onion, diced
½ inch of ginger, minced or grated
1 red pepper, diced
2 cans chickpeas, drained
1 can diced tomatoes
2 tsp Thai red curry paste
1 can full-fat coconut milk
1 large handful of kale, stemmed and coarsely chopped/ripped

Process
– Sauté onion, pepper, and ginger in olive oil over medium heat until onion is translucent.
– Add chickpeas, tomatoes, and curry paste
– Cook until heated through
– Smash up some of the chickpeas for texture and to help thicken
– Add coconut milk and stir in
– Add kale, cover, and allow to simmer 5 minutes
– Reduce heat to low until ready to serve


Vegan Thai-Style Curry Soup

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Amusingly, just after I planned this for dinner, my youngest (adult) child said she had re-watched a Hello Kitty episode about red curry today. I guess it was meant to be!

Ingredients

  • 4+ tablespoons olive oil
  • 1 container of tofu, cut into 1 inch cubes or wedges
  • 2 garlic cloves, minced
  • 2 shallots, sliced thinly
  • 1 red bell pepper, diced
  • 1 celery stalk, sliced
  • 3 carrots, chopped
  • 1 teaspoon turmeric
  • 2 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups faux chicken broth – I like the “Better than Bouillon” brand
  • 2 (13.5-ounce) can coconut milk
  • 4 teaspoons brown sugar
  • 1-2 tablespoons tamari
  • 1 (12-ounce) package rice noodles
  • Freshly squeezed lime juice from 2 limes

On the side: 

  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves 
  • 1/4 cup chopped fresh basil leaves
  • diced avocado
  • hot sauce (sriracha?) 

Process

  • Heat 2 tablespoons of olive oil in a large pot over medium heat
  • Add garlic, carrots, celery, bell pepper, and shallots. Cook, stirring occasionally, until tender
  • Stir in red curry paste, turmeric, and ginger and cook for a couple of minutes
  • Add broth, brown sugar, and coconut milk
  • Bring to a boil then reduce heat and cook, stirring occasionally, for at least 10 minutes
  • Meanwhile, pan fry the tofu in 2 tablespoons of olive oil until browned  and then add to broth after it has simmered for 10 minutes
  • Cook the noodles al dente according to directions, and then toss lightly in a bit of olive oil or leave in a cold water bath until plating
  • Remove soup from heat and add lime juice, and salt and pepper to taste
  • Serve the soup over the noodles with avocado, green onions, cilantro, basil, and hot sauce to preference

Sweet Potato Curry Soup

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I made soup and baguettes today. The soup looks prettier, though the baguettes were tasty. I sort of fake this soup recipe, so I am guessing on the amounts!

Ingredients
4 tbsp olive oil
1 medium onion
2 tsp minced garlic
1 tsp minced ginger
3 lbs of sweet potatoes, chopped
2 lbs of white potatoes, chopped
2 quarts of vegetable (or faux chicken) broth
Curry powder
Cumin
Red pepper flakes
Salt and pepper
1 large can of coconut milk

Process
Add olive oil, onion, garlic, and ginger to your pressure cooker and sauté until onions are translucent.
Add the potatoes, broth, and seasoning and put the lid on. Bring to high pressure and cook for 20 minutes, then allow to come back down. Use an immersion blender or other blender to blend soup, then add the coconut milk and allow to simmer for 10 more minutes.
Serve with crusty bread!