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Tag: green curry

Shrimp with a Cilantro and Mint Sauce

February 5, 2018

This is a yummy green curry made with coconut milk, cilantro and mint! It was a delicious combination I served with lemon rice  and it was a bit hit. Overall- it was a successful attempt at a green coconut curry… I was very satisfied.

  • 1 pound medium sized shrimp, cleaned
  • 2 tablespoons extra light olive oil

Green Curry

  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 green onions, chopped
  • 1 medium white onion, chopped
  • 3 garlic cloves
  • 1 inch ginger
  • 1 serrano chili, chopped
  • ¼ cup water

Blend the cilantro, mint, green onions, white onion, garlic, ginger, chili and water till a smooth sauce.

  • 3 teaspoons coriander seeds, toasted and ground
  • 2 teaspoons mustard seeds
  • 10 to 15 curry leaves, chopped
  • 1 (14 ounces) light coconut milk
  • Salt
  • Juice of one lemon

Saute the shrimp on high heat for 2 to 3 minutes in a wok like sauce pan with the extra light olive oil. Take the shrimp out on a paper towel lined platter. Keep aside.

Reheat the wok like sauce pan and add the mustard seeds and curry leaves. Saute for a minute on high heat or till the seeds start to sizzle. Add the sauce and sauté on medium high heat for 10 to 12 minutes, stirring constantly. Add the coriander seeds, salt and coconut milk. Mix well and cook for 5 to 6 minutes on medium heat. Add the shrimp, cook for 2 to 3 minutes. Add the lemon juice, taste for seasonings. Serve with plain or lemon rice.

Chicken Mango Coconut Green Curry

May 15, 2017
  • 2 + 1 tablespoons coconut oil
  • 1 inch ginger, grated
  • 3 garlic cloves, chopped
  • 2 kaffir lime leaves
  • 1 tablespoon green curry paste
  • 1 teaspoon coriander powder
  • 2 cups mango chunks
  • 1 can coconut milk (13 ½ ounces)
  • 2 teaspoons fish sauce
  • Juice of one lime
  • 1 cup Thai basil, chopped and divided in half
  • 1 medium yellow onion, sliced
  • 1 large yellow or orange pepper, sliced
  • 1 pound chicken breast, sliced thin
  • Sugar to taste
  • Salt to taste

Heat a wok like pan with 2 tablespoons coconut oil. Add the ginger, garlic, kaffir leaves, curry paste and coriander powder. Saute on medium heat for 4 to 5 minutes. Add the mango chunks, coconut milk, fish sauce, lime juice and ½ cup basil. Bring to a boil. Take off the heat and blend till smooth in a blender. Keep aside. Heat the same pan with 1 tablespoon with coconut oil on medium heat. Add the onion and pepper. Saute on medium heat for 2 to 3 minutes. Add the chicken and the blended sauce. Bring to a boil and cook the chicken till done. Add sugar and salt to taste. Garnish with the remaining basil. Serve with rice.

Mango Coconut Green Chicken Curry

March 27, 2017
  • 2 + 1 tablespoons coconut oil
  • 1 inch ginger, grated
  • 3 garlic cloves, chopped
  • 2 kaffir lime leaves
  • 1 tablespoon green curry paste
  • 1 teaspoon coriander powder
  • 2 cups mango chunks
  • 1 can coconut milk (13 ½ ounces)
  • 2 teaspoons fish sauce
  • Juice of one lime
  • 1 cup Thai basil, chopped and divided in half
  • 1 medium yellow onion, sliced
  • 1 large red pepper, sliced
  • 1 pound chicken breast, sliced thin
  • Sugar to taste
  • Salt to taste

Heat a wok like pan with 2 tablespoons coconut oil. Add the ginger, garlic, kaffir leaves, curry paste and coriander powder. Saute on medium heat for 4 to 5 minutes. Add the mango chunks, coconut milk, fish sauce, lime juice and ½ cup basil. Bring to a boil. Take off the heat and blend till smooth in a blender. Keep aside. Heat the same pan with 1 tablespoon with coconut oil on medium heat. Add the onion and pepper. Saute on medium heat for 2 to 3 minutes. Add the chicken and the blended sauce. Bring to a boil and cook the chicken till done. Add sugar and salt to taste. Garnish with the remaining basil. Serve with rice.

 

 

Fish Biryani- Cod Cooked in a Green Curry and Layered with Rice

April 26, 2010

Fish Biryani3 This is a delicious way to incorporate fish into your diet. Typically cooking a biryani can take all day and the results are unbelievably delicious with complex flavors- but in order to make this dish through the week- I needed to simplify it. I skipped a few steps and this version is definitely not as detailed but it is extremely delicious and full of flavor.

I think the key to use very bold flavors with extremely fresh ingredients. My daughter loves cod and so I decided to go with it for this preparation. Any white, sturdy fish can be used- tilapia or catfish are quite popular for Indian curries.

I sauteed the fish quickly to brown each side and then cooked the onion, garlic, cilantro and dill mixture. I didn’t cook the fish all the way in order not to overcook it in the oven later with the rice. The whole process took me less than an hour- of course I cooked the basmati rice in advance and cooled it off. Once the curry and the rice were layered, I covered the dish with a wet cheesecloth to provide moisture and baked it for half an hour.

The rice dish was extremely delicious and the fish came out soft and tender. My daughter loved it and so did my husband. I served the rice with a cucumber salad and raita.

Next time you are confused what to do with fish- try making a fish biryani.

  • 1½ cups basmati rice
  • 3 cups chicken broth
  • 1 teaspoon salt

Bring the chicken broth to a boil in a medium saucepan. Add the rice and salt and bring to a boil. Cook on high till the liquid begins to evaporate. Cover and cook for ten minutes. The rice should about three quarters done since the rest will be cooked with the fish curry. Take out of the saucepan and spread on a plate to cool off.

  • 1 pound cod fillets, cut into 2 inch pieces
  • 2 tablespoons extra light olive oil
  • Salt

Heat the olive oil in a heavy Dutch oven on high heat. Add the cod pieces and sauté 2 minutes each on both sides while sprinkling salt. Take out and keep aside (the pieces won’t cook through- which is what we are looking for).

Fish Biryani

  • 1 medium onion, rough chopped
  • 3 garlic cloves
  • 1 cup cilantro, rough chopped
  • ½ dill, rough chopped
  • ¼ cup water

Add the onion, garlic, cilantro, dill and water into a blender. Blend till the mixture is turned into a smooth paste. Keep aside.

  • 1 tablespoon extra light olive oil
  • 1 teaspoon cumin seeds
  • ¾ teaspoon ajwain (carom) seeds
  • 1/3 cup half and half
  • 2 teaspoon coriander powder
  • ½ teaspoon cayenne pepper
  • Salt
  • 1 cheesecloth

Preheat oven to 400 F.

Reheat the Dutch oven and add the olive oil. Add the cumin and ajwain seeds. Saute for a minute, or till the seeds start to sizzle. Add the dill paste and sauté on medium heat for 5 to 6 minutes, stirring constantly. Add the half and half and turn heat down to medium low. Add the coriander powder, cayenne pepper and salt to taste. Cook on low heat for another 4 to 5 minutes stirring constantly. Turn the heat off. Let the pan cool off for a few minutes and then add the fish pieces. Mix careful not to break the fish pieces. Add the fish curry to the bottom of an ovenproof dish. Add the rice on top and cover with a wet cheesecloth. Cover the dish with aluminum foil and bake for 45 minutes. Serve with raita and a cucumber salad.

Fish Biryani1
Fish Biryani2