This recipe was a hit at our Super Bowl feast this year and while it may have taken me more than a month to get this blog post written up, it wasn’t for lack of loving this recipe.
These Grain-free Thai Chicken Meatballs with Coconut Red Curry Sauce are incredibly simple to pull together and the flavors run deep with this one. The creamy coconut based red curry sauce is thick and luscious, with a hint of very subtle heat from the red curry paste.
I know for many of you with families and busy schedules, though the summer is supposed to be about relaxing and chilling, somehow before you know it, the schedule fills up and you are going non-stop. Dinners are eaten on the run and you are quite literally setting up your digestion for a rough go. While it’s far easier said then done, to slow down, I think much of this action can take place with meal planning and preparing meals that can me made start to finish in under 30 minutes. Read the rest of this entry »
I have been all about the simple healthy one-pot meals, as of late. Life has been hectic for us. Lots of work, deadlines, house guests every two to three weeks, commitments, shows and so on. I am certainly not complaining, such is the life of the self employed. But, some days by the time I am done cooking and creating recipes for the blog, editing photos and writing back all the emails – by dinner I am actually just too exhausted to make any sort of feast. The sad truth is that as a food blogger sometimes my own meals get forgotten, I am so focused on making the recipes that I have planned for the blog to share with all of you. Plus,the idea of tons of prep, lots of steps, loads of dishes – it all seems overwhelming and unwelcomed at the end of a busy day, especially a day that included much of just that.
A good 30-minute, one-pot meal means that, besides a few minutes for cutting up a few ingredients and dirtying a cutting board or knife, dinner is done before you can blink an eye. Just like that, you can sit down and enjoy a nutritious home-cooked meal with your love and the clean up after is next to nothing. Enter this super easy 30-minute Sweet Potato and Kale Coconut Curry.
Hello Tasty Yummies readers, its Meg from Beard and Bonnet here! I am happy to be filling in for Beth today while she is fulfilling her dream of becoming a yoga instructor. Way to go Beth, I am so incredibly proud of you.
Confession: curry is my current obsession. I’m not really picky when it comes to eating curry; I like Thai curries, Indian Curry, Red, Green, and Yellow Curry. I love it all, I love it a lot, and I know that Beth does, too. So today I decided to hit up a few of our blogging buddies and round up 50 delicious gluten-free curry recipes to share with you.
There is a little something for everyone in this round up; there are even a few recipes for gluten-free Naan and Sweet Curry Brown Sugar Popcorn. Oh yeah, and even though I write a gluten-free vegetarian blog I know that Beth occasionally posts recipes with meat so I figured what the heck, I’ll even throw in a few of those!
Do you have a favorite curry recipe?
I know, I know. I went there with the name. But I just couldn’t help it. I had a few red kuri squash left from our CSA in the fall and I wanted to eat them up before they weren’t any good. I was trying to think of what to do with them last week and then out loud I said “red kuri, red curry”. I giggled a bit, then thought about how incredibly delicious it really would be. Squash in any type of curry is incredible, it holds up well and it makes it so substantial and satisfying.
Meals like this are my favorite. I love one-pot meals that are quick and simple but loaded with amazing flavor. I have also been having fun making vegetarian meals for my parents. My dad is the cook of the house most of the time and he is an amazing, amazing cook! He is creative in the kitchen and has been a huge inspiration to me and my love of cooking (and eating). He tends towards a meal centered around meat, then he plans a starch and lastly a veggie, usually a salad. Not that there is anything wrong with this, this was always how I ate and cooked, but these days I tend to center a meal around an in-season vegetable and it goes from there. Sometimes it features meat, but not always. I find some of my favorite meals to be largely centered around or totally made up of vegetables. I just love them and I never want them to feel like an after thought.
My dad LOVED this, everyone did. OK well Mark maybe liked the leftover fries and wings he had warmed up, a little better, but he ate this and did like it (I can’t compete with fried stuff when it comes to him). This red curry is filling and comforting, creamy and thick but still insanely light. Plus the colors are absolutely beautiful.
[print_this]Red Kuri Red Curry – Gluten-free + Dairy-free (w/ Vegan Option)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 tablespoon fresh ginger, minced
- 3 tablespoons red curry paste* (you can use more or less depending on how spicy you like, I used a lot more)
- 2 small red kuri squash, peeled, seeded & cubed – about 6 cups (butternut squash would also work)
- 1 cup organic vegetable broth
- 1 can organic coconut milk, I like Native Forest
- 1 tablespoon fish sauce (or gluten-free tamari/soy to make vegan)
- 3 tablespoons coconut sugar (or brown sugar)
- 2 cups frozen organic peas
- 1/2 cup fresh cilantro or even better, Thai basil leaves
Heat olive oil in a large pan, when hot add onion, green pepper, curry paste, garlic and ginger. Cook for a minute or two. Add squash and saute for about 5 minutes then add vegetable broth. Cook for about 15 minutes, stirring occasionally until the squash is tender. Add coconut milk, fish sauce, sugar and peas. Simmer for about 5 minutes until the peas are no longer frozen.
Serve over brown or white basmati rice garnish with cilantro or thai basil.
*If you are vegan, you will want to make sure the curry paste you select doesn’t contain fish sauce. [/print_this]
I am really obsessed with Thai food. I actually crave the flavors of Thai food quite often. Honestly, if we could go out for Thai food once a week, I would be totally content. However, we really try to not eat out very often, and I also really prefer to know what exactly is in my food. So, what better way to get what you want, then to just make it yourself. I started looking around at different authentic Thai recipes online and quickly learned to be able to really get the authentic flavors, I would need the proper ingredients. I planned to make Pad Thai and this Tom Kha Gai Soup over the weekend so I had to get all of my ingredients in order to do so. Seeing as a couple of the ingredients I was looking for didn’t exist in my regular circle of grocery shopping, this meant it was time for an adventure. I found there were two different Asian markets on Niagara Street in Downtown Buffalo, conveniently on my way home from yoga, so Saturday morning after my yoga practice, I took my little list and headed over to Niagara Street, feeling very intimidated.
First up, I stopped at A’Chau Oriental Food Market at 833 Niagara St., this is where I was able to grab most of what I needed to make my Pad Thai and Tom Kha Gai Soup, however they were out of fresh kaffir lime leaves. So, after really walking the aisles and grabbing some things not on my list, I headed over to Niagara Asian Market at 937 Niagara Street, where they had fresh kaffir lime leaves and a HUGE basement full of ingredients. In addition to the things I was looking for, I grabbed a few more that caught my eye. I actually picked up a HUGE 4-lb bag of gram flour aka chickpea flour, for just $4.99. I see lots of soccas in my near future! Both markets had so many ingredients I was already familiar with and so many that I had never heard of. They both had unlimited selections of rice noodles, rice flour, tapioca starches, palm sugar etc, available at very inexpensive prices. I could go nuts in those places for sure.
I also grabbed a bag of these Pandanus flavored Crispy Rolls from India, because they caught my eye only having 6 ingredients, coconut milk, tapioca starch, sesame, sugar, salt and pandanus extract. Naturally gluten-free and vegan, what isn’t to like? To be honest, I didn’t (and still don’t) really have a clue what pandanus is, but I didn’t care, I went for it. Some of the best foods and flavors I have discovered that I love are by completely chancing it and trying something totally new. These crispy rolls are super light and crispy, delicious and very satisfying, I love the crunch and the subtle sweetness. Looks like I will be stopping by these Asian markets a lot more than I had planned.
Once I got the few ingredients I couldn’t easily find – specifically the kaffir lime leaves and the galangal root, making this soup was an breeze. I ended up making it for lunch on Sunday! Tom Kah Gai soup has always been one of my favorites. Even when I know I am going to order some type of noodle dish at a Thai restaurant, which is more than enough food, I always feel obligated to order this soup, just because I don’t know when I will have the opportunity again. Now that I know how easy it is to make, I will just make it at home. The flavors in this soup are intense and so wonderful. The bright fresh flavor from the lemongrass is definitely the star of the show, but you get an equal burst of flavor from the keffir lime leaves. It is amazing what a punch those little guys pack! The galangal also brings a pungent flavor very similar to ginger, spicy with a little bit of bite. A little goes a long way with galangal. If you can’t find it easily, ginger will also work great here. Traditionally this soup is made with homemade chicken stock and along with diced or shredded chicken breast. I didn’t have any homemade stock at home so I went with some high quality organic low sodium chicken broth and skipped out on the meat and tofu. I just wanted to enjoy the best part, the delicious broth! To make this soup vegan you could substitute vegetable broth for the chicken and add in tofu or skip it like I did. It won’t be exactly the same flavor profile of traditional Tom Kha Gai soup, but it will still be absolutely delicious.
I am so glad I made the time to make some Thai food at home and explore the Asian markets. Look for my Pad Thai recipe, very soon! I made that Saturday night and both hubby and I were so excited with how it came out that we didn’t take a minute to stop eating so I could take pictures. Mark has already asked me when I will be making it again, so I should have that recipe up soon! Also, if you enjoy Asian foods of any kind (Thai, Chinese, Vietnamese, Japanese, Indian, etc) and you know of an Asian market in your neighborhood, I highly recommend checking it out.
What is your favorite type of Asian food? Do you have a favorite dish? Have you tried making it at home?
4 cups organic free-range low sodium chicken broth (or vegetable broth)
1 15-ounce can full-fat organic coconut milk
1 stalk lemongrass, cut into 1-inch pieces and pounded to really release the flavors
6 kaffir lime leaves
6 thin slices fresh galangal root (or ginger)
1 cup sliced mushrooms
1 small red bell pepper, thinly sliced
1/2 medium red onion, thinly sliced
3 tablespoons fish sauce (or soy sauce)
2 tablespoons fresh lime juice
1/4 teaspoon chili flakes
1 cup firm tofu, diced (optional, you could also add in chicken or shrimp, etc)
1 tomato, diced
1/4 cup thai basil, roughly chopped (optional)
1/4 cup cilantro, roughly chopped
Bring the chicken broth to a boil in a large saucepan over a medium-high heat, add in the coconut milk, lemongrass, kaffir lime limes, galangal, mushrooms, bell pepper, red onion, fish sauce, lime juice, chili flakes and optional tofu (or meat or shellfish). Simmer for 15 minutes. Add in the diced tomato and stir. Just before serving add in the thai basil and cilantro. Ladle into bowls and serve immediately, topped with additional chopped cilantro, thai basil and maybe some thinly sliced green onions.
I have made a version of this sauce a couple times now, once a few weeks ago when I served delicious Thai inspired meatballs to dip into it, I have tossed it with rice noodles for a quick and flavorful meal and this time I made it specifically for a stir fry. This sauce is so full of flavor and very simple to make. It is naturally gluten-free and vegetarian, easily made vegan by skipping the fish sauce and adding in gluten-free soy sauce instead.
In a stir fry that is jam packed with your favorite vegetables, it is perfection. I love how robust the flavors of red curry is, there is a strong taste of lemongrass and chiles with a hint of ginger. If you have never tried it, you need to. It has a bit of heat to it, but it isn’t too strong, if you don’t like spicy, start with just a tablespoon of curry paste in the sauce and go from there. I always go with 2-3 tablespoons myself, since we both love spicy food.
I included my recipe for this particular stir fry, to give you an idea on how to serve it, but the vegetables can really be whatever you want them to be. I happened to pick up a beautiful large head of napa cabbage since I had been craving something like that, but you could also use bok choy, broccoli, carrots, snow peas, etc. Make it to your liking and have fun with it. I just wish I had a bit more color in my vegetables, but I used the red bell pepper I had meant to use for this in another recipe earlier in the week, so I used the yellow instead. As you can see in the photo below, the peppers, cabbage and noodles all blend together in color, but I can promise that the flavors are all distinct and complimentary of each other. I just have this funny thing about having tons of colors in my stir fries, must be a graphic designer thing. It is one of my favorite things about them.
What are your favorite vegetables to use in a stir fry?
Since I always end up making more sauce than what I need, I store it in a glass mason jar with a tight lid for up to a week. This sauce make a great dipping sauce or could be served over steamed broccoli, rice or rice noodles for a quick and easy bite.
makes about 2 cups
1 – 13.5 ounce can unsweetened light organic coconut milk
2 tablespoons red curry paste
1 tablespoon gluten-free fish sauce*
1 tablespoon coconut sugar (you could also use brown sugar or raw sugar)
1/3 cup natural chunky peanut butter (creamy will work, too)
In a small saucepan, combine coconut milk, coconut sugar, curry paste, and fish sauce. Whisk to combine. Bring to a gentle boil over medium heat for 3-5 minutes. Add peanut butter and cook over a low heat, whisking, until peanut butter is well blended.
* NOTE: to make this sauce vegan, leave out the fish sauce or replace with a gluten-free soy sauce[/print_this]
[print_this]Red Curry Peanut Vegetable Stir Fry
Use your favorite stir-fry ingredients. This is just to show you how I served mine
2 teaspoons sesame or peanut oil
1 head of napa cabbage, about 1lb, cleaned and sliced thin
1 bell pepper (I used yellow, red would work as well), sliced thin
1 clove garlic clove, minced
1 stalk lemongrass, finely chopped
1/2 inch piece ginger, minced
8 oz sliced mushrooms
large handful of cilantro, roughly chopped
green onions, sliced thin
1/4 cup roasted peanuts, roughly chopped
6 ounces thin rice noodles, cooked according to package directions and drained
Heat the oil in a wok or large saute pan over medium-high heat. Add the garlic, lemongrass and ginger, saute, stirring, for 2-3 minutes. Add the cabbage and bell pepper and cook until the cabbage is just starting to wilt, about 5-8 minutes. Add in the mushrooms and continue to stir fry until they are cooked. Add in some cilantro and green onions to your taste, toss around to combine. Lower the heat and add about 1 cup of the red curry peanut sauce (you can add more or less, depending on how saucy you want it). Toss to coat all of the vegetables in the sauce. And remove from heat. Add the rice noodles to a large bowl and pour the stir fried vegetables and sauce over top. Toss gently to combine. Serve immediately with a sprinkle of fresh cilantro, green onions and chopped peanuts. You can also drizzle a little more sauce overtop if you want it saucier.
NOTE: This sauce can be used in any stir fry of your choice, use whatever vegetables you would like. This was just what I had on hand.[/print_this]