how to whip up a simply green {curry} sauce that saves the day {or meal}

how to make an easy green curry sauce

it’s so hard to believe the holidays are over, and as much as i enjoy the {oh so wonderful} break from routine, it often takes quite a toll on our diets and waistlines (but oh how good it was while it lasted). it took me a few reluctant days in the new year (happyhappy new year!) to realize (or accept) it was time to make changes to the way were eating. time to get back to eating more real, unprocessed, lighter, let’s just call it “g r e e n” foods. yes, that meant back to green smoothies, other smoothies, kale in (almost) everything, lettuce wraps, quinoaquinoaquinoa, salads, salads, and more salads, hello, arugula! hard boiled eggs, and endless amounts of tuna salad! but a family has to eat a nice warm meal once in a while (especially the ones who behaved over the holidays). that’s why this light and green (seriously delicious) curry sauce/paste came about to accompany the simple chicken tenders and vegetables planned for dinner. some of us enjoyed the resulting warm, satisfying, comfort-giving curry with a side of jasmine rice while others (me) had a few spoonfuls of fluffy steamed quinoa instead (not bad at all after a day of just greens). this versatile sauce can be used with any meat, fish, or vegetables to create a “curry” that will always satisfy beyond imagination. add a few kefir lime leaves to the pot while simmering to take it to another level. the smell that surrounds you while it cooks? as delicious as every bite. noosh-e-jan!

{easy, light, delicious green curry sauce for about 4-6 servings}:

blend together until smooth:

easy green curry recipe

  • 1 large bunch (1-1.5 cups) organic cilantro, roughly chopped
  • 1 jalapeño pepper or other hot pepper of choice (use according to taste for spiciness)
  • 1 lime, freshly squeezed
  • a chunk of fresh ginger, peeled (about 2-3 tbs)
  • 3-4
    cloves of garlic, peeled
  • 1 small shallot, peeled
  • 3-4 stalks of lemongrass (remove the outer rough parts)
  • 1/2-1 cup coconut milk
  • 2-3 tsp raw honey or brown cane sugar
  • 2-3 tbs fish sauce or soy sauce (or a pinch of sea salt)

sauté the meat/vegetables of choice on high for about 7-10 minutes in 1 tbs virgin unfiltered coconut oil, then add the green sauce and 5-8 kefir lime leaves. bring to a soft boil, reduce heat and simmer for about 30-40 minutes. for best results sauté (fry) the sauce separately in 1-2 tsp coconut oil for about 5 minutes on high heat while stirring before adding to meats/vegetables. sprinkle with fresh cilantro prior to serving with jasmine rice or steamed quinoa.

easy green chicken curry

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a simple chicken curry with potatoes and peas

20 minute dinners

chicken curry is one of those go-to meals i {go to} when i’ve run out of ideas for quick and easy meals involving chicken. i have no fixed recipe and make no exact measurements, so it all depends on what’s available, my mood, and how much time i’m willing to spend on preparing the meal. after taking inventory of possible ingredients, i make a quick “paste” in the blender before simmering the (sauteed) chicken and vegetables in it for about 30-45 minutes. sometimes the resulting curry comes out so spicy it is almost difficult to eat (not really), but often times it is surprisingly well balanced and delicious despite the rather casual process involved in making it happen. more often than not we are perfectly satisfied and happyhappy after polishing off the steaming bowl of curry topped with loads of chopped cilantro and a side of fluffy basmati rice (or steamed quinoa if i’m being good). i’m pretty sure if (when) you make this curry and taste the results you’ll be {going to it} as often as i do.

quick & easy curry ingredients for 4-6:

 

anti-inflammatory curry

  • 6-8 organic chicken tenders (or about six-eight pieces of chicken)
  • 1 large onion, sliced
  • 1 cup (more or less) frozen peas (or fresh)
  • 3-4 small young potatoes, peeled and quartered
  • 2 tbs virgin unrefined coconut oil
  • 3-4 stalks lemongrass
  • 2-3 cloves garlic
  • 1 shallot
  • 1 jalapeno pepper
  • fresh ginger, a good nice chunk (about 1 tbs)
  • 1 lime
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 2-3 tbs good quality curry powder
  • 1 cup (or slightly more) coconut milk
  • 4-6 lime leaves
  • 1-2 tsp raw sugar
  • a small bunch of chopped fresh cilantro
  • sea salt & freshly ground pepper (to taste)

anti-inflammatory curry

1. make your paste: add to the blender the softer parts of the lemon grass (peel, trim, cut in smaller pieces), ginger, shallot, garlic, powders (cinnamon, curry, turmeric, cumin), sugar, jalapeño pepper (adjust amount to taste for spiciness), sea salt, pepper, fresh lime juice, and 1/2 of the coconut milk. blend until you have a smooth paste.

2. in a dutch oven or skillet sautee chicken and onions in 1 tbs coconut oil. remove from pot, then heat the remaining coconut oil and add the paste to the hot oil. allow the sauce  to cook and start to thicken slightly (bubbles a bit) while stirring. add the chicken and onions back to the pot with the heated paste, along with the potatoes, lime leaves, and about 1-2 cups water. bring to a boil, reduce heat, and simmer until chicken and potatoes are fully cooked. make sure to adjust water if necessary.

3. about 15-20 minutes before serving add remaining coconut milk and peas, stir carefully. serve with fresh chopped cilantro on top (or drizzled with this green sauce) and steamed rice on the side. s-p-i-c-y, right?

cooking minette's curry

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quick and easy breaded chicken (or schnitzel)

lemon zest, lemon, dijon mustard, sea salt, pepper, bread crumbs
this is an all time favorite meal at our house. we sometimes have it as often as once a week, which means i’ve made it thousands of times(!!) – over time i’ve added (lemon zest, lemon juice) and subtracted (flour) ingredients. we make our own bread crumbs (grind dry organic bread in the cuisinart or blender), and often use either a combination of almond meal and parmesan cheese, or each of them separately to coat the chicken instead of bread for a lighter option.

minette’s breaded chicken!

organic chicken breast split in half

for 4-5 servings:

  • 4 organic chicken breasts, sliced (horizontally) in half (see picture to the right)
  • 1 lemon (using zest and juice)
  • 1 tbs dijon mustard
  • 2 organic eggs
  • sea salt & pepper to taste
  • 2 cups home made or good quality
  • 2 cups (or so) bread crumbs, almond meal, or 1/2 cup parmesan cheese (or combination)
  • 1/4 cup vegetable oil (safflower or olive) for frying
1. split the cleaned and trimmed breasts in half, then add them to the beaten (with a fork)  egg mixture:
eggs, mustard, 1/2 of the lemon, juiced, plus the zest (use microplane grater) of the whole lemon, salt and freshly cracked pepper to taste. let the chicken rest for 5-10 minutes-
chicken in egg mixture ready to be “coated”

2. pour the choice of coating (here i’m using bread crumbs) in a plate and coat the chicken by laying each side on the crumbs and pressing gently down on all the areas of the chicken (flattening it by hand as you coat). the coated chicken can be stored in the refrigerator for frying later or fried right away (continued below)….

“coated” chicken ready to be fried

3. fry the coated chicken in heated vegetable oil on medium for about (time varies based on thickness-make sure chicken is thoroughly cooked) 3-5 minutes per side until golden brown. serve with a salad like this fennel and radish salad with tarragon on the side, and a squeeze of fresh lemon juice (plus more dijon mustard) on top. voila!

fennel-radish-persian cucumber, tarragon, green onions=good side

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