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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seriously good roasted chicken stuffed with curried basmati rice

cooking minette's stuffed roasted chickeni imagine if you’re anything like me (and not a vegetarian), your mouth will be watering just by looking at the image of this incredibly delicious whole roasted chicken stuffed with curried basmati rice. let me assure you the actual dish is by far more delicious than this picture can even convey. it is as comforting a meal as it looks-the chicken meat moist and tender, the soft rice full of flavor, just spicy enough, with an occasional bite of delicious crunchiness  (my favorite part). the best thing is that this roasted chicken is so much easier to prepare than it looks. not only that, you can easily play with and adjust the ingredients to please your palate and change it up once in a while-because you know once you make this you will do it again and again. the original idea for the dish came from a delicious version my mother in law makes containing lots of raisins-which if you like a sweet and savory dish is a great option. not being a big fan of raisins, i use mushrooms and peas (or other cubed vegetables such as bell peppers and zucchini) instead. it’s most important to choose a good roaster (preferably organic) chicken, and to roast it for a good long time. let’s get going, shall we? it’s that busy(er) time of year!

ingredients for whole roasted chicken stuffed with curried rice:

cooking minette's curried rice stuffing

  • 1 whole roaster organic chicken, cleaned, washed, and patted dry
  • 2 lemons
  • sea salt & freshly ground pepper (to taste)
  • extra virgin olive oil (about 1/4 cup) or vegetable oil of choice
  • (at least) 2-3 tbs good quality curry powder (adjust amount to taste)
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 1 cup cubed mushrooms (in this case crimini)-( you can also substitute with 1/2 cup raisins and 1/2 cup currants)
  • 1 cup green peas (frozen is fine)
  • 1 cup basmati rice, washed in a bowl until the water runs clear
  • 1 large shallot, finely minced
  • 1 medium onion, finely minced
  • 1-1.5 cups good home made chicken broth (or water)

cooking minette's whole roasted chicken

method:

  1. sprinkle the inside and outside of the chicken with salt and pepper, then mix about 1 tsp of curry powder with 1 tbs of oil and 1-2 tbs of lemon juice and rub evenly all over the chicken.
  2. heat about 2-3 tbs oil in a heavy pot or deep skillet, then add shallots, onions, and mushrooms and fry for about 5-7 minutes on high while stirring. add sea salt & cracked pepper, curry powder, cumin, and turmeric, fry for another minute or two. add rice and about 1 cup (or slightly more) of water (or chicken broth). allow the mixture to come to a boil  stirring once or twice carefully, then reduce the heat and simmer until all the liquid has been absorbed. the rice will not be cooked but will have softened, add peas and combine well. taste and adjust seasoning.
  3. place chicken in baking dish, slice up a lemon with the skin on and place a few slices under and around the chicken. stuff the chicken with the rice mixture with any remaining mixture around it in the pan. drizzle 1/4 cup broth (or water) evenly over the rice, then cover the rice area only lightly with foil. roast in a 375 degree oven for at least 75 minutes and up to 90 minutes. remove the foil about 20-30 minutes or so prior  to removing from the oven in order to get the rice crispy on the top.

 

Image 27

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