Cashew Chicken Curry

Cashew Chicken Curry

Toasted cashews provide the amazing texture and flavour for this simple, creamy curry sauce. Substitute large peeled shrimp for the chicken—it’s delicious too.
Ingredients:
¾ cup (175 mL) roasted, salted cashews
⅓ cup (80 mL) plain yogurt
¼ cup (60 mL) roughly chopped cilantro
1 tbsp (15 mL) chopped fresh peeled ginger root
1 tbsp (15 mL) mild or hot curry paste
1 tbsp (15 mL) light brown sugar
½ tsp (2 mL) each salt and fresh cracked pepper
1 tbsp (15 mL) canola oil
2 lbs (1 kg) chicken thighs (8 pieces)
½ cup (125 mL) chicken broth
Basmati rice

Directions:
In a food processor, blend cashews until finely chopped. Add yogurt, cilantro, ginger root, curry paste, brown sugar, salt and pepper and process until smooth.

In a large skillet, heat oil over medium-high heat. Brown chicken thighs until very browned, about 4 minutes per side. Scrape all of the sauce over the chicken with chicken broth. Stir until blended, reduce heat to maintain a simmer and cover.

Cook until chicken is cooked through, about 15 minutes. Let sit, covered for 10 minutes. Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro. Makes 4 servings

Serve with a Riesling wine.

Thai-Style Crab Mushroom Pumpkin Curry

Thai-Style Crab Mushroom And Pumpkin Curry

Adding fresh Thai herbs to commercial curry paste and canned coconut milk really lifts this dish to another level, while the inclusion of sweet pumpkin and earthy mushrooms makes this dish rich and satisfying enough for the darkest winter evening.
Ingredients
2 tablespoons peanut or coconut oil
2–3 tablespoons red curry paste (about half a small jar)
1 14-ounce can coconut milk
8 ounces sliced fresh mushrooms
1 1/2 cups water
3 tablespoons Thai fish sauce (nam pla)
1 stalk lemongrass (cut into 3 x 2 inch pieces and bruised with the flat of a knife)
2 cups pumpkin or winter squash, cut into 1-inch dice (kabocha squash works very well and does not need to be peeled, just cut out any blemishes)
10 Thai basil leaves, shredded
1 tablespoon granulated sugar (or palm sugar if you can get it)
3 lime leaves, shredded
2–4 heads bok choy or 2–4 cups spinach
6 ounces fresh white crab meat (or canned crab, cooked shrimp, or cooked salmon)
cilantro, roughly chopped, for garnish
lime wedges to serve

Directions:
Heat the oil and red curry paste in a large pot or wok over a medium-high heat, stirring constantly until fragrant, about 1 minute. Stir in 3 tablespoons coconut milk and cook for 30 seconds. 

Add the mushrooms and stir until cooked through, about 5 minutes. 

Add the water, fish sauce and lemongrass, and stir in the diced squash or pumpkin and simmer 8–10 minutes over a medium heat, or until the pumpkin is cooked through and tender to the fork.

Stir in the rest of the coconut milk and return to a simmer. 

Stir in the basil, sugar, lime leaves, and green vegetables, and cook for another minute or two until the greens have wilted. 

Stir in the crab and simmer for another 30 seconds to warm through.

Remove the lemongrass pieces and serve the curry sprinkled with cilantro and accompanied by lime wedges. This curry is perfect ladled over fragrant jasmine rice.    Serves: 4–6 | Prep time: 20 minutes

Cashew Chicken Curry

Cashew Chicken Curry

Toasted cashews provide the amazing texture and flavor for this simple, creamy curry sauce. Substitute large peeled shrimp for the chicken —it’s delicious too.
Ingredients:
¾ cup (175 mL) roasted, salted cashews
⅓ cup (80 mL) plain yogurt
¼ cup (60 mL) roughly chopped cilantro
1 tbsp (15 mL) chopped fresh peeled ginger root
1 tbsp (15 mL) mild or hot curry paste
1 tbsp (15 mL) light brown sugar
½ tsp (2 mL) each salt and fresh cracked pepper
1 tbsp (15 mL) canola oil
2 lbs (1 kg) chicken thighs (8 pieces)
½ cup (125 mL) chicken broth

Directions:
In a food processor, blend cashews until finely chopped. Add yogurt, cilantro, ginger root, curry paste, brown sugar, salt and pepper and process until smooth.

In a large skillet, heat oil over medium-high heat. Brown chicken thighs until very browned, about 4 minutes per side. Scrape all of the sauce over the chicken with chicken broth. Stir until blended, reduce heat to maintain a simmer and cover. Cook until chicken is cooked through, about 15 minutes. Let sit, covered for 10 minutes. 

Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro.

Makes 4 servings

Vegetable Curry ~ Pure Wow

Vegan Curry ~  Low Carb

4 servings
Ingredients:

¼ cup vegan butter
½ green bell pepper, thinly sliced
2 scallions, thinly sliced, white and green parts kept

   separate
2 garlic cloves, thinly sliced
2½ tablespoons vegan red curry paste
1 medium zucchini, diced
1 medium carrot, diced
1½ cups unsweetened full-fat coconut milk
1 cup vegetable stock
2 tablespoons unflavored vegan protein powder
2 tablespoons natural unsweetened peanut butter
4 drops liquid stevia
1 teaspoon sea salt
Freshly ground black pepper
16 ounces extra-firm tofu, cut into medium dice
1 cup baby spinach
¼ cup chopped fresh cilantro, plus more for serving
4 tablespoons coconut oil, melted

Directions:
1. In a large pot, melt the butter over medium heat. Add the bell pepper, scallion whites and garlic; cook until fragrant, about 1 minute. Add the curry paste and cook, stirring constantly, until fragrant, about 1 minute.

2. Stir in the zucchini, carrot, coconut milk, vegetable stock, protein powder, peanut butter, stevia, salt and black pepper. Bring to a boil, then reduce the heat to medium-low and simmer uncovered until the vegetables are tender, 8 to 10 minutes. Taste and adjust the seasoning if necessary.

3. Add the tofu and simmer for 5 minutes to warm through. Add the spinach and cilantro to wilt. Taste and adjust the seasoning if necessary.

4. Divide the curry among four bowls. Drizzle 1 tablespoon melted coconut oil over each portion. Sprinkle with the scallion greens and more cilantro.