Curry Shrimp
Curry Shrimp
Recipe courtesy of James Palmer
Serves 2 as first course
2 tablespoons olive oil
8 extra-large or jumbo shrimp, peeled and deveined with the tail section left on
Salt and freshly ground pepper
1 tablespoon very thinly sliced basil
1/4 Scotch bonnet chile pepper, seeded and julienned
2 garlic cloves, finely chopped
1/2 small onion, chopped
1/4 cup dry white wine
2 tablespoons Curry Sauce (recipe follows)
1/2 Cup unsweetened coconut milk
1 1/2 cups cooked white rice
1 coconut, halved
Fried plantain chips, for garnish (optional)
Fried ginger pieces, for garnish (optional)
Heat oil in a large skillet over high heat. Add shrimp, and season with salt and pepper. Cook until golden brown, 1 to 2 minutes. Add basil, Scotch bonnet pepper, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon, 3 to 5 minutes. Place 3/4 cup of rice in each coconut half. Place 4 shrimp on each rice mound, and top with coconut curry sauce. Garnish with fried plantain chips and fried ginger, if desired. Serve immediately.
Curry Sauce
Makes 3/4 cup
1/2 cup vegetable oil
2 tablespoons curry powder
1 large onion, chopped
1 garlic, finely chopped
1 green bell pepper, seeded and finely chopped
1 scallion, trimmed and finely chopped
1 fresh thyme
6 ounces unsweetened coconut milk
Heat oil in a small heavy-bottomed saucepan over low heat. Add curry powder, and cook, stirring constantly, for 3 minutes. Add onion, garlic, bell pepper, scallion, and thyme. Cook until vegetables are soft, 3 to 5 minutes. Add 3 cups water, and simmer over low heat for 1 hour. Add coconut milk, and stir until well combined. Strain into a small saucepan, and continue cooking until reduced and the sauce thickly coats the back of a spoon, 8 to 10 minutes more. Sauce may be stored, covered, in refrigerator for up to 1 week.
Curried Butternut Squash Soup
Curried Butternut Squash Soup
Recipe courtesy of Padma Lakshmi
Serves 6 to 8
1/4 cup olive oil
1 cup diced shallots
3 cloves garlic
1/4 cup minced fresh peeled ginger
4 bay leaves
1/2 tablespoon crushed red pepper flakes
2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
1 1/3 teaspoons coarse salt
1 teaspoon curry powder
2 cups homemade or canned, store-bought low-sodium chicken stock, heated
One 1-inch chunk palm sugar (available in Asian grocery stores), can substitute brown sugar
One 15-ounce can low-fat coconut milk
Freshly chopped chives, for garnish
Fresh curry leaves, for garnish
1. Heat oil in a large Dutch oven over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger. Continue cooking until shallots are soft and translucent, about 3 minutes. Add bay leaves and red pepper; continue cooking for 1 minute more. Stir in squash, salt, and curry powder; cook for 10 minutes.
2. Raise the heat to medium-high, and add chicken stock. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the palm sugar and cook for 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
3. Remove bay leaves from soup. Using an immersion blender or in batches using a bar blender, purée until smooth.
4. Reheat soup, seasoning with salt. Garnish with chives, and serve immediately.
Chicken Curry with Lemon Rice
Chicken Curry
Yields 4 servings
2 tablespoons extra-virgin olive oil
2 pounds boneless, skinless chicken thighs and breasts, cut into chunks
1 large yellow onion, peeled and chopped
1 large red bell pepper, seeded and diced
4 cloves garlic, crushed
1 14-ounce can diced tomatoes, drained
1/2 cup mango chutney (a couple of heaping tablespoons)
1 rounded tablespoon mild curry paste or 2 tablespoons curry powder (a generous palmful)
Salt and freshly ground black pepper
1 1/2 cup vegetable broth or stock
2 tablespoons (a handful) cilantro leaves, finely chopped, optional
Garnishes:
Toasted sliced or slivered almonds
Thinly sliced scallions or chopped fresh chives
Heat a deep, heavy bottomed nonstick skillet over medium to medium-high heat. When the pan is hot, add olive oil, chicken, onion and bell pepper. Cover pan and cook 6-8 minutes, stirring occasionally. Uncover and add garlic; cook 1 minute more. Add tomatoes, chutney, curry, salt, pepper and broth. Stir to combine and simmer for 1-2 minutes over low heat so flavors combine. Remove curry from heat and stir in cilantro, if using. Ladle the chicken curry into shallow bowls. Using an ice cream scoop, scoop Lemon Rice into the center of bowls. Garnish with lots of toasted sliced almonds and scallions or chives.
Lemon Rice
Yields 4 servings
Zest of 3 lemons
1 bay leaf
2 teaspoons dry mustard
2 cups white jasmine rice
5 cups water
Put all of the ingredients in a large pot with a lid. Bring up to a boil, uncovered; reduce the heat to a gentle simmer. Put lid on and cook for 45 minutes. Once the rice has cooked, fluff it with a fork and remove the bay leaf.
Winter Vegetable Curry
Winter Vegetable Curry
Yields 4 servings
3 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 ½ cups Basmati rice
4 cups chicken or vegetable stock, divided
1 bay leaf, fresh or dried
The zest of 1 lemon
1 teaspoon turmeric
2 teaspoons coriander
2 teaspoons cumin
½ teaspoon cardamom, optional
1 tablespoon butter
1 medium onion, thinly sliced
3 cloves garlic, chopped
1 small head cauliflower, chopped
1 firm eggplant, peeled and chopped
1 red bell pepper, seeded and chopped
1 14-ounce can fire roasted diced tomatoes, drained
1 15-ounce can chick peas, drained
Salt and pepper
3 slightly rounded tablespoons mild or hot curry paste
3 rounded tablespoons mango chutney
3 scallions, chopped, garnish
A handful of cilantro or parsley, to garnish
Toasted slivered almonds or pieces of cashew, garnish
Heat a medium pot over medium heat with EVOO. Add rice and toast a minute or two. Add 3 cups chicken or vegetable stock and the bay leaf, lemon zest, turmeric, coriander, cumin and cardamom. Cover pot and bring rice to a boil. Reduce the heat and simmer rice 18 minutes. Fluff rice with a fork, remove bay leaf and add butter. Toss to coat the rice evenly, then serve.
While rice cooks, make the vegetables. Heat a deep nonstick skillet over medium high heat with 2 tablespoons EVOO. Add onion, garlic, cauliflower, eggplant and bell pepper. Cover and cook stirring occasionally 7-8 minutes until tender. Uncover and add the tomatoes, chick peas, salt, pepper, curry paste, chutney and remaining 1 cup chicken or vegetable stock. Simmer 6-7 minutes longer.
Serve curry with scoops of rice on top – Rachael uses an ice cream scoop to portion it. If you put the rice on top, it will not get mushy. Garnish with scallions, cilantro or parsley and nuts.
Chicken Curry with Sweet Potatoes and Lime-Pepper-Salt Dipping Sauce
Chicken curry with sweet potatoes and lime-pepper-salt dipping sauce
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 5 servings
2 tablespoons vegetable oil
2 cloves garlic, coarsely chopped
4 medium shallots, thinly sliced
2 stalks fresh lemon grass, trimmed, cut into 2-inch lengths
1 piece (1 1/2 inches long) fresh ginger
3 tablespoons curry powder
1 1/2 pounds whole bone-in chicken thighs or legs, or 1 pound boneless chicken breasts or thighs, cut into big bite-sized chunks
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon red chili flakes or chili-garlic sauce
1/2 teaspoon salt
2 3/4 cups low-sodium chicken broth or water
2 medium sweet potatoes or 4 medium carrots, cut into medium chunks
1 1/2 cups unsweetened coconut milk
Lime-pepper-salt dipping sauce, see recipe
1. Heat the oil in a Dutch oven over medium-high heat. Stir in the garlic, shallots, lemon grass and ginger. Stir in the curry powder; cook, stirring until fragrant and the shallots are translucent, about 2 minutes.
2. Add the chicken in one layer if possible; cook 1 minute. Stir ingredients well; cook, stirring occasionally, until the chicken begins to brown, about 5 minutes. Stir in the fish sauce, sugar, chili flakes and salt; add the broth. Heat to a boil; reduce the heat to maintain a lively simmer. Cook, stirring occasionally, 10 minutes.
3. Add the sweet potatoes and coconut milk; cook until the sweet potatoes are tender and the chicken is cooked, about 15 minutes. Remove the lemon grass; transfer the chicken and sauce to a serving bowl. Serve with dipping sauce on the side.
Lemon-pepper-salt dipping sauce: Combine 2 tablespoons each salt and freshly ground pepper with the juice of 3 limes; stir until salt is dissolved.
Nutrition information per serving (without sauce):
338 calories, 48% of calories from fat, 18 g fat, 4 g saturated fat, 67 mg cholesterol, 21 g carbohydrates, 23 g protein, 903 mg sodium, 3 g fiber
Mild Vegetable Curry with Earl Grey Rice
| Mild Vegetable Curry with Earl Grey Rice |
| From the August, 2004 issue of O, The Oprah Magazine |
| Makes 4 servings |
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Vegetable Curry: |
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| To make curry: In a large skillet, heat oil over medium heat; add onion and cook 3 minutes, until tender. Add potatoes, ginger, garlic, curry powder, cumin, and turmeric. Cook 3 minutes before adding 13/4 cups broth, bay leaf, coconut milk, and salt. Bring to a boil and reduce heat; cover and simmer for 10 minutes. Add cauliflower and zucchini; cook another 10 minutes, uncovered. Meanwhile, in a small bowl, combine remaining 1/4 cup broth with cornstarch until smooth. Stir into curry, bring to a boil for 1 minute, and remove from heat. Stir in peas and cilantro. To make rice: Place colander (with rice) over pot the water was boiling in, making sure there is at least an inch of water in the bottom to prevent burning. Cover colander with foil and continue cooking 5 minutes on low heat. Place in a bowl, add lemon juice, and serve. Nutritional information: 476 calories |
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