Moqueca de Camarão (Brazilian Coconut Shrimp Stew)

I loved this dish. It was more like a thick curry, delicious with the flavors of the veggies, shrimp, and coconut milk.  It was pretty easy to prepare as well, and healthy! This is a recipe from Cooking with Lucas; the chef I've done quite a few cooking classes with.  During the lockdown, he did nightly cooking shows from his apartment, and later, his boat in Venice.  This video on Youtube is the whole class, if you're interested.  My daughter and I watched and followed along with him live.  It was fun.  During the lockdown, I also made his Chicken & Leeks, plus Focaccia Bread.

Moqueca de Camarão (Coconut Shrimp Stew)
Adapted from Cooking with Lucas

1 tbsp coconut or palm oil
4 cloves of garlic (sliced)
1 tbsp chopped ginger or ginger paste
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 tomatoes, chopped
1 regular can coconut milk
2 tbsp tomato paste
1 kg/ 2.2lbs cleaned, deveined shrimp (I only had one pound- it was fine)
Fresh Cilantro leaves
Dried chili peppers, optional

Cayenne, Paprika, chili powder OR Aleppo chili powder (choose what you want, or something different)
Two limes

1.  In a big pot, fry the ginger, garlic and onions with the coconut oil. After they are getting a bit brown add the peppers and tomatoes. Stir a little bit and let cook with the pot closed in medium/low heat for 5 minutes. Add the coconut milk and tomato paste and let cook for another 10 minutes with the pot closed. Don't stir too much. After the 10 minutes add the chopped cilantro leaves, the spices and the shrimp. Close the pan again and let cook for 5-10 minutes on medium heat. Open the pot and squeeze in the lime. Serve with rice and fried cassava or fried potatoes. Top with more cilantro, if desired.

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Chicken Panang Curry

I LOVED this Chicken Panang Curry!! I've only ever made Beef Panang before, and it's one of my (and my fam's) favorite meals.   I was hesitant to even try it with chicken, because how could it be better?  But I did try it and I loved it so much.  With the chicken and peppers, the flavor is different enough from my beef version that it tastes like a whole different curry.  I made this twice in two weeks.  The leftovers are amazing, as well.  Thanks to Carlsbad Cravings for this recipe. I'm really wanting to try her other Thai recipes now. I order my Panang curry paste (Mae Ploy brand) off of Amazon.com.  I recently got a package of Kaffir Lime leaves from Nuts.com- they send a lot for your money.  They are not all whole leaves, but I think it's hard to find that.  They smell great and impart great flavor.

By the way, this recipe calls for 3 bell peppers, which seems like too much.  But just use the largest skillet you have (or even a dutch oven) and they cook down enough to work perfectly.  Also, I've never used cornstarch in a curry before (that I remember) but I did use it here; the peppers release some liquid so it made the sauce thick despite that.  It would also be helpful if you decide to use lite coconut milk.

Chicken Panang Curry
adapted from Carlsbad Cravings

1 tablespoon coconut/olive oil
1-2 tablespoons Panang curry paste (Mae Ploy brand is good)
2 pounds chicken breasts thinly sliced into 1/8” slices against the grain
3 red bell peppers, thinly sliced (I used 2 red; 1 yellow)
2 teaspoons freshly grated ginger
4 garlic cloves, minced
2, 14 oz. cans quality coconut milk
1 tablespoon cornstarch
1/4 cup light brown sugar, packed
2 tablespoons fish sauce
1 tablespoon lime juice

4-5 dried Kaffir lime leaves*
1 cup loosely packed basil leaves, roughly chopped

Garnish (optional)
fresh basil
fresh lime juice
Sriracha sauce

1.  Heat oil over medium high heat in large nonstick skillet. Add curry paste and saute for 1 minute. Add sliced chicken and cook just until chicken is no longer pink. Add ginger and garlic and saute 30 seconds.

2. Add 1 1/2 cans coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to skillet. Stir in sugar, fish sauce, lime juice, kaffir lime leaves, and salt. Simmer for 5 minutes, then add red bell peppers and basil and simmer 2-3 minutes or until peppers are crisp tender. Discard Kaffir lime leaves.

3. Garnish with additional optional fresh basil, lime juice and Sriracha to taste. Serve with rice.

*If you can't get Kaffir lime leaves (but do try to!) you can use 1 bay leaf and 1/4 teaspoon dried thyme.  

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Panang Beef Curry

My family and I LOVED this Thai curry.  I've made it every week for 3 weeks now.  Lol.  My 6-year old doesn't eat much, but he had three servings of this the first time I made it.  This is a Thai curry I hadn't tried until recently.  My Thai friend sent me some packets of the curry paste and I'm so grateful to her, lol.  I found it on Amazon so I'm ordering a tub, since the packets will be all gone come tomorrow.  Panang Curry is thick and sweet.  I made a Thai-inspired cucumber salad to go with this the last time I made it, and the combo was great together. Here is the recipe for that. 

This is great made on the stovetop, but last week, I was going to be gone all afternoon/early evening, so I cooked the meat, curry paste and some coconut milk together, then stuck everything in the crockpot for 5-6 hours.  It worked wonderfully!!  The beef was so tender.  I loved coming home to it.  If using the crockpot, it's ok to use a cheaper, tough cut of beef.  Just slice thin.

Edit Jan 2020: my new fave to make this is to just dump everything (except last 3 ingredients) into the insert of the crockpot the night before, cover, and refrigerate, not pre-cooking anything on the stove. In the morning just put the insert into the crockpot base and turn on to LOW.  This is a complete miracle on work mornings.  Lol. I also make the cuke salad the night before.  When I get home, just cook rice in the rice cooker, add the last 3 ingredients, and we can eat a delish meal.  I think it tastes the same as searing the beef on the stove and saves so much time.  This is one of my fam's fave meals. Edit June 2020: I just made this again and stuck a whole, unsliced round steak in the bottom of the crockpot. (Partially frozen, even!)  I just shredded it right before eating.  Still great!! I think this is the laziest way to make this, and it still tastes the same.

Panang Beef Curry
adapted from Splendid Table

50 grams (about 2 Tablespoons) Panang curry paste
2 regular (14 oz) cans coconut milk
1-2 lbs lean beef, (round steak, etc) thinly sliced (can also place whole in crock and shred before eating)
3 kaffir lime leaves, dried or fresh (optional if you cannot find them)
2 tablespoons fish sauce
2 tablespoons Thai palm/coconut sugar OR brown sugar

2 tablespoons lime juice (I use bottled key lime)

20 fresh Thai (OR regular) basil leaves, plus extra for garnish, optional

1. Preferred method in the slow cooker- dump first 5 ingredients in the slow cooker. (I even buy pre-cut beef stew meat to save time OR use a whole steak and shred later.)  Turn to low and cook 5-8 hours.  When ready to eat, add fish sauce, sugar, lime juice, and fresh basil if you have it.

(You can even prepare this the night before- dump all into the insert of your slow cooker. Cover and refrigerate.  In the morning, place the insert into the crockpot base, turn to low, and walk away.  (You can try searing the beef + curry paste first before adding to the crockpot to see if you prefer that; some might find it more flavorful, but I can't tell the difference so I skip that part now.))

Note: You can increase the sauce by using 3 cans of coconut milk instead of 2.  Increase the curry paste, fish sauce, and sugar by one more Tablespoon.
*********************************************************************************
Stovetop instructions:
1. Scoop 1 cup (250 ml) of the coconut cream into a saucepan and bring to a boil over medium heat, stirring occasionally. Stir in the curry paste and reduce the heat to medium-low; cook until the mixture is fragrant, 3 to 4 minutes.

2. Add the beef to the saucepan and stir until well mixed. Add the remaining coconut milk. Cook for about 5 minutes more, or until the meat loses its pink color. Add the kaffir lime leaves, chilies (if using), fish sauce, and sugar. Stir until well combined. Stir in the fresh basil leaves.  Serve hot over rice.  

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Thai Massaman Beef Curry II

I already have a recipe on here for Massaman, which I love, but I wanted to try this new recipe- it uses a different method and a few different ingredients.  I love them both.  I was able to sear the beef in this recipe and stick everything in the crockpot for a few hours.  The beef got super tender and the delicious juices didn't evaporate (something that's happened to me using my other recipe).  I just made some rice in my rice cooker before we ate, and dinner was super easy.  (Note: Made this again 2/23 with no searing, just dumping everything in, and it was just fine. I wouldn't bother searing next time.) 

This summer in the States, my son ordered Massaman at a Thai restaurant and it was the envy of the table.  Lol.  It was SO good!  So of course I had to make it at home, again.

Thai Massaman Beef Curry
adapted from Taste (Australia)

1 tablespoon oil
1 brown (yellow) onion, cut into large wedges
1/3 cup (100g) massaman curry paste
1/2kg (about 1 lb) beef (a tougher cut like round steak) cut into 5cm pieces OR use stir-fry steak
1 garlic clove, crushed
1 tablespoon finely grated ginger or ginger paste (OR use ginger/garlic paste for both)
400ml can coconut milk
1/2 cup (125ml) beef stock
1 cinnamon stick
1 long red chilli, thinly sliced, optional
2 bay leaves
2 tablespoons palm sugar (or sub brown sugar)
2 tablespoons lime juice
1 tablespoon fish sauce
400g potatoes, chopped (about 1 lb)
1/3 cup (45g) roasted unsalted peanuts
Steamed jasmine rice, to serve
Coriander (cilantro) sprigs, to serve
Lime wedges, to serve

SLOW COOKER: Dump all ingredients into the crockpot, except peanuts, rice, cilantro, and lime wedges.  (Can omit the oil.)  Stir together.  Turn crockpot to LOW and cook about 6 hours, or until potatoes and meat are tender. Serve with peanuts, rice, cilantro and lime wedges. 

STOVETOP: Heat the oil in a large heavy-based pan over medium-low heat. Add the onion and cook for 5 mins. Add massaman paste and cook for 1 min or until fragrant. Add the beef and cook, stirring, for 3 mins or until browned. Add the garlic and ginger and cook for 1 min.  Add coconut milk, stock, cinnamon, chilli, bay leaves, palm sugar, lime juice, fish sauce, and potato to the pan and bring to the boil. Reduce heat to low. Cover and simmer for 1 1/2 hours or until the beef is very tender.  Add the peanuts at this point, or use later as a garnish.  Divide the steamed jasmine rice among serving bowls. Top with the curry and serve with coriander and lime wedges.

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Chicken Tikka Masala Soup

This isn't really traditional Indian food, but a soup based on the dish Chicken Tikka Masala.  I liked it, but I kind of missed the rice.  It was still good though, especially with homemade Naan bread for dipping.  I used a rotisserie chicken and simmered the carcass to make the 2 cups of broth.

Chicken Tikka Masala Soup
adapted from The Modern Proper

2 tbsp coconut oil
1 small onion
3 garlic cloves, minced
1/2 tsp cayenne pepper (or to taste)
1 Tbsp garam masala
1 tsp ground ginger
1/2 tsp cumin
1 tsp turmeric
1/2 tsp cinnamon
2 cups chicken stock
1 (28 oz) can crushed tomatoes
1 (14 oz) can coconut milk
salt, to taste
1 rotisserie chicken, meat removed and shredded for the soup

1.  Heat coconut oil over medium-high heat in a heavy soup pot.  Saute the onion for a few minutes and then add garlic for a few more minutes.  Add the spices and saute for 3 minutes longer.  To the pot, add the chicken stock, tomatoes, and coconut milk.  Simmer for 30 minutes, covered.  Using an immersion blender, puree soup until smooth and creamy.  Add shredded chicken and season with salt.

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Thai Massaman Curry with Beef

I've had a container of Massaman Curry sitting in my pantry for a few months now, unopened.  I finally put an end to that the other week when I made this beef curry.  It was very good!  Massaman Curry is Thai, but inspired by Indian flavors.  You can make your own curry paste but why would you, when you can buy really good stuff and save yourself so much work?  ;)  (I have made my own yellow curry paste before, but I wouldn't again.... I have some of that (storebought) in my pantry now too.)  This recipe braises for a while, so you can use a tough cut of meat.  I think I used chuck steaks and they were great.
Note: This uses tamarind paste.  I have some my Thai friend gave me from Thailand.  :)  (Thanks!) I've heard you can use lime juice as a sub, to get that sourness, or just leave it out.

Also- this recipe needs to cook for at least 1.5 hours, so plan ahead.

Thai Massaman Curry with Beef
adapted from the Kitchn

For the braise:
1 pound beef chuck roast, cut into large bite-sized chunks
1 cup coconut milk
1 cup chicken or beef stock

For the curry:
1 tablespoon coconut or neutral oil
4 tablespoons massaman curry paste (storebought or homemade)
1/2 cup coconut milk, stirred (just use the rest of the can)
2 large potatoes, cut into bite-sized chunks
1/4 teaspoon tamarind paste (or 1 tablespoon tamarind water), plus more to taste
Sugar (or palm sugar), to taste
Fish sauce, to taste
1/2 cup dry-roasted peanuts

Cooked rice, for serving

1.  Braise the beef: Place the beef in a heavy Dutch oven or other heavy-bottomed pot with a lid. Pour the coconut milk and stock over top. Bring to a gentle simmer over medium-high heat, then turn the heat down and cover. Braise on very low heat for 1 1/2 to 2 hours, until the beef is tender and just holding its shape.

2.  Lift the cooked beef out of the braising liquid. Strain the liquid into a bowl and reserve.

3.  Finish the curry: Wipe out the pot used for braising the beef and replace it on the stove. Heat the oil over medium-high heat and add 4 tablespoons of massaman curry paste. Sauté the paste for a couple of minutes, until fragrant.

4.  Add the coconut milk and the braising liquid to the curry paste. Bring it up to a gentle simmer, then add the beef chunks and potatoes. Season the curry with the tamarind, a few splashes of fish sauce, and some sugar. Bring back to a low simmer, then reduce heat to medium-low and cover. Cook for about 20 to 30 minutes, until the potatoes are tender.

5.  Taste and adjust seasonings in the curry, adding more fish sauce, sugar, or tamarind, until the curry is a perfect balance of gentle spiciness, saltiness, tanginess, and sweetness. Stir in the peanuts and serve with coconut rice.

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Fresh Bamboo Shoot Red Curry (+ Basil Stir Fry)

About one month ago, a friend from Thailand came over and she helped me harvest, process, and then cook the fresh bamboo shoots that were starting to show up in my yard.  They pop out of the ground like round swords, but are actually tender and very easy to just break off.  You peel the bamboo, and then chop it, and boil it twice until tender.  This also gets rid of any trace levels of cyanide that might be in the bamboo (some plant foods contain natural levels of cyanide.  Only some bamboo species contain it, but you should boil to make sure).

Bamboo shoots plucked right from my lawn.

Peeled bamboo shoots, ready to be chopped.  We didn't use the larger green parts; just the more tender top parts.

All chopped up.  You can chop lengthwise, or into coins.

Boiling.  Boil twice, (drain after each time) each time for about 10 minutes or more.

Thai Basil Stir Fry with Bamboo Shoots, above

Fresh Bamboo Shoot Curry 

from my friend P.W.

fresh bamboo shoots 

one can coconut milk

Thai red curry paste

favorite veggie, such as a bell pepper

chicken, about 1 breast

fresh basil, chopped

fish sauce

palm sugar

white rice, for serving

1. Prepare the bamboo shoots.  Peel all the outer skin off.  Only use the tender parts.  If the bottom is not tender, discard it.  Chop up the tender part of the bamboo.  Fill a large pot with salted water, and bring to a boil.  Add the chopped bamboo shoots about boil for 10-15 minutes. Drain.  Fill the pot with salted water again, and bring to a boil again. Add the bamboo shoots and boil for another 5-10 minutes.  Drain.  

2.  In a large skillet, add the cream from the top of the can of coconut milk.  Add as much red curry paste as you want and let it cook into the coconut cream.  Add the chicken, bamboo shoots, any other veggies, and the rest of the coconut milk from the can.  Cook until everything is cooked through, adding palm sugar, fish sauce, and fresh basil to taste.  Enjoy over steamed white rice.

Chicken basil stir fry, pictured right, and bamboo chicken red curry, pictured left.

Thai Basil Chicken Stir Fry

from my friend P.W.

oil

prepared bamboo shoots (see #1 in recipe above)

boneless chicken, cut into strips

fresh basil

oyster sauce

steamed rice, for serving

1.  Heat the oil in a large skillet.  Add the chicken and prepared bamboo shoots, and cook and stir until the chicken is cooked through.  Add the oyster sauce to taste, and the fresh basil.  Serve with steamed rice.  

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Thai Green Curry

I am lucky enough to have a friend from Thailand here who cooks delicious food for me sometimes. I learned how to make red and green Thai curry from her- once she made me and my three-year old a pumpkin red curry that was SO good.  My three year old couldn't get enough; I thought he would burst from eating so much of it.

The pics I took are of the leftovers, and it doesn't' look as good as it did the night I made it, but the leftovers still taste great, fortunately!  The below is just a loose recipe, more of a method. Add the palm sugar, fish sauce, etc, to taste.  (PS: Fish sauce is not scary at all, and it's a important ingredient in many Thai dishes, so I'd get some if you plan to make this or any other Thai food).

Thai Green Curry
adapted from my friend W.P.

1 can (14.5 oz, or 400 ml, I think, or thereabouts) good-quality coconut milk, like Aryo-D
1-3 tablespoons green curry paste (to taste; start with a little and add more)
1 onion, chopped
1-2 boneless skinless chicken breasts, sliced and then cut into smaller pieces
1 red bell pepper, chopped (or zucchini or other fave veggie)
palm sugar, a few teaspoons (sub a little other sugar if you don't have it)
fish sauce, 1 or more teaspoons or tablespoons, to taste
kafir lime leaves, if you can find them
fresh basil, chopped, optional

1.  In a skillet or saucepan, add some fat from the coconut milk and cook until melted.  (If fat from the coconut milk is not visible, you can use some coconut or other oil here).  Stir in some of the green curry paste; about 1 tablespoon, until it melts.  Add the rest of the coconut milk from the can, and more curry paste if desired, along with the onions, chicken, and veggies.  Simmer gently until everything is cooked through; about 10-15 minutes.  Add palm sugar and fish sauce to taste.  If you have kafir lime leaves, chop some and add them (I have never used them because I can't find any).

2.  Simmer until the sauce reaches desired thickness and consistency.  If it gets too thick, you can thin it with some water.  Re-adjust seasonings.  You can also add some water to make the dish go further. Stir in fresh basil at the end, if using.  Serve over hot jasmine rice.
*You can use this method for red curry paste too.  If using something sweet like pumpkin, don't use any palm sugar.  Always add all seasonings to taste.

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Filipino Bibingka

This is a Filipino dessert.  It's gluten-free, containing rice flour and coconut.  The texture is a little chewy.  My friend and I made it to go with our Pancit.  We made a half recipe and it made so much still!  My kids were too scared to try it for some reason so I probably wont' make it again, although I really enjoyed trying this.  I don't remember if I've ever had it before.   Since I cut the recipe in half, I was left with a half-can of coconut milk and condensed milk; I just used both in some crockpot steel-cut oats and they were very good.

Filipino Bibingka

adapted from the Kitchn

(Adapted from Mark Marking)

this is a half-recipe; makes one 9x13 pan

1/2 (13.5-ounce) can coconut milk
1/2 (14-ounce) can sweetened condensed milk
1/4 cup (1/2 stick) butter, melted
3 eggs
1 (12-ounce) jars macapuno coconut strings in heavy syrup*
1/2 (16-ounce) box mochiko sweet rice flour* (so 8 oz.)
1/2 cup packed brown sugar
2 Tablespoons cup almond flour/ground almonds
1/2 tablespoon vanilla extract
Ground cinnamon

1.  Preheat oven to 375°F. Line a 9x13" baking pan with parchment paper.

2.  In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with the jar of macapuno strings. Gradually beat in mochiko flour (do not pour all at once or it will get clumpy). Follow that with the brown sugar and almond flour.  Once you achieve an even consistency, add vanilla extract and beat until combined.

3. Pour batter into lined baking pan. Bake until lightly browned, about 20-30 minutes. Sprinkle cinnamon evenly over the cake. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, between 2-15 minutes longer.

4.  Remove from pan and let cool on the parchment paper. Once cooled down, cut into to 2-inch squares. Store in an airtight container at room temperature for 1-2 days or in the refrigerator for 1 to 2 weeks.
*Available at Filipino and many Asian markets.  See last pic on post.

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Salted Coconut Caramel Sauce

I spotted this recipe a long time ago; I'm not sure how, probably Pinterest.  I couldn't wait to make it. It was very good, and we used it for a home ice cream sundae party, along with homemade hot fudge.  

This recipe uses a can of full-fat coconut milk in place of the heavy cream one usually uses in caramel sauce. Coconut milk is perfect for this, because of its creamy richness.  There is a slight coconut flavor, but I couldn't taste it with all the ice cream, lol!  I also spread it on pancakes one day.... so good!  This recipe calls for coconut palm sugar, which I happen to have on hand.... I think because of this recipe, lol!  If you don't have that, just use brown sugar.  

Note:  The pic below is taken after resting in the fridge for a while.  All other pics are taken of it "freshly made".  PS:  The author of this recipe is the blogger behind An Edible Mosaic.  She has an awesome Middle-Eastern cookbook out now; check out her blog page.  I have it and everything looks so delicious.   

Salted Coconut Caramel Sauce

adapted from An Edible Mosaic

1 (14 oz/400 g) can full-fat, unsweetened coconut milk
1/4 cup (60 ml) pure maple syrup or honey
1/4 cup (50 g) coconut palm sugar (or brown sugar)
1 teaspoon pure vanilla extract
1/2 teaspoon coarse sea salt
1 tablespoon unsalted butter

1.  Combine the coconut milk, maple syrup (or honey), and coconut palm sugar in a medium saucepan over medium-high heat.  Bring to a boil, then turn the heat down so it doesn't boil over, and boil until thickened, dark amber in color, and reduced to between 1 to 1 1/4 cups, about 15 minutes, whisking frequently. (The cooking process is all about evaporating off the extra liquid. Because of this, it could take longer depending on the weather.)

2.  Turn off heat and whisk in the vanilla, salt, and butter until smooth.  Cool completely, and then use or store in lidded glass jar in the fridge for up to 3 weeks.

Notes:  Vegan Option: Use maple syrup (instead of honey) and use a vegan “butter” spread.

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Thai Yellow Curry (And Homemade Curry Paste)

This was a delicious and flavorful dish.  If you use store-bought curry paste, this dish is incredibly easy to make, too.   I could have ordered yellow curry paste from Amazon, but I chose to make my own, instead.  I froze what I didn't use in 2-3 tablespoon mounds to use for later.

As far as the kids go, my two-year old loved this.  This curry is more sweet than spicy-hot, so it was perfect for him.  My 11-year old daughter seemed to like this well enough; had seconds, but didn't finish them.  My boys seemed scared of it...... oh well.  It's not like food from different countries is foreign to them!!  :)  

A note about using the homemade curry paste: unlike store-bought paste, the homemade version has no added salt, so you may need to add some salt to the finished dish.  If you use the shrimp paste or anchovies, those add some salt.  I didn't add salt, since the fish sauce called for in the yellow curry recipe contained enough salt for me.  

Thai Yellow Curry

adapted from Rachel Cooks Thai

1 14-ounce can of coconut milk

2 tablespoons yellow curry paste (recipe below, or use storebought)

1 large chicken breast

1 cup water

2 medium potatoes

1/2 of a large onion

1 14-ounce can of baby corn (or other vegetable)

1 teaspoon fish sauce*

1/2 teaspoon sugar or palm sugar

kaffir lime leaves, fresh basil, and/or thinly sliced hot red peppers, for garnish

1.  Prepare your ingredients. Slice the onion, baby corn, and chicken into bite-sized pieces. Peel, cut, and parboil the potatoes for 5 minutes. Set aside.

2.  Open the can of coconut milk and scoop the top thicker cream part into a pan. Heat this cream over medium heat until the oil just starts to separate from the milk. Then add the yellow curry paste and saute with the cream until it becomes fragrant. (If your coconut milk doesn't have cream on top... just dump the whole thing in and start with that.)

3.  Add the chicken, coat in the curry paste, and cook until it's done. Then add the rest of the coconut milk and 1/2 cup to one cup of water and bring to a boil. Let cook until the consistency of the curry is what you prefer. You can use more or less water depending on how thick you want your sauce.  

4.  Add the potatoes, onions, and baby corn and cook until just done, but still firm. Adjust seasonings with fish sauce *(for gluten-free cooking, make sure your fish sauce is gluten-free) and sugar to taste.  Garnish with thinly sliced kaffir lime leaves (or fresh basil)  and sliced red peppers. Serve with jasmine rice.

Homemade Yellow Curry Paste

adapted from Food

7 dried hot red chilies (long ones of the cayenne variety)
3-5 ounces shallots, chopped 
1 tablespoon fresh lemongrass, that has been thinly sliced cross ways
10 garlic cloves, peeled and chopped (10 if small or 5 if large)
1 inch piece fresh ginger, peeled and chopped 
1/2 teaspoon ground white pepper 
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon shrimp paste, chopped or 3 anchovies (or 1 tsp. capers + squirt fish sauce)
1/2 teaspoon ground turmeric

1.  Soak the red chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes.)

2.  Put the chillies, together with their soaking liquid, into a blender or food processor along with all the remaining ingredients in the order listed.  Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.

3.  What you do not use immediately should be refrigerated or frozen.  To freeze, lay a sheet of wax paper out on a baking sheet.  Measure out two or three tablespoon mounds onto the wax paper. Freeze overnight.  In the morning, place frozen mounds into a freezer-safe bag or container, label, and store in freezer.  When ready to use, thaw out desired amount in the refrigerator overnight, covered.  

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Tom Kha Gai (Thai Coconut Soup)

This summer, in the States, we met up with my sister and her husband and we went out to a Thai restaurant together.  I've made some Thai food at home here and there, but have never been to an actual restaurant before.  Anyway, we ordered 4 or 5 things and shared everything.  Everything was supremely delicious, and one of my fave things of the evening was this soup.  I LOVED it!!  It was so good; such a delicious mix of flavors.  It was perfect.  

  

I knew I'd need to make this when I got home, and I also knew I wouldn't be able to find ingredients needed here, to make it.  So in the States, we stopped at an Asian food store and bought dried galangal (Thai ginger), dried red Thai chili peppers, Thai red chili paste, and some good-quality Thai coconut milk.  Last Friday at my local grocery store, there was fresh lemongrass!!!  I made this right away.  Because I used dried chili peppers and reduced the red chili paste, my soup doesn't have a lovely reddish tint.  It still tastes wonderful though.  Next time, I'm going to add more chilies and the right amount of chili paste.  

I love the blog I found this recipe on, The Daring Gourmet.  I'm planning on trying more recipes from her, some more Thai ones, and others.  I just ordered some spices from Penzey's so I'll be ready to make more Thai (and other ethnic) food in the future.  

Tom Kha Gai (Thai Coconut Soup)

adapted from The Daring Gourmet

1 /2 tablespoon vegetable oil

1½ tablespoon Thai red curry paste (can be found in Asian markets)

3 cups strong chicken stock

3 cups unsweetened coconut milk

1 large lemongrass stalk, trimmed and cut into 2-inch pieces

6 thin slices fresh galangal or ginger

2 Thai chilies, seeded and cut in thin slices (use less if you prefer it less spicy)

2 tablespoons palm sugar or light brown sugar

3 tablespoons fresh lime juice

2 tablespoons Asian fish sauce

1 lb chicken breast, cut into thin strips

1 cup white button mushrooms, sliced thin

¼ cup fresh basil leaves, preferably Thai basil if you have it, thinly sliced

Cilantro, and/or basil leaves for garnishing

1.  Warm the oil in a soup pot over medium heat. Add the curry paste, stirring until fragrant. Add the chicken stock, coconut milk, lemongrass, ginger, chilies, lime juice, and fish sauce and bring it to a simmer, about 5 minutes. Add the chicken strips and simmer for 15 minutes. Add the mushrooms and the ¼ cup basil and simmer for another 5 minutes. Add salt to taste if needed. Remove the lemongrass and galangal or ginger and serve immediately, garnished with fresh basil leaves or cilantro.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Blueberries and Cream Slow Cooker Steel-Cut Oatmeal

Here's another slow-cooker steel-cut oatmeal recipe.  I kind of put this together after making so many other oatmeals; you can pretty much make any flavor, as long as you keep the liquid to oats ratio the same.  Borrowing an idea from this Apple Cinnamon Oatmeal, I used part apple juice for some of the liquid.  This provided sweetness without having to add much sugar.  Although, for good meausure, I did throw in a few tablespoons of maple sugar, because I had it around and enjoy using it.  You can leave it out or sub brown sugar.  If you can't get dried blueberries, try dried cranberries instead.

Blueberries and Cream Slow Cooker Steel-Cut Oatmeal
by What a Dish!, from inspiration all over the web

1 cup steel cut oats
2 cups apple juice
1 can (1.5 cups) whole evaporated milk
1/2 cup almond/coconut milk (or cow's milk)
1/2 tsp cinnamon
1/2 tsp cardamom
3 TB Maple sugar
1/2 cup (heaping) dried blueberries (or cranberries)

1. Combine all ingredients in small or medium slow cooker; cook on Low for 4-5 hours.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Chocolate Coconut Vegan Ice Cream

I thought this was an amazing recipe- SO delicious and creamy, simple, EASY, only three ingredients, and vegan, to boot!  I made this back in early November, but it got bumped to the back burner since I was posting about Thanksgiving and then Christmas.  Maybe I'm weird, but I like to make homemade ice cream even in the winter.  (Not that it gets very "wintry" where I live, anyway).  If you like chocolate and coconut, this one is for you! 

If you are interested in another ice cream recipe using coconut milk, check out this Coconut & Lime Ice Cream. 

Note:  My cocoa powder lumped and clumped up when I was making this, and no amount of whisking would fix it.  I just strained it and discarded the lumps that didn't go through the strainer.  The finished recipe was fine. 

Chocolate Coconut Vegan Ice Cream

adapted from Domestic Fits

2 (13.5 oz) cans of full fat coconut milk

1 1/4 cup sugar

1/2 cup good quality unsweetened cocoa powder

1.  In a heavy pot over medium heat, add all the ingredients and stir. Allow to simmer until thickened slightly, about 8 minutes.  The cocoa may clump up-strain into a container and refrigerate until cold, about 4-6 hours or overnight.  (Discard cocoa clumps.)

2.  Add to an ice cream maker and churn until set, about 15 to 20 minutes.  Freeze until desired consistency is reached. 

**This post and photos are property of http://dishingwithdish.blogspot.com **