Red Lentil Coconut Curry

This dish is so yummy! Just the right amount to sweet and heat – the curry sauce adds a little tang!

For the curry:

  • 2 c rice, cooked and warm
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 inches ginger, peeped and minced
  • 2 tbsp olive oil
  • 1 c red lentils
  • 1 15 oz can diced tomatoes
  • 1 15 oz can full fat coconut milk
  • 1/4 c red curry paste
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 4 c baby spinach

Cilantro Chutney:

  • 1/4 c diced onion
  • 2 c cilantro
  • 1/4 c golden raisins
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • Salt

In a large skillet sauté onions over medium heat for 5 min. Add garlic and ginger and sauté 1 min.

Add lentils, tomatoes, coconut milk, 2 c water, red curry paste, tomato paste and salt. Simmer 15 – 20 minutes until the lentils are tender. Stir in spinach and remove from heat.

For the chutney:

Place all ingredients in a blender and smooth.

Serve lentils over rice and top with sauce.

Serves 4.

Shrimp in Coconut Broth

This is perfect for a quick and tasty weeknight meal. 

Ingredients:
4 oz snow peas, blanched 
2 tbsp vegetable oil
2 – 3 tbsp red curry paste
1 1/2 c light coconut milk
1/2 c vegetable stock
4 kaffir lime leaves
1 lb shrimp
2 tbsp lime juice
2 tbsp fish sauce
3 tbsp cilantro
1 scallion sliced thin

In a skillet heat oil over medium heat. Add curry paste and stir for 30 seconds. Add coconut milk, stock, and kaffir Lime leaves. Simmer uncovered for 3 minutes. Add shrimp and cook until bright pink. Add lime juice, snow peas and fish sauce and stir to blend. Remove like leaves.

Serve over rice top with cilantro and scallions.

Serves 4.

Tofu with Red Curray

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This recipe was inspired by Sunset and it is amazing and easy! I love tofu and you can’t go wrong with a coconut curtsy sauce! Perfect for a weeknight meal.

Ingredients:
1 pkg firm tofu, drained, cut into 1/2 inch pieces
1 TBSP vegetable oil
1/2 c thinly sliced shallot
1 can lite coconut milk
3 TBSP Thai red curry paste
2 tsp. lime zest
1 red bell pepper, thinly sliced
8 oz peeled butternut squash, cut into chuncks, steamed for 20 minutes until soft
3 heads baby bok choy, leaves separated
1 TBSP fish sauce
2 TBSP lime juice
Steamed rice

Heat oil in a larger non-stick skillet over medium high heat. Cook tofu until crisp, remove to pan. Add shallots, cook until browned, add to tofu.

Reserve 1/4 c coconut milk and fish sauce and lime juice whisk together and set aside.

Pour remaining coconut milk into pan, add Curry Sauce and lime zest, stir to combine. Add bell pepper and squash, cook for the minutes. Add bok choy and cook until crisp tender about 3 minutes. Add reserved coconut milk mixture and stir to combine. Add tofu and shallots and cook for 3 minutes to warm through. Serve over rice

Serves 4.

Chicken Curry Pita

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Dinner is always easy for me, it is lunch that I struggle with… something easy, not too heavy, and most of all tasty! Chicken curry in a pita fills all those requirements, and Bram might even like it! This chicken salad is creamy, curry, crunchy goodness.

Ingredients:
1/4 c mayo (I use lite mayo)
3 TBSP Greek yogurt (I use 2%)
3/4 c green onions, sliced thin
2 celery stalks, diced
1 1/2 c cooked chicken breast, chopped
3 tsp red curry powder
1 tsp salt
Lettuce leaves
Mango chutney (I use Trader Joes)
2 whole wheat pitas

Combine mayo, yogurt, salt & curry powder. Add onions, celery and chicken, stir till combined.

Slice pitas in half, spread with mango chutney, add lettuce & chicken salad.

Serves 2 – 4.
6 WW PP (4 servings).