Bright Chicken Curry

 

1 Tbls oil
1 onion, sliced
1/2 tsp salt
1 lb chicken meat
2 tsp turmeric
2 tsp curry powder
1-3 Tbls Thai red curry paste
1 cup tomatoes, finely chopped or roughly pureed
1 can (13.5 oz) coconut milk
1 cup apple sauce
1 Tbls fish sauce
2 tsp brown sugar
1/2 cup cilantro, roughly chopped
1 1/2 cup spinach, roughly chopped

You can cut the chicken into chunks while it is raw, or take it out after cooking to cut it and add it back in.

In a large pot over high heat, heat 1 tablespoon of olive oil. Add the onions and salt, and turn the heat to medium-low. Stir every so often, and cook until the onions soften, about 5 minutes.

Add the curry powder, turmeric, and Thai red curry paste to the onions, and stir until onions are coated  in the spices. Stir in the chicken and tomatoes.

Add the coconut milk, apple sauce, fish sauce and brown sugar, and bring to a simmer.

Simmer until the chicken is cooked through.

Stir in the cilantro and spinach.

Serve over rice.

 

Simple Chicken Curry

 

1 pound boneless chicken, diced
3/4 cup onion, diced
2 Tbls oil
2 tsp  yellow curry powder
2 Tbls red curry paste
13.5 oz (1 can) coconut milk
1 teaspoon salt

1/4 cup cold water
2 tablespoons corn starch
    
In a large skillet over medium heat, stir chicken, onions, and oil. Cook for 6-8 minutes, stirring occasionally til chicken is just cooked through.

Sprinkle yellow curry powder over everything and stir 1 minute.

Add coconut milk, red curry paste, and salt. Bring to a low boil.

Whisk corn starch into water until dissolved. Add to the pan and stir 1-2 minutes til thickened.

Serve over rice or rice noodles.

Optional add-ins:

Add at the beginning with the chicken, 1/2 cup - 1 cup of any of these ingredients:

celery, potato, carrot, peanuts, cashews, bell peppers

Add at the end with the coconut milk, 1/2 - 1 cup of any of these ingredients:

cabbage, spinach, paneer, cilantro, fresh basil, tomatoes, peas, cooked chickpeas

Creamy Vegetable Korma

 

1 cup chopped onion
1 tsp garlic powder

1-inch piece ginger root or 1 Tbls ginger paste
1/4 cup raw cashews

1 cup chopped tomatoes

1/2 cup water or soup stock
1 tablespoon coconut oil
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cardamom
1 1/4 cup canned coconut milk
1 1/2 teaspoons brown sugar
1 lb potato, diced
1 cup chopped fresh green beans

1/4 cup minced celery

Place the onion, garlic, ginger, cashews, tomatoes, and water/stock in a blender, blend until smooth.

Heat the coconut oil in a large pot set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.

Pour the pureed mixture into the pot. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes.

Stir in the rest of the ingredients. Cover the pot and simmer for 10 minutes.

Uncover and cook a further 5 to 10 minutes, until the potatoes are soft.

 

Serve with cooked rice and naan bread.

Rice Porridge

For a single serving:

1 cup cooked rice
1/2 cup coconut milk
1 tsp honey
1/8 tsp salt

Stir together all ingredients. If you are starting with cold rice, gently heat the porridge on the stove, or microwave for 1 minute.

Strawberry Coconut Ice Cream

3 cups strawberries, leaves removed & cut in half
2 Tbls. honey
2 Tbls. sugar
1 3/4 cup coconut milk (1 can)

Cook the honey, sugar, and strawberries over medium-high heat until thickened and mushy. Mash the strawberries, or puree them if you desire a smooth consistency. Chill until completely cold.

In a large bowl, stir together the strawberry mixture with the coconut milk. If the coconut milk has separated, beat it until it's homogenous, before adding the strawberries. Beat the ingredients together until smooth.

Churn according to the directions of your ice cream machine.

Peanut Butter Muffins

2 cups flour
1/2 cup oats
4 tsp. baking powder
1/2 cup honey
1/4 cup apple sauce
1 1/4 cup milk
3/4 cup peanut butter

Preheat oven to 400° f. Mix the dry ingredients together, then add the wet ingredients, excluding the peanut butter, and stir until just mixed. Let the batter sit for a minute or so, so the baking powder can start working it, then stir in the peanut butter. Spoon into greased muffin tins and bake for 15-20 minutes. Makes 12.

These are like, the perfect muffins. The peanut flavor is not overpowering, nor is it grossly sweet. The texture is light and fluffy, and perfectly moist. They kept the moisture for a number of days after baking them (yeah, it took me a while to get through a dozen muffins). For a stronger peanut flavor, you can just add more peanut butter.

Variations:

Add 2 Tbls cocoa powder.
Use any nut butter you want, even nutella!
Use flavored apple sauce.