Nov 102010
 

Pictures

the Ingredients

the Ingredients

Sweet Potatoes

Sweet Potatoes

Butter

Butter

Adding Sweet Potatoes

Adding Sweet Potatoes

Adding Shallots

Adding Shallots

In the Pot

In the Pot

Stirring

Stirring

Added Curry Powder

Added Curry Powder

Stirring

Stirring

Stirred

Stirred

Added Flour

Added Flour

Stirring

Stirring

Stirred

Stirred

Adding Milk/Half and Half

Adding Milk/Half and Half

Added

Added

Adding Frozen Corn

Adding Frozen Corn

Adding Salt and Pepper

Adding Salt and Pepper

Everything and the Crushed Red Peppers

Everything and the Crushed Red Peppers

Stirring

Stirring

Ready to Cook

Ready to Cook

Boiling

Boiling

Steamy and Ready to Eat!

Steamy and Ready to Eat!

Curried Sweet Potato Chowder

1 tablespoon butter
1/2 cup shallots, minced
3 whole sweet potatoes, peeled and cubed (NOT YAMS!!!)
3 teaspoons curry powder
2 tablespoons flour
3 cups milk
1 cup half and half
2 cups frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon crushed red pepper

In a medium saucepan melt margarine. Add shallot and sweet potato; cook and stir over medium heat 2 minutes. Sprinkle in curry powder and stir 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half-and-half, corn, salt, and pepper. Bring to boiling; reduce heat.

Cover and simmer 15 minutes(*) or until potatoes are done, stirring occasionally.

Spoon soup into 4 bowls.

*NOTES- First off let me say that I’m not a huge fan of the sweet potato, but I love this! I simmer it for about 30 – 40 minutes so that the potatoes are falling apart. If you like sweet potatoes and curry, you must try this. You can also add cooked ground chicken or turkey, I do this for my husband.

Aug 062010
 

I totally slacked on taking pictures this time. However my puppy was trying to eat my house while I cooked, so cut my some slack already!!!

Pictures

the Ingredients

the Ingredients

Cooking!

Cooking!

Adding Mangos

Adding Mangos

Simmering

Simmering

Justin's Plate

Justin's Plate

My Plate

My Plate

Pork and Mango Curry
from Jerk Barbecue from Jamaica by Helen Willinsky

3 tablespoons flour
1 1/2 pounds pork tenderloin, cut into 1″ cubes
2 tablespoons vegetable oil
1 whole onion, thinly sliced
2 whole red bell pepper, or green, sliced
1 tablespoon curry powder
2 tablespoons Dry Jerk Seasoning, recipe to follow
1 1 inch piece fresh ginger, grated
1 16 ounce can canned diced tomatoes
2 teaspoons tomato paste
1 1/2 cups chicken broth
1 1/2 pounds potatoes, peeled and cubed
2 whole mangos, peeled, pitted and sliced

Place the flour in a bag and add the pork cubes. Toss to coat.

Heat the oil in a Dutch oven. Add the pork and saute for about 5 minutes. Add the onion and bell peppers and saute for 3 more minutes. Stir in curry, Dry Jerk Seasoning, and ginger. Cook and stir constantly for 1 minutes. Add the tomatoes, tomato paste, broth and potatoes. Stir well to mix, the cook for 15 minutes over low heat. Add the mango slices and continue to cook until the potatoes are tender, 20 to 25 minutes (SEE MY NOTES). Serve with rice, boiled green bananas, chutney and fried plantainers.

Dry Jerk Seasoning

1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons salt
1 teaspoon ground allspice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 teaspoons sugar
1 teaspoon coarsely ground pepper
1 teaspoon cayenne
2 teaspoons dried chives

Mix together all the ingredients. Store leftovers in a tightly closed jar. Makes 5 tablespoons

****MY NOTES****
I followed the directions and lets just say the potatoes were not close to being done after 25 minutes, and I didn’t cook on low, just medium/low. I cooked it for a total of 45 minutes (after the first 15) then the potatoes were done. I cut smallish cubes too. Also because of this the mangos pretty much disintegrated. It was still really good though. Next time I would wait to add the mangos till later so that they actually exist in the curry!

Jun 272010
 

Tonight we ate curry. It was a new recipe and even though I added some cayennes (from my garden!) it was just kind of bland. The meat was very tender however!

the Ingredients

Adding the Onions and Cayennes

Curry Paste!!

Pre-Coconut Milk

All Ingredients Added

After Cooking for 90 mins.

Ready to Eat!

Coconut Beef Curry

1 1/2 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
1 whole onion, thinly sliced
3 whole cayenne pepper
1 tablespoon Thai red curry paste
1 13.5 ounce can coconut milk
1 cup water
4 sprigs fresh Thai or opal basil, thinly sliced

In Dutch oven, heat oil over medium-high heat until hot. Cook and stir beef in 2 batches; brown evenly. Return beef to pan. Season with salt. Add onion and cayennes and continue cooking 5 to 8 minutes or until onion is translucent; stir occasionally. Add curry paste and continue cooking 3 minutes; stir frequently.

Stir in coconut milk and water. Bring to a boil; reduce heat to low. Cover tightly and simmer 1-1/4 to 1 1/2 hours or until beef is tender.

Add basil sprigs and return mixture to a boil; remove from heat. Serve over rice. Garnish with thinly sliced basil, if desired.

Jun 162010
 

Tonight was my mom’s birthday and she requested curry and cherry cobbler (I’ll get to that one too). Being the wonderful daughter I am I made them both for her! The got the curry recipe here.

the Ingredients

Lemon Grass

Curry w/ Chicken

Adding the Pineapple

On the Plate

Awesome Thai Chicken Coconut Curry

2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons fresh ginger, minced
2 teaspoons red curry pasteĀ  (2 to 4)
1 teaspoon curry powder
2 14 ounce cans canned coconut milk, not lite
2/3 cup water
2 teaspoons salt
2 stalks lemongrass, first outer layer removed cut in half
4 teaspoons fish sauce
2 teaspoons brown sugar
3 pounds boneless skinless chicken breast, cubed
2 8 ounce cans pineapple chunks in juice, drained
green onions, chopped optional

Heat the oil in a large wok, add the garlic, saute.

Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.

Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.

Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.

Serve over Jasmine rice and top with green onion.

I don’t ever put the green onions. Just not a fan. Sometimes I add crushed peppers to kick up the heat. This curry is very yummy!!!