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Coconut Curry Swai

Ingredients for the Coconut Curry Swai

Ingredients for the Coconut Curry Swai


Swai Coconut Curry

Served over Brown Rice with Steamed Broccolini

I have made this curry a few times. Here are two different methods, both easy. The quickest method is to simmer together for 10 minutes the coconut milk, brown sugar, curry paste and soy sauce in a saucepan. You may want to add more of these seasonings to taste. Another option is to simmer and reduce the sauce to half. Definitely use light coconut milk for this version. After simmering, in both of these methods, stir in the lime juice, mint and basil and let stand over the heat several minutes.

Swai is a light mild fish that is very inexpensive. We prefer it to tilapia. Halibut is expensive in the Midwest. Another option is to serve this with chicken. Broiled organic chicken thighs are great, or chicken breasts if you prefer! The Swai cooks quickly over medium high heat in a lightly oiled non-stick sauté pan. Season before sautéing.

For more info about Swai, see the link below:

http://www.consumerreports.org/cro/news/2009/01/what-the-heck-is-swai/index.htm

You can serve this with brown rice, but for a lower carb choice, try my Cauliflower Mash. Mound the cauliflower in the middle of the plate. Place the fish or chicken on top and pour the curry over all. Serve with steamed broccolini or red peppers.

Coconut Curry Chicken Over Cauliflower Mash with steamed Broccolini

Coconut Curry Chicken Over Cauliflower Mash with Steamed Broccolini

1 (14-ounce) can coconut milk or light coconut milk

1 1/2-3 tablespoons brown sugar

2-5 tablespoons curry paste (depending on the degree of heat you like)

1-2 tablespoons lower sodium soy sauce

1-2 tablespoons rice vinegar

1 tablespoon lime juice

3 mint sprigs, optional

3 basil sprigs

1 tablespoon canola  or olive oil

4  (6-ounce) swai, halibut, tilapia, or cod fillets

Salt and pepper

Curried Couscous

This is a versatile recipe and requires no cooking! You can add other favorite bits to make your own twist! The original recipe is from The Barefoot Contessa by Ina Garten. Try using cooked quinoa in place of the couscous to make it higher in fiber and gluten free.

I have made single recipes but because everyone loves it and leftovers are awesome, I usually double the recipe. Today I made 4 recipes which I mostly gave to the Midland Open Door food pantry!

Ingredients

1 1/2 cups couscous

1 tablespoon butter

1 1/2 cups boiling water

1/2 cup nonfat Greek yogurt

1/2 cup extra virgin olive oil

1 tablespoon white balsamic vinegar

2 heaping teaspoons curry powder (Madras)

1/2 teaspoon tumeric

1 1/2 teaspoon salt

1 1/2 teaspoons black pepper

1 cup diced raw carrot or more

1/2 cup dried currants or more

1/2 cup golden raisins or more

1/2 cup slivered almonds or more or pine nuts

3 scallions, thinly sliced or more

1/2 cup diced red onion or more

1/2 cup dried cherries or more

1/2 cup red bell pepper, diced or more

1/2 cup mini sweet peppers, diced optional

Directions

  1. In a medium bowl place the couscous. Melt the butter in the boiling water and pour over the couscous. Cover and let the couscous soak 5 minutes. Fluff with a fork.
  1. In a small bowl whisk together the yogurt, olive oil, vinegar, curry, tumeric, salt and pepper. Season to taste. It should have a lot of flavor. Pour over the fluffed couscous and mix well.
  1. Add the vegetables, dried fruit and nuts. Mix well

Fluff couscous and water with a fork

Mix dressing with a whisk

Thoroughly mix dressing with couscous

Add the colorful vegetables

Add the dried fruits and nuts

Mix all together with a big spoon

Voila! You have a salad that is cold, refreshing, healthy and will be a favorite!

Curry Dip

A recipe from Strongbow’s Turkey Inn, where I worked in the buffet and catering kitchen during my college years at Valparaiso University. This veggie dip has a beautiful brilliant yellow color! Thank you Chuggie!

2 cups mayonnaise (I prefer Hellman’s)

1/2 cup sour cream

1/4 teaspoon tumeric

1 Tablespoon curry powder

1/2 teaspoon garlic powder

4 teaspoons sugar

2 teaspoons lemon juice or lemosa from the bar

Whisk together and serve with fresh veggies! You can substitute light mayonnaise and Greek style yogurt for the mayo and sour cream. I prefer a 50:50 ratio. I also like the Madras style curry powder.