Food Mamma

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curry

green curry mussels

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After seeing Kristy’s post last month about mussels and Julie’s picture on Instagram, I had a craving! Every time I would see mussels at the grocery store, I wanted to make them but never seemed to find the time. Seeing everyone’s posts gave me the push I needed.

Green curry and mussels seemed like a good combination. I also knew I wanted a bit of a broth to eat with either fries or bread.

As usual, Q was a great helper in the kitchen. He helped wash and debeard the mussels and was in charge of getting rid of mussels with open shells. Once the mussels were cooked, he went through the bowl and made sure all the shells had opened up. He loved the responsibility!

The mussels were fantastic! The green curry made its away into the shells and infused the meat with flavour and we had lots of bread to sop up the tasty broth. The mussels were quick to make and would be perfect for any dinner party.

Green Curry Mussels 

1 can coconut milk
1 TB green curry paste
1 shallot, chopped
1/2 stalk lemongrass, chopped
1/4 tsp sugar
2 pounds mussels, cleaned and debearded
oil
cilantro
lime

In a large pot, heat a small amount of oil. Add the shallots and lemongrass and cook for a minute. Add the coconut milk and curry paste and let it come to a boil. Add the mussels and cover the lid, allowing the mussels to steam for 3 minutes. Once all the shells have opened up, the mussels are ready to enjoy. Add the juice of one lime and sprinkle with cilantro.

panang curry

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With all my posts of various Thai restaurants we have been to, it’s no secret that we love it. Today, I had a craving for Panang but decided it would be a good thing to know how to make it from scratch. I found a simple recipe and made a few changes to make it on the mild side so we could all enjoy it.

Q and I had a fun time at the Asian market picking up the items we needed for the paste. He learned all about kumquats and guava and he picked up treats for himself. He was quite the helper, crushing up some peanuts to top the flavourful curry.

This recipe is adapted from Bon Appetit via Epicurious. I substituted the dried chilies with a red bell pepper and added fragrant ingredients like lemon grass and kaffir leaves.  The pungent aroma of the paste filled the kitchen and mellowed when it hit the coconut milk.

To make the curry, I adapted a recipe from Rachel Cooks Thai. I used chicken instead of beef and added the veggies we had in our fridge. Served with a bowlful of delicious coconut rice, it was a satisfying and comforting meal. I’m really looking forward to tomorrow’s leftovers!

Panang Curry Paste
Adapted from Bon Appetit via Epicurious

1 red pepper, cut into chunks
2 fresh lemongrass stalks, thinly sliced
3 TB roasted peanuts
6 dried kaffir leaves
1 large shallot, chopped
4 garlic cloves, chopped
1 TB crushed ginger
1 serrano chile, chopped
1 1/2 tsp salt
1/2 tsp cumin
1/2 tsp pepper

Place all ingredients into a food processor or blender. Process until a paste forms, adding a small amount of water if necessary.

Panang Curry
Adapted from Rachel Cooks Thai

1 can coconut milk
3 TB panang curry paste
3 chicken breasts, cubed
1 red pepper
2 carrots, sliced
1/2 pound mushrooms, sliced
4 kaffir lime leaves
1 tsp fish sauce
1 tsp sugar

Scoop the top 1/3 cup of thicker coconut milk off the top of a newly opened can and into a large pan. Heat the coconut milk over medium heat until it starts to boil and separate.

Add the curry paste and stir into the coconut milk until its well incorporated. Then add your chicken and veggies and coat them with the curry paste.

Add the rest of the coconut milk and let the chicken cook.

Once the chicken and veggies are cooked, add the kaffir lime leaves and season with fish sauce and sugar.

Top with cilantro peanuts and serve with coconut rice.

chicken and spinach curry in less than 30 minutes

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We have been eating way too much red meat lately.  It was time to take a break and start making more chicken and fish dishes.  Looking through my fridge, I found I had some chicken and spinach, so I figured I would make hubby happy and make an Indian dish.  Indian food does not have to be complicated or time consuming.  In less time than it took Q to watch an episode of “In The Night Garden”, this dish was ready to eat!


Chicken and Spinach Curry

Oil
3 chicken breasts, cubed
1/2 pound baby spinach
3 TB crushed tomatoes
2 tsp tomato paste
3 TB fried onions
1 tsp crushed ginger
1 tsp crushed garlic
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric
3/4 tsp salt
1/4 cup water
coriander for garnish

Saute the chicken in the oil until half-cooked.  Add the spinach and continue cooking until chicken is cooked and spinach is wilted.  Add the tomatoes, onions and spices and cook for a few minutes.  Add water and let simmer for 10 minutes.  Serve with rice or naan.

prawn curry

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I am a huge fan of prawns so naturally, one of my favorite curries is prawn curry.  Thankfully Q is a huge fan as well, making it an easy excuse to have it often.  I tried a different recipe this time, one from my mother-in-law, who is an amazing cook.  Try it out, you’ll love it!

Prawn Curry

2 TB oil
2 onions, sliced
1 lb. prawns
1 tsp. ginger
1 tsp. garlic
pinch tumeric
1/2 tsp. coriander powder
1/2 tsp. cumin powder
2 tomatoes, blended (or 1/2 c. crushed tomatoes)
1 TB tomato paste
salt
1 TB lemon juice
1 TB garam masala

Saute the onions in the oil until soft and translucent.  Keep the heat on medium-low and add the shrimp.  Add the ginger, garlic, tumeric, coriander, cumin, tomatoes and salt and let the shrimp continue to cook.  Once the shrimp are done and you have reached the desired consistency, add lemon juice and garam masala and serve!

coo coo for kuku paka

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My husband loves indian food.  Its not one of my favorite things to cook but I do feel such a sense of accomplishment when I do and it turns out.  This past weekend, I made for the first time, kuku paka – chicken in a coconut curry sauce.  Chicken, tender potatoes and boiled eggs in a creamy yet mild curry – yum!

This was a hit with both husband and Q….definitely a make again meal.

Kuku Paka3 TB fried onion (or 1 small onion, sauteed)
3 pounds of chicken, cubed or in pieces
1 medium tomato, chopped
1/2 tsp each of garlic, ginger, cumin powder, coriander powder
1/4 tsp turmeric
4 potatoes, cubed
2 1/2 cups of water
2/3 pkg of pure creamed coconut mixed with 450 ml of water (you can use a can of coconut milk instead)
4 boiled eggs

Mix together the onions, chicken, tomatoes and spices and cook for a few minutes on medium heat.  Add the potatoes and water and cook on medium heat until chicken is done.  Add the coconut and continue cooking until the curry has reduced.  Add eggs.

Garnish with parsley or coriander.  Enjoy!