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Dinner ideas, Quick and easy recipes, Seafood, Skip the takeout

COCONUT CURRY SHRIMP

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Satisfy your curry craving tonight with this mouthwatering  Coconut Curry Shrimp that contains a fusion of flavor. 

This Coconut Curry Shrimp is bursting with flavors from around the World.

As it contains two different types of curry flavors in it. 

Think Thailand meets Jamaica! 

And trust me it is super simple to make. 

If you have never tried Red Thai Curry before, I encourage you to give it a try. 

Some of the ingredients of RED THAI CURRY paste includes “Lemongrass”; “Galangal” , “Kaffir lime leaves” and Bird’s Eye Thai chilies. 

HOW TO MAKE COCONUT CURRY SHRIMP

  • Red Thai Curry Paste * see the picture below for my favorite brand
  • Jamaican Curry Powder
  • Thick Coconut milk * skip the watered down varieties
  • Shrimp
  • Cilantro
  • Green peppers
  • Onion
  • Limes
  • Rice

Our favorite “RED THAI CURRY PASTE”

The shrimp is curried to perfection and has become one of our new households favorites. 

It is very similar to my Jamaican Curry Shrimp and if your interested in that recipe.

It is also a favorite in our household.

The difference between that recipe and this recipe is that here we are adding tomatoes and omitting the scotch bonnet peppers and replacing that with a bit of “Red Thai Curry” paste. 

Both recipes are amazing and I encourage you to try this one and that one separately. 

So if you like curry as much as me, then you are sure to love this recipe. We are infusing it also with salt and pepper, tomatoes and coconut milk that help to bring all those curry flavors alive.

Keep in mind you will want to use a good quality coconut milk, one that is not to watery. When it comes to the tomatoes you can choose fresh or canned.

COCONUT CURRY SHRIMP AND RICE

  • Start by making your rice
  • Bring a medium pot of water to a boil
  • Turn the heat down to medium and add in 2 cups of rice
  • Simmer on medium heat till the water is almost evaporated
  • Turn down to low and simmer till tender, keep an eye on the liquid you may need to add a bit more or remove some.

HOW TO MAKE COCONUT CURRY SHRIMP

This recipe is super easy to make. Trust me it is as easy as 1, 2, 3

First you want to cook some rice. I like to use Basmati rice for this dish, however any type works. 

  1. First you want to cook some rice. I like to use Basmati rice for this dish, however any type works. 
  2. Then in a large skillet you will want to add some coconut oil then the garlic and ginger powder along with the Jamaican curry powder and saute on medium heat till fragrant.
  3. Next add in your Red Thai Curry paste and saute 1 minute till fragrant.
  4. Add in remaining spices then the can of coconut milk.
  5. Simmer on medium heat and add in your chopped onion and green pepper. Simmer on medium – low till the veggies have become tender. 
  6. Lastly add in the shrimp and cook till no longer pink.
  7. Serve over rice with fresh limes. 

Keep in mind you can use fresh ginger and garlic if you so desire.

Notes: “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.

HOW TO COOK COCONUT CURRY SHRIMP JAMAICAN STYLE

Find that recipe here on my website: Jamaican Coconut Shrimp Curry

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

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Dinner ideas, Quick and easy recipes, Skip the takeout

Easy Cashew Chicken Recipe

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This Easy Cashew Chicken Recipe is my go to recipe for whenever I’m craving a good Cashew Chicken dinner.

Looking for another similar Chinese recipe? Try my Kung Pao Chicken with Brussel Sprouts.

It tastes just like those in the restaurants, however it can be really tweaked to your personal liking.

So if you like more cashews add those, more broccoli vs carrots add those and so on. 

I have experimented with a few Cashew Chicken recipes over the years and promise you your going to love this one.

I’m the type of lady that has to try every Cashew Chicken dish whenever we go out to eat. I do this to compare really. And this recipe really rises above the rest!

So go ahead and Skip the takeout tonight and learn to make this iconic dish in the comfort of your own home. Impress yourself, I know you can do it!

Cashew Chicken is one of my favorite Thai dishes, I will order it everytime I go to a Thai restaurant. Some prepare it so well and others not. Sometimes you will find it to sweet and others will not have enough cashews or will just crush them making it hard to notice. 

So when I find a restaurant that does it well, I definitely will leave them a good review on tripadvisor. 

I love making this dish at home though, and that is because I can really tweak it to my liking. 

My dish is made with fresh chicken breasts, crispy broccoli, sliced carrots, fresh garlic and ginger and sauteed in an amazing asian sauce that you’re sure to love. 

All the ingredients found in this dish can be located at pretty much any large grocery. 

Once you learn to make this simple Cashew Chicken at home, you will be making it more often Guaranteed!

WHERE WAS CASHEW CHICKEN INVENTED

This is somewhat of a complicated question, today it is known to come from Thailand and is a very popular street food expectaill in Bangkok. However, most Thai people will say it was brought over by the chinese. 

IS CASHEW CHICKEN GLUTEN FREE

No, Cashew Chicken is not Gluten free. Because of the Oyster sauce and other asian ingredients listed.

IS CASHEW CHICKEN HEALTHY

Yes, just look at all those vegetables and lean chicken meat in this dish. Also it is a great meal option for those on a Keto Diet. Because it is made with Skinless Chicken breasts and an array of vegetables. 

The hardest part about making homemade Cashew Chicken is “chopping those vegetables”. Once you have that part done, the rest comes together in a snap.

This whole meal can be pulled together in less than 30 minutes.

HOW TO MAKE CASHEW CHICKEN STIR FRY

You can use a wok or skillet, I used a wok because that is what I had available. 

  • First you will want to start by rinsing and slicing the chicken then again into medium bite size pieces.
  • Then add the chicken to the bowl and marinade with cornstarch, salt and shaoxing wine.
  • For a minimum of 30 minutes in the fridge. 
  • Meanwhile, wash and prepare the vegetables. By dicing the broccoli florets along with the carrots. 
  • Then bring a wok/pan of water to a bowl, turn down the heat and add the broccoli florets in flipping over and over for 30 seconds.
  • Remove with a strainer and set aside.
  • Do the same with the carrots.
  • Once the vegetables have been simmered, keep the water in the wok/pan.
  • Then add in the chicken, be careful not to stir too much as you don’t want to marinade to all come off.
  • Simmer in the water for roughly 5 minutes till the chicken has poached
  • Remove the chicken, strain and set up top of the vegetables. 
  • Dump the water, then and the sauce to the same wok/pan.
  • Add back in the chicken and saute for 2 minutes before adding back in the vegetables. 
  • Saute all together adding in the cornstarch/water mixture and saute till thick for another 2 minutes
  • Serve and enjoy!

HOW TO MAKE CASHEW CHICKEN SAUCE

Some people use Hoisin sauce in there sauce, I prefer Oyster which makes it less sweet.

  • Oyster Sauce – feel free to use Hoisin
  • Soy sauce
  • Cornstarch
  • Sesame oil
  • Shaoxing wine
  • Chicken stock or Vegetable
  • Sugar
  • White pepper

IS CASHEW CHICKEN SWEET

Cashew chicken should not be only sweet, however there are some places that make it sweet. Traditional Cashew Chicken should have a balance of flavors. Which make it sweet, spicy and savory!

WHAT TO SERVE WITH CASHEW CHICKEN

Basmati rice goes really well alongside this dish.

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

Notes: This recipe can also be made with just about any meat such as chinese pork, beef or shrimp.  Plus, if you like a little more heat to your dish then feel free to add some red pepper chili flakes or some fresh chili paste. 

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Curries, Dinner ideas, Quick and easy recipes, Skip the takeout, Vegetarian

Chickpea Curry

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Today I’m sharing with you one of my newest fusion dishes. What makes this a fusion dish is the combination of the “Thai Green Curry Paste” and “Indian spices”. 

I ALWAYS have Indian and Thai ingredients on hand so this dish will be really easy to make if you do to.

This recipe is definitely one of those top vegan/vegetarian recipes that we like to enjoy in our home often. 

Made with coconut milk, chickpeas, roma tomatoes, canned tomatoes, onions and an array of spices.

You are sure to enjoy the amazing flavors in this dish!

Actually it’s my partners favorite curry dish right now and he is more of a meat eater, so trust me when I say, it’s that good.

In our home we eat vegetarian at least 3x per week and that is if I am cooking. “Which 95% of the time I am. So I hold all the power in deciding what goes in our meals. Thank God!

Otherwise we probably would be eating takeout every night. Which is fine and dandy when your in your 20’s but we are now in our 30’s and try to watch what we eat.

So what are you waiting for? You can have this absolutely delicious and healthy curry on the table tonight in under 30 minutes.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Instant Pot, Slow Cooker recipes

Mexican Pulled Chicken

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This Mexican Pulled Chicken is slow-cooked in Mexican green chili sauce and jalapenos, this melt-in-your-mouth smoky chicken is the perfect comfort zone. Pair it with fresh pico de gallo and rice and you’re in for a dinnertime treat!

And is little on the spicy side.

So if you are paring this with homemade pico de gallo (salsa fresca).

I would advise to omit the jalapenos in the salsa since the chicken has enough heat it it already.

But do not worry, it’s not too hot due to the addition of the chile adobo which give it a sweet smoky flavor as well.

Pair this dish with some full fat sour cream and you will have a more mellowed out dish. So if you like Mexican food just as much as me, then I’m more than certain this will become one of your new favorites.

Personally I can handle the extra heat, that is why I made my pico de gallo with jalapenos in it.

As you may know I really love spicy food, however my partner leans more towards sweet stuff and said he would prefer the pico de gallo to have no jalapenos in for this pairing.

This recipe is super easy to make, and packed with full of flavor so follow along.

All we are doing here is simply placing our chicken breasts into the slow cooker, along with 1/2 cup of mexican green chili sauce, a few adobo chilies, some chicken stock and our seasonings.

Then we are allowing it to simmer on medium to low heat all day, only to return to shred the chicken with two forks.

Then placing back into the pot to simmer/brown for a few minutes to allow the sauce to thicken up some. This dish is so tasty and is my new favorite way to eat pulled chicken.

Serve over a bed of jasmine rice, along with homemade pico de gallo and you will be in flavor heaven.

The nice thing about mexican food is that you can make a lot of it in a short period, and you can store any leftovers in the fridge for up to 3 days. I hope you enjoy, ARRIBA MEXICO!

Looking for an awesome recipe for Mexican Salsa? Check out my recipe for Pico De Gallo this goes great with this pulled chicken.

Notes: Squeeze some fresh lemon juice overtop for a pop of extra flavor.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Dinner ideas, Vegetarian

Persian Jeweled Rice (Javaher Polow)

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We sent Hunter out to look for Barberries to make this traditionally Persian jeweled rice dish, as Bubba was on a work assignment elsewhere for the month. Hunter came back much later than expected and with major jet lag, as his research lead him to Iran where this mature fruit grows in shrubs. Although we liked it in this dish we found a great substitute = Cranberries! So we tried them in this recipes and everyone agreed that using the cranberries in replace of the barberries would work just fine.  Indie in our Quality assurance also agrees it tastes very similar to the tangy Barberries says it’s a great substitute. Just make sure the cranberries you’re using are the unsweetened variety otherwise it will be too sweet. This is my favorite version of Persian jeweled rice, I hope you enjoy as much as we do. 

 

Kitchen Essentials:

To make the Persian Jeweled Rice: “Two Step Process“

 

Step 1:

  • Heat 4 tbsp of butter in your pan with the Saffron threads cook for one min, remove and set aside. This will be used in your final step.
  • Add the onions to the same pan, and cook till soft, then add in all your spices and cook for 2 minutes till fragrant set aside.

Step 2:

  • Rinse your rice in cold water and bring a large pot of water to a boil. Add in a few pinches of salt and your rice. Boil your rice for 5 minutes, cooking halfway through and drain the water out in your strainer.
  • Separate your rice into 2 bowls, one cup of rice per bowl.
  • Now, toast your pistachios in the pan for 2 minutes. And add them to rice bowl 2, along with your dried, apricots, raisins, and cranberries too and set aside.

Rice bowl 1: Mix your cup of rice with the Yogurt.

Rice bowl 2: Mix your cooked pistachios and all your dried fruit to bowl, along with your cooked onion and spices.

Cooking the Jeweled RICE all together:

  • Add 2 tbsp of butter to your pan over medium heat and then the “yogurt + rice” mixture.
  • Then place the bowl 2 of the rice mixture/fruit/spices over top of the other rice, creating two layers.

  • Use a rubber spatula to carefully push the rice away from the sides of the pot, scraping it up into a mound (leaving 1/2 a inch from the sides of the pan).
  • In the center of the mound, pierce 3 vent holes about an inch apart, with a knife to allow it to vent while cooking.
  • Pour the set aside saffron + butter mixture from step 1, over all the rice. And place a dry clean dishcloth over the pan and cover with a pot cover. Cook on medium low for 30 minutes till rice is tender.

To Finish the Dish:

  1. Turn heat off and allow it to sit there uncovered on the element for the remaining 10 minutes.
  2. Pour your rice onto a large serving plate and squeeze 2 tbsp of orange juice all over the rice.
  3. Sprinkle with pomegranate seeds and enjoy!

Thank you Hunter for all the hard work you did trying to find those Barberries but we will go with Cranberries for this recipe from now on. 

 

Note: Make sure not to skip the Yogurt as it helps the rice to cook properly. Saffron threads can be found in most Mediterranean or Middle Eastern markets. Typically Persian jewelled rice is served at weddings in Iran, along side

 

 

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review/picture below and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!