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Curries, Dinner ideas, Quick and easy recipes

Vegan Thai Coconut Green Curry

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This Vegan Thai Coconut Green Curry is definitely on my list of all time favorite vegan meals. It’s super simple to make and is absolutely delicious. 

Now of course you can add some chicken or shrimp to this if you’d like.

But why would you? when you have this amount of flavors coming from an already AMAZING dish.

You can make it more like a soup, like I do or you can make it more of a dry dish. To make it more like a soup you will want to add in more liquid than just the coconut milk.

I stuck with vegetable stock to keep with the vegan theme. Also if you want to keep it purley vegan, be sure to omit the fish sauce, but keep in mind the taste will be slightly different from most Green Thai tastes. 

The amazing flavors in this dish come from the Green Thai Curry paste which has the traditional ingredient of “Lemongrass”, “Galangal” and “Kaffir lime leaves” in it.

You can add a few Thai bird’s eye chili slices into this also if your wanting additional heat.

However that is something I don’t always recommended because they are very hot and if not handled correctly can burn the hands and eyes.

So instead, I would recommend just a pinch of some Red Chili Paste instead. The Thai basil and cilantro is used at the end for a garnish and added flavor.

Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few kaffir leaves too.

Plus I always have them on hand in my freezer for when I am cooking anything Thai.

I find they really enhances the dish, however you do not have to add any kaffir lime leaves if you don’t have them. Because like I said before the s“Green thai curry paste” already has them crushed inside.

Oh and be sure not to forget to squeeze  some lime juice in at the end. It will adds that extra element of tang that is needed to create an authentic thai dish.

Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home.

Literally you can have almost any thai recipe on the table in under 30 minutes.

Our favorite “Green Thai Curry paste”.

One of our favorite Coconut Milks or look for an Organic Kind

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties or Thai have the best products.

Notes: 

  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • If your wanting to use fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” do not eat them. There just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.

If you love Thai food as much as me, then you will want to try my other thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time. 


I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram 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 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!

Quick and easy recipes

Creamy Mustard Pork Tenderloin

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This Creamy Mustard Pork Tenderloin recipe is a lot like Pork Diablo Tenderloin, diablo in Spanish means the “Devil”.

The only difference with my recipe is we are omitting the cayenne pepper which gives this recipe that extra heat.

However we are still using a mustard & horseradish mixture which gives this recipe just the right amount of heat that most people would like.

There really is not much too making this recipe either, since everything is done in the same pan.

Just make sure your using a pan that can go from the stovetop to the oven. 

I prefer my recipe much better to the traditional pork diablo, I hope you do too!

Plus we are making this one more creamy, which goes great served along some plain rice.

And your favorite vegetable to make this a full meal.

The vegetables that pairs really well with this dish are brussel sprouts or asparagus. 

Wanting to feed more people simply double up the recipe with my easy to use recipe adjust above.

If you are wanting less of a sauce you can half the chicken stock, however I do not recommend that because the sauce goes so well over plain rice. 

Feel free to add 1 tsp of cayenne pepper if your wanting more heat to this pork.

Defiantly one of our favorite dijon mustard & horseradish mixtures. 

 

We hope you enjoy our latest recipe creation 🙂

Till next time see you in the kitchen

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!

 

Chicken, Dinner ideas, Quick and easy recipes, Slow Cooker recipes, Soups & Stews

Chicken Verde Soup

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This simple one pot chicken verde soup will knock your socks off! If you have tried my Authentic Green Pork Chili and liked it. 

Then you’re sure to like this Chicken Verde which is made in the same Tomatillo green sauce. 

This soup is perfect for Cinco de mayo which is coming up here in two days. 

¿Estás emocionado por el cinco de mayo = are you excited for Cinco de mayo?

Or you can just enjoy it just because Mexican food is an awesome anytime of the year!

Now there is a process to making authentic tomatillo sauce and that starts with roasting tomatillos, along with garlic, jalapenos and onions in the oven. 

However that takes a lot of time and would make this recipe not so quick.

So instead we are using a pre -made green chili sauce that has all those authentic mexican ingredients in it. 

So what are Tomatillos anyway? Well they are little green looking tomatoes, known as the Mexican husk tomato, but they are hard to find here in Canada.

We even send Bubba out to locate these rare tomatillos for this recipe, but he failed to come back with any local ones.

Rather he did come back with a bottle of “Tomatillo Salsa” which has the tomatillos in it, along with the cooked jalapenos, onions and garlic that are needing in this recipe.

Add some sliced avocados and tomatoes on top along with chopped fresh cilantro for garnish. Oh and don’t forget to squeeze the juice of a lime over top too!

This really kicks up the flavor and pulls the dish together so well. Also if your wanting to tone down the spicy flavor some feel free to add a dollop of sour cream.

I like to serve this dish with warm corn tortillas for dipping or serve alongside a bed of rice. If you have a little more time on your hands and want to make the salsa verde from scratch, here is a great recipe for “salsa verde“. 

If your cooking for a large crowd keep this recipe in mind, not only is it easy to prepare it’s also inexpensive and goes long ways.

Just double the ingredients up if your wanting to feed more than four people, by using my easy to use recipe adjuster above. 

Recipe inspired by: Kevin over at Closet Cooking


I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out, you can leave a comment 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!

 

Dinner ideas, Quick and easy recipes, Skip the takeout

Quick Ginger Beef

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Who knew cooking chinese food at home would be this easy, I can make this Ginger Beef dish in under 15 minutes no problem as long as I prep a little prior. 

Preparing in advance takes no time at all, just tenderize the beef in some cornstarch and water and pre cook the rice.

To tenderize the beef, simply slice the flank steak across the grain and marinated it in a cornstarch water mixture prior. 

And then cook the rice in a rice cooker, once those step are done the rest of the dish takes literally less 15 minutes to pull together.

Ginger beef or Ginger chicken are popular dishes in many asian restaurants.

And is actually Jason’s favorite stir fry, so whenever I say I’m making it tonight! He gets excited and actually does all the dishes afterwards.

I read over a few dozen recipes and tested a few then came up with this method to cooking it to our liking.

This recipe is not only super delicious, it’s also quick and healthy for you, I hope you give it a try!

Also this dish can be made for a fraction of the cost of what you would pay for takeout.

So if your trying to get your family to eat healthier, try this recipe tonight.

Sauteed in the most delicious sauce your family won’t believe this didn’t come from delivery. 

If you like this dish be sure to check out this website for more of my favorite asian dishes.

You can throw in practically any type of pepper in here green, orange, yellow.

Also some people like to add julienned carrots so do whatever works for you.

If you end up trying this I would love to know what you think, just let me know in the comments below.

Stay tuned to this blog for more Healthy Chinese Recipes to come in the following months 🙂


I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! hank 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, Date Night, Dinner ideas, Instant Pot, Slow Cooker recipes

Jamaican Curry Goat with Potatoes

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This Jamaican Curry Goat is made with cubed goat meat,  potatoes, garlic and ginger, scotch bonnet peppers and curry spice.

Make some Homemade Green Scotch Bonnet Hot Sauce it goes so well in this dish. 

You can also use some pre-made Scotch Bonnet sauce instead if you choose. 

IS JAMAICAN CURRY GOAT HEALTHY

Yes, goat meat is a very lean meat almost like bison meat. Then with the addition of onions, tomatoes, and curry spices. This dish becomes everything you need to make a healthy meal. 

I will never forget my first bite of Jamaican food, it was at a local dinner in Ocho Rio, Jamaica.

The restaurant was situated in an tropical outdoor environment and the waiter came around to tell us the specials.

Every dish was very delicious looking so we ordered pretty much one of everything, we were hungry and wanted to try it all! 

Well let me tell you it was love at first taste, because it was de bess food eva.

In Jamaica this curry dish is very popular, I realize goat is an acquired taste and not easy to come by but I encourage you to try it for the sake of being a die hard foodie.

Mi luv Jamaican curry!

HOW TO COOK JAMAICAN CURRY GOAT IN THE SLOW COOKER

You can do this recipe in the pressure cooker or the slow cooker, today I’m making mine on the stove top. However, it is to prepare it in the slow cooker too. 

  • Start by setting your slow cooker to (simmer) while searing the goat meat, onions and tomatoes in curry sauce.
  • Once that has been done, simply place the lid on the slow cooker at set from 8-10 hours. 

Most Jamaican dishes are served up alongside some rice and peas along with a mango chutney.

Oh and you can’t forget an iced cold bottle of “Red Stripe Beer” Jamaica’s most popular beer.

So if you like curries as much as me then give this recipe a try, but make sure you are using the traditional ingredients of “Jamaican Curry” and “Scotch Bonnet peppers” otherwise you will change the flavor and you don’t want to do that.

IS JAMAICAN CURRY GOAT HEALTHY

Yes, goat meat is a very lean meat almost like bison meat. Then with the addition of onions, tomatoes, and curry spices. This dish becomes everything you need to make a healthy meal. 

Note:  It’s best to use boneless meat to prevent the bones from splintering if using pressure cooker.

Recipe: Inspired by my trip to Jamaica and by the lovely lady over at Immaculate Bites

LOOKING FOR MORE JAMAICAN RECIPES?

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!

Chicken, Curries, Date Night, Dinner ideas, Instant Pot, Quick and easy recipes, Skip the takeout, Slow Cooker recipes

Indian Chicken Curry

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This Indian Chicken Curry also known as (Murgh Kari) is super quick and easy to prepare and has a great authentic taste. You can make it in your pressure cooker or on your stovetop in under 30 minutes making it a great weeknight meal or a great dish for meal prep throughout the week!

Looking for another great curry recipe? Try my Chickpea Spinach Curry or my Lamb and Chickpea Curry recipes.

Whether you’re feeding a large crowd, or cooking for yourself, this Indian Chicken Curry is a flavorful dish and is sure to earn rave reviews.

Serve it over white rice, brown rice or even riced cauliflower for a flavorful low carb curry. 

What You’ll Need

To make this curry the easy way, your going to want to purchase a pre-made spice mix. Such as MDH Chicken Masala as seen below. You can purchase it through my AMAZON link if you’d like too.

 

Marinating the Chicken

Is a tip to help the recipe taste more authentic as it enables all the flavors to merge into it. This can be done the night prior, by simply dicing the chicken and placing it into a plastic bag along with a bit of oil and the spice mixture.

I tend to choose a more spicy curry goat or lamb dish, however, when it comes to Curry Chicken, this recipe is definitely high up on my favorite list. I learned this dish from  “Chef Vikram Vij” when he was on the food network some time ago and I’ve been making it ever since!

Why You’ll Love This Recipe

  • You can make this dish more spicy, by simply adding more cayenne pepper if desired. 
  • I like to make this recipe at home often because it’s super simple and healthy and doesn’t contain any MSG or preservatives.
  • You can make it in large batches which makes it a great budget friendly dinner option.
  • Add in your favorite vegetables to boost the nutrition. 
  • You can easily make it on the stovetop or in a pressure cooker. 
  • It can easily be made vegetarian by adding in tofu or chickpeas instead of chicken.

Ingredients You’ll Need

  • Cooking Oil or Ghee – This is what you’ll use to saute the chicken, onion, garlic and ginger. It will help brown them and bring out the flavors. 
  • Boneless Chicken Breasts – Chicken is the main protein source of this dish, but feel free to use any protein you enjoy. 
  • Onion & Garlic – These two aromatic vegetables add a great layer of flavor to chicken curry. 
  • Raw & Canned Tomato – You’ll need a mix of raw tomatoes, canned tomatoes and tomato paste for this recipe. Tomatoes add a great color and acidity to curry dishes. 
  • Ginger – Ginger helps give a spicy flavor that pairs well with any curry recipe. 
  • Full Fat Yogurt & Cream – These two ingredients help give the curry a nice creamy tomato sauce. 

Homemade Indian Curry Spice Blend

You can use a premade spice blend or a curry spice blend made from scratch! 

  • 1 1/2 tbsp Garam masala
  • 2 tbsp Curry powder
  • 1 tbsp Turmeric powder
  • 1 tbsp Sugar
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper
  • 1 tsp Salt
  • 2 tbsp Dried fenugreek leaves

You can also buy a pre – made Spice Mix as seen below. 

 

How To Make Easy Indian Chicken Curry

  1. In a large pot or into a slow cooker pot add the cooking oil/ghee and turn on the heat. Next add in a large diced onion and sauté for 2 minutes before adding in the diced chicken. Sauté another 7 minutes or until the chicken is no longer pink and the onion is tender.
  2. Next toss in the curry and remaining spices and sauté another 2 minutes before adding in the minced garlic and ginger. Sauté for 1 minute till fragrant.
  3. Add in the tomatoes and along with the tomato paste.
  4. Next add in the yogurt, cream and stir everything to combine.
  5. Serve hot on top of your favorite rice. 

Pressure Cooker Indian Chicken Curry

If you’d like to make this recipe in your instant pot or pressure cooker, follow these steps:

  • Add cooking oil/ghee into the pot and turn it to SAUTE mode. 
  • Next add diced onion and sauté for 2-5  minutes or until veggies begin to soften.
  • Add in diced chicken breast and sauté for another 2-5 minutes or until chicken is no longer pink.
  • Toss in the curry and spices along with garlic and ginger. 
  • Add in the tomatoes and tomato paste, cream and yogurt.
  • Close the lid and seal. Cook on manual high pressure for 10 minutes. 
  • Release naturally or quickly, stir then serve hot over rice.

Slow Cooker Indian Chicken Curry

You can also make this recipe in your crockpot or slow cooker by following the instructions below:

  • Sauté all ingredients except tomatoes, cream and yogurt in a skillet over medium high heat for 5-8 minutes or until vegetables begin to soften and chicken is no longer pink.
  • Add everything to a slow cooker including the tomatoes, tomato paste, canned tomatoes, cream and yogurt and stir until fully combined.
  • Cook on low for 8-10 hours or on high for 5-6 hours or until chicken is fully cooked through. 
  • Stir everything together and serve hot on top of your favorite rice. 

FAQ

CAN I USE COCONUT MILK IN CURRY CHICKEN?

Yes, you can subsite the yogurt for a thick coconut milk if desired. Check out my popular Coconut Chicken Curry Recipe if you are looking for a creamy and dairy free curry. 

HOW DOES CHICKEN CURRY TASTE?

It’s pretty similar in taste to traditional Butter Chicken with a little more spice. It is creamy and has a great balance of flavors from the acidity of the tomatoes and the deep flavors of onion, garlic and ginger. 

CAN I USE FRESH TOMATOES?

Yes! But you’ll also want to be sure to use tomato paste as it helps thicken the sauce. 

WHAT IS A GOOD LOW FAT OPTION FOR CHICKEN CURRY?

Instead of using cream or yogurt, you can use Greek yogurt or sour cream to help bring down the fat content in this recipe. 

Try out making my easy Garlic Naan Bread Recipe to pair with any of my curry recipes! 

You’ll Love My Easy Curry Recipes

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes

Notes: If you don’t have “Greek Yogurt” feel free to use “Sour Cream” and skip the actual cream in the recipe if desired for a low fat option.

Also you can use, fresh tomatoes or canned for this recipe. 

 

Chicken, Date Night, Dinner ideas, Quick and easy recipes, Skip the takeout

Chinese Chicken Broccoli Stir fry

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This Chinese Chicken Broccoli Stir fry takes less than 30 minutes to make too, I know you will LOVE it! 

IS CHINESE CHICKEN BROCCOLI HEALTHY

Heck yes, this recipe is packed full of lean protein and low calorie leafy green vegetables!

This dish is simmered in an authentic chinese sauce and is sure to remind you of being at your favorite chinese restaurant. 

The first time I tried Chinese Broccoli, was a few years back. I saw it ordered by a couple at the table next to me.

I then asked our server, what was that?

The waitress said “Gai lan” with a strong accent, I said Gay lan?

She said YES “Gai Lan” it’s Chinese Broccoli, do you want? 

YES please!!

Then it came to 0ur table in a creamy hot chinese sauce and I was hooked.

I have always liked Broccoli but this stuff was even better! 

This dish can be made with beef too which is also amazing. 

Plus, I was pleasantly surprised to find out it carries all the same health benefits as the common broccoli that most of us are more accustomed to.

Over the years, I have experimented with cooking Gai Lan.

Though it is excellent served on it’s own, this has to be one of my most favorite ways to serve it.

I don’t know why I used to be intimidated by chinese cooking, I guess it was because it was not something I was ever accustomed to making.

However I’ve now learned that true chinese cooking is pretty simple, you just want to make sure your using the right sauces and techniques to produce an authentic dish.

HOW TO MAKE CHINESE CHICKEN BROCCOLI

  • The trick when cooking this dish is to not overcook the broccoli, because you want it tender yet crisp.
  • And to do that, bring a pot of water a medium boil and then simply place the washed chinese broccoli it in to boil for no more than 2 minutes.
  • Remove it immediately and place it directly in a pot of cold water to cool down. Simple enough eh?
  • The last time the broccoli will see direct heat, is at the end of preparing this dish. Where you will mix it together with the chicken and sauce allowing it to simmer before serving.
  • For the cabbage you want to place it in the boiling water, 2 minutes before the Chinese Broccoli this gives it the perfect time to tenderize while not overcooking the broccoli. 

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!

Dinner ideas, Slow Cooker recipes, Soups & Stews

Turkey Pumpkin Chili

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The colder weather calls for cozy food and what better way to warm up then with a hot bowl of Turkey Pumpkin Chili. 

I like to make chilis in the colder months, typically in large batches to help feed and fuel us for a couple of days in a healthy way. The pumpkin puree in this chili helps to create a creamy satisfying texture that sure warms the soul.

Now this is not a sweet chili like some may think, that is because we are adding green chiles along with chipotles in adobo sauce to this chili to spice it up.

You can make this with leftover turkey meat or with premade ground turkey like I did for this recipe, or even go vegetarian and use a substitute if you’d like. Either way with the Northern beans in this chili you are sure to get you just the right amount of protein and fiber to suit any diet.

Just make sure you are soaking your beans ahead of time, the night before preferably and then you can make a big batch of this amazing chili to last you and your loved ones throughout the week or store in the freezer for another time. Top with sour cream if desired, enjoy!

 

Indie says, don’t forget the Chipotles in adobo sauce they really helped to kick it up a notch.

Note: If you cannot acquire the chipotles which come in a can “see picture” below. Then just add 1 tbsp of chili powder instead.


I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram 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!

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