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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!

LOOKING FOR MORE CURRY RECIPES

Curries

Thai Carrot Soup

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This Creamy Thai Carrot Soup is made with lots of carrots and has hints of thai flavors incorporated into it.

PLUS it is simple to make, trust me I have tested this recipe a few times. And have come up with the easiest way to make this from scratch. There is no peeling of the carrots here and everything is pretty much done in one pot.

Minus the blending of the carrots at the end. But it is so worth it because it turns into the most delicious creamy carrot soup ever!

Have you ever tried Red Thai Curry before? If you have then you will recognize some of those flavors here. This soup is not boring by any means, and it does not taste just like carrots.

Rather all the ingredients here only enhances the carrots. Which have linked with benefits for heart and eye health, improved digestion, as well as reduced risk of cancer.

Now there are plenty of ways to make this kind of soup, so I’m going to give you a few options here and let then you decide what works best for you.

I have experiment with a few carrot soups in my day, and I have found most of them bland to be honest. That is probably why people sometimes add potatoes and other elements to it. But not I! 

I prepare this soup the exact same way I would any “Red Thai Curry” minus the fish stock.

With the addition of 8 carrots. If you are not as much of a carrot fan, then you can also half the amount of carrots and add one sweet potato to the stock. “Cubed” of course, then you will want to blend that along with the carrots.  

IS CARROT SOUP HEALTHY

YES, carrots have been linked with plenty of benefits for heart and eye health, improved digestion, as well as reduced risk of cancer. Being that their is 8 whole carrots in this soup you are getting a whole lot of those benefits. 

WHY IS CARROT SOUP HEALTHY FOR YOU

  • Because it is packed full beta-carotene, fiber, vitamin K, potassium and antioxidants 
  • They are a weight loss friendly food and have been linked to lower cholesterol levels and improved eye health
  • The list goes on and on as to the benefits of carrots.

HOW TO MAKE THAI CARROT SOUP 

  • You will start by washing and chopping the carrots, do not remove the skin. It is very healthy for you as that is where most of the nutrients are stored. 
  • Then in a large pot you will want to saute the Red Thai Curry Paste in a little bit of oil for 2 minutes or until fragrant. 
  • Along with the fresh ginger. 
  • Then you will add the coconut milk along with the vegetable stock.
  • Add the cubed carrots, star anise and sugar.
  • Place the lid on the soup and simmer on medium heat for 20 minutes or until the carrots are fork tender.
  • With a ladle remove the carrots and place into a blender, along with 1 cup of the stock.
  • Blend until completely creamy and smooth.
  • Pour back into the pot, cover and simmer 5 more minutes. 
  • Serve into bowls, then crush up some cashews and parsley and garnish.
  • Squeeze half a lime over each bowl and enjoy!

WHAT IS THAI CARROT SOUP

  • Red Thai Curry consists Coconut milk, Vegetable Stock,  Red Thai Curry Paste, Ginger, Sugar, Star Anise and lots of Carrots. 
  • Traditionally Red Thai Curry paste is made in a mortar and is comprised of shallots, garlic, green chilies, galangal, lemongrass, kaffir lime leaves among some other ingredients and spices. 
  • How the Red Thai Curry that I use and HIGHLY recommend has all that in it. (see below)

The ONLY brand I will use!!

Also if you’re feeling under the weather, this is the perfect soup to make. 

Just simply go ahead and add more ginger to this soup as it carries a ton of antibacterial properties.

And has been proven to help people get better much faster. 

So you have two options when preparing this dish, either you can make the Red Thai Curry from scratch with the traditional Thai ingredients.

By crushing it all together in a mortar or you can buy the premade “Red Thai Curry Paste” which has all this in the paste, and is much easier. 

This is the method we highly recommend, as it’s much easier. We hope you give it a try,  and let us know how it turned out for you. 

CAN CARROT SOUP BE FROZEN

Definitely, just make sure you are placing it in a freezer friendly container. 

You really you cannot go wrong with making this soup, it’s healthy and also an excellent recipe to keep on hand when you have a ton of carrots. 

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 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, Curries, Quick and easy recipes

Chicken Korma with Coconut Milk

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This Chicken Korma with Coconut Milk is easy to make and is made with coconut milk as opposed to yogurt. It can be prepared on the stove top in less than 30 minutes or in your pressure cooker in around 10 minutes time. A meal that will have you skipping the takeout every time.

Wanting more delicious Indian Chicken curry recipes? Try my Old fashioned Chicken curry or my Pakistani Chicken Curry. And even try your hand at some Homemade Naan Bread!

Your family will not believe this dish is being served straight from your kitchen, it’s that good. 

I used to order this type of dish at our local East Indian restaurant, however now I make it often at home. 

This simple curry will impress even the pickiest of eaters. 

And will have your family thinking that you either a) ordered this from your local Indian restaurant or b) have taken some cooking lessons because it tastes so amazing! 

You can by a pre-made Korma spice mix and make this dish even easy to make for yourself!

See the mix that you can use instead of all the individual spices listed below in the recipe card.

IS CHICKEN KORMA HEALTHY? 

Yes in most cases it is, however it really depends on the way it is made. Some curries call for heavy cream and lots of butter.

Like the typically butter chicken recipe that we have all come to know and love.

I love butter chicken just like the rest of you. However I have learned to make it slightly healthier. Feel free to check out my recipe here for that recipe: Butter Chicken.

My recipe here calls for coconut milk and no cream. Making this a very healthy curry option for those trying to watch their calorie intake. 

HOW TO MAKE CHICKEN KORMA WITH COCONUT MILK?

Cooking methods:

  • Simmer on a low-medium heat for 30 minutes on the stovetop
  • Cook in the pressure cooker around 10 minutes or depending on your instructions
  • Cook in the slow cooker from 8-10 hours.

Today, I used my pressure cooker because I was in a hurry to have dinner on the table so I could watch my favorite recorded show on the PVR.  

However this type of dish can be made either way.

This delicious curry is made with boneless chicken breast and simmered in a rich tomato, coconut sauce that you’re sure love time and time again.

WHAT IS CHICKEN KORMA?

Chicken Korma is a popular dish that originate from Indian, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce. 

Chicken Korma is the ultimate comfort food for a lot of Indian people. And is typically served over a bed of Jasmine rice and or naan bread. 

As you may know if you have been to my blog before, I LOVE Curry.

So if you like curried foods as much as me then you are going to love this simple recipe too. 

Guaranteed! Plus it is a tad different than the average chicken curry recipes.

SPICES USED IN COCONUT KORMA

  • Curry Powder
  • Garam Masala
  • Turmeric
  • Ground Coriander
  • Ground Cinnamon
  • Ground Cumin Seed
  • Ground Cardamom
  • Freshly Ground Nutmeg
  • 1 tbsp Salt
  • 1 tbsp Kasoori Methi” = “Dried fenugreek” , optional

The green seasoning you see on top of this dish is called “Kasoori Methi” which is basically dried fenugreek” leaves. It can be found in almost any international isle at your local grocery. See below!

If you cannot find “dried fenugreek” leaves you can just omit it. However I find it adds an extra element to the dish that is really nice.

I have shared a few other curry recipes here on my blog, however this is the first one with coconut milk vs cream/milk. So if your lactose intolerant than this dish may be right up your ally. 

WHAT GOES WITH CHICKEN KORMA?

Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.

I will share my favorite Naan bread recipe with you all on this blog very soon  so stay tuned

If you end up giving it a try, do let me know in the comments below. I would love to know what you think 

If you LOVE curry as much as me, simply go ahead and search my site for more of my curry recipes.

Inspired by: thewanderlustkitchen.com

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!

 

Appetizers & Sides, Quick and easy recipes, Skip the takeout, Soups & Stews, Vegetarian

Tom Kha Soup Vegetarian

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This Vegetarian Tom Kha Soup is a traditional coconut based broth soup that is often served with or without meat protein. 

Making this soup at home is not difficult all.

So whenever I have a craving for some Tom Yum Kha Soup.

This the recipe I follow, always. My mouth is watering already, because it’s due time for another bowl.

WHAT IS TOM KHA SOUP

It is a popular Thai soup that consists of a coconut broth that is simmered in ginger, known as “galangal” and some other special ingredients!

If you can get your hands on pre -made “Tom Yum paste” and some coconut milk. 

You will be in business to make this soup in less than 20 minutes..

This soup is really easy to make and super super tasty! So follow along… 

Have you ever been to a Thai restaurant and checked out their soup menu? 

Well then, you probably would have seen this popular soup there. 

It is a very unique soup and there really is nothing like it!

The first time I tried Tom Yum Kha soup was while on vacation a few years back.

We stopped at a little Thai Restaurants along the way to our final destination.

Trusting the amazing reviews we read online would lead us to an amazing place.

And where pleasantly surprised to try this soup for the first time and where hooked immediately thereafter. 

WHAT DOES TOM KHA SOUP TASTE LIKE

This soup is absolutely delicious and is one of my all time favorite soups. 

It contains sour, sweet and spicy notes that your sure to love.

So whenever I have a craving for this tasty soup, I now make it at home. 

Let me show you how 🙂

What is the difference between Tom Yum and Tom Kha soup?

Basically the only difference is that the broth of Tom Kha has the addition of coconut milk in it.

Tom Yum is the same soup without the coconut milk.  

Then there is sometimes the addition of chicken or shrimp. 

I love both Tom Kha Gai and Tom Yum soups.

And you can tweak with the amont of coconut milk you want to add to the soup as your taste prefers.

I like to use just half a can of coconut milk for this soup.

And so I have added just that for this recipe, leaving you the option to add a whole can if desired. 

You may have thought that making this soup at home would be difficult.

But I’m here to tell you it is not!

With all the instant “Tom Yum pastes” available in the grocery store today, you will find yourself pleasantly surprised at how easy this soup is to make at home. 

IS TOM KHA SOUP HEALTHY

Yes, very. The broth has lots of nutrition in it. If you are looking to lose some weight, then this soup will defiantly help with that. 

IS TOM KHA SOUP KETO

Tom Yum soup & Tom Kha soup is 100% keto.

DOES TOM KHA SOUP HAVE NOODLES

Some people make this soup with vermicelli noodles. If you do decide to as well, simply add them once the soup is cooked. And of course be sure the noodles are cooked!

DOES TOM KHA SOUP HAVE DAIRY

No, just coconut milk. 

WHAT GOES INTO TOM YUM KHA SOUP

  • Chicken
  • Shrimp
  • Mushrooms
  • Tomatoes

HOW TO MAKE TOM KHA SOUP

This soup traditional was made from scratch, however that takes a fair amount of time and you must source some not so easy to find ingredients. So I have provided an easier method to making this traditional soup that tastes exact the same as making it from scratch in a mortar. 

EASY TOM KHA SOUP

3 tbsp Tom Yum Paste, 1 can Full fat coconut milk, 5 cups diced mushrooms, 4 cups 1L No Sodium (Vegetable stock) or water, 1 cup diced tomatoes, 1/2 cup of diced chives. Garnish with fresh chives and limes. 

FROM SCRATCH:

  1. To make the paste yourself, start by tearing the “Kaffir lime leaves” in half to release their flavor. Then slice the bottoms of the lemongrass stalk off and peel away any dried outer layers. Then smash with a rolling pin to soften the stalk which will release the flavors. Cut open your “Thai Bird’s Eye Chilies” (wear gloves as there hot) and remove the seeds, or use “Red Thai Chili Paste” in replace of. And then also tear the “Kaffir lime leaves” in half to release their flavor too, and set to the side.
  2. Add in your bruised “kaffir limes leaves, lemongrass and galangal slices” and simmer over low heat for 15 minutes (never allowing it to boil) until the liquid is infused with all those delicious Thai flavors. If using the lemongrass, kaffir lime leaves and galangal slices and discard before going onto step 2. See recipe card!

Notes:

  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.

 

 
 
Dinner ideas, Quick and easy recipes, Seafood, Soups & Stews

Thai Seafood Soup (Tom Yum Talay)

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One of Thailand’s most popular soups is this Thai Seafood Soup also known as (Tom Yum Talay). This sour soup is packed with amazing flavors that you’re sure to love.

I had a bit of a hard time finding the traditional ingredients of lemongrass, galangal and kaffir lime leaves that make up this delicious Soup.

However, he managed to track down an old friend who now works close to this new Asian market.

Who directed him to all those ingredients we needed there.

You can try cooking this soup the traditional way with “Galangal”, “Lemongrass”, and Kaffir Leaves which most Asian markets carry.

Otherwise you can simply purchase a bottle of “Tom Yum paste” which most major groceries stores carry and create the same soup.

The Thai word talay or taleh means ‘sea’ and refers to the seafood in the soup. You can use a combination of seafood if you like, however in this recipe we will be using SOLE fish.

Either way this soup will turn out great whichever method you choose. We recommend that if your wanting to cook it from scratch then you should  buy all the Thai ingredients if possible frozen. 

Because they can be stored in the freezer for the next time your going to make this soup. So if you like Thai food as much as we do, don’t be afraid to make it yourself.

Once you do it once or twice it becomes like second nature. And  tastes just as good as those from your favorite restaurant, if not better. 

One of my favorite thai soups of all time

Lemongrass, Galangal and Kaffir lime leaves, along with Thai Red Chili Paste can be found in most Asian grocery Tom Yum Soup Paste can be found in almost any Supermarket.

What I do is buy my “Lemongrass”, “Galangal” and “Kaffir lime leaves” in frozen packs that my Asian grocery carries. This lasts much longer, and enables me to make many different Thai dishes before I need to restock.

Notes:

  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring
  • Want more heat, simply add in more 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.
  • You can use brown/white button, cremini, and oyster mushrooms for this recipe.
  • You can use Sole, Shrimp or Tilapia fish for this soup.

 

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, Dinner ideas, Instant Pot, Slow Cooker recipes

Spicy Coconut Chicken Curry

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This Spicy Coconut Chicken Curry is a fusion type dish that I came up with in the past year or so.

This dish is packed with flavors that your sure to enjoy!

As you may know, I love Thai and Indian food. So you will always find all those types of spices in my pantry along with coconut milk.

For this recipe, I have infused spices from both cultures, to come up with this Chicken Potato Curry recipe, that I think is worth sharing. And have made time and time again in my kitchen. 

Everything goes so well together to make a creamy, spicy and flavorful curry. Serve over a bed of jasmine rice or alongside some naan bread.

NAAN bread also goes amazingly well with this meal. You can find that recipe at the bottom of this post!

This dish can be made with shrimp too, just add your shrimp during the last 5 minutes of cooking and omit the step  of cooking the chicken. 

Cooking Methods:

  • Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps 1-6.
  • Slow Cooker: Place on LOW for 2-3 hours HIGH for 3 hours. – after following the initial steps 1-6.
  • Stove Top: Cook covered on low for 60 minutes. – after following the initial steps 1-6.


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!

 

 

If your a CURRY lover like me. Then you will want to try these dishes below!

LOOKING FOR AN AWESOME NAAN BREAD RECIPE TO SERVE ALONGSIDE THIS CURRY? Then look no further, I got you covered! My Garlic Naan Bread Recipe is a sure WINNER!

Desserts

Matcha Green Tea and Coconut Frozen Yogurt

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Do you like Pina Colada’s and dancing in the rain? Well then, you might just like this recipe for Matcha Green Tea and Coconut Frozen Yogurt better! I remember where and when i tried this first, it was last summer on a patio somewhere in downtown Vancouver, and to my surprise it was absolutely delicious and hit my sweet tooth. Shortly after i picked up some match powder and came up with my own version. Matcha is packed full of antioxidants and health benefits, so you just can’t go wrong with indulgence in this dessert every other day. I like to make this a couple times throughout the summer months, as its just another delicious excuse to get in all those amazing healthy benefits  that matcha Green powder offers.
Kitchen Essentials:

To make the Matcha Green tea and Coconut Frozen Yogurt: 

  1. In a food processor combine your greek yogurt, full fat coconut milk, milk, condensed milk, and matcha powder.
  2. And blend together until smooth.
  3. Pour into your pre frozen ice cream maker and let it do its magic for about 25 minutes.
  4. Scoop out and serve soft, or place inside a sealable airtight container and place in the freezer anywhere from 2-24 hours and enjoy!

If you don’t have an ice cream maker, check this post out
Note: Make sure the yogurt your using Greek yogurt otherwise it won’t turn out as creamy. Also if you want a stronger green tea flavor add 1- 2 more tbsp of matcha.
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 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 every Month!