Thai Red Curry

Like so many other foods, Thai curry holds memories for me.

Backpacking through Thailand and eating ALL the curry and pad thai.

Cold winter nights when I had just moved to Brooklyn and discovered my local Thai restaurant made a bomb veggie curry (which I got with “extra vegetables” every time).

And finally learning to cook this dish myself, one of my first more “exotic” recipes (I definitely did not grow up eating this food).

Me, searching for the best veg curry in all of Thailand (circa 2014)

Me, searching for the best veg curry in all of Thailand (circa 2014)

I forgot about Thai curry for awhile. Maybe because it held memories I wasn’t wanting to access, or maybe simply because I got in a routine of making other things and forgot about this once loved dish. Whatever the reason, I was reminded how much I love Thai curry during my recent trip to Sedona when my parents and I had Thai food for Valentine’s day dinner.

Homemade curry is especially awesome because you can customize it to your dietary preferences and taste buds: Not a fan of too much spice? Use a little less curry paste. Vegetarian? Add in some tofu or simply serve over rice. Grain free? Use cauliflower rice instead. Need more protein? Beef up this basic dish with whole shrimp or sliced chicken breast.

And so when I was thinking what dish to teach and make for last weekend’s retreat, curry immediately came to mind.

The recipe below is more of a rough formula. Don’t have snap peas? Leave ‘em out. Not a fan of mushrooms? Swap in another vegetable. Take my measurements and instructions as your guide, but feel free to make this your own.

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Simple THAI Red Curry

Ingredients:

  • 1 tbsp coconut oil

  • 1 onion, diced

  • 3-4 cloves garlic, minced

  • 1 inch fresh ginger, minced

  • 4 tbsp Thai Red Curry paste (I always use this one by Thai Kitchen)

  • 1 8-oz package white button mushrooms, sliced

  • 1 bell pepper, sliced (orange, red or yellow all work)

  • 2 heads broccoli, cut into florets (save the stems for roasting and snacking!)

  • 2 large carrots, peeled and cut into coins

  • 1 cup snap peas, trimmed

  • 1 14-oz can full fat coconut milk (again I like the Thai Kitchen brand)

  • Juice of 1 lime

  • Fresh cilantro or basil, for garnish

Directions:

  1. Melt coconut oil in large pot over medium heat.

  2. Add onions and saute for 5 minutes and saute until soft and translucent.

  3. Add ginger, garlic, and curry paste and stir.

  4. Add all vegetables except snap peas and mix well so that curry paste is equally distributed.

  5. Add coconut milk and about 1/2 cup of water. Cover with a lid and let simmer until vegetables are cooked to desired done-ness (10 minutes or so).

  6. Add in snap peas and lime juice. Cover and let cook for another 2-3 minutes.

  7. Serve with fresh cilantro or basil, and more lime juice as desired.

Are you a curry fan? have you tried making it yourself?

Leave a comment below and let me know!

Tempeh with Mushrooms, Onions + Tomato Sauce

 

Tempeh with Mushrooms, Onions + Tomato Sauce // vegan, gluten free

Makes 2-3 servings

Ingredients:

- 1 package tempeh, diced

- 1 large yellow onion, diced

- 2 cups mushrooms of choice, sliced

- 1-2 tbsp coconut oil

- 1 cup tomato sauce of choice

- 1 tsp dried oregano

- salt and pepper to taste

- 3 cups greens of choice, optional

Instructions:

  1. Heat 1 tbsp oil in a large skillet. Add onions and season with salt, pepper, and oregano. Cook until translucent, about 5 minutes
  2. Add in mushrooms and cook another 5-7 minutes, until mushrooms begin to brown.
  3. Push mushrooms and onions off to one side of the pan. Add the other tbsp of coconut oil and the tempeh and cook until tempeh begins to brown (5-7 minutes).
  4. When tempeh is browned, add in greens and tomato sauce and cook until greens are wilted and sauce is warmed. Taste and season with additional salt, pepper, and oregano. Enjoy!

Easy Broiled Salmon with Lemon Dill Yogurt Sauce

Over the past few months, I've been going, going, going, often relying on the the wonderful, healthy options that the NYC food scene has to offer, but recently I've been back in my kitchen, getting creative with new recipes and rediscovering meal prep!

This is a recipe that I've made a few times and I love it so much! Its super quick and fuss-free, yet tastes like something special you would order at a restaurant. The lemon dill yogurt sauce makes for an amazing dressing, both with the salmon and for salads.

Easy Broiled Salmon with Lemon Dill Yogurt Sauce // dairy free option, paleo

Serves 2-3

Ingredients:

  • 2 salmon fillets (I used the frozen wild caught steelhead from Trader Joe's, thawed in my fridge before cooking)
  • 2 tsp olive oil
  • Juice of 1 lemon
  • 2-3 tbsp chopped fresh dill
  • 1 container thick yogurt (Greek yogurt or coconut yogurt works great)
  • 1 small Persian cucumber, diced
  • salt and pepper to taste

Instructions:

1. Preheat oven (broil). Line a baking dish with parchment paper or foil. Place salmon fillets, skin side down, on paper or foil. Drizzle each fillet with 1 tsp olive oil and half of the lemon juice. Season with salt and pepper.

2. Cook salmon. Depending on thickness, it may take anywhere from 7-10 minutes, so keep an eye on it. The salmon is done when you can flake it with a fork (i.e. it's not still raw inside!)

3. Make sauce while salmon is cooking. Whisk together yogurt, remaining lemon juice, and dill. Taste and add salt & pepper as desired. Mix in cucumber.

4. Eat! Serve salmon topped with a few tablespoons of yogurt sauce. I like to put this over a bed of greens and use the sauce as a dressing.

Zoodles with Veggies & Goat Cheese

Noodles made from veggies are a big thing these days, and for a good reason: they are an easy and delicious way to add more vegetables into your diet! Today I'm sharing three tips for making these "noodles" taste good PLUS a recipe that I've been digging lately.

In order to make veggie noodles you will need a spiralizer (I highly recommend this one or this one) or a vegetable peeler. A few stores are starting to sell pre-spiralized veggies - I've seen them at some Whole Foods. You can also order them online (check out Hungry Root).

Here are my tips for making veggie noodles actually taste good:

1. Add plenty of herbs and spices - Veggie noodles don't have much flavor by themselves, so make sure you are spicing 'em up! You can use fresh herbs (basil! cilantro! mint!) or a dried blend (I like the 21 Spice blend from Trader Joe's).

2. Add healthy fat - Veggie noodles have become popular because they are low in calories and lighter than traditional pasta. Which means you shouldn't be afraid to add some hearty, healthy fats to your meal! This can be cheese, like I've done below, or avocado, peanut sauce, etc. If you eat meat, I imagine chicken or turkey sausage would also be a great way to make the dish more satisfying.

3. Add heat - While you can totally enjoy your zoodles raw, I find they taste more similar to pasta and are much more satisfying when gently warmed.

Zoodles with Veggies & Goat Cheese // vegetarian option, gluten free

Ingredients:

- 1 zucchini

- 1 cups veggies of choice (I've used leftover grilled veggies, cherry tomatoes, mushrooms)

- Olive oil

- Garlic

- 1/4 cup goat cheese

- 3/4 cup protein of choice (I've done this with both tempeh and shrimp)

Instructions:

1. Make your zoodles. You can do this using a spiralizer (I highly recommend this one or this one) or a vegetable peeler.

2. Prep & cook your veggies. Chop up your veggies and saute in a large pan with garlic and olive oil (if you used leftover grilled veggies you can skip the garlic and olive oil and just warm them up).

3. Add in your protein. Add your protein to the pan and cooked to desired done-ness.

4. Add in your zoodles. These go in the pan at the end! They really just need a few minutes to warm up - you don't want to over cook them as they will get mushy.

5. Plate it up! Place your cheese on your plate. Top with the zoodle mixture from your pan and stir. The cheese will melt and make a creamy, delicious sauce. Add salt, pepper and more herbs/spices to taste. Enjoy!

 

Have you tried zucchini noodles? What are your tips for making them taste amazing?

What I can't get enough of lately...

Today I'm popping in with three meals that I can't get enough of lately! All of these recipes are super easy, super nutritious, and you know I wouldn't be sharing them with you if they weren't also totally delicious. 

Why am I sharing these recipe with you this week? Well we talked about what to clean out of your pantry, then we covered what to fill it back up with, so now I'm sharing some recipes for quick meals that you can make using all those good-for-you foods you've stocked your shelves with. 

- Superhuman Breakfast - I have a confession to make... I've been cheating on my green smoothies with this rockstar breakfast. The past week I've had this every single morning and let me tell you I've had so much energy (despite taking a break from coffee) AND felt full until lunch. Now to me, that is a superpower!

- Crunchy Romaine Salad with Nori and Avocado - I think I ate all of 5 salads all winter, which is totally fine, but now that the weather is warming up, I'm craving raw veggies and crunchy salads like crazy! This salad in particular is super delicious and comes together in a snap - no special kitchen gadgets needed. 

- Simple Spiced Butternut Squash Soup - For those days where there is still a chill in the air... this soup has been my go-to. It's easy and adaptable - just yesterday I made it with sweet potato and it was delicious. Plus it's packed with spices that will rev up your metabolism and boost your immune system.

I'd love to hear what you think of these recipes! Leave a comment below or tag me on social media @emilynachazel - I can't wait to see your creations!