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California Girl
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
I usually use the Caribee Curry (the yellow one) but have used the red one from STJ Spice.
This is the recipe I did with the red one that I got from a friend who had used it:
1 pound shrimp
Curry Powder (preferably St. John Spice’s curry seasoning)
Tomato-Basil Feta Cheese (between ½ cup and a 1 cup or as desired)
Garlic
Basil
Orzo Pasta
1 tablespoon lemon juice
1 cup green onions
Rub the shrimp with curry powder.
Sautee shrimp in butter, garlic and basil for about 3-5 minutes (until a few start to turn pink but are not done)
Cook the whole bag of Orzo pasta
Let cook for about 6 minutes
Mix the pasta with a tablespoon of lemon juice, a cup of green onions, and the tomato-basil feta cheese
Put the shrimp/garlic/basil on top of the pasta in the foil bowl,
Close the bowl
Baked it at 350 for 20 minutes
I will frequently just peel shrimp and let them sit in the Caribee Curry then saute them.
This is a chicken curry recipe I got out of the Better Homes and Garden Cookbook that you can use it with too:
Basil Chicken in Coconut-Curry Sauce
To reduce the fat and calories use light coconut milk. You'll save about 14 grams fat and 130 calories per serving.
Prep: 25 minutes Chill: 1 to 2 hours Cook: 15 minutes
Makes: 4 servings
4 skinless, boneless chicken breast halves
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon chili powder
1 large red onion, chopped (1 cup)
5 cloves garlic, minced
2 fresh jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 14oz. can unsweetened coconut milk
1 tablespoon cornstarch
3 tablespoons snipped fresh basil
1 tablespoon grated fresh ginger
3 cups hot cooked rice
1. Cut chicken into 1-inch pieces. Place chicken in a medium bowl. In a small bowl stir together the curry powder, salt, black pepper, and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours allowing spice to penetrate meat.
2. In a large nonstick wok or skillet cook and stir onion, garlic, and jalapeno peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir 3 to 4 minutes until chicken is no longer pink. Remove chicken from wok. (If necessary, add additional oil.) Cook remaining chicken as above; remove from wok.
3. Combine coconut milk and cornstarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes more or until heated through. Serve over hot rice.
Nutrition Facts per serving: 495 calories, 26g total fat (19g saturated fat), 66mg cholesterol, 370mg sodium, 36g carbs, 2g fiber, 32 g protein
***From Better Homes and Gardens: New Cook Book Special Edition
This is the recipe I did with the red one that I got from a friend who had used it:
1 pound shrimp
Curry Powder (preferably St. John Spice’s curry seasoning)
Tomato-Basil Feta Cheese (between ½ cup and a 1 cup or as desired)
Garlic
Basil
Orzo Pasta
1 tablespoon lemon juice
1 cup green onions
Rub the shrimp with curry powder.
Sautee shrimp in butter, garlic and basil for about 3-5 minutes (until a few start to turn pink but are not done)
Cook the whole bag of Orzo pasta
Let cook for about 6 minutes
Mix the pasta with a tablespoon of lemon juice, a cup of green onions, and the tomato-basil feta cheese
Put the shrimp/garlic/basil on top of the pasta in the foil bowl,
Close the bowl
Baked it at 350 for 20 minutes
I will frequently just peel shrimp and let them sit in the Caribee Curry then saute them.
This is a chicken curry recipe I got out of the Better Homes and Garden Cookbook that you can use it with too:
Basil Chicken in Coconut-Curry Sauce
To reduce the fat and calories use light coconut milk. You'll save about 14 grams fat and 130 calories per serving.
Prep: 25 minutes Chill: 1 to 2 hours Cook: 15 minutes
Makes: 4 servings
4 skinless, boneless chicken breast halves
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon chili powder
1 large red onion, chopped (1 cup)
5 cloves garlic, minced
2 fresh jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 14oz. can unsweetened coconut milk
1 tablespoon cornstarch
3 tablespoons snipped fresh basil
1 tablespoon grated fresh ginger
3 cups hot cooked rice
1. Cut chicken into 1-inch pieces. Place chicken in a medium bowl. In a small bowl stir together the curry powder, salt, black pepper, and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours allowing spice to penetrate meat.
2. In a large nonstick wok or skillet cook and stir onion, garlic, and jalapeno peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir 3 to 4 minutes until chicken is no longer pink. Remove chicken from wok. (If necessary, add additional oil.) Cook remaining chicken as above; remove from wok.
3. Combine coconut milk and cornstarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes more or until heated through. Serve over hot rice.
Nutrition Facts per serving: 495 calories, 26g total fat (19g saturated fat), 66mg cholesterol, 370mg sodium, 36g carbs, 2g fiber, 32 g protein
***From Better Homes and Gardens: New Cook Book Special Edition
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Here is a curry recipe that is simple and fast.
FRUITED CHICKEN CURRY
4 Chicken breast halves
1 Tbsp butter
1/4 cup chopped onion
2 tsp curry powder
1/2 tsp salt
1/8 tsp pepper
1 cup dried mixed fruit (I just use apricots) diced
note: a 6 oz. pkg of dried fruit makes about 1 cup
3/4 cup hot water (I add a chicken boullion cube)
1 tsp lemon juice
1 Tbsp sugar
1/4 cup slivered almonds (toasted)
Cube the chicken and brown in the butter. Remove from skillet and keep warm. In the drippings, cook the onion, curry powder, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice. Return chicken to the pan. Bring to a boil. Reduce heat, cover and simmer for 25-30 minutes. Serve over rice (whatever type you prefer). Sprinkle with almonds. You can adjust any of the ingredients to taste.
FRUITED CHICKEN CURRY
4 Chicken breast halves
1 Tbsp butter
1/4 cup chopped onion
2 tsp curry powder
1/2 tsp salt
1/8 tsp pepper
1 cup dried mixed fruit (I just use apricots) diced
note: a 6 oz. pkg of dried fruit makes about 1 cup
3/4 cup hot water (I add a chicken boullion cube)
1 tsp lemon juice
1 Tbsp sugar
1/4 cup slivered almonds (toasted)
Cube the chicken and brown in the butter. Remove from skillet and keep warm. In the drippings, cook the onion, curry powder, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice. Return chicken to the pan. Bring to a boil. Reduce heat, cover and simmer for 25-30 minutes. Serve over rice (whatever type you prefer). Sprinkle with almonds. You can adjust any of the ingredients to taste.