Product Rave: Trader Joe's Red Curry Simmer Sauce

If you like curry, and you have a Trader Joe's nearby, and you need a quick weeknight meal, you MUST try this sauce!

I cut chicken breasts into 1-inch chunks and sauteed them in a little canola oil until cooked through. I threw in a few handfuls of baby spinach, about a cup of frozen peas, and sauteed a couple minutes longer, added the simmer sauce, and simmered until warm. I served over rice, although you can't tell from the photo.It was absolutely delicious. My only slight complaint was that it was pretty salty. But it's otherwise as good as you'd get at any Thai restaurant.

When Tim tasted it, he looked at me and said, "This is the BEST curry sauce you've ever made!" I told him I didn't actually make it, but I don't think he heard me. He was too busy with his dinner. Then he gave the sauce the best compliment ever: "I think I love this more than tacos."

Enough said.

Tim's Rating: 10/10
Liz's Rating: 9.5/10

"Spicy" Chickpea Soup

Inspiration:
Food & Wine

Ingredients:

• Two 19-ounce cans chickpeas, drained
• One 13.5-ounce can light coconut milk
• One 14.4-ounce can whole tomatoes, drained and chopped (1/2 cup)
• 1/4 cup naturally sweetened apple juice
• 1/4 cup cilantro leaves
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground ginger
• 1 cup chicken stock or low-sodium broth
• Salt and freshly ground black pepper
• 1/4 cup plain low-fat yogurt
• 2 scallions, green parts only, thinly sliced

Instructions:

1. In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala and ground ginger and puree the mixture until smooth.
2. Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to a simmer over moderately high heat. Season with salt and black pepper. Ladle the soup into bowls, top with the yogurt and scallion greens and serve.

Notes:
I didn't think this was spicy at all. There isn't anything spicy in the ingredient list. (?) Anyway, it was tasty, but the texture wasn't the best. I used my 11-cup food processor, and I exceeded the "maximum fill line" for liquids, so I caused a little bit of a mess. Don't make my mistake. :)

Tim's Rating: 8/10
Liz's Rating: 8/10

Chicken Biryani

Inspiration/Ingredients/Instructions:
Cooking Light

Notes: I have always wanted to make Biryani, and when I saw it in Cooking Light, I decided it was time. This was a pretty simple recipe and it smells and tastes great.

Tim's Rating: 8.5/10
Liz's Rating: 8/10

Country-Style Curry with Ground Beef and Green Beans

Inspiration:
Quick & Easy Thai
as well as zucchini and green beans from our CSA and ground beef from a local farmer

Ingredients:

• 2 tablespoons vegetable oil
• 1 tablespoon coarsely chopped garlic
• 2 tablespoons red curry paste
• 1/2 pound ground beef or ground pork
• 1 cup sliced fresh mushrooms
• 3 cups chicken broth or water
• a handful of green beans, cut into 1-inch lengths (about 1 cup)
• 2 medium zucchini or 2 long Asian eggplants, halved lengthwise and cut into 1-inch lengths (about 2 cups)
• 4 wild lime leaves, torn or cut into quarters (optional)
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• a handful of holy basil (bai graprao), or other fresh basil leaves or cilantro leaves
• cooked rice, for serving

Instructions:

1. Heat the oil in a large skillet over medium heat, add the garlic and toss well. Add the curry paste and cook, mashing and stirring to dissolve it until fragrant and softened, 2 to 3 minutes.
2. Crumble in the ground beef and then add the mushrooms. Cook, tossing often, until the meat and mushrooms are browned and seasoned with the curry paste, 2 to 3 minutes.
3. Add the chicken broth, green beans, zucchini, lime leaves (if using), fish sauce, sugar, and salt and bring to a gentle boil. Cook 3 to 5 minutes, until the vegetables are tender and the meat is cooked. Stir in the basil leaves and remove from heat. Transfer to a serving dish and serve hot or warm.

Recipe Notes:
Serves 4 to 6
Thai name: gaeng bah neua sahp

"This firecracker version of vegetable-beef soup uses red curry paste, simmered in broth rather than coconut milk. The word bah means "forest," evoking the soup's origins, where hunters of old made curry over an open fire, without the luxurious addition of coconut milk.

Bamboo shoots, eggplant, and baby corn would make tasty additions in this hearty dish, an upcountry favorite yielding intense and fiery flavors in a flash. You could also make it with thinly sliced beef or pork, or with chicken cut in big, bite-sized chunks. Serve this curry with lots of rice and a plate of coarsely chopped tomatoes, cucumber slices, and halved hard-boiled eggs. Pair it with new potatoes tossed with butter and a hunk of crusty bread for a volcanic but delicious supper on a winter night."


My Notes:
This was an ok recipe. I think the amount of broth is a bit much; start with half the broth and then add the rest to your liking. I was happy with how many vegetables were incorporated into the curry. I think that we prefer green or yellow curry to red. Like I said, it was ok.


Tim's Rating: 8/10
Liz's Rating: 7.5/10

Green Curry Chicken with Zucchini

Inspiration:
Quick & Easy Thai

Ingredients:

• 2 medium zucchini or 2 long purple Asian eggplants
• 1 1/2 cups unsweetened coconut milk
• 2 to 3 tablespoons green curry paste
• 3/4 pound boneless chicken thighs or breast, cut in big, bite-sized pieces
• 1 1/2 cups chicken broth or water
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 6 to 8 wild lime leaves, torn or cut in half (optional)
• A handful of fresh Asian or Italian basil leaves, plus basil sprigs for garnish
• cooked rice
  

Instructions:

1. Cut the zucchini in half lengthwise and then crosswise into 1-inch chunks; set aside. In a medium saucepan or heavy skillet, bring 3/4 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and becomes fragrant. Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook 2 minutes more, tossing to coat it with the sauce.

2. Add the remaining 3/4 cup coconut milk, the chicken broth, zucchini, fish sauce, palm sugar, and about half the wild lime leaves, if using, and bring to a gentle boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the zucchini is tender but still firm, 8 to 10 minutes. Remove from the heat and stir in the remaining lime leaves and the fresh basil leaves. Garnish with a few sprigs of fresh basil and serve hot or warm over rice.

Recipe Notes:
"Green curry gets its name from the profusion of fresh hot green chilies fortifying the curry paste, rather than from the color of the finished curry. Some say it is the hottest of all Thai curries, but curry heat depends both upon how a given curry paste is made, and how much of it the cook stirs into the curry pot. The classic green curry uses chicken with lots of golfball-sized Thai eggplant, known as makeua poh, along with a flourish of the tiny, fragrant eggplant called makeua peuang, which adds a unique herbal note to the curry. I like it with chicken thighs cut into generous chunks and zucchini or yellow squash, or some of both. Long purple Asian eggplant makes a fabulous alternative. The lime leaves and basil are lovely, but not essential to a great green curry."


My Notes:
The sauce was thinner than I would prefer. Next time I wouldn't add the chicken broth until I thought it needed it. I did like the flavor, and I liked the addition of zucchini to pack in veggies.


Tim's Rating: 9/10
Liz's Rating: 8/10

Thai Summer Bean Stew with Shrimp

Inspiration:
Food and Wine magazine

Ingredients:

• 3/4 pound large raw shrimp, peeled and deveined, with tails removed
  
• Salt and freshly ground pepper
• 2 tablespoons canola oil
• 1 pound frozen shelled edamame
• 1 cup light coconut milk
• 2 teaspoons Thai green curry paste
• 1 cup low-sodium chicken broth
• 2 tablespoons Asian fish sauce
• 1 tablespoon sugar
• 10 basil leaves, plus more for garnish
• 1/4 cup cilantro leaves, plus more for garnish
• 1 small onion, thinly sliced
• 1 pound mixed green beans and yellow wax beans, cut into 1 1/2-inch lengths
• 2 ears of corn, shucked and cut crosswise into 1/2-inch thick rounds
• Lime wedges, for serving
  
• Steamed jasmine rice, for serving

Instructions:

1. Heat oil in a large skillet on medium-high heat. Season shrimp with salt and pepper. Sauté until almost done, about 2 minutes. Transfer the shrimp to a plate and set aside.
2. In a medium saucepan, whisk half of the coconut milk with the green curry paste. Whisk in the remaining coconut milk, 1/2 cup of the chicken broth, the fish sauce and the sugar and bring to a boil. Simmer over low heat for 5 minutes. Transfer the sauce to a blender. Add the 10 basil leaves and the 1/4 cup of cilantro and puree.
3. In the same large skillet from step 1, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderately high heat until lightly browned. Add the edamame, green beans and yellow wax beans and the corn and cook over high heat for 2 minutes, tossing frequently. Add the remaining 1/2 cup of broth. Cover the skillet and simmer the beans until tender, about 3 minutes. Stir in the coconut-curry sauce and the shrimp and simmer until just heated through. Season the stew with salt and pepper.
4. Ladle the stew into shallow bowls, and garnish with basil and cilantro leaves. Serve with lime wedges and jasmine rice.

Notes:
The original recipe included chicken instead of shrimp, so refer to it if you would prefer chicken. Meat/seafood is not needed, necessarily, the dish would be hearty even without a protein.

The corn looked beautiful but was difficult to eat. Tim did not care for the corn format at all. ("Am I supposed to stab this with my fork?") Next time I will probably just add frozen or fresh corn at the very last minute.

Tim's Rating: 9/10 (not including the corn; 7/10 with the corn).
Liz's Rating: 8.5/10

Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans

Inspiration:
A recipe from Bon Appétit Magazine


Ingredients:

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 5 teaspoons curry powder
• 1/4 teaspoon cayenne pepper
• 8 cups chicken or vegetable broth
  
• 1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
• 1 pound red lentils (about 2 1/4 cups)
• 1 15-ounce can garbanzo beans (chickpeas), drained
• Plain yogurt

Instructions:

1. Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
2. Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

Notes: Serves 4-6

Tim's Rating: 9/10
Liz's Rating: 9/10

Bittman's Fast, Creamy Chicken Curry

Inspiration:
Modified from a recipe on Mark Bittman's Blog, Bitten.

Ingredients:

• 2 tablespoons canola, corn or other neutral-flavored oil
• 1 medium onion, peeled and sliced
• Salt and freshly ground black pepper to taste
• 1 1/2 teaspoons curry powder, or to taste
• 1 pound boneless, skinless chicken breasts, in 4 pieces
• 1 large tomato, chopped
  
• 1 cup yogurt (or sour cream)
• Minced cilantro or parsley leaves for garnish
• cooked white rice
  

Instructions:

1. Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
2. Meanwhile, season chicken with salt and pepper and sprinkle it with the remaining curry powder. Move onions to one side in the skillet and add the chicken in one layer. Add chopped tomato. Cook about 2 minutes per side over medium heat; remove chicken to a plate.
3. If using yogurt, turn heat to very low and wait a minute before adding it to the skillet. If using sour cream, add it without reducing heat or waiting. Stir yogurt or sour cream into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.

Notes: This isn't the best version of chicken curry, but considering how quick it is to make, it's pretty good!

Tim's Rating: "Didn't care for it." (He won't give me a number!)
Liz's Rating: 8/10

Curried Roasted Chickpeas

Inspiration:
I modified this recipe from allrecipes.com

Ingredients:

• 1 can chickpeas (garbanzo beans), drained and rinsed
• good-quality olive oil
• kosher salt
• curry powder
  

Instructions:

1. Preheat oven to 450 degrees.
2. Wrap chickpeas in a flour sack towel or paper towel, to absorb moisture on outside of chickpeas.
3. Spread on an ungreased, non-stick jelly roll pan.
4. Roast for 20-30 minutes, until golden brown. (I roasted for 30 minutes, and mine were a bit too dark.)
5. When cooled, pick out any black bits.
6. Place roasted chickpeas in a bowl and lightly drizzle with olive oil. Sprinkle with salt and curry powder to taste.
   

Tim's Rating: (He didn't get to try them because I ate them all!)
Liz's Rating: 9/10

Curried Chicken Pasta Salad

Inspiration:
allrecipes.com

Ingredients:

• 2 cups whole wheat corkscrew pasta
• 2 cups chopped poached chicken breast meat
• 3/4 cup diced celery
• 1 1/2 cups seedless green grapes, halved
• salt to taste
• 1/4 teaspoon ground white pepper
• 1/3 cup mayonnaise
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 2 tablespoons red wine or rice vinegar
• 1 tablespoon white sugar

Instructions:

1. Bring a large pot of lightly salted water to a boil.
   
2. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
3. In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
4. In a small bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
5. Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

Tim's Rating: 6/10
Liz's Rating: 7/10