Monday, November 23, 2009


It's difficult to prepare Indian curry when one is out of curry powder. And, it turns out, is also incredibly annoying...especially when it happens the day after you and the hubby leave it off the shopping list because you are both convinced there is plenty at home.

We did, however, have Thai red curry paste. Which, if you aren't a curry connoisseur, is not the same as regular curry. Indian curry is normally a more pungent flavor...darker, bitter-er, stronger. Thai curry is generally sweeter, mellower, and spicier. The hubby likes Indian. I prefer Thai...which suits us a bit, the more I think about it. Though we share far more of those traits than we don't.

And if the hubby and I can each have lots of the others' flavor (that sounds far naughtier than I mean it to), so can our curry. So I took the Thai base and added some Indian and Mid-Eastern flavors to it. And I can't complain (we'll see what hubby has to say when he gets home). I may have added too much Sriracha to mine, but a dollop of light sour cream...well, it does amazing things. Curry without a Country
Canola Oil
4 tbsp Thai red curry paste
1 can light coconut milk
Chicken Breast, about a pound, cubed or sliced
5 cloves garlic, minced
1 yellow or brown onion, chopped
8 baby/fingerling potatoes, cubed
1 tbsp cumin
1 tbsp cardamom
dash all spice
1 tbsp turmeric
1 tsp salt
1 tbsp fresh ginger, minced (1 -2 tsps if dried)
cilantro, sriracha and fresh lime to serve

Heat a splash of oil in large stock pot over medium high. Saute garlic about a minute, then add onion. Saute another 2 to 3 minutes. Add chicken and saute about 5 minutes or until chicken is mostly white. Stir in all the seasonings (I mix them together first). Add coconut milk. Bring to a simmer, stir in potatoes. Return to simmer, reduce to low, cover, and let cook about 12 minutes or until potatoes are done. (Don't overcook them like I usually manage to.)

Serve over white or basmati rice with a sprinkle of cilantro, a lime slice if you have it
Serves four. Without rice, about 315 calories, 13g fat, 2g fiber, 19g carbs, 31g protein

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