Curry | Thyme Bombe

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Guest post: Lee’s curry recipe

I hope everyone enjoyed all of our honeymoon photos, I assure you that we’re taking gobs of photos in Seattle to share with you when we get back! For now though, I leave you guys with a post from a fellow Atlanta blogger, Lee. I’ve seen this simple recipe on her blog and have wanted to try it. So here it is, thanks Lee!

Hello Thyme Bombe readers. My name is Lee and I blog at inmytummy.com. I’ve had the pleasure of meeting Alayna on several occasions and now I get to post on her blog!

Like many of you, when I get home from work I’m tired and hungry and the last thing I want to do is cook. I have a lot of go-to, easy meals. I make a lot of tortilla pizzas and taco salads and use a lot of frozen vegetables. Those are all great, but sometimes you just want something more, you know? Something like a real meal.

Enter curry. I bet you didn’t know that curry could be quick and easy. Either did I. In fact, until a few months ago, I don’t think I’d ever made curry, period. I found that once you have a base curry sauce going, all you really need to do is add protein and veggies.

My go-to sauce is loosely based on the curry sauce in the Skinny Bitch cookbook, although I’ve modified it some.

Curry Base Sauce: (serves 4)

1 can light coconut milk
2 cups vegetable broth (this makes it soupy, use less if you want a sauce)
1 tbsp curry paste
1 tsp curry powder
salt to taste

All you really have to do is bring everything to a boil and make sure the curry paste dissolves. Then you add your fun stuff! You really can put anything in the curry. I’ve tried:

peppers
onions
mushrooms
okra
zucchini
canned diced tomatoes
chickpeas
tofu
broccoli

Add your add-ins and let simmer for about thirty minutes and there you have it, a simple, curry that eats like a real meal. Serve as a soup or with brown rice or naan (I like Trader Joe’s brand) to sop up the liquid.

Yum! I am such a curry lover. I know I’ll be trying out Lee’s simple recipe for myself!

What’s your favorite curry style? Red, green, yellow, panang, massaman?

May 6, 2011 author

Alayna

Discussion comments

3 comments

Thai red curry coconut peanut butter

Is your mind blown yet?

I have been meaning to try my hand at making nut butters from scratch for so long now. Sure, I could have started with something simple like a honey roasted nut butter or simply salted, but I’ve been dreaming up nut butters for months without actually making them so I’ve kind of already skipped those first steps in my head.

I’ve had this container of red curry paste sitting in my fridge for several months now and it’s on the verge of reaching the end of its shelf life, so I’ve been racing to find uses for it before it’s too late.

I tried making a curry with it last week that ended up unblogworthy. I used to make curry at least once a week for dinner but just kind of fell out of the habit of it. I’ve been craving peanut noodles recently too and then it hit me, why not put the flavors of the sauce into the peanut butter itself?!

Here’s what I used:

2 cups unsalted roasted peanuts
1/4 cup desiccated coconut
up to a half cup of coconut milk
2-3 tbsp. agave nectar
up to 4 tsp. red curry paste (depending on how spicy you want it)
pinch of salt

The nuts I bought said they were roasted but they tasted pretty raw to me, so I roasted them on a sheet pan for about 1o minutes at 375 degrees until I could see a bit of color on them. Those got obliterated in the food processor for a good 5 minutes. Then I added everything else and let it whir away for another few minutes.

I’m pretty sure that the blades on my old food processor are too dull to ever make a smooth and drippy nut butter, so I stopped after about 10 minutes when it became apparent that I wasn’t gonna get anything thinner than peanut pate.

I thought that would be disappointing but the texture is part of what makes it wonderful. It’s spreadable but still thick and creamy, like the texture of peanut butter frosting.

If your food processor will get it completely smooth though, go for it!

I was eating this on everything yesterday. I could not get enough of the full peanut flavor tinged with a fruity creeping heat and balanced with a subtle sweetness. Amazing!

I’m totally hooked on making crazy nut butters now.

Thai red curry coconut peanut butter

Home made peanut butter with the exotic flavors of Thai red curry and coconut.

Prep Time: 20 minutes

Yield: about 2 and a half cups

Ingredients

2 cups roasted unsalted peanuts
1/4 cup desiccated coconut
up to a 1/2 cup coconut milk
2 to 3 tbsp. agave nectar
up to 4 tsp. red curry paste (adjust for spice tolerance)
a pinch of salt

Cooking Directions

Grind peanuts in food processor until smooth (about 10 minutes.)
Add other ingredients and pulse to combine.

Help me out: What’s the most interesting nut butter flavor you can come up with? If I see one that I think I could create I’ll make it!

March 31, 2011 author

Alayna

Discussion, Recipes comments

6 comments

Recent Eats

Just as predicted, the nice weather didn’t last and this week has been awash in shades of gray and just literally washed with buckets of rain.

I’ve spent several days feeling a bit moody at being trapped indoors with the memory of sunny walks into town that took place such a short time ago. I’ve used the “opportunity” to practice a few extra-long yoga sessions in the dining room, trying not to fall out of pose onto one or more curious cats.

But sometimes you just gotta get out of the house!

We hit up Garlic Thai again this week for a spicy little reminder of approaching spring. I got the fruitiest, springiest cocktail I could find on the menu; one with lychee, ginger, and sake. It was fruit-tastic. The maraschino cherry makes it fancy. 😉

Jeff got a barley shochu that was a bit lighter than he was wanting, but it was still good.

We both shared a plate of the prettiest spring rolls I’ve ever seen.

Love the basil leaves pressed perfectly between the layers of soft and chewy rice paper.

I got a miso soup. This one was pretty salty and inauthentic. Pretty sure it was a powdered mix or something and it had the wrong kind of seaweed in it; tasted like thick lettuce.

I got a glass noodle salad called Yum Woon Sen that had minced chicken and grilled shrimp all in a spicy lime-flavored sauce.

Unholy gates of hell! This was the single spiciest thing I’ve ever put in my mouth! Jeff asked for his curry to be Thai hot, and my dish was listed as mild on the menu. I think they got switched because I was sweating and breathing hard and my lips were huge and painfully red.

Jeff’s panang curry, on the other hand, was sweet and delicious. It had some heat to it but not nearly as much as my little salad did!

Still love Garlic Thai though. I can’t wait until it’s warm out again so we can drink fruity cocktails on their nice patio.

Tonight we got out again for sushi at Sushi Avenue. It’s not the best sushi place ever but it’s only a mile from our apartment so I can’t complain.

I had an Asahi Black beer which I love. It’s so roasty and malty, tastes a bit like toasted buckwheat or roasted barley. We both got seaweed salads to munch on. I was telling Jeff how much I like the sound it makes in your head when you crunch on the seaweed! Yeah, he thought that was weird.

Of course we ordered takoyaki, and it was just as awesome this time as it always is.

For sushi we got 2 inari, a crunchy eel roll, a spicy tuna roll, and a scorpion roll. Sushi Avenue is bad about cutting their pieces too large and packing too much rice around the rolls. It all tastes great though.