Coconut and Curry
This dish can be made with Tofu, Fish or Poultry
Protein choice:
Extra, Super Firm, Reduced Fat Tofu (the fat reduction changes the texture)
or
Chicken or Turkey Breasts
or
Chilean Sea Bass
1 large Onion, diced
2-4 cloves Garlic, minced
2 each: White and Sweet Potatoes, sliced thin
2 Carrots, cut 3 inch long by 1/4 inch thick
1 Celery stalk, diced
6 scallions chopped
8oz. Mushrooms quartered
1 can Coconut Milk
1 Lime juiced
1 Lime quartered
1 bunch Cilantro or Parsely
Curry Powder
Ginger (optional- the Curry should have Ginger in it)
2 Scotch Bonnet Peppers minced (optional)
Salt and Pepper
with Tofu:
cut tofu approx. 1/2 inch thick and drizzle a lil oil on it so the rub mixture sticks
rub with Curry or 5 spice and Salt and Pepper, set aside.
Saute' onions, garlic, ginger, celery and carrots
add thinly sliced white and sweet potatoes
add mushrooms , quartered cook in the pan for at least 5 minutes, then
add coconut milk, salt and a lil pepper, put on low/simmer heat, covered until the potatoes are cooked thru.
In a separate frying pan
saute Super Firm Tofu that has been rubbed with curry, salt and pepper first to give it a lil crust- add honey and lime juice while it's cooking in the pan to caramelize it a bit.
Put the Coconut mixture in a deep serving dish, place the Tofu on top of that.
Garnish with scallions, Cilantro and quartered Limes.
in a 3 inch skillet, Saute' onions, garlic, ginger, celery, and carrots
add sliced white and sweet potatoes
add mushrooms , quartered
add coconut milk, salt and a lil pepper, put on low/simmer heat
take Poultry Breasts or Chilean Sea Bass and pat them down on both sides in a mixture of
chopped Scallions, minced Parsley or Cilantro, a generous amount of Curry powder and Salt ( i add cayenne at the very end). Place the Protien on top of coconut and saute' mixture, add the juice of one lime and place in a 375 degree warm oven - covered for 20 min. then uncovered till the breasts are 170 degrees in the thickest part of the breast or till the Chilean Sea Bass is flaky
Additional topping option:
saute' 1 tbsp. diced ginger in butter
add 1/4 cup halved shallots and 1 tbsp. Honey
warm on low for 20 min.
serve with Greens and Rice
Caribbean influenced rice:
1 and 1/2 cups Long Grain Brown Rice
3 cups Veg. Stock or Water
1/2 Onion diced
2 clove Garlic minced
1 tsp. ginger, minced or grated
1/2 cup Mango, diced
1 or 2 Limes
1 tbsp Curry
dash of Salt and Pepper
dash of Cayenne Pepper (optional)
1/4 cup Sunflower or Pumpkin Seeds
Bring the Stock or Water to a boil. Add the Rice, cover and reduce heat to low. It takes approx 40-45 minutes to cook Brown Rice. Try not to lift the lid more than once during the cooking process.
in a skillet, saute Onion, Garlic, Ginger
add finely chopped Mango (frozen is fine)
take Sunflower or Pumpkin Seeds, toss with curry, sprinkle with lime and toast in the oven for 5-10 min. Add them to the Rice.
add Cayenne pepper & Soy Sauce or Bragg amino's to taste just before serving.
Garnish with fresh herbs.
Protein choice:
Extra, Super Firm, Reduced Fat Tofu (the fat reduction changes the texture)
or
Chicken or Turkey Breasts
or
Chilean Sea Bass
1 large Onion, diced
2-4 cloves Garlic, minced
2 each: White and Sweet Potatoes, sliced thin
2 Carrots, cut 3 inch long by 1/4 inch thick
1 Celery stalk, diced
6 scallions chopped
8oz. Mushrooms quartered
1 can Coconut Milk
1 Lime juiced
1 Lime quartered
1 bunch Cilantro or Parsely
Curry Powder
Ginger (optional- the Curry should have Ginger in it)
2 Scotch Bonnet Peppers minced (optional)
Salt and Pepper
with Tofu:
cut tofu approx. 1/2 inch thick and drizzle a lil oil on it so the rub mixture sticks
rub with Curry or 5 spice and Salt and Pepper, set aside.
Saute' onions, garlic, ginger, celery and carrots
add thinly sliced white and sweet potatoes
add mushrooms , quartered cook in the pan for at least 5 minutes, then
add coconut milk, salt and a lil pepper, put on low/simmer heat, covered until the potatoes are cooked thru.
In a separate frying pan
saute Super Firm Tofu that has been rubbed with curry, salt and pepper first to give it a lil crust- add honey and lime juice while it's cooking in the pan to caramelize it a bit.
Put the Coconut mixture in a deep serving dish, place the Tofu on top of that.
Garnish with scallions, Cilantro and quartered Limes.
in a 3 inch skillet, Saute' onions, garlic, ginger, celery, and carrots
add sliced white and sweet potatoes
add mushrooms , quartered
add coconut milk, salt and a lil pepper, put on low/simmer heat
take Poultry Breasts or Chilean Sea Bass and pat them down on both sides in a mixture of
chopped Scallions, minced Parsley or Cilantro, a generous amount of Curry powder and Salt ( i add cayenne at the very end). Place the Protien on top of coconut and saute' mixture, add the juice of one lime and place in a 375 degree warm oven - covered for 20 min. then uncovered till the breasts are 170 degrees in the thickest part of the breast or till the Chilean Sea Bass is flaky
Additional topping option:
saute' 1 tbsp. diced ginger in butter
add 1/4 cup halved shallots and 1 tbsp. Honey
warm on low for 20 min.
serve with Greens and Rice
Caribbean influenced rice:
1 and 1/2 cups Long Grain Brown Rice
3 cups Veg. Stock or Water
1/2 Onion diced
2 clove Garlic minced
1 tsp. ginger, minced or grated
1/2 cup Mango, diced
1 or 2 Limes
1 tbsp Curry
dash of Salt and Pepper
dash of Cayenne Pepper (optional)
1/4 cup Sunflower or Pumpkin Seeds
Bring the Stock or Water to a boil. Add the Rice, cover and reduce heat to low. It takes approx 40-45 minutes to cook Brown Rice. Try not to lift the lid more than once during the cooking process.
in a skillet, saute Onion, Garlic, Ginger
add finely chopped Mango (frozen is fine)
take Sunflower or Pumpkin Seeds, toss with curry, sprinkle with lime and toast in the oven for 5-10 min. Add them to the Rice.
add Cayenne pepper & Soy Sauce or Bragg amino's to taste just before serving.
Garnish with fresh herbs.