Another food souvenir I brought back from Costa Rica was cacao nibs from an organic, biodynamic farm where we stayed called Finca Luna Nueva. As I have said on other posts, I have a tendency to ‘save’ food items I bring back, then never get […]
I came across a recipe on Pinterest billed as Basil Chicken in Coconut Curry Sauce. I had all the ingredients, have been trying to use my Crockpot more, and love Basil Chicken, so decided to give it a try.
While it was delicious, and I plan on making it again, it doesn’t resemble what I think of as Basil Chicken (which for me is the spicy Thai dish) so I’m just calling it Coconut Chicken Curry.
To speed up things I got everything out the night before (except the chicken, I left that in the fridge!). That morning I browned both sides of the chicken thighs, three at a time, removing them to a plate when done.
Meanwhile, I measured out the spices—curry, chili powder, salt, pepper—and dried basil leaves.
I poured two cans of coconut milk into the crock pot and whisked the milk to blend it, then added the herbs and spices.
And whisked that all together.
I also chopped one yellow onion, minced eight cloves of garlic, and seeded and finely chopped one jalapeno.
While the original recipe didn’t call for it, I was turning this into my recipe so with the chicken fat still hot in the pan I just sautéed the veggies for a few minutes until the fragrance of the garlic hit me, and then added the veggies to the crockpot.
Add the chicken, stir to coat, cover, and cook on low 6-8 hours.
The original recipe calls for removing the chicken, then adding ginger, and a cornstarch slurry, then cooking another 10 minutes before adding back in the chicken. The ginger added a lot, but the slurry did nothing (didn’t thicken it or help emulsify it) so I won’t bother with that the next time.
This was really tasty. I added some cilantro and a squeeze of lime juice when I ate it. You can serve it with rice, cauliflower rice, whatever your pleasure. I basically ate it as soup.
My version was based on a recipe from The Food Charlatan, found here.
Coconut Chicken Curry in the Crock Pot
6 bone-in chicken thighs, skin removed
salt and pepper to taste
2 13.5 cans coconut milk
1 yellow onion, chopped
1 jalapeño, seeded, ribs removed, finely chopped
8 cloves garlic, minced
2 Tablespoons dried basil leaves
2 teaspoons salt
3/4 teaspoon black pepper
1 1/2 Tablespoons yellow sweet curry powder
1 teaspoon ginger paste or minced fresh ginger
Cilantro to garnish
Heat vegetable oil in a large sauce pan over medium high heat. Season the chicken thighs with salt and pepper, and brown 2-3 minutes per side.
Meanwhile, add the coconut milk to the slower cooker. I had 1 can of lite, and one regular, but may try using both lite next time. Whisk the coconut milk until smooth, and then add the basil, salt, pepper, and curry. I used Penzeys sweet curry powder.
Remove the chicken thighs to a plate after they are browned. Lower the heat to medium and using the same pan, add the onion, garlic and jalapeño. Sauté briefly, just until the fragrance of the garlic hits you. 30 seconds to 1 minute.
Add the veggies to the coconut milk blend and mix well. Add the chicken thighs and stir to coat. Put the lid on, and cook 6-8 hours on low.
Remove the chicken thighs to a plate and let cool briefly. Stir in 1 teaspoon of ginger paste or minced fresh ginger. I used Garden Gourmet ginger paste, which I am more likely to have around and I like how well it blends.
Remove the chicken from the bone, shred it, and return to the slow cooker. Cover and cook another ten minutes.
Top with cilantro when serving. I ate it on its own, but certainly you can serve it over rice or cauliflower rice.
I made the Mark Bittman quick preserved lemons awhile back, but this time I thought I would try the long version. I had saved the link to the David Lebovitz post on Moroccan preserved lemons, which you can find here, and so I went back […]
A vanilla bean was one of the food souvenirs I brought back from Costa Rica, and I wanted to make sure I used it.
Often I keep things longer than I should, hating to use them up because then it’s over—and then wait until too late, when whatever it is, is no longer good.
So, what could be easier than making vanilla extract?
I cut the pod in half, so it would fit into the bottle I had, and then split it lengthwise.
Put them into the bottle and poured in the vodka.
Capped it, put it into a cupboard away from the light, and now we wait! I’ll have to update this post after a few weeks.
I’m supposed to eat more oily little fishes. Besides just eating sardines straight out of the tin, I have been looking into other ways to use the little fishies. Then yesterday Sam the Cooking Guy posted a video of him recreating an after-school snack his […]
I’ve used a few recipes from Budget Bytes, and have had good luck with them. I thought this salad looked good, and I had everything to make it so it was a go. You can find the recipe here. It was a pretty salad, too. […]
I’ve made this before and never posted about it. I don’t really make any modifications, although you can (she makes some suggestions on the recipe) so I’ll just provide the link, here.
One of the nice things about making your own taco seasoning is that although you might not happen to have a packet of seasoning mix, you are almost sure to have everything that actually goes into the mix (at least I do).
I should play a little with the chili powder next time, maybe using some chipotle powder, or, one of the three different smoked paprikas a friend just brought to me from Madrid.
Mix it up, and you are ready to go.
Gimme Some Oven recommends 2-3 Tablespoons per pound of ground beef. This makes just a little over 3 Tablespoons.
I wanted to season some ground beef for taco salad later in the week, so mixed the seasoning with 1/2 cup of water (as I remember the instructions on the back of taco seasoning packets) and added to 1 pound of browned ground beef.
I simmered the beef until most of the liquid had evaporated, let the mix cool, and froze for use later in the week.
This is an easy mix, with none of the additives or stabilizers you might find in commercial mixes—including flour which keeps it from being gluten-free.
Here’s the backstory: I’m trying to do a lower carb diet, and I got to craving one of my favorite grilled cheese sandwiches—roasted mushrooms, caramelized onions, and Gouda cheese. I wanted the flavors, but not the bread. My first thought was to do caramelized onions […]