Tag Archives: spicy

Spicy Thai Chili Cucumber Soup

 

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This is a SUPER EASY recipe that I put together while looking for ways to use my home made coconut milk. I didn’t have enough ingredients to make a recipe out of Sarah Fragoso’s new book Everyday Paleo: Thai Cuisine, so I decided to just make something up and improvise, while staying a little Thai-Spired. Please adjust the spiciness to your liking. the amount of Thai chili I used produced a pretty strong level of spice, and I used mostly yellow/orange and some green ones. So please adjust according to your own preference. As hot as it was, the flavors were beautifully complimentary, bright, warm, and comforting.

  • 6-7 whole Thai chilies – tops removed
  • 2 cucumbers, sliced thick
  • 1″ piece of fresh ginger, skin removed, and sliced with the peeler into soup
  • 1/4 cup bell pepper and onion slices
  • 2 bunches or more of fresh basil
  • 2 tablespoons lemon juice
  • 1 quart full fat coconut milk
  • 1/4 cup vegetable broth
  • 1-2 tablespoons maple syrup (Optional)

Add all ingredients to a pot and simmer for 15-20 minutes until the vegetables are tender.

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Simple Spicy Seafood Soup

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How’s that for alliteration! Anyway, I don’t eat a ton of shellfish, just because Mike is allergic, so I don’t buy it often. However, I picked up a mixed  seafood bag from BJ’s , and since there were tons of leftovers from the night before, I decided to bust it out. I had a can of Trader Joe’s Light Coconut Milk already open and in the fridge, so it just seemed like a good idea to make a simple soup. I’m really thrilled how it came out, it had good heat, and a nice complexity to the spice.

Ingredients:

  • 2 cups seafood mix (squid, muscles, shrimp, scallops)
  • 3/4 can coconut milk
  • 2 tbsp lemon juice
  • 1 cup water
  • 1 cup mushrooms
  • 2 bay leaves
  • Red pepper flakes
  • 1-2 tsp Tabasco
  • Cardamom, coriander, thyme, basil, sea salt, cumin
  • 2 cups baby kale leaves

Combine all ingredients, except the kale, in a sauce pan, and cook over medium high heat. The seafood mix should be cooked through when the shrimp are opaque. I’m not sure how to gauge the squid. Once the shrimp was done I kind of just assumed everything else was also good.

A minute or two before the end, before you take it off the heat, and the kale leaves and stir.


Chicken Paleoindaloo

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Ok, so the name needs a little work. Open to suggestions!

Fairly often, one of my flavor cravings is indian food. So I decided to make something with a bit of spice and indian flair, my way. It’s not a particular dish, but the heat build up reminds me of a clove heavy vindaloo, which is one of my favorite dishes. I like cloves, which is why I added more than normal, but not everyone does, so you may want to cut back a little if you’re not sure. The heat definitely builds on this one – so keep that in mind if you are sensitive to spicy food.

I didn’t measure anything – so any spices in bold, I used GENEROUS amounts of. I apologize in advance if some of the pictures aren’t as nice as usual…I usually don’t photograph the cooking process (because I’m busy focusing on cooking), and didn’t have special lights to set up over the kitchen while dodging tomato splatter ha!

Ingredients:

  • 1 lb Chicken Breast
  • 3 large shallots
  • 3 large cloves of garlic
  • 2 yams or sweet potatoes – peeled and cubed
  • 1 28 oz can Cento Brand crushed tomato
  • 1 can Trader Joe’s light coconut milk
  • 2-3 cups sliced okra
  • 2 stalks celery
  • 2-3 tablespoons unsweetened cocoa powder
  • 4 whole allspice and cloves – smashed
  • Cardamom
  • Red cayenne pepper
  • Ginger
  • Hungarian paprika
  • Coriander
  • Tumeric
  • Cumin
  • Cinnamon
  • Salt

Put all spices in a ziplock with chicken and rub around as a dry rub – let marinate for 1-2 hours

Cut up and cube 2 yams or sweet potatoes and chop 3 large cloves of garlic and 3 large shallots

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garlic and shallots

Heat 2 tablespoons duck fat.

DuckFat In Pan

Using a kitchen scissors cut the chicken I to cubes or chunks and cook for a minute or two before adding the garlic and onion. Then throw them in and stir.

Chicken

After a minute add the sweet potato and stir.

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After a few minutes add the canned crushed tomato (28oz Cento brand) and coconut milk (Trader Joe’s) and stir. Cover and simmer for 5 minutes, stirring once or twice

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Add more of the spices you used earlier and 2 bay leaves, cover and let simmer. After it starts simmering hard, turn the heat down to medium – add a little lime juice.

Chop and add 2 stalks of celery and 2 cups (or 5 handfuls) frozen sliced okra.

Cover and continue to simmer and occasionally stir for 20 or so minutes until it starts to thicken as the sweet potatoes soften.

Add 2 tablespoons unsweetened cocoa powder, stir, and turn off heat.


Super Green Curry [With Tilapia]

You can make this with chicken or beef, but I had Tilapia filets defrosted, and I used to get curried fish at the local Thai restaraunt all the time. I didn’t use any traditional ingredients, you can totally play around with it depending on what you have on hand. I decided to use a bunch of green foods. Kale being the super food, along with zucchini, and peas. You don’t have to use peas if you are strictly staying away from legumes, but I had a bag of frozen organic peas and decided to throw them in the mix. The peas made it thicken a bit as it cooked longer, and gave it a sweetness to counter some of the hot spice…it was kinda nice. Once again, Kalustyan’s makes a wonderful spice mix with their Thai Green Curry. I would experiment with different vegetables. The main structure is just the spice mix with coconut milk.

  • 2 Cans Trader Joe’s Coconut Milk
  • 1/2 package of Kalustyan’s Thai Green Curry spice mix.
  • 1 Zucchini, Sliced
  • 1/2 Cup Peas
  • 1-2 cups Kale
  • 1/2 Onion, chopped
  • 2 Garlic Cloves, Chopped
  • 1-2 tbsp Ginger Powder
  • 4-5 Basil Leaves
  • 2 Tilapia filet’s [Or Chicken, Or Beef]
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In a pot, melt 1 heaping tablespoon of coconut oil. Add the Onions, Garlic, and Zucchini to the pan. Saute for a few minutes, and then add the peas, and kale. Saute for another minute or two, then pour in the coconut milk and stir in the seasonings. Let everything simmer for a few more minutes, and then place the tilapia filet’s in the pot so that they are sitting halfway submerged in the rest of the mix, cover, and simmer until the fish is cooked through.


Thai Green Curry Chicken

feb17GreenCurryChickenI LOVE Thai green curry. In fact, whenever we go out for Thai, I usually get some form of green curry, and just skip the rice. So I was extremely excited to try Kalustyan’s Thai Green Curry seasoning mix. I think it came out awesome, and unlike going out to eat, I know exactly what’s in it, and I don’t have to worry about mystery ingredients or added sugars.

Ingredients:

•4 teaspoons Kalustyan’s Green Curry Powder
•1 onion
•1 shallot
•3 small cloves garlic
•1 tablespoon coconut oil
•1 – 2 tablespoons olive oil
•1 can trader Joe’s coconut milk
•1 cup garlic sprouts
•1 can bamboo shoots
•1 can green beans
•4-5 baby Bella mushrooms
•1 package Asian salad greens
•1-2 lbs chicken breast

sauté the onions/garlic/shallots in a little olive oil and 1 tablespoon coconut oil. Once it starts to brown add the curry powder, mix, and add the coconut milk. Let simmer for a minute, and Then add everything else. let it simmer until the chicken and vegetables are cooked and it’s done.


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