Salmon Masman Curry with Rice

My sweetie and I received some fresh local salmon from his parents and we decided to have the gang over for some salmon curry!  I'd never made curry with salmon before.  Turns out, it's delicious!

Ingredients:
 

3 cups salmon, cubed
2 cans coconut milk

3-4 tablespoons Masman curry paste

2 russet potatoes

1 cup carrots

1 cup green beans

2 medium yellow onions

1/2 cup whole peanuts

1/2 cup crushed peanuts

Bean sprouts and cilantro for garnish

This is the kind of coconut milk I like best. Available at Freddy's.

Dump two cans of coconut milk in a deep dish pan.  

This curry paste rocks.

Add 3-4 tablespoons of curry paste to coconut milk and whisk until fully dissolved.

Let this mixture cook on medium heat until you see bubbles and a little orange-red oil on top.

Add chopped veggies and peanuts to the pan.

Stir into sauce.  Cover and let cook on medium low for 15 minutes.
Add salmon (chopped into 1 inch pieces) to the curry. 
Cover and cook for an additional 10 mintues.

When the salmon is cooked, serve with bean sprouts, cilantro and chopped peanuts over rice!

Beef Masman Curry (Crock Pot)

Get out your crock pot and let's slow cook some curry!  Curry is great in the slow cooker when you are using beef or chicken.  It really makes the meat just fall apart.  It's the best!  This recipe is made with chicken stock and cream instead of coconut.  You could definitely use coconut milk instead.

Ingredients:

2 pounds skirt steak

2 cans of chicken broth

1 cup of half n' half

2 medium yellow onions

1 cup carrots

2 cups green beans

1/2 cup whole peanuts

1/2 cup crushed peanuts

1 cup cilantro

3-4 tablespoons of Masman Curry Paste

1 cup bean sprouts

Slice the beef into strips and grill in a pan with a little olive oil.

Grill until beef is cooked through and browned on the outside.  Toss in the crock pot.

Sautee onions until lightly browned... only a few minutes.  Toss in the crock pot.

Then, toss all the other vegetables and peanuts in the crock pot.

Put chicken stock and half n' half in a pan with 3-4 tablespoons of curry paste.

This is my favorite brand of curry paste.  Available at any Asian grocery store.  So good!

Whisk all this around until paste has dissolved.  Let this cook on medium until bubbles form.

Once the curry is bubbly, add it to the crock pot.

Let this cook in the crock pot for 4-5 hours on high... or 8-10 hours on low.

Serve over rice with bean sprouts, crushed peanuts, and cilantro!

Blended Curry Cauliflower Soup

It was a cool crisp fall day, and a big pot of soup was in order.  There are many variations of this soup, but this one turned out scrumptious!

Ingredients:

1 large head of cauliflower, roughly chopped
2 medium brown onions, diced
1 large fuji apple, peeled and chopped
4 cups chicken stock
1/2 cup dry white wine
2 tablespoons garlic
2 tablespoons olive oil
1 tablespoon curry powder
Salt & Pepper to taste

Roughly chop the onion and toss in a pan heated with olive oil.
Let onion cook for a few minutes, until translucent.  
Add garlic and curry powder and simmer for a few minutes.

Stir in apple pieces and add white wine to deglaze the pan.

Simmer until most the liquid has evaporated.

Transfer this mixture to a large soup pot.

Add cauliflower, chicken stock and salt and pepper and bring to a boil.

Cover and let simmer for 20 minutes.

When everything is nice and soft, blend with immersion blender for a few minutes until desired creaminess is achieved!

Garnish with whatever you like, sour cream, green onions, etc.  I had mine plain and it was wonderful.

Serve with white cheddar dipping sandwiches for maximum deliciousness! 

Garlic Roasted Spaghetti Squash

It's tough to get the cooking time just right for spaghetti squash.  If it's too done it's mushy and gross, and if it doesn't get cooked enough it's crunchy and gross.  I think I got it this time though.

Ingredients:

1 spaghetti squash

1-2 cups of water

4 tablespoons of melted butter

4 tablespoons of olive oil

Lots of garlic

Salt & Pepper

Pre-heat oven to 375° 

Split the spaghetti squash in half lengthwise and remove all the guts and seeds with a spoon, like when you're carving a pumpkin!

Place in a pyrex and add 1-2 cups of water to the dish to help steam the squash.

Brush the squash generously with butter and olive oil.  

Smash up the garlic and spread on as much as you like.  I used about 4 tablespoons. 

Sprinkle salt and pepper over everything.

Bake for 45 minutes.  Test doneness with a knife.  It should pierce the squash easily.

After you take it out, let it cool for 20 minutes.

Use a fork to peel all the spaghetti squash from the shell.  

An average size squash should yield about 4-5 cups of squash!  Yum!

Curry Roasted Spaghetti Squash Seeds!

It's finally Fall and officially time to start roasting stuff!  Tonight, while I was prepping some garlic roasted spaghetti squash (recipe to follow), I decided to do something with all those delicious looking seeds inside!  Truth be told... there are only like 25 seeds inside... but it was worth it!

Ingredients:

Seeds from 1 spaghetti squash

1 tablespoon olive oil

1 teaspoon curry powder

1 teaspoon garlic powder

Salt & Pepper to taste

Pre-heat your oven to 325°

Start by taking all the seeds out of the spaghetti squash and rinse them off.  

Pat them try and make sure all those little stringy squash pieces are removed too.

Then, put them in a bowl with your olive oil, salt, pepper, curry powder and garlic powder.

Next, wrap your cookie sheet with tin foil and spread them out evenly. 

Bake them for 10-15 minutes (check on them a few times during the roasting process to make sure they're not getting too dark!) 
 
These little seedies are smokin' hot so let them hang out for a few minutes before you devour.  Enjoy!

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