Monthly Archives: July 2016

Salmon in Yellow Thai Curry

Salmon and yellow Thai curry

I try to eat fresh local foods so living on a lake in rural Northern California can somewhat limit my food choices. We almost never eat out and when we do there are certainly no ethnic restaurants, unless you count Mexican cuisine as ethnic. Mexican food is a mainstay of the western U.S. food culture and you can find a Mexican food restaurant in almost every little town. And thank goodness for that!
Anyway….. I was craving Thai food and we certainly don’t have a Thai restaurant within 100 miles so I went searching for a meal to make at home.

I usually have salmon in the freezer so that was my starting ingredient. I found an easy to follow recipe by Lindsay at Pinch of Yum for a yellow Thai curry paste @PinchofYum The ingredients were readily available except for the lemon grass paste so I used a squeeze of lime juice.
I picked Thai and Sweet Basil from my deck garden, opened a can of coconut milk, grated some ginger and this recipe was born. I served the salmon over rice noodles and fresh asparagus for a dinner party worthy meal.

Salmon and yellow Thai curry

Recipe

Heat 1 tablespoon of coconut oil in a deep sauce pan. Add skin on salmon filets and cook for 3 minutes per side. Combine 1-3 tablespoons of yellow curry paste with 14 ounces of coconut milk and add to salmon. Simmer 10 minutes. Add a generous 1/2 cup of fresh chopped sweet basil and Thai basil (if you have some hanging around). Serve over jasmine rice, zunoodles, rice noodles or any steamed vegetable.

I’m taking my Thai craving over to Fiesta Friday. You’ll find many delicious and inspirational posts at the party. Come join us.

Indian Spiced Chicken Tacos With Tomato Jam

Indian Spiced Tacos

#TacoTuesdays for Fiesta Friday. See more great recipes here.

I have decided that almost anything can be eaten in a tortilla. A small corn tortilla stuffed with protein and vegetables is a perfect addition to a low carbohydrate lifestyle. I start with fish or chicken and add greens, other vegetables, a spicy salsa and sometimes a sprinkle of full flavor cheese. This recipe took a detour away from Tex-Mex and ended up being a chicken taco infused with Indian curry spices, a sweet hot tomato jam and cool crisp pickled onions. It is spicy, sweet, crunchy and delicious.

I used short cuts by buying yellow curry sauce from Trader Joes and I used canned organic tomatoes instead of fresh for the tomato jam. I marinated boneless, skinless chicken breast while the tomato jam cooked and the onions pickled. I grilled the chicken and the tortillas on the barbecue. The tacos were built at the table. A sprinkle of feta cheese gave a salty finish. Each component of the recipe is simple and the preparation is quick. I’m taking these tasty and original Tuesday tacos to Fiesta Friday. Ole and namaste.

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Marinate Chicken

Marinate chicken at least 1 hour in the refrigerator. I used Trader Joes Yellow Curry sauce or make a marinade with plain yogurt with a teaspoon each of ground cumin, cayenne, mustard seed and tumeric.

Make Tomato Jam

Sautéed 1/2 cup chopped onion in olive oil under translucent in a sauce pan. Add a 14 ounce can of chopped tomatoes, with no salt or flavors, 1/3 cup sugar, 2 tablespoons fresh grated ginger, 1-2 teaspoons siracha, 1 teaspoon ground cumin, 1 teaspoon mustard seed or grainy mustard, 1 tablespoon lime juice or cider vinegar and simmer 30 minutes until thicken and
jammie.

Make Brine for Pickled Onions

Combine 1/2 cup cider vinegar, 2 tablespoons sugar, 1 1/2 teaspoons kosher salt. Heat until sugar dissolves. Slice one red onion into thin rings and place in a mason jar. Pour brine over onions and let rest at room temperature for 1 hour. I think these are best made ahead and served chilled, but they are ready to eat in 1 hour.

Grill Chicken
Grill chicken breasts or boneless thighs until done but not dry. About 15 minutes depending on the thickness. Cut into bite sized strips. Grill corn tortillas until lightly browned.

Assemble tacos
Layer tortilla with chicken, tomato jam, arugula or lettuce, a generous serving of pickled onion and a sprinkle of feta cheese. For more heat add a squeeze of siracha.
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