Coco Curry

okay, so if you haven’t noticed I am going through an intense coconut phase. I had a whim a few evenings ago to make coconut curry from scratch.  What I had done is marinate my chicken for 24 hours in a coconut curry marinade I picked up at Save-on Foods.  After this I chopped the chicken into small pieces.

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 3 tablespoons vegetable oil
• 2 tablespoons red curry paste
• 1/2 onion – thinly sliced
•  3 tablespoons cloves garlic, minced
•  14 ounce can light coconut milk
•  14.5 ounce can stewed, diced tomatoes
•  8 ounce can tomato sauce
•  3 tablespoons Splenda  

1. Season chicken pieces with salt and pepper, or marinate overnight as I did.
2. Heat oil and curry paste in a large skillet over medium heat for 2-5 minutes.
3. Stir in onions and garlic, and cook 1 minute more.
4. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7-10 minutes, or until chicken is no longer pink in center and juices run clear.
5. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. (The photo is pre-simmer)

Preparation – Version lunch two point OH!

This is an awesome recipe. Not only does it make a huge amount of food, but I also love recipes I can freeze to save for exam time. This one covers all bases, that is for sure!

Chicken Enchiladas

• 1 medium onion
• 1  jalapeno
• 1/2 teaspoon salt
• 1 teaspoon of coconut
• 3 minced garlic cloves
• 2 tablespoons chili powder
• 2 teaspoons cumin
• Tomato sauce
• 1 cup water
• 1 ½ pounds sliced chicken breast
• 1 cup shredded cheddar
• Tortillas (I used flour)

I am a huge.. I mean HUGE fan of curry and anything ethnic. YUM! So when I found this make-ahead freezable curry I couldn’t wait to try it! Plus I mean I have had a love/hate relationship with my Crockpot

Coconut Curry Rice Shambles

Recipe:

• 2 tablespoons olive oil
• 1 ½ pounds of lean sliced chicken breast
• 1 chopped yellow onion
• 1 chopped red pepper
• 1 cup low sodium chicken stock
• 1 can unsweetened coconut milk
• 1 tablespoon fish sauce
• 1/8 teaspoon cayenne pepper
• tablespoon brown sugar (I used Splenda brown sugar blend)
• tablespoon curry powder

  1. Set your crock pot on medium heat.

  2. Add 2 tablespoons olive oil, 1 ½ pounds of lean sliced chicken breast, 1 chopped yellow onion, 1 chopped red pepper, 1 cup low sodium chicken stock and cook until tender.

  3. Add 1 can unsweetened coconut milk, 1 tablespoon fish sauce, 1/8 teaspoon cayenne pepper, tablespoon brown sugar, and ½ tablespoon curry powder, combine and let cook for 4 hours.

  4. Remove from heat and let cool.

  5. Add to individual containers over ½ cup of basmati rice and freeze.

Timothy’s Fro Yo

Armed with Taralynn at my side we set out to Richmond to conquer the world of lighting fixtures for my soon-to-be condo. (See “The Reno” for more information on that) By the end of our light fixture fiasco we had spent a considerable amount of money on fixtures, $1800 to be exact. I may have made some impulse purchases.  There may or may not be a light fixture that looks like an atom, just saying.  After all these decisions I demanded that we stop at the one and only, Timothy’s frozen yogurt in Steveston.  Yes, demanded. Taralynn had never been and scoffed at my love of the place. However, how quickly her opinion changed when she dove into the blackberry goodness wrapped in a homemade waffle cone that was still warm.  Seriously, to this day this place is the best frozen yogurt I have ever had. I personally highly recommend the cherry.

Timothy’s Frozen Yogurt Ltd

3800 Bayview St

Richmond, BC V7E 5W3