Tuesday, October 20, 2015

Meshuga Coconut Curry Sauce

This sauce is the definitely the Meshuggeneh (crazy in Yiddish) of Curry Sauces if you ask me. Truth be told I am not sure this sauce is crazy or it's just me. Probably the latter. This is my third Coconut curry sauce I have made (Recipe One and Two). Although they are similar they are different. As I am writing this I have an idea for a fourth version. 






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Recipe is as follows... Add all this a blender

2 cans of Coconut Milk
1 Can of Curry Paste(Red,Green or Yellow)
1/2  cup of Coconut oil
1/4 cup of fish sauce
1/2 cup of Honey or replacement sugar

1 Tbl Onion Powder 
1 Tbl Garlic Powder (or granulated)
2 Tbl Curry Powder
1 1/2 Tbl of Coriander (whole seeds grounded)
Bunch of Cilantro 
Cayenne Pepper for extra heat if you need it.
1/2 tsp Xanthan Gum optional - used as a sauce stabilizer or thickener.Great for sauces and dressing among other things. Taking the unemulsified and bring stability to to the unstable. There's a joke not waiting to get out. 



I will include a basic recipe for you to experiment with. I made the assumption that you have basic cooking skills so some details are intentionally left out. I have been focusing on Low Carb meals and this is one of them. You can use any root veggie you desire for this stir fry. I used Turnips & Rutabaga which are low in carbs compared to regular potatoes. I also used some carrots, orange bell pepper, onions and mushrooms.

I sauteed everything in coconut oil adding salt and pepper only. I also added Green onion and fresh garlic. After the veggies took on some color I added the cauliflower and cooked until softened. If you like the Cauliflower can be cooked separately in additional coconut oil for plating purposes. Add some of the curry sauce and cooked until your heart's content. 

I needed a protein for the dish so I chose chicken thighs. Simple enough to do. I created a Curry powder mixture using some of the ingredients above and sprinkled them on the thighs and grilled them. After they were cooked (about 75% of the way), I let them rest for a few minutes and then sliced to into bite sizes pieces. Next step is relatively easy. To a very hot skillet I added coconut oil, the sliced chicken and cooked until I achieved more color. Caramelization is important here. I added the curry sauce and cooked until the sauce was thickened on the thighs and had the color I wanted. It took a mere 3-4 minutes total. 

This is how I decided to plate my dish. Assuming you.....Saute the Veggies and set them aside. Saute the Cauliflower and set them aside too as well as the chicken. I assembled the plate as follows. A layer of cauliflower rice was placed in the center of the plate, top with some veggies, Add chicken, green onion, sprouts, cilantro, nuts and sauce.  You're done.  Thai Basil works too.