Gardens, Home, Recipes, & Stories
This recipe was inspired by the Red Curry Chicken recipe in Quick & Easy Thai Cuisine Lemon Grass Cookbook by Chef Rut Poladitmontri & Judy Lew. Makes 12 servings, leftovers are excellent, freezes well. Ingredients: 4 - 400 ml cans full fat coconut milk4 oz (114 g) can Maesri red curry paste0.25 cup coconut aminos… Continue reading Thai Red Curry Vegetarian Recipe
This recipe is a slightly revised version of Burgoo Butter Chicken from the Vancouver, BC Burgoo bistro owners Justin Joyce and Stephen MacIntyre. Ingredients: 4 boneless, skinless chicken breasts diced 0.25 cup butter 0.25 cup garam masala salt 1 medium onion, diced 1 T ginger, minced 3 cloves garlic, minced 0.5 T ground turmeric 0.5 tsp dried fenugreek… Continue reading Butter Chicken Recipe
Fall is upon us and I've been craving hot comfort food as the days grow shorter and the evenings cooler. I've adapted a Red Thai Curry recipe to be vegetarian. I used canned lentils, but you could just as easily throw dried lentils in at the beginning, or put everything in a crock pot before leaving… Continue reading Quick Vegetarian Lentil Curry Recipe
We had this for dinner tonight and it was amazing! You have to try it… Ingredients: 2 cans organic premium coconut milk (shake well before opening) 2 cans organic chickpeas (rinsed) 4 peeled diced organic potatoes 2 heaping T red curry paste 2 t vegan "fish" sauce 2 T organic honey or maple syrup 4-5… Continue reading Curried Chickpea & Potatoes Recipe
Plum Hill 