RECIPES

DELICIOUS IDEAS FOR EVERY CRAVING. . .


YELLOW THAI CURRY

Yellow Thai Chicken Curry

Ingredients (serves 4 people)

  • 1 jar Curry Love Yellow Thai Curry
  • 4 pieces boneless, skinless chicken thighs, sliced into ½ inch strips
  • 1 Tbsp vegetable oil
  • 1 cup green beans, trimmed and cut in half or haricots verts, trimmed
  • ½ cup of canned bamboo shoots, drained
  • Optional: 1 tsp Fish sauce, fresh spicy chili sliced
  • basil

Instructions

  1. Add the oil to a non-stick skillet and heat over high heat.
  2. Add the chicken strips, season with salt and pepper and fry until they are browned on all sides, about 5 to 8 minutes.
  3. Then add the beans and stir-fry for another 4 to 5 minutes.
  4. Turn down the heat to medium low.
  5. Pour Yellow Thai Curry into the skillet.
  6. Add the optional ingredients.
  7. Simmer 5 to 10 minutes, or until the beans are tender.
  8. Add the bamboo shots and toss once or twice until they’re hot.
  9. Garnish with some basil and serve.

RED THAI CURRY

Pork with Red Thai Curry and Pumpkin

Ingredients (serves 4 people)

  • 1 jar of Curry Love Red Thai Curry
  • Salt and Pepper
  • 1 pound of pork tenderloin, cut into strips about ½ inch thick
  • 1 to 2 cups of ½ inch pumpkin cubes, cooked in saltwater to al dente, which means left with a little bite
  • 1 Tbsp vegetable oil
  • Optional: 1 tsp Fish sauce, fresh spicy chili sliced
  • Garnish: Basil leaves

Instructions

  1. Heat the oil in a heavy bottomed pot or skillet to very hot.
  2. Add the pork and the pumpkin. Season to taste with salt and pepper. – Don’t overcrowd the pan, as that will lead to the meat boiling instead of frying, due to the temperature drop of the pan. You may want to do this in 2 or 3 batches.
  3. Fry until nicely browned.
  4. Add the Red Thai Curry and the Fish sauce, if desired.
  5. Simmer over medium heat for 5 to 6 minutes or until the pumpkin is soft.
  6. Garnish with basil and chili and serve.

SAAG

Tender beef with Spinach sauce

Ingredients (serves 4 people)

  • 1 jar Curry Love Saag
  • 2 cups Water
  • 1 to 1.5 pound boneless beef (chuck or stew meat), cut into 1 inch cubes
  • 2 Tbsp Vegetable oil
  • 1 medium onion sliced
  • 2 cups sliced button mushrooms

Instructions

  1. Heat the oven to 375°F.
  2. Add oil to Dutch oven and swirl to coat. Once hot, add onion and beef cubes. Season with salt and pepper to taste. Cook uncovered, stirring occasionally until the liquid gets absorbed and the meat starts to brown, about 10 to 15 minutes.
  3. Add the mushrooms and brown them a little.
  4. Add 1 cup of water and scrape bottom of the pan to release the brown bits of meat.
  5. Continue to simmer, uncovered, over high heat, until the water is absorbed and the juices start to thicken, about 20 minutes, stirring frequently.
  6. Now pour in 1 more cup of water, cover, put in the oven and simmer for 45 minutes.
  7. Add the jar of Saag and stir.
  8. Cover and put back into the oven until the meat is tender, about 30 more minutes.
  9. Serve with Basmati rice and Naan bread.

GREEN THAI CURRY

Green Curry with pork, carrots and bamboo shoots

Ingredients (serves 4 people)

  • 1 jar Curry Love Green Thai Curry
  • 1 Pork tenderloin, about 1 to 1.5 pounds, sliced
  • 1 Tbsp vegetable oil
  • 1 cup carrots, peeled and sliced thinly
  • ½ bamboo shoots, drained
  • 10 basil leaves
  • 1 tsp fish sauce, optional

Instructions

  1. Add the oil to a non-stick skillet and heat over high heat.
  2. Add the pork and sear to a nice brown. Add the carrots and toss. Sauté for 2 more minutes.
  3. Add the bamboo shoots and basil and toss.
  4. Add the Curry Love Green Thai Curry, and heat through, make sure not to boil for more than a few seconds, as boiling will make the meat tough.
  5. Add the fish sauce if you’re using it.
  6. Serve with steamed jasmine rice.

CARIBBEAN CURRY

Shrimp and potato Curry

Ingredients (serves 4 people)

  • 1 jar Curry Love Caribbean Curry
  • 1 pound small to medium size shrimp, peeled and deveined
  • 4 Tbsp vegetable oil
  • 1 large russet potato, peeled, sliced in half and then sliced into half moons of 1/8 of an inch
  • 1 cup green asparagus, trimmed and cut into 2 inch pieces
  • 1 Tbsp chopped fresh cilantro

Instructions

  1. Add the oil to a non-stick skillet and heat over medium high heat.
  2. Add the potato slices, season with salt and stir-fry until they are browned on both sides, about 10 to 12 minutes.
  3. Take the potatoes out, set aside, and pour out all but 1 tsp of the oil.
  4. Add the asparagus and sauté for 3 to 4 minutes over medium high heat. Turn the heat down to low.
  5. Pour Caribbean Curry into the skillet.
  6. Add the shrimp, simmer for 4 to 5 minutes, or until the shrimp are done.
  7. Add the potatoes and toss.
  8. Garnish with some chopped cilantro and serve.
  9. If you like it spicy, just add a bit of Cayenne pepper…

TIKKA MASALA

Lamb steaks with bell peppers, onions and mushrooms

Ingredients (serves 4 people)

  • 1 jar Curry Love Tikka Masala
  • 4 thick slices of leg of lamb, bone in, seasoned with salt and pepper
  • 1 Tbsp Vegetable oil
  • 1 medium onion sliced thinly
  • 1 medium bell pepper, any color, sliced
  • 1 cup mushrooms sliced
  • 1Tbsp chopped fresh cilantro

Instructions

  1. Add oil to a Dutch oven and swirl to coat. Once hot, add the lamb steaks. Sear on both sides until nicely browned.
  2. Then add the onions, and fry until they begin to brown.
  3. Add the peppers and the mushrooms and sear until the juices have evaporated and the fragrance fills the kitchen.
  4. Add the jar of Tikka Masala, swirl out the jar with ¼ cup of water add to the pan, cover and simmer over very low heat for 60 minutes, then flip the steaks over and cover the pot again.
  5. Simmer on a very small flame for another 45 minutes, until the meat is fall off the bone tender.
  6. Garnish with chopped cilantro and serve.

KORMA

Pork county style ribs simmered in Korma

Ingredients (serves 4 people)

  • 1 jar Curry Love Korma
  • 4 Pork country style ribs, sprinkled with salt and black pepper
  • 1 Tbsp vegetable oil
  • 1 large red onion, peeled and sliced
  • ¼ cup water
  • Chopped cilantro

Instructions

  1. Preheat the oven to 350°F.
  2. Add the oil to a Dutch oven and heat over medium high heat.
  3. Add the pork ribs and sear both sides to a nice brown color.
  4. Add the onions and fry until they get brown.
  5. Add the water and scrape the bottom of the pan to release all brown bits.
  6. Add the Curry Love Korma, put the lid on the pot and transfer to oven.
  7. Simmer in the oven until the meat is very tender. About 1 to 1 ½ hours.
  8. Serve with chopped cilantro.