Coconut Spinach Curry with Paneer and Peas

This is one of those original recipes - something I decided to create based off some flavors I truly enjoy - coconut, curry and spinach.

If you like Saag Paneer and Thai food you'll like this. The spice of the dish is tamed by the sweet of the coconut.


Ingredients:

• 1 can of coconut milk
• 1 bag of spinach
• 1 cup of onions, chopped
• 1 tbsp of garlic-ginger paste
• 1 cup of peas
• 1 bag of frozen paneer cheese
• 1 tsp. of garam masala
• 1/2 tsp of chili powder
• 1 heaping tsp. of curry paste
• 1 tbsp of oil
• 1 medium tomato, chopped
• salt and pepper to taste.

Directions:

1. Heat up oil in a pot over medium heat. Add onions and garlic-ginger paste and saute.
2. When onions are translucent, add tomatoes and saute. Add spinach and allow it to wilt.
3. Add a pinch of salt and pepper, chili powder and garam masala. 
4. When all ingredients are mixed well, add it to a food processor and pulse until it is blended.
5. In a separate pan, add paneer and a bit of oil and allow it to brown on sides.
6. In the pot, add coconut milk and blended spinach dish and curry paste. Stir.
7. When paneer cubes are brown add them, some more salt and peas. 

Serve with rice.

Coconut Green Beans

Every so often when growing up in an Indian home, there's just not enough time to stew up something - so simple recipes become a way to satisfy the flavors without a lot of work.

One of these recipes is Coconut Green Beans. Basically it's a bag of frozen green beans with shredded coconut and other spices and takes no time to make.

Ingredients:

• 1 bag of frozen green beans, thawed
• 1/4 cup of shredded coconut
• 1 tsp of salt
• 1/2 tsp of pepper
• 1 tbsp. of oil

Directions:

1. Add oil to a pan over medium high heat.
2. Add shredded coconut and beans and saute for 7 to 10 mins.
3. Add salt and pepper

Thai Spaghetti Squash with Yellow Coconut Curry Sauce

So this isn't really an Indian dish, but Thai cuisine is popular among Indians because it fuses Chinese cuisine with Indian curries.

This fall I've had an obsession with spaghetti squash - because it's a no calorie version of pasta - and when you mix it with a bolognese or with other sauces used with pastas, you can't tell the difference.

So although this recipe can be made with regular pasta - I'm trying it with spaghetti sauce.

Thai Noodles with Yellow Curry Sauce
serves 4 to 5, Prep: 30 min, Cook: 30 min.

Ingredients:

• 1 spaghetti squash
• 1 can of coconut milk
• 2 tsp. of curry paste
• 1 inch. of ginger root, grated
• 2 cloves of garlic, grated
• 1 small can of water chestnuts, drained
• 1 can of chinese vegetables, drained (look for baby corn, bamboo shoots, etc.)
• 1 medium onion, sliced thinly into half moons.
• 2 tsp of oil
  
• green onions for garnish
• lemongrass is optional.

Directions:

1. Preheat the oven to 400 degrees. Split the spaghetti squash in half with a sharp knife and remove seeds. Brush with oil on the inside halves and place the halves squash side down on a sheet tray. Bake for 30 minutes or until tender in the oven.
   While squash is cooking, place a large saucepan or pot over medium low heat. Once it is heated, add the oil, ginger, garlic and onions. Saute until translucent.
   
2. Add the coconut milk. (If you want the lemongrass flavor, add a few pieces into the coconut milk. and let it steep for five minutes. Then remove it.) Let it thicken a bit. 
3. Add the curry paste and mix thoroughly.
4. Then add vegetables. Set the pot aside, while squash finishes roasting.
5. When the squash is finished, let it cool. Once cooled, use a fork and remove the "strings" of squash. 
6. Add squash to curry.
7. Heat through and serve. Garnish with green scallions.
   

My Mom's Famous Coconut Curry Shrimp

I'm going to preface this recipe with a little story about my mom, just because she cracks me up in the kitchen.

My mom swears she's an awful cook, yet the woman has fed her children for years and we've eaten it. I'll admit her culinary skills when it comes to meat preparation are funny, she is scared that it'll be raw so she overcooks meat until it's rubbery, but I can't blame her - she's vegetarian.

Anyway, her skills as an Indian cook are fine, though and actually good. I mean growing up my dad cooked a lot at home and there are some recipes he made that's no one has been able to replicate, however between my mom and my grandmother (her mother) I get a fair share of good indian cooking.

This shrimp dish was my vegetarian mom's creation and I honestly don't know what made her decide to mix these ingredients but this recipe is simple and delicious. Seriously, it's requested by my friends, her friends and family, alike. Furthermore, the best thing about this recipe is you can substitute anything for the shrimp and it would be just as good, we've used chicken before as well as an assortment of veggies like cauliflower, broccoli, eggplant, carrots and etc.

My friend tried to order it once at an Indian restaurant and they had no idea what he was talking about, but that's because it's very Thai-influenced and it's a family recipe. So cherish this one!

Milu's Coconut Curry Shrimp
serves 6, Prep: 5 min., Cook: 25 min.

Ingredients:

• 1 can of coconut milk (usually in Mexican aisle)
• 1 tsp. of Patak's Curry Paste (stick with mild)
• 1 pound of shrimp
• 1 carton of cherry tomatoes
• salt to taste
• cilantro

Directions:

1. Clean the shrimp, if fresh, disgarding veins and tails. Add shrimp to boiling water for approximetely 5 to 7 mins. Remove shrimp or drain water. Set aside.
2. In a pot add coconut milk and bring to simmer over low to medium heat depending on your stove. Add 1 heaping teaspoon of the curry paste and blend into coconut milk. Taste the sauce and decide if you should add more curry. This recipe takes some trial and error. If you want a stronger curry flavor add another 1/2 tsp. of the curry paste and taste again. Remember as the sauce thickens and continues to cook, it'll take on a stronger flavor.
3. Add cooked shrimp and fold in with sauce. If you want more spice, you could add a small green chili or 1/4 tsp of red pepper flakes.
4. Add cherry tomatoes and let simmer until tomatoes look a little wrinkly.

Serve over rice with a garnish of cilantro.