This simple curry dish uses 1/2 fresh ground spices and also bottled prepared curry powder to make a seriously delicious recipe….
[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 30 minutes
Recommended Beverage: Australian Chenin Blanc
A good Madras Curry powder and free-range chicken are the keys to this wonderfully easy and versatile salad. Toasting the curry powder adds a special nutty flavor and wakes-up all of the essential oils in the spices. This salad is great either on a toasted baguette or on a bed of freshly picked greens, it’s your choice.
2 lbs chicken breast Roasted and diced
2 tbs Madras Curry Powder Toasted
1/2 cup mayonnaise
1/4 cup Greek Yogurt
1/2 lb red seedless grapes
1 cup walnuts toasted and crushed
salt and pepper to taste
1. Place all of the ingredients in a large bowl and stir to combine. Season to taste.
2. Use in a sandwich or atop a bed of mixed greens.
Chef’s Notes: Try to combine all of the ingredients while the chicken is still warm. This will help the flavors sink in to the meat and keep it moist.[/private]
Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 20 minutes
Recommended Beverage: California Chardonnay
Mussels are an easy shellfish to cook and with this broth, you’ll need lots of bread for dipping. The lemongrass and garlic add to the flavor of the red curry and remember to use only the freshest mussels you can find.
3 lbs Black Mussels
2 cans coconut milk 3
3 tbs red curry paste
3 tbs cilantro chopped
2 whole lemongrass chopped
1 whole lime wedges
2 tbs garlic chopped
1/2 cup red onion julienned
4 tbs unsalted butter
1 long baguette
1. In a large pot bring the coconut milk, red curry paste, white wine, garlic, red onion and lemongrass to a boil.
2. Add the cleaned mussels and lime. Cover and cook for 5 to 7 minutes, Shake the pot a few times during the cooking time.
3. Remove the mussels and place on a serving dish. Continuing to cook the broth, add the butter and cilantro stirring vigorously until well incorporated.
4. Pour the sauce over the mussels and serve with the baguette
Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 5 minutes
Try this tasty fresh pea recipe using just picked fresh peas so the starch doesn’t have time to develop.
1 1/4 cups fresh peas
2 tbs shallot minced
1 tbs extra virgin olive oil
1 clove garlic minced
1 tbs heavy cream
1 tbs butter
1 tsp curry powder
salt and pepper
1. Blanch peas in salted boiling water for 8-10 minutes. Shock in ice water bath.
2. In a saute pan over medium heat add butter then shallots, garlic curry, cream, cook for 2 minutes.
3. Add peas and toss to warm them through.
4. Season with salt and pepper.
Chef’s Note: Frozen peas can be used when fresh are not in season. This same recipe can be made all summer long with snap beans or broccoli.[/private]