Ah Spring. You are so fickle in Edmonton. It makes me want to cry that the tulips that were consistently growing outside my house are now turning yellow and dying because of the massive snow dump we got a few days ago. I hope it melts soon…
The return of January-like weather makes me want to eat crock pot food. So I made myself a stew. This one has a twist though. I received some goat meat from the good people at Eat Local First’s Good Food Box (who, by the way, have a FABULOUS new website that you’ve gotta check out!)
I searched the internet high and low to determine exactly what to do with goat stew meat, and found that many recipes prepare it with curry. So that’s what I did, but I added my own Jacquie twist.
I began by preparing the base of the stew. All I used was Thai Curry paste and a can of coconut milk. Seriously, that was it!
I used certified Halal goat meat, for anyone with dietary restrictions, this option works!
In the morning, I mixed the base with the goat meat and some onions, and cooked it on low for 8 hrs. Hmm. It smelled amazing when I walked in the door after work!
Tada! I served it with wild rice from the Good Food Box. This was a really good hearty meal, and it warmed us up during this foul weather!
Jacquie’s Coconut Curry Goat Stew
You will need:
1 pound of goat stew meat
1 onion (and any other veggies you’d like to throw in the crock pot)
1 can coconut milk
3 tablespoons Thai curry paste
1 teaspoon of cooking oil
The night before, prepare the base by heating the oil curry paste together in a sauce pan until you can smell the flavour of the curry beginning to emerge from the paste. Then add coconut milk, and stir until incorporated. Refrigerate overnight.
In the morning, place goat stew meat, sliced onion (and all other veggies), in your crock pot. Either set timer, or turn on low right away and cook for 8 hrs.
Serve with wild rice, and enjoy!
What is better on a disturbingly freezing, frigid, bone trembling cold winter’s evening than a steaming bowl of pipping hot coconut shrimp curry? Probably nothing, at all. Nada. It’s most likely the best thing to warm your cold winter’s soul, at least until the slow slow rise to human livable temperatures begins in about a week or so (I SWEAR, Spring will come at some point! If not soon, it will come eventually. And despite all you nay-sayers, I will will strive to remain positive.. Although I’m increasingly finding it difficult to do myself…)
This shrimp curry recipe is unbelievably easy. In fact, I only used two ingredients for the base: Coconut milk, and Thai kitchen red curry paste.
Just mix the two ingredients together in a saucepan (or wok, in my case), add veggies and shrimp, simmer until all ingredients are delicious and tender, and serve on rice!
I used Jasmine Rice. Hmmm Jasmine rice. I’ve been having quite a love affair with this rice. It’s got such a tasty light flavor. Serve it with your next stir fry. Trust me, you’ll love it!
I used pre-cooked shrimp for this recipe, as it was ironically cheaper than the uncooked shrimp at save-on foods. You can really use whichever protein you like, like chicken, or even tofu.
This recipe will be sure to warm your belly (and taste buds) until spring decides to grace us with its presence once again…
Super delicious (and quick!) Coconut Shrimp Curry (courtesy of Steamy Kitchen)
2 tablespoons red curry paste
12 ounces coconut milk (I used 1 whole can)
1 red bell pepper, seeded and cut into strips
6 ounces fresh mushrooms, sliced
1/2 pound uncooked, peeled shrimp (pre-cooked worked just as well!
cooked Jasmine rice, to serve
Heat a skillet over medium high heat, once hot add in the cooking oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes. Serve over cooked rice.
*Tip: Make sure to make extras, or within seconds, your bowls will look like this!