Slow Cooker Thai Curry Eggplant

A couple weeks ago, I posted this Facebook status update: "I made Thai curry eggplant for dinner. The whole family hates me."

Yeah, it was not a hit with the fam, but I liked it. Unlike the eggplant-hating husband and children, I crave a lighter meal now and then. And the leftovers made for some nice solo lunches and dinners for moi.

I just would cut the eggplant in smaller pieces next time — America's Test Kitchen Health Slow Cooker Revolution advised 1-inch pieces — so they cook down a bit more and are more bite-sized. I'd recommend half-inch hunks.


Several of my eggplant-loving friends responded to my Facebook status asking that I post the recipe. Friends, this one's for you.

XOXO,
Amy

Slow Cooker Thai Curry Eggplant
Adapted from America's Test Kitchen Healthy Slow Cooker Revolution

2 pounds eggplant, cut inot half-inch pieces
4 shallots, minced
3 tablespoons Thai green curry paste
1 tablespoon honey
4 cups chicken broth
2 tablespoons fish sauce — and more for seasoning, if desired
2 tablespoons instant tapioca
1/4 teaspoon salt —and extra salt (and pepper) to taste
1 pound snow peas, strings removed and cut in half
1 red bell pepper, stemmed, seeded, ad cut into 2-inch-long matchsticks
1 (13.5-ounce) can light coconut milk
1/4 cup chopped fresh cilantro
1 tablespoon lime juice — and more for seasoning, if desired
Jasmine rice for serving

Adjust oven rack (if necessary) to be 6 inches from the broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and spray with oil spray.

Toss eggplant, shallots, green curry paste and honey in large bowl. Spread eggplant mixture evenly on cookie sheet and broil until softened and beginning to brown — about 12 minutes — rotating the baking sheet halfway through.

Transfer eggplant mixture to slow cooker. Add in broth, fish sauce, tapioca and 1/4 teaspoon salt. Cover and cook until fragrant and eggplant is softened -- about 4 hours.

Microwave snow peas, bell pepper and a tablespoon of water in a covered bowl, stirring occasionally, until tender but yet a little crisp. This will take 4 to 6 minutes. Drain vegetables and stir into curry.

Microwave coconut milk until hot — about 2 minutes. Stir into curry and let sit until heated through, about 5 minutes. Stir in cilantro and lime juice. Season as desired with salt, pepper, and extra fish sauce and lime juice. Serve over jasmine rice.

Curry Chicken Salad with Grapes and Cashews

Our friends Cathy and Daniel picnic like it's their job. They take it seriously and they're good at it. We experienced this firsthand when visiting them in Baltimore while on Spring Break. We met up at the park atop Federal Hill. They brought a delicious picnic lunch in a beautiful traditional picnic basket, because details matter to Cathy, a former opera director and stage manager turned interior designer.

Together we unpacked curry chicken sandwiches in mini pitas and -- for dessert -- homemade (by Daniel and nearly 3-year-old Gregory) oatmeal chocolate chip cookies. We poured Orangina into plastic picnic stemware.

The chicken salad was sooooo good that I had to make it as soon as we got home. Cathy told  me all of the ingredients, which she mostly eyeballs. That's what I do a lot when I cook, too. I would say my version (below) turned out slightly more powerful on the curry than Cathy's, while hers was creamier. I still want to work on getting mine to be more like Cathy's in creaminess.

Anyhow, play with it and make it your own. My tweaks included using some of the whites of the green onions and adding some red bell pepper.

One thing Cathy and I agree on: the mayonnaise. I've said it before and I will again. It's gotta be Duke's. (See my Deviled Egg Sampler.)

I love how Cathy used mini pitas, which sadly I didn't find at the grocery. The ones I bought were too teeny to be filled with more than a thimble-full of chicken salad.

So, I wish I'd taken a picture of Cathy's sandwiches, because they were so cute and pretty. Oh well...I was too busy stuffing my face. And taking in a beautiful day in Baltimore. And picnicking with my friends, the professional picnickers.

XOXO,
Amy

PS: I did get Penny to eat this in her school lunch.

Curry Chicken Salad with Grapes and Cashews

1 1/2 to 2 pounds of boneless chicken breast, cooked and diced into 1/4-inch pieces
1 heaping cup of seedless grapes -- red or white -- cut in half
3 green onions,  white and green parts sliced ultra thin
1/2 to 1 whole red pepper, diced small
6 tablespoons mayonnaise
3 teaspoons curry
Salt and pepper to taste
Cashew pieces for garnish

Mix all ingredients except for cashews together and chill thoroughly before serving. Add cashews just before serving.

And here is a trick with the red pepper, which can make a salad super watery if you aren't careful. After you dice the pepper, roll the pieces in a paper towel to get out some of the water.

Eggplant & Green Pea Curry

My husband and I enjoy Indian food way more than our boys, so it's nice to be able to make it at home when we get a craving.

This curry is healthy, gluten-free and full of flavor – and it uses one of my favorite vegetables: eggplant. (See my recipes for Baba Ghannouj and Grilled Eggplant Salad.)

The dish is a spin-off of a recipe from one of my go-to cookbooks: Indian-Inspired Gluten-Free Cooking. It works well as a side or a main course.

You can make this meal spicier if you prefer, but I like it mild. I often cook the eggplant in advance so that when I prep the entire meal the main ingredient is ready to go.

Mangia! Mangia!
Andrea

Eggplant & Green Pea Curry

2 medium eggplants
2 tablespoons olive oil
1 teaspoon cumin seeds
1 1/2 cups chopped onion
1 cup finely chopped tomato
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced or grated fresh ginger
3/4 teaspoon coriander
3/4 teaspoon ground cumin
1/2 teaspoon garam masala (Indian spice blend)
3/4 teaspoons turmeric
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 cup frozen peas
4 tablespoons fresh chopped parsley for garnish

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Cut eggplants in half lengthwise. Spray with cooking spray or rub on all sides with some oil. Place eggplants cut side down on prepared baking sheet and bake for 40 minutes to 1 hour, or until eggplants look shriveled and are very soft all the way through. Remove from oven and let cool.

When cooled, remove pulp from skin and mash in a bowl. (You can either peel the skin away from the pulp or scoop the flesh out.) Set aside. If preparing in advance, place mashed eggplant in a covered container and store in refrigerator.

Heat oil in a large skillet over medium-high heat. Add cumin seeds and cook, stirring, until seeds become almost dark brown.

Add onion, tomato, garlic and ginger and cook while stirring for 2 minutes.

Add turmeric, coriander, ground cumin, garam masala, salt and cayenne pepper if using. Cook and stir for 3 minutes.

Add eggplant and peas. Stir to combine. Cover pan and cook for about 5 minutes. Sprinkle with fresh parsley. Serve with rice.

P.S. The last time I made this eggplant curry I paired it with chicken in yellow curry sauce. I tried Kroger's Indian Inspirations Yellow Curry Sauce and it was surprisingly delicious! I recommend giving it a try.

Cheater Crockpot Chicken Curry

My pantry is always stocked with secret sauces, not that I'm tight-lipped about them. You might recall my Easy Yellow Curry Shrimp Pasta. Busy moms need some short-cuts sometimes. Every mom needs a "cheater" dish or two. I'd direct you to Andrea's Slow Cooker Pork Tomatillo-Verde Tacos.

I'm a big fan of Trader Joe's bottled curry sauces -- the Thai Yellow Curry Sauce used in my shrimp pasta dish mentioned above and the Thai Red Curry Sauce used in my Cheater Crockpot Chicken Curry.

This is a go-to meal Chez George, especially in the colder months.

XOXO,
Amy

Cheater Crockpot Chicken Curry

6 frozen chicken breasts
1 pound carrots, peeled and trimmed, but left whole
1-2 onions, cut into big hunks
3-6 potatoes, red or sweet, cut into big hunks (I peel sweet potatoes, but not the red potatoes.)
2 bottles Trader Joe's Thai Red Curry Sauce (or Yellow Curry Sauce -- your preference!)
Jasmine rice, cooked according to package directions.

First note that in the above ingredient list, the quantities are subject to your preference and what you have on hand. I usually use just one kind of potato -- red or sweet. But this last time I happened to have both potatoes around. Anyhow, you cannot mess this up.

Add all ingredients, except the jasmine rice, to the crockpot. The frozen chicken should be on the bottom and the sauce is the last thing that you add. Cook on low for eight hours.

If you'd like to add frozen peas or fresh basil to your curry, toss those in about 15-20 minutes before serving.

Serve over rice. Enjoy the leftovers, too!

Easy Yellow Curry Shrimp Pasta

Busy moms need secret sauces. Plain and simple. And I am here to share one of mine with you. Trader Joe's Thai Yellow Curry Sauce. I always have a bottle or two of that -- and Trader Joe's Thai Red Curry Sauce, for that matter -- in my pantry. I also always have a bag of frozen shrimp on hand, too. I snatch up a bag or two whenever they go on special at the grocery.

One day when short on time and without a fully stocked fridge and pantry, I made up this easy, yummy dish. Easy Yellow Curry Shrimp Pasta yields a ton of leftovers, which is also nice. It's now a regular go-to and a hit with my family (excluding one of the daughters, because there's always one) and my neighbors, the beneficiaries of leftovers.

XOXO,
Amy

Easy Yellow Curry Shrimp Pasta

1 medium to large onion, chopped
2 yellow squashes, diced
Olive oil
1 to 2 pounds shrimp, peeled and deveined
Red pepper flakes
16 ounce box of angel hair pasta
1 bottle of Trader Joe's Thai Yellow Curry Sauce

Heat a splash or two of olive oil over medium to medium high heat and add in the onions and yellow squash. Meanwhile, start a pot of water to boil for the pasta.

Saute veggies for two to three minutes. Add in the shrimp and a pinch or two of the red pepper flakes. Cook until shrimp is pink and opaque. This will take just three to four minutes.

Cook entire box of angel hair pasta according to package directions. Drain pasta and in a large bowl or pot combine pasta with shrimp, veggies and curry sauce.

Eat. Enjoy. And don't forget to share with your neighbors.

Shrimp Curry Under Pressure

I don't love grocery shopping. But there are two things that make this chore a little easier for me to swallow.

First, a sale.

Second, and more important, is the ability to shop online, 24/7, and have someone else round up the goods and place them in my car when I wheel up at the curb after a long day at the office.

So when jumbo shrimp recently went on sale for $7 a pound, they went into my virtual grocery cart in a snap. Then I had to decide what to do with them. I had the loose idea of making a shrimp curry.

As I set out to prepare dinner, I realized one snag in my plan: I wasn't going to have time to prep the veggies, devein the shrimp and wait for the curry goodness to simmer away on the stovetop. Not unless I was down with eating after 8 p.m. and getting the kids to bed after 9 p.m. Sigh. This happens a lot as a working mom who is as ambitious putting dinner on the table as she is at the office. Sometimes I bite off more than I can chew. The pressure!

Enter the pressure cooker. So aptly named. Where has that thing been all my life? I now believe every working mother needs a pressure cooker AND a slow cooker if she wants to put dinner on the table. The slow cooker is great for when you are thinking and planning ahead. The pressure cooker is great for when you forgot to plan and need dinner to be ready NOW! Both are life savers. Along with the personal shoppers at my local grocery store.

XOXO,
Amy

Shrimp Curry Under Pressure

Note that while the recipe below calls for a pressure cooker, you could make everything stovetop or use the slow cooker to cook everything but the shrimp.

3 carrots, peeled and diced
Green beans, trimmed (a handful or two will do)
15 oz. coconut milk (I use light)
Fresh basil
1 heaping teaspoon curry
1 1/2 tablespoon butter
1 pound shrimp, peeled and deveined
Salt
Pepper
Sriracha
Honey
1/2 lime (or more if you want to garnish with lime)
Rice (I use jasmine)

Add carrots, green beans, coconut milk, a few basil leaves, and curry to the pressure cooker. Add salt and pepper to taste. Seal and set for six minutes on high.

While the veggies and coconut milk are cooking away in the pressure cooker, make the shrimp.

Melt butter in a skillet over medium to medium high heat. Add shrimp and season with salt and pepper. After about a minute or so add a squirt of sriracha and another of honey. How much is up to you and your taste buds.  Cook until shrimp are pink and opaque, about three minutes total. Transfer shrimp to a plate.

When time is up on the pressure cooker, do a quick release. Add in juice of 1/2 lime to the coconut milk and veggies. Stir in shrimp and heat through. Serve over rice. Garnish with lime wedges and basil leaves. Enjoy!

Curried Apple Chicken

I'm a fan of boneless, skinless chicken breasts. Sure they don't have as much flavor as the bone-in, skin-on variety, but you know what? They're convenient, they cook quickly, and they're healthy. I'm sold.

I think it's safe to say, though, that this poultry staple could benefit from a little somethin'-somethin'. You can't just slap a bland, broiled breast on your table and call it dinner. Well, technically you could, but no one would like it. Give your chicken some razzle dazzle with a simple pan sauce. When your chicken is finished cooking, set it aside to rest for a few minutes, tucked in nicely under a piece of foil. Then stir a few ingredients into the same pan to make your sauce. Voila! Your boring chicken is now the star of the show.

Curried Apple Chicken
Adapted from Melissa D'Arabian
Serves: 4

4 boneless skinless chicken breasts, pounded to even thickness
Salt and pepper
2 tablespoons olive oil, divided
1 large apple, peeled and thinly sliced
1 small onion, peeled and diced
1 teaspoon curry powder
1/2 cup mango chutney
1/2 cup water

Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium high. Add chicken and cook about 14 minutes, flipping halfway through, until chicken is cooked through. Remove chicken to a plate; cover and keep warm.

Add remaining tablespoon oil to the skillet. Add apple and onion and cook over medium heat until softened, about 5 minutes, stirring occasionally.

Add curry powder and stir until fragrant, about 30 seconds. Stir in chutney and water, making sure you scrape up the browned bits from the bottom of the pan. Allow sauce to cook until it begins to thicken, about 3 minutes. Stir any accumulated chicken juices into the sauce. Serve chicken with sauce.