Thai Green Curry Cream with Vegetables

Thai Green Curry Cream with Vegetables

< Back to recipe list

Thai Green Curry Cream with Vegetables

Votes: 3
Rating: 4.33
You:
Rate this recipe!
Rate the recipe
Time
Level

Thai Style Green Curry

View other recipes with this product

INGREDIENTS

1 cup brown basmati rice, rinsed
2 teaspoons coconut oil or olive oil
1 small white onion, diced
1 tablespoon finely chopped fresh ginger (about a 1-inch nub of ginger, peeled and chopped)
2 cloves garlic, finely chopped
Pinch of salt
½ bunch asparagus, tough ends removed and sliced into 2-inch long pieces (to yield about 2 cups prepared asparagus)
3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots)
2 tablespoons of Dangold’s Thai Green Curry spice blend.
1 can (14 ounces) coconut milk (I used full-fat coconut milk for a richer curry)
½ cup water
1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
2 cups packed baby spinach, roughly chopped
1 ½ teaspoons rice vinegar or fresh lime juice
1 ½ teaspoons soy sauce** (I used reduced-sodium tamari)
Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste

DIRECTIONS

  1. Bring a large pot of water to a boil before beginning to cook the rice. Continue to boil for 30 minutes, adding the rinsed rice as needed to prevent overflow. Remove it from the heat, drain the rice, and return it to the pot. Set aside for 10 minutes or until ready to serve, covered.
  2. Over medium heat, heat a large skillet with deep sides. Add a couple teaspoons of oil once it's hot. Cook the onion, ginger, and garlic for about 5 minutes, stirring frequently, with a sprinkle of salt. Cook for 3 minutes more, stirring occasionally, after adding the asparagus and carrots. Then add the Thai Curry Spice Blend
  3. Pour in the coconut milk, along with 12 cups of water and 12 teaspoons of sugar. Bring the mixture to a low boil. Reduce the heat as needed to keep the carrots and asparagus tender and cooked through, about 5 to 10 minutes.
  4. When the vegetables are done, stir in the spinach and cook for 30 seconds, or until the spinach has wilted. Remove the curry from the heat and season with soy sauce and rice vinegar. To taste, season with salt and red pepper flakes. Divide the rice and curry into bowls and top with chopped cilantro and red pepper flakes, if desired.

You might also like

Creamy Sweet Potato With Ginger Soup

Creamy Sweet Potato With Ginger Soup

< Back to recipe list

Creamy Sweet Potato With Ginger Soup

Votes: 0
Rating: 0
You:
Rate this recipe!
Rate the recipe
Time
Level

Orange Ginger

View other recipes with this product

INGREDIENTS

2 tablespoons olive oil
1 ½ pounds peeled raw sweet potatoes, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons Orange Ginger Spice Blend
½ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste

DIRECTIONS

  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add sweet potatoes, then onion and saute for around 7 to 8 minutes.
  2. Reduce heat to low and add butter, sugar, and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  3. Add Orange Ginger Spice Blend, nutmeg, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  4. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
  5. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. To ‘clean’ the canister, pour in a little half-and-half, blend briefly, then add to the soup. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

You might also like

Old-Fashioned Potato Soup

Old-Fashioned Potato Soup

< Back to recipe list

Old-Fashioned Potato Soup

Votes: 0
Rating: 0
You:
Rate this recipe!
Rate the recipe
Time
Level

Herbes de Provence

View other recipes with this product

INGREDIENTS

1/4 cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon Dangold Herbs de Provence
1 tablespoon Dangold Mixed Peppercorns

DIRECTIONS

  1. First, melt butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent about 5 minutes. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
  2. Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in Herbs de Provence.
  3. Then carefully place mixture in a blender or using a hand blender, blend the mixture until creamy and smooth. You may need to do this in batches. Be careful as the mixture will be very hot. Return creamy mixture to the pot to heat through.
  4. Serve hot. For a little kick, add a pinch of our Hot & Spicy Cajun Spice Blend to each bowl when serving.

You might also like

Ginger and Lemongrass Infused Thai Soup

Ginger and Lemongrass Infused Thai Soup

< Back to recipe list

Ginger and Lemongrass Infused Thai Soup

Votes: 0
Rating: 0
You:
Rate this recipe!
Rate the recipe
Time
Level

Thai Style Green Curry

View other recipes with this product

INGREDIENTS

2 tsp coconut oil, divided
1 package of extra firm tofu
¼ cup tamari or soy sauce
1 tbsp agave
1 tsp toasted sesame oil
1 yellow onion, diced
2 carrots, peeled and chopped into coins
1 bunch scallions, chopped and divided into two piles
1 tbsp Thai Style Green Curry Spice Blend
3 cups vegetable broth
1 can full-fat coconut milk
zest and juice of 1 lime
cilantro
peanuts
4 cups cooked rice

DIRECTIONS

  1. Cut tofu into cubes and place them in a medium-sized bowl. Mix tamari, agave, and sesame oil together in a small bowl. In a large dutch oven or soup pot heat 1 tsp coconut oil over medium heat. Pour tamari mixture over cubed tofu and toss to make sure each piece is evenly coated. Add tofu to the hot pan and brown on all sides, about 15 minutes. Remove tofu from the pan and set aside.
  2. Heat the remaining 1 tsp coconut oil. Add onion and carrot and cook until soft and fragrant. Add half of the chopped scallions (reserve the rest for garnish), and Thai Style Green Curry Spice Blend. Cook for 2-3 minutes until very fragrant. Add the stock and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.
  3. Remove the lemongrass from pan and toss it. Season the soup broth with salt and pepper to taste and add the lime zest and juice. Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu, scallions, cilantro, and peanuts. Enjoy!

You might also like

Garlic Baked Potato

Garlic baked potato

< Back to recipe list

Garlic baked potato

Votes: 0
Rating: 0
You:
Rate this recipe!
Rate the recipe
Time
Level

Garlic Bread

View other recipes with this product

INGREDIENTS

4 medium baking potatoes,
scrubbed
2 tablespoons olive oil
2 teaspoons "The Gourmet Collection" Garlic and Bread, or to taste
Salt and pepper to taste

DIRECTIONS

  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer.
  3. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  4. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

You might also like

Pumpkin and green curry soup

Pumpkin and green curry soup

< Back to recipe list

Pumpkin and green curry soup

Votes: 0
Rating: 0
You:
Rate this recipe!
Rate the recipe
Time
Level

Thai Style Green Curry

View other recipes with this product

INGREDIENTS

2 large onions, diced
2 tbsp ‘The Gourmet Collection’ Thai Style Green Curry Spice Blend
1.3 pounds pumpkin, peeled and diced
2 carrots, diced
2 cups water
3 chicken stock cubes
14 oz low-fat coconut milk
1 small bunch coriander leaves (to garnish)

DIRECTIONS

  1. Coat a large saucepan with cooking spray and sauté the onions and curry paste. Add pumpkin, carrot, water and stock cubes, allow to simmer for 15 minutes or until vegetables are tender.
  2. Remove from the heat and blend soup until thick and smooth. Stir through coconut milk and return to heat for a further 5 – 10 minutes or until hot.
  3. Garnish with coriander and serve.

You might also like

Salsa

Salsa

< Back to recipe list

Salsa

Votes: 2
Rating: 5
You:
Rate this recipe!
Rate the recipe
Time
Level

Smoked Paprika Garlic Chili & Chives

View other recipes with this product

INGREDIENTS

¼ cup red wine vinegar
¼ cup olive oil
3 tsp ‘The Gourmet Collection’ Smoked Paprika, Garlic, Chili & Chives Spice Blend
1 small red onion, thinly sliced
3 ripe tomatoes, diced
¼ cup fresh coriander leaves
2 tsp honey
Salt & pepper

DIRECTIONS

  1. Whisk together red wine vinegar, olive oil & spice blend, in a medium bowl.
  2. Add red onion, tomatoes, coriander and honey, stir to combine.
  3. Serve with corn chips or toasted tortilla bread.

You might also like

Mixed vegetable grill

Mixed vegetable grill

< Back to recipe list

Mixed vegetable grill

Votes: 2
Rating: 5
You:
Rate this recipe!
Rate the recipe
Time
Level

Roasted Garlic Rosemary & Sea Salt

View other recipes with this product

INGREDIENTS

2 tbsp brown sugar
1 tbsp ‘The Gourmet Collection’ Roasted Garlic, Rosemary & Sea Salt Spice Blend
1 red bell pepper, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 sweet potato, chopped
1 red onion, chopped
8 asparagus spears, trimmed

DIRECTIONS

  1. Cooking spray.
  2. Preheat a grill to medium high and lightly spray with cooking spray.
  3. Grill vegetables over medium heat for 8-10 minutes turning occasionally until vegetables are tender.
  4. Alternatively, thread vegetables onto skewers and grill as above.

You might also like

Pepper dip

Pepper dip

< Back to recipe list

Pepper dip

Votes: 0
Rating: 0
You:
Rate this recipe!
Rate the recipe
Time
Level

Roasted Garlic Rosemary & Sea Salt

View other recipes with this product

INGREDIENTS

2 tbsp ‘The Gourmet Collection’ Roasted Garlic & Red Bell Pepper'
½ pound feta cheese, drained
¼ cup, plus 1 tsp extra virgin olive oil
2 tsp fresh lemon juice
3 tbsp ‘The Gourmet Collection’ Oregano, Basil & Tomato Spice Blend
2 tsp fresh parsley, chopped, to garnish

DIRECTIONS

  1. Place the cheese and Roasted Garlic & Red Bell Pepper spice into a food processor and process until smooth. With the machine still running, gradually add the oil and lemon juice. When combined add the Oregano, Basil & Tomato spice and process until smooth.
  2. Adjust the seasonings to taste. Transfer the dip into a serving dish and refrigerate for 1 hour.
  3. Before serving, drizzle with the remaining tsp of oil and sprinkle with the parsley.

You might also like

Red potato oven wedges

Red potato oven wedges

< Back to recipe list

Red potato oven wedges

Votes: 0
Rating: 0
You:
Rate this recipe!
Rate the recipe
Time
Level

Herbes de Provence

View other recipes with this product

INGREDIENTS

2 ½ pounds ‘red’ potatoes cut into wedges
3 tbsp olive oil
3 tbsp ‘The Gourmet Collection’ Herbes de Provence Spice Blend

DIRECTIONS

  1. Preheat oven to 450 degrees.
  2. Put potatoes in a large bowl and add olive oil. Toss to coat evenly.
  3. Place potatoes on a baking tray lined with foil and sprinkle with Herbes de Provence spice.
  4. Cook for 30-35 minutes, turning once.

You might also like