Tuesday, April 10, 2018

THAI SHRIMP CURRY

Here is another favorite dish of ours. We love Thai food but there isn't a Thai restaurant near us on the island. These shrimp were local Side Stripe shrimp and were so delicious. Use any size or type of shrimp you can find in your supermarket or seafood market.


1 lb shrimp, peeled and deveined
1 T coconut oil
1 small red bell pepper, diced
½ yellow onion, diced
2 cloves garlic, minced or pressed
1-inch piece ginger, grated
2 T red curry paste
1 t fish sauce
¾ cup coconut milk, full fat
Juice of ½ lime
½ t red pepper flakes
Sea salt and fine ground pepper
¼ cup minced cilantro
1 scallion, sliced, for garnish
Jasmine rice, for serving

In a large cast-iron skillet, melt the coconut oil.
Add the shrimp and cook for 2 minutes.
Remove shrimp with a slotted spoon to a platter and set aside.

Add the bell pepper and onion, and cook for 2 minutes.
Add the garlic and ginger and cook another minute.
Stir in the curry paste and fish sauce.
Cook an additional minute, while stirring.
Slowly pour in the coconut milk and simmer 5 minutes, to thicken slightly.
Stir in the lime juice and red pepper flakes.
Season to taste with salt and pepper.

Return the shrimp to the skillet and heat through.

Garnish with cilantro and scallion.
Serve with jasmine rice.


Serves 2

Thursday, April 5, 2018

GRILLED BALSAMIC-BROWN SUGAR CHICKEN

I have made this marinade for roasted chicken but you will love this marinade for grilled chicken. This may become your go-to grilled chicken recipe.


Marinade
½ cup red balsamic vinegar
½ cup brown sugar
½ cup avocado oil
¼ cup low sodium soy sauce
¼ cup Worcestershire sauce
Juice of 1 lemon
2 T Spicy Brown mustard
2 t garlic powder
1 t sea salt
½ t fine ground black pepper

4 to 6 boneless chicken breasts
1 T chopped cilantro (optional)

In a bowl, combine the above marinade ingredients.
Place chicken in a large resealable plastic bag.
Pour in half of the marinade, seal, and refrigerate 2 to 4 hours.

Grill chicken directly over coals for 2 minutes, to get grill marks.
Move to the cooler side of the grill and cook 6 to 7 minutes on each side.

Brush chicken with reserved marinade before flipping over and brush the tops a minute before removing from grill.
Sprinkle with chopped cilantro, if desired.

Serves 4 to 6