Thai Chickpea, Vegetable And Potato Curry

Lately I've been hearing a lot about Blue Zones. Regions of the world where vegetable and bean dishes are consumed regularly. These areas are populated by healthy humans who live very long lives. Since I love chickpeas, I thought I'd create my own variety of a Blue Zone dinner tonight.

This Thai inspired vegetable and bean curry is mild and mellow. Creamy coconut milk and hearty potatoes make it very satisfying. Everything is simmered in one pot for ease of preparation. 

Summer Squash With Thai Coconut-Chil Sauce

Fresh, light, easy and tasty....this is summer eating at its best. Quickly roasted to bring out the sweet flavors, a generous platter of patty pan squash and zucchini is served with a cool and creamy coconut sauce. The Thai-inspired sauce is spiked with chili, lime, ginger and basil. Enjoy this lovely dish over rice for a light lunch or dinner. Serve it alongside fish or chicken. The sauce alone is great on almost anything.

Sesame-Sriracha Turkey Meabtalls

I enjoy cooking all kinds of juicy, light and flavorful turkey meatballs. They're easy, healthy and tasty. Everyone loves them. This recipe weaves some favorite Southeast Asian flavors into a quick and satisfying meal. Thai basil (or regular basil), sesame seeds, soy sauce and ginger show up here. A drizzle of sriracha and a squeeze of lime juice finishes the meatballs off with citrus-tang and chili-heat. I serve them with my Chopped Salad and steamed Jasmine rice.

Thai Red Curry Lentils

Eight reasons to love Thai vegetable and bean curries:

1. They're easy to prepare
2. They're economical
3. They're healthy, clean and completely delicious
4. They're fun, punchy and fresh
5. They're creamy and satisfying
6. They're protein packed, especially when served with rice
7. They reheat well for workweek meals
8. They're filled with vitamins, minerals and fiber

Thai Chickpea Curry

Do you love Thai food? I adore it. The sunny flavors of curry paste, creamy coconut milk, perky ginger and fresh lime juice are refreshing in summer and real mood-boosters in winter. This wholesome and healthy chickpea curry is bright and tasty. It comes together in about 30 minutes. Everything is simmered in one pot for easy cooking. Pair the curry with steamed rice for a complete protein. I love it with Jasmine rice. For me, using a rice cooker makes this dinner even easier to prepare. The curry reheats well for workweek meals too.

Thai Chickpea Curry Recipe

Makes About 5 Cups

Some Notes & Tips:

Find a Thai curry past that you like. I love Maesri brand. 1 1 /2 tablespoons of it in this recipe is plenty spicy for me. It's a well rounded and flavorful curry paste that comes in small cans for convenience. This is not a sponsored post. It's just my recommendation. I find it in Asian supermarkets and online. It comes in green, red and yellow.

I use a microplane zester to mince the garlic and ginger.

You can use light coconut milk, but it won't be as creamy and the sauce will be thinner.

In winter, you can substitute canned chopped tomatoes for fresh.

Ingredients

• 2 16-ounce cans of chickpeas rinsed and drained
• 1 can of full fat coconut milk
• 1-2 tablespoons of red, green or yellow Thai curry paste.  I use Maesri brand. 
• 1 medium red or white onion, chopped. I use red.
• 2 medium tomatoes, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, peeled and grated
• A large handful of fresh Thai basil, regular basil or mint, chopped
• Oil for cooking. I use a scant tablespoon of sunflower oil.
• Salt to taste

To Serve:
lime wedges
a splash of soy sauce, shoyu or tamari for umami flavor
steamed Jasmine rice

Instructions

Put some oil in a pot or sauce pan and saute the onions, with a pinch of salt, until soft. Add the chickpeas, coconut milk, curry paste, tomatoes, garlic and ginger. Adjust the salt to your taste. Bring to a boil. Turn down the heat, cover the pot and simmer for about 10 minutes. Serve with fresh basil and a few squeezes of lime juice.

Bon Appetit!

xx ~ Jilly  

Thai Red Curry Wings

Crispy Thai wings can be on your table without the hassle of deep frying. This five-ingredient recipe (not including salt) is easy and delicious. Golden-brown wings in a creamy coconut milk sauce that's spiked with red curry paste is what's for dinner. They're a nice choice for summer when we need something perky and fresh. They're equally good in winter when we crave something spicy. Best of all, they're baked, not fried. If you love Thai curries, give them a go. I imagine they'd taste great grilled too.

  

Asian Noodle Soups & Bowls

It's no surprise that I love Asian noodles. I devoted a separate category for them in the Recipe Index. From Korean to Thai, I've explored different cuisines. One thing remains constant, noodles are the star. Click on the links below to view each recipe.

Soba Noodle Soup with Mushrooms & Snow Peas

Spicy Sesame-Broccoli Soba Bowl

Green Curry Rice Noodle Soup 

Thai Pasta Toss with Chili, Lime & Basil

Easy Asian Noodle & Bok Choy Soup 

Easy Sesame Noodles

Double Mushroom Soba Noodle Soup 

Korean Style Soba Noodles

Sesame Asparagus Noodle Bowl

Spicy Eggplant-Basil Noodles

Quick Chicken or Vegetable Pho

Red Curry Noodles With Eggplant & Basil 
Easy Chinese Noodle & Bok Choy Soup 

Bon Appetit!

Thai Red Curry Noodles

I've hit a roadblock with embroidery designing. My last larger pattern was Madame Butterfly. Since then, I've done some small freebies, which people enjoy. But the bigger ideas aren't coming to me. When that happens, I put my needle and thread away and head to the kitchen. Recipe ideas flow without any effort. They continuously pop into my head, before I go to sleep, on long walks with my beagle, while brushing my teeth. I write them down because I can't keep up. I cook up a storm. That's my process. It's a bit insane with lots of messes in the kitchen. But I am not one without the other. My cooking and sewing fuel each other.

Green Curry Meatballs With Creamy Coconut-Basil Sauce

Every once in a while a recipe comes along that's stellar and special. A culinary idea is formed and then something magical happens. The ingredients surprisingly combine into a delicious dish that's more than you imagined. You're not really sure how it turned out so good. But you're thrilled it did! Oh mercy, these easy, Thai turkey meatballs make me thank the Good Lord for coconut, lime & ginger.

Honey-Lime Baked Chicken with Fresh Basil

My husband and I have been making this easy roasted chicken for years. We enjoy it at least twice a week, sometimes swapping lemons for limes. It's a foolproof dinner that everyone loves. The crispy and juicy chicken is lightly seasoned with honey and chili pepper, giving it a sweet and spicy vibe. Lime adds a fresh finish. Simple baked potatoes, Chopped Salad with Honey Lime Dressing, French Peas or Coconut Rice  are nice side dishes. This homey meal is one of life's deliciously simple pleasures. If you're interested in roasting a whole chicken, I provide instructions for that too.

Thai Garden Vegetable Soup

Today we care so much about what we eat. Yet we have less time to prepare nutritious food. My favorite midday meal is soup. I make a lot of quick ones. This rainbow-colored recipe is ready in about 30 minutes. A bit of chopping and dropping into a pot is all that's required. It's a fun, healthy, Thai-take on garden vegetable soup. I like it much better than the old standard. Spiked with chili, lime and creamy coconut milk, it makes a light and lively lunch paired with crusty rolls or crackers. With an abundance of vegetables, pops of  sweet peas and fresh scallions, this non-traditional veggie soup is a good choice for springtime. It's wonderful sprinkled with Thai basil or regular basil.  If you're craving a satisfying Southeast Asian bowl of deliciousness, give it a try!

Thai Cauliflower Curry

I love to cook Thai food. This vegetarian curry has bright flavors and a creamy, light texture. Potatoes give it substance. Cauliflower pairs well with coconut milk. Tangy lime and warm ginger..it's all here!

This cauliflower curry gives you energy and contentment. My husband loves it. Full of omegas, vitamins, antioxidants, fiber and other good things, you'll be happy you prepared this nutritious, 30-minute meal. Just chop and drop the ingredients into the pot, simmer and serve. Minimal effort, big reward. Jasmine rice, chapati or roti is nice with it too.

Vietnamese Vegetable Soup with Coconut Rice

By now, you know how much I adore soup. My Vietnamese vegetable soup is a quick take on traditional slow simmering pho ga. Chicken is added for protein. Tofu or shrimp work well too. Here, a light and flavorful broth is loaded with lots of tender-crisp Asian vegetables, spicy ginger and a finish of fresh lime. Soft hints of warm spices lend an authentic taste to the soup. Earthy mushrooms and soy sauce give it an umami flavor. 

This glorious soup leaves me feeling restored and content, especially during cold and flu season. It's a deliciously nutritious meal. It's ready in under 30 minutes and you control the sodium level. As the rice cooks and the soup simmers, the kitchen fills with sunny aromas. If you're in need of a reboot, put on your PJ's, line up your favorite movies, make a big pot of Vietnamese soup and slurp your stress away.

Thai Turkey Meatloaf with Sriracha & Lime

Lately, I've been making turkey meatloaf at least once a week. I add a bit of bacon to the mix to keep it moist and bump up the flavor. This Thai inspired recipe is always a hit. It's mildly spicy. Scallions, basil and lime lend fresh notes. Thai curry paste keeps things on the exotic side.

Thai Chicken Coconut Soup With Sweet Potatoes

There's five feet of snow on my balcony here in New England and it just keeps on coming. This spicy, restorative soup is a necessary escape from the Arctic-like weather. A big bowl of hot soup makes my heart happy. There are many simple soup recipes here. If you're interested, check the Recipe Index to view all of them.

My Thai chicken coconut soup is brimming with colorful veggies. The right amount of heat makes it warm and inviting. Sweet potato counters the spice and gives it substance. It's filling, but not at all heavy. The delicious broth is spiked with creamy coconut milk, red curry paste and a squeeze of fresh lime. Steamed Jasmine or sushi rice is the perfect add-on. Think fluffy rice and luscious soup and you'll get the picture. This soup is better and much more nutritious than my favorite Thai restaurant version. The taste is authentic and pure. It's is ready in under 30 minutes. Best of all, it's easy to cook. Even if you've never made Thai food before, you can do this. You'll be happy and proud that you did.

French Peas

On a cold Sunday in Boston we wandered down  alleys, into our favorite used book stores, hot beverages in hand. I spied "The Constance Spry Cookery Book" sitting on a shelf.  This pink, circa 1956 British cookbook came home with me.

Constance starts her cookbook with a chapter called "The Cocktail Party." She writes that it may be "frivolous" to open with party fair, but she wanted a "light-hearted" beginning. The cookbook is over a thousand pages, with chapters on scones, souffles, chutneys, wine and even kitchen equipment. She really knows her stuff. I enjoyed reading it under cozy quilts.  Do you read cookbooks like novels too? 

Thai Noodle Soup

Is there anything better than a big bowl of Asian noodles? It's up there on my list of favorites, along with chocolate, mashed potatoes and fresh baguette. When I was working as a young social worker in Philadelphia, I had lunch every single day at a no-frills Vietnamese noodle soup (Pho) house. They only served soup and they did it right. I slurped soup there so much that the wait staff insisted that I learn to use chopsticks properly. I love the contrasting textures and flavors of these kinds of soups: tangly noodles, crunchy bean sprouts, tender-crisp veggies and flavorful broth.  

Quick Lime & Coconut Cream Cake

The French are fond of quick cakes. They're often made with yogurt and lemon. Here I swap the 3/4 cup yogurt for one cup of coconut cream. I also bump up the coconut flavor by using pure coconut extract. The recipe is based on one I found in a vintage (circa 1978) cookbook by the editors of Marie Claire called The Best of French Cooking.

I love the fresh lime flavor and the tropical notes of this cake. My husband seems to like it too. He has been eating a slice everyday, warmed in the microwave. I also like that it's easy to prepare. But it's a bit dense, probably because of the coconut cream. Maybe the trick is to reduce the coconut cream. I'm leaving it in your hands. If you decide to try this recipe, I'd love to know your suggestions to make it better. It's almost vegan, except for one egg. The cake benefits when served with diced tropical fruit (such as mango or pineapple) and whipped cream. My husband loves it because he likes plain citrusy cakes.

Tiny Thai Chocolate Truffles with Coconut Milk

I'm sharing another chocolate truffle recipe with you...'tis the season after all. This time, the truffles are infused with tropical flavors and a little heat.They're easy to make. Creamy coconut milk, warm ginger, cozy cinnamon and bright lime make them sophisticated and special. They're finished with a final rolling in coarse raw sugar for crunch. I'm taking them with me to a Christmas party soon.  

Thai Red Lentil Soup with Coconut Milk

Coming home to a bowl of lentil soup is cozy. Here, the humble red lentil is elevated to new heights. Made with coconut milk, the soup has a creamy texture and a healthy dose of omega 3′s. The flavors of ginger and chili work beautifully with the mellow lentils, perking them up. Thai basil and lime are fresh finishing touches.

Being Middle Eastern, I’ve eaten my share of lentil soups. This time, I ventured out of the box, wanting something a little different...something smooth and luxurious with a more lively flavor.