Tag Archives: curry

Flava….it’s what’s for dinna

After completing a round of Whole30 and seeing some fantastic changes to my body, my sleep habits, my skin, my acid reflux, my weight, and my daily “feeling”, I have really tried to eat 90/10.

I try to focus on eating all the yummy and delicious meals I made and researched, along with making some of my faves #whole30approved.

Breakfast is still usually compliant and I find myself looking at every snack and item I buy for the ingredients…many of which scare the crap out of me to even put back in my body! I won’t go on about this, but once you cut a lot of stuff out you REALLY can’t put it back in….

So I make curry just about every other week for Wes for lunches during the week. I made it pretty healthy before, but I now make my own curry powder/mix and use coconut cream as my thickener.

5-6 medium red potatoes, 1 inch dices

5 large carrots, peeled and sliced on a bias

2 broccoli crowns, trimmed

2 chicken breasts, cut in half longwise and thinly sliced

1/2 red onion, large dice

-turmeric, fenugreek, ginger, garlic, cumin, lemongrass, garam masala, dried onion, cayenne, s&p (all dried, I just do about 2-3 big shakes of each)

-avocado or coconut oil, fish sauce, coconut aminos (can use soy sauce or ponzu if you aren’t worried about paleo/whole30), 2 cup chicken or veggie stock, 1/2 can coconut cream

*put about 2 T oil in a wok on medium

*add potatoes and cook until softer…about 10 minutes…add carrots and cook 5 minutes, add broccoli and cook 5 minutes, add onion….add ALL SPICES, about 1T each of fish sauce and coconut aminos and add stock as needed…you may not need all 2 cups

*add chicken, stir to mix up and cook until no more pink in chicken

*turn temperature down to medium low and add coconut cream

Makes about 5-6 servings…

So. Yum!!!


Massaman Curry

We went to our friend’s house this past Saturday and instead of ordering in, I said I would make curry, which we all love.
Start with a wok (mine is cheaper and from IKEA, but works great) and add oil. You can add about a tablespoon of oil…coconut, olive, or avocado all work great.
I then add spices.
Massaman curry paste that I buy at YDFM or  Buford Hwy Farmers Market. I put in a good 2 tablespoons. Then powdered lemongrass, garlic (fresh or granulated), sriachi to your liking, juice of 1 lime. You can also add shrimp paste, lime zest, kaffir lime leaf, other spicy sauce like chili paste or schezuan.


Stir and add liquid to smooth to a paste. I like homemade stock or miso broth. Add a little salt and pepper here now. Next add your veggies. I add (in this order) 5-6 cubed red potatoes and 4 diagonally sliced carrots. Let that cook, stirring regularly, then 1 head each of broccoli and cauliflower, then about two handfuls of sugar snap peas or something like that, then one whole pepper (I like red) cut in small cubes.
Cook all that and add liquid as needed to keep things “loose” when you are stirring.
Then add cubed chicken and let that cook.
Then add 1 can lite coconut milk and let cook another 5-10 minutes. I actually crushed up cashews and added shredded coconut, as I had that around.
Serve by itself or you can make rice or quinoa and eat it over that.
Add more sriachi at that time if you are my husband!


Enjoy!! Pretty clean if you don’t use rice and just eat by itself.

Hey Danielle – I made your favorite….CURRY!

We LOVE Curry here in the Blanton house.  Dee thinks we are crazy, but she is a freak that hates lots of foods (AND words) so I am confident to tell you- CURRY ROCKS!

First – prep your veggies – I cut up red pepper, 2-3 carrots (sliced thin), 2 cubed potatoes (cooked in the microwave with about 1/2 cup water for 4 minutes), and 1/2 diced onion (I prefer red).

Then get started in your wok!

-1 T canola oil and add to that – the diced onion, 2 T curry powder or curry paste (I get mine at the International Markets here around Atlanta, I have included a link to some great curry powders from Penzeys Spices….), 2 chopped/diced kaffir lime leaves (or 1 zested lime and the juice of that), 1 T fresh lemongrass or  1 t lemongrass powder and let that cook and add about 1 cup of stock and then about 1 cup of tomato sauce.  I then use a beurre mixer in the wok to mix all that up after it has cooked for about 5-10 minutes.  Then I add 1 can of chickpeas and the sliced carrots and let that cook for about 5 minutes.  Then I add a few squirts of Sriacha, the potatoes, about 1 cup of frozen corn, and the red pepper and cook that for about 3-5 minutes.  Then I take a chicken breast (sliced) and put that in with everything….I usually take 1-2 frozen chicken breasts and boil that and use some of that liquid as needed for the curry.  I cook it about halfway and then slice it SUPER THIN and cook it.

Then, when that is done, add 1 large can of light coconut milk and cook for about 5 minutes.  I then add some chopped cilantro and serve over quinoa or cous cous – but you can also serve over rice or eat alone –