Massaman Sweet Potato Curry
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Preparation time 15 minutes, cooking time 30 - SERVES 4 PEOPLE

1 TBSP of coconut oil

1 pouch Curry Love Massaman Curry Paste 2.8 oz

1 can of Coconut Milk

½ cup of vegetable Stock

2 Sweet potatoes, peeled, washed, cut into cubes

2 cups butternut squash, peeled, cut into cubes

8 shallots, peeled, left whole or cut in half

½ cup roasted peanuts

 

Instructions

 

1.    Heat the Coconut Oil in a pot until it shimmers.

2. Add the Shallots and saute them for 5 to 6 minutes over medium heat.

 3. Add the Massaman Curry paste and saute for another 3 minutes.

4. Add the sweet potatoes, squash, coconut milk and vegetable stock and cover the pot with a lid.

2.     Bring to a slow simmer. Cook for 30 minutes. Remove the lid for the last 10 minutes.

3.     Serve with jasmine rice and roasted peanuts.

Michael Buechi
Vegan Green Thai Curry
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Preparation time 15 minutes, cooking time 30 minutes - SERVES 4 PEOPLE

2 Tbsp Coconut oil
1 pouch Curry Love Green Thai Curry Sauce 8.8 oz
½ cup shiitake mushrooms, sliced
1 to 2 cups Kabocha or butternut squash, cut into 1inch cubes
1 cup green beans, stem end cut off
8 oz firm tofu, cut into 1 inch cubes and patted dry with paper towels
½ cup cherry tomatoes

Optional:

1 Tbs fish sauce
Fresh Thai basil or Cilantro for serving

Instructions 

  1. Preheat your oven to 375°F.

  2. Heat ½ Tbsp coconut oil in a non stick pan, add the Mushrooms and roast for 5 minutes over high heat, until golden. Set aside.

  3. Heat ½ Tbsp coconut oil and add the Kabocha cubes. Put the pan in the oven and roast for 10 to 12 minutes, turning the cubes once or twice.

  4. Set the squash aside.

  5. Add 1 Tbsp of coconut oil into the same pan and heat to medium high. Then add the Tofu. Stick the pan in the oven and roast the tofu for 8 minutes, turning the cubes once or twice.

  6. Push the tofu to one side of the pan and add the green beans into the pan.

  7. Put the pan in the oven and roast the beans for 2 to 3 minutes, turning them once or twice, you want the beans to stay a bit crunchy.

  8. Add all ingredients including the Green Thai Curry sauce to the pan and simmer for a couple of minutes.

  9. Serve with Rice noodles, Brown rice or Mashed potatoes.

Michael Buechi
Sri Lankan Prawn Curry
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Preparation time 10 minutes, cooking time 30 minutes - SERVES 4 PEOPLE

 

1 pouch Curry Love Sri Lankan Curry Sauce 8.8 oz

2 Tbs Coconut oil

10 shallots, peeled, left whole

1 cup red and green bell pepper sliced

2 medium sized tomatoes, washed and chopped

8 to 12 tiger prawns, shelled and deveined (other shrimp will work as well. If you are using frozen shrimp, defrost and pat dry first)

 

Instructions

1.     Heat the coconut oil in a pan to hot.

2.     Add the shallots and stir-fry for 5 minutes.

3.     Add the peppers and stir-fry for 5 minutes.

4.     Add the tomatoes and cook down, about 10 more minutes.

5.     Add the prawns into the same pan and stir well.

6.     Add the Sri Lankan Curry sauce.

7.     Simmer for 5 minutes.

8.     Serve with yellow rice or coconut flat bread.

Michael Buechi
Beef Massaman Curry
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Preparation time 15 minutes, cooking time 3 hours - SERVES 4 PEOPLE

1 Tbsp Coconut oil

1 pouch Curry Love Massaman Curry Paste 2.8 oz

1 can of Coconut Milk

2 to 3 cups of Beef Stock

1 to 1½ pounds of beef chuck (shoulder cut), cut into cubes about 1 inch thick

Salt and Pepper

8 small potatoes, peeled, washed, cut in half

10 shallots, peeled, left whole or cut in half

½ cup roasted peanuts

 

Instructions

 

1.     Preheat the oven to 375°F.

2.     Heat the oil in a heavy bottomed pot until hot.

3.     Add beef. Season with S&P. Cook, stirring frequently, until evenly browned.

4.     The beef will release its juices, just keep cooking on high heat until the juices are evaporated and the meat starts sizzling and browning.

5.     Turn down the heat, add the curry paste and the shallots to the pot and cook for 2 minutes.

6.     Add the beef stock.

7.     Put the lid on the pot, put it in the oven and braise, stirring occasionally for 2 to 3 hours, or until the meat is fall apart tender.

8.     Add the potatoes about 45 minutes before the beef is done, put back in the oven.

9.     In the last 20 minutes of cooking add the coconut milk.

10.   Sprinkle with Peanuts. Serve with steamed jasmine rice and Naan.

Michael Buechi
Massaman Lamb Chops
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Preparation time 10 minutes, cooking time 15 minutes - SERVES 4 PEOPLE

1 Tbsp Coconut oil

1 pouch Curry Love Massaman Curry Paste 2.8 oz

12 to 16 lamb chops

1 can coconut milk or coconut cream

½ cup beef stock or vegetable broth

10 shallots, peeled, left whole or cut in half

8 small potatoes, peeled, washed, cut in half

4 Tbsp roasted peanuts

Optional:

1 Tbsp fish sauce

1 tsp tamarind puree

1 Tbs palm sugar or coconut sugar

Fresh basil for serving

1.     Preheat the oven to 425°F.

2.     Heat the coconut oil in a pan, add the shallot and potatoes and cook for 5 minutes.

3.     Add the Curry Paste and cook over medium heat until the oils begin to separate.

4.     Add the stock, coconut milk and the optionals.

5.     Put the pot in the oven, uncovered and let it cook.

6.     In the meantime, season the lamb chops with salt and pepper.

7.     Heat a skillet over high heat, add some coconut oil and fry the lamp chops. If you like them medium, fry them 2 to 2 ½ minutes on one side, flip them over and cook for another 1 ½ to 2 minutes. I always cook them in the hot oven, that way the heat gets to the chops from all sides.

8.     Arrange lamb chops on plates, add the sauce, vegetables and peanuts.

9.     Serve with Naan or Rice

Michael Buechi
Red Thai Curry with Ground Pork
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Preparation time 10 minutes, cooking time 25 minutes - SERVES 4 PEOPLE

2 Tbs Coconut oil

1 pound ground pork

1 pouch Curry Love Red Thai Curry Sauce 8.8 oz

3 Japanese eggplant washed and sliced

1 cup red bell pepper washed and sliced

1 onion peeled and sliced

Optional:

1 Tbs fish sauce

1 Tbs palm sugar or coconut sugar

Fresh Thai basil or Cilantro for serving

1.     Heat coconut oil in a heavy bottomed pan or a wok, add the Pork and roast for 10 to 12 minutes over high heat, until golden. The meat will release juices at first, just keep on cooking and stirring and after a while the juices will evaporate and the ground pork will start to sear.

2.     Add the onion, eggplant and the pepper. Cook for 5 to 8 minutes over medium high heat.

3.     Then add the sauce and the optionals and cook for 5 more minutes.

4.     Serve with rice, noodles or some crusty baguette.

Michael Buechi
Massaman Curry with Lamb shanks
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Preparation time 10 minutes, cooking time 2 hours - SERVES 4 PEOPLE

2 Tbsp Coconut oil

1 pouch Curry Love Massaman Curry Paste 2.8 oz

1 cup of Beef Stock

2 to 4  lamb shanks, seasoned with salt and pepper

6 to 12 whole shallots, peeled

1 pinch of coconut sugar

2 large potatoes, peeled, cut into cubes 1 inch

¼ cup roasted peanuts

1.     Preheat the oven to 375°F.

2.     Heat 1 Tbsp coconut oil in a heavy bottomed pot until hot.

3.     Add shanks. Brown them on all sides in the oven. Add the shallots and sauté them for 5 minutes.

4.     Add Massaman Curry Paste and sauté for 3 minutes. Add beef stock to the pot.

5.     Put a lid on the pot and braise in the oven for 1 ½  to 2 hours or until the shanks are nice and tender.

6.     In the meantime heat the remaining 1 Tbsp of coconut oil in a nonstick pan. Fry the potatoes until nice and golden on all sides, this can also be done in the oven.

7.     Serve with jasmine rice or crusty sour dough bread. 

Michael Buechi
Red Thai Curry with Snapper
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Preparation time 10 minutes, cooking time 10 minutes - SERVES 4 PEOPLE

1 pouch of Curry Love Red Thai Curry Sauce 8.8 oz

Salt and Pepper

1 pound of Red Snapper or Tilapia or Halibut, cut into 4 inch pieces

1 bell pepper, seeded and sliced thinly

1 cup of baby corn

Optional: 1 tsp Fish sauce, fresh spicy chili sliced

Garnish: Cilantro leaves

 

1.     Heat the Curry in a large pot or skillet.

2.     Add the fish as well as the vegetables, put a lid on and simmer over low heat for 6 to 8 minutes or until done.

3.     Garnish with cilantro and serve.

Michael Buechi
Mussels with Green Thai Curry
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Preparation time 25 minutes, cooking time 15 minutes - SERVES 4 PEOPLE

2 Tbsp Coconut oil
2 to 3 pounds of mussels, de-bearded and scrubbed clean (make sure to discard mussels that stay open after you tap them)
2 garlic cloves, peeled and chopped
4 scallions washed and chopped
1 pouch Curry Love Green Thai Curry Sauce 8.8 oz

Optional:
1 Tbsp fish sauce
1 Tbsp palm sugar or coconut sugar

  1. Heat the coconut oil in a heavy bottomed pan until it is hot, then add the garlic and scallions and roast for 20 seconds.

  2. Add the mussels and the Green Thai Curry. Add the optionals.

  3. Put a lid on the pot and simmer for 10 to 12 minutes. (make sure to discard mussels that didn’t open during cooking)

  4. Serve with some crusty baguette.

Michael Buechi
Red Thai Curry soup with Chicken
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Preparation time 15 minutes, cooking time 15 minutes - SERVES 4 PEOPLE

1 pouch of Curry Love Red Thai Curry paste 2.8 oz
1 Tbsp Coconut oil
3 garlic cloves, peeled and smashed
1 chicken breast, boneless, skinless, sliced
1 can of coconut milk
4 cups of chicken broth
1 cup snow peas, washed and chopped roughly
1 cup of broccoli florets
1 Tbsp Coconut sugar
Salt and ground white pepper
6 oz dried rice vermicelli
1 lime cut into wedges

½ bunch of cilantro, washed and coarsely chopped including the stems

  1. Heat a pot over medium high heat and add the coconut oil.

  2. Add the Garlic and the curry paste. Fry for 5 minutes, stirring.

  3. Add the chicken and cook for 2 to 3 minutes, until the chicken turns opaque.

  4. Add the coconut milk, broth and vegetables. Bring to a slow simmer, and cook for 5 minutes.

  5. Add the Coconut sugar and cook for 1 minute more. Season to taste with salt and white pepper.

  6. Add the vermicelli and cook until done.

  7. Serve and add the cilantro and a squeeze of lime.

Michael Buechi