curry Archives - Amanda is Hungry

I love getting the roast chickens at Costco for an quick and easy batch of pho, but sometimes it ends up being too much chicken and I don’t know what to do with the rest of it. The chicken itself can be a little bit bland and dry depending on the day, so I like to use it in other dishes when I can. After rifling through some refrigerator scraps, I found enough to make a *fancier* chicken salad – curry chicken salad!

This curry chicken salad is nicely flavored from the curry powder pre-mix of spices, has crunch from the celery, a little zip from the raw onions, and some sweetness from the apples. It’s perfect between two slices of toasted bread, inside a pita pocket, or on top of some crunchy greens!

Ingredients:

Sour cream & mayo: I find the sour cream to be a little bit lighter since it has a little bit of tanginess to it already. The mayo addition just makes it a little more creamy. Feel free to use all mayo if you like.

Curry powder – ezpz, skip if you don’t want it

Curry Chicken Salad

Print Recipe

Creamy, spiced, and crunchy chicken salad for when you have leftover chicken.

Course Main Course, Salad, Side Dish

Keyword chicken, curry, salad

Ingredients

2 cups cooked chicken
1/4 cup sour cream
2 tbsp mayonnaise
1 tsp curry powder
1 tsp garlic powder
1 celery rib
1/2 medium apple
1/4 cup diced onion
salt & pepper

Instructions

Prep all your ingredients by dicing the cooked chicken into small bite sized pieces. Dice your celery, apple, and onion as well.
In a bowl, mix together chicken, celery, apple, onion, sour cream, and mayo. Sprinkle in curry powder and garlic powder to ensure no big "clumps" of spices.
Salt and pepper to taste.
Mix well and refrigerate at least 1 hour. Enjoy!

More salad-y type things? Try some Pasta Salad or The Work From Home Salad.

Curries are one of my favorite dishes to make when you need something warm and filling, especially panang curry. They are easy to riff on and combinations are really endless of types of curry, veg, and proteins you can use. You can make curries as sweet, spicy, or salty as you like. They can also be served in a multitude of ways: rice, noodles, bread, even on its own!

Ingredients

Curry paste – Regardless of the curry paste I use, I always like to start with my own base of chilis, garlic, and ginger. I think it adds a lot more flavor to the curry overall and I like mine extra spicy. Omit the extra chilis if it’s too spicy for you. I recommend the Mae Ploy brand for panang curry paste.

Protein – I like experimenting with different variations of protein, so choose whatever you like best. I do suggest if you use other proteins (tofu, chicken, beef, pork, seafood) that you cook them through first, and then add to your curry towards the end, like the paneer.

Veg – Sauteed/wilted spinach is one of my favorite cooked vegetables and it’s also so easy. Pumpkin is also widely available due to the season. Use any vegetables that you may find in season like kale, peppers, onions, kabocha squash, or bokchoy, to name a few.

Coconut milk – Buy the canned coconut milk, not the one you see in in the cardboard or plastic containers you might see near the cow milk. When you open it, you may see that the coconut cream has separated from the milk. Don’t worry. Just mix it all together and you have your fatty coconut milk!

Side – Rice is the classic side to a curry but try it with a noodle! The curry makes for a luxurious sauce and it’s also not bad to dip a crusty piece of bread into.

Method

pumpkin panang curry with spinach and paneer — sauté chilis, ginger, garlic

Pumpkin Panang Curry with Spinach and Paneer

Print Recipe

A spicy, warm curry perfect for fall & winter. Service over rice, noodles, or with a bread for sipping.

Course Main Course

Keyword curry, paneer, spinach

Prep Time 10

Cook Time 20

Servings 4

Ingredients

2 tbsp olive oil
2 Thai chilis optional
2 cloves minced garlic
1 tbsp minced ginger
1 tbsp panang curry paste
1 cup pumpkin pureed
1 can coconut milk
16 oz spinach fresh or frozen
8 oz paneer
1 tsp fish sauce

Instructions

Sauté chilis, ginger, and garlic in olive oil on medium heat.
After it all starts getting fragrant, add in curry paste and mix.
While spices are sautéing, cut paneer in desired shape. I like cubes.
Add pumpkin and mix into curry paste.
Once curry-pumpkin paste has slightly darkened in color, add in coconut milk. Turn heat to medium-low.
If coconut milk has separated, mix spices with coconut until re-combined. Make sure to scrape the can!
Add 1 tbsp fish sauce and mix.
When curry starts simmering, add spinach and paneer.
Mix and continue cooking until spinach has wilted and paneer is warmed through.
Enjoy over rice, with noodles, or with some bread for dipping!

Try out a dessert for after like Beet Cinnamon Rolls or Crispy Gooey Chocolate Chip Cookies.

Maybe an appetizer? Chicken & Cabbage Dumplings.