East Meets West Red Curry

I made an AMAZING curry for Steve and I last week. He was craving braised beef short ribs and I was craving Thai curry and Indian curry…. I really couldn’t decide. So I decided to combine them all into one amazing dish.

East meets west red curry

We devoured this Thai-Indian fusion… I had no idea it would be so delicious!!!


Serves 3-4.

1 1/2 pounds beef short ribs
1 head of cauliflower, cut into bite size pieces
1/2 of a large eggplant ( 1/4 inch slices if you’re going to grill it, 1/2 inch cubes if you’re going to roast it)
1 1/2 onions, chopped
5-6 cloves garlic, minced
3 cups coconut milk
3 cups beef broth
2 tablespoons of tomato paste
1 teaspoon garam masala
1 teaspoon ground cumin seeds
1 teaspoon cayenne
fresh ground sea salt and black pepper to taste
3 dried bay leaves (2 fresh if you have them)
1-2 star anise ( I love it, so I put two in, but one is probably plenty)
1 tablespoon fish sauce
1 tablespoon coconut oil or vegetable oil
2/3 cup of green onions, 1/4 inch slices
3/4 cup of fresh basil, sliced
homemade red curry paste

Red Curry Paste

5-6 dried thai chilis, soaked in water for 15 minutes
1 1/2 tablespoons lemongrass, chopped
1/4-1/2 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1 1/2 teaspoons galangal, chopped
1 teaspoon ginger, chopped
1/2 teaspoon lime zest
1 shallot, minced
1-2 cloves garlic, minced
1/4 teaspoon salt

Instructions for Curry Paste

1. Combine all Red Curry Ingredients in a mortar and pestle, and pound it until it’s a paste like consistency.

2. Will make between two and three Tablespoons of curry paste. I used all of it for the East Meets West Red Curry.

Instructions for East Meets West Red Curry

1. Preheat the oven to 400 degrees Fahrenheit and move the oven rack to the middle.

2. Sprinkle eggplant with salt and place it on a cutting board lined with paper towels, this will draw some of the moisture out of the eggplant.

3. Prepare your short ribs. On a cookie sheet lined with aluminum foil (and lightly greased) place your short ribs. Next, season the short ribs on all sides with the cumin seeds, cayenne, garam masala and salt and pepper and really rub the spices into the short ribs.

4. If you will be roasting your eggplant toss it lightly in oil, salt and pepper and go ahead and place it on the cookie sheet with the short ribs.

5. Cook the short ribs (and eggplant if you’re roasting it) for about 20 minutes, until the short ribs are browned.

6. While the short ribs are cooking you can grill your eggplant, brush it with oil and season with salt and pepper before placing it on the grill. Grill for 4-5 minutes on each side on medium-high heat.

7. Now is the time to prepare your red curry paste, if you haven’t already, this takes about 10 minutes.

8. In a dutch oven (over low-medium heat), add one tablespoon of oil, tomato paste, and the red curry paste. Saute for 1-2 minutes to bring out the flavors and then add the onions. Saute the onions for about 4 minutes until soft and then add the garlic and saute for another 2-3 minutes.

9. Add in the coconut milk, beef broth, bay leaves, star anise and fish sauce. Bring to a simmer.

10. Remove the short ribs from the oven and place them in the dutch oven with the curry (set aside the eggplant for later) and turn the oven temperature down to 300 degrees Fahrenheit.

11. Cover the dutch oven and place it in the oven for 3 hrs.; after about 1 1/2 hours you may need to rotate the short ribs to make sure they are evenly cooking in the curry. If you do it right the meet will fall right off of the bone.

12. Carefully remove the dutch oven from the oven and put it on the stovetop on medium/medium-high heat. Skim as much fat as you can off of the top. Add the cauliflower and eggplant and cook for another 5-6 minutes or until cauliflower is fork tender.

13. Reduce the heat and stir in the basil, green onions, salt and pepper. A squeeze of lime is delicious too.

14. It’s finally done!!! And it’s so worth the wait.

Serve with brown rice.

Spicy Thai Yellow Curry

After two weeks of craving curry, we finally took a Sunday evening to make our own curry paste….why did we wait so long?

thai yellow curry

Love this stuff!!!!

Ingredients for Thai Yellow Curry Paste

Serves 3.

4-5 dried chilies (soaked in water for 10-15 minutes)
2-3 fresh Thai chilies
1 1/2 teaspoons galangal, peeled and minced
1 1/2 teaspoons of tumeric, minced
1/2 stalk of lemongrass, minced (or about 1 T.)
1 1/2 teaspoons of ginger, peeled and minced
3 garlic cloves, minced
1/3 teaspoon of ground cumin seeds
1/3 teaspoon of ground coriander seeds
1 1/2 teaspoons yellow curry powder

Ingredients for Thai Yellow Curry

1 large chicken breast, thinly sliced
1 13.5 oz. can of coconut milk
1- 1 1/2 cups of water
1/2 onion, chopped
2 cups, chopped sweet potato, pumpkin, or other potato
2-3 green onions, chopped
1- 1 1/2 Tablespoons fish sauce
1 1/2 teaspoons of sugar
cilantro or thai basil for garnish
fresh lime, sliced for garnish
salt to taste


1. Put all of you curry paste ingredients in a mortar and pestle and pound them until they’re as smooth as possible…this will probably take longer than it will take to cook the curry, but atleast you’re getting a good arm workout.

2. In a medium pot combine the chicken, onion, yellow curry paste and half a can of coconut milk and bring to a low boil.

3. Once the chicken is almost done cooking (this will only be a couple of minutes) add in the sweet potatoes and a cup of water.

4. Reduce heat to a simmer and allow the curry to reduce a bit. The sweet potatoes will take about 12-15 minutes to cook. At this point you can add in the rest of your coconut milk, fish sauce, sugar, and salt. If you need to thin the sauce now is a good time to add the remaining water.

5. Serve with rice and garnish with green onion, cilantro (or thai basil) and fresh lime.



Salmon Carrot Cauliflower Burger

curried salmon burger

Our curried salmon burger with fried green tomatoes and baked sweet potato fries

The patty itself is gluten and dairy free and is AWESOME on a bed of arugula greens. Steve and I came across this recipe when trying to find a recipe for a friend with gluten and dairy intolerances and fell in love with it ourselves. This recipe from Sprout is one of many delicious ones on her site. She also has lots of info about eating healthier and about cleanses that are both healthy and safe.


Makes 6-8 patties.

3 carrots, peeled
1/2 head cauliflower
1/2 cup almond Flour
1 1/2 tablespoon curry powder
1 teaspoon cinnamon
2 eggs, beaten
1/2 pound salmon, cooked
1 tablespoon high heat coconut or grapeseed oil


1. Pulse carrots and cauliflower in food processor until evenly grated.

2. Combine carrots, cauliflower, salmon, almond meal, curry, and cinnamon and stir well.

3. Heat oil in a medium saute pan on medium-high heat.

4. Form patties and cook in the pan, 8-10 minutes on the first side and 5-8 on the second side. These patties have a tendency to fall apart if handled too much, so make sure to not mess with them too much after they’ve been put in the pan.

5. Serve on a whole wheat or onion bun with fresh arugula, onion, and a dollop of lemon curry remoulade or on a bed of arugula with a simple lemon vinaigrette. We had a few green tomatoes in the garden and had gotten a few sweet potatoes in our Organics to You shipment, so we whipped up some fried green tomatoes and baked sweet potato fries.

Lemon Curry Remoulade

4 tablespoon mayo
2 teaspoon lemon juice
1/2 teaspoon curry powder
dash of paprika
1 garlic clove,minced
sea salt and pepper, to taste


1. Combine all ingredients in a small bowl and season to taste.


Curried Pumpkin Soup

Yep, I’m still on a pumpkin/squash kick….and I’ve been pretty lazy about posting, so I’ll go ahead and start with our Thai inspired curried pumpkin soup. This recipe is so versatile and can be made vegan and gluten free. We made ours with chicken broth, half and half, and butter because we had a little bit of each that we wanted to use before it turned bad, but I actually think the vegan version might be better. Also, this soup was super easy to make…the hardest part was peeling the fresh pumpkin, but with a little patience our OXO Peelerdid the trick.

curried pumpkin soup

A little comfort food for a cool fall day.


Serves 6 as entree.

1 smallish-medium pie pumpkin, peeled, seeded, and cubed
1 onion, chopped
1 tablespoon vegetable oil or butter
1 1/4 teaspoon curry powder (I think you could use a curry paste if you don’t have powder)
1 teaspoon chili pepper flakes
3 cloves garlic, minced
1/4 teaspoon nutmeg
8 cups of vegetable or chicken broth
1/2 cup coconut milk or half and half
3 tablespoons peanut butter
1 1/2 teaspoons Worcestershire sauce (optional, omit for vegan)
sour cream (optional)
cilantro, chopped, for garnish
salt and pepper, to taste


1. In a large soup pot bring your chicken broth to a boil on medium-high heat and add your pumpkin. Depending on how big/small your pumpkin chunks are it could take 15-20 minutes.

2. While your pumpkin is cooking, in a saute pan combine butter or oil, onion, garlic, curry powder and chili pepper flakes over medium heat and cook until onion is tender and translucent, probably 5-7 minutes.

3. Once your pumpkin is tender go ahead and add the onion mixture, peanut butter, nutmeg and Worcestershire sauce and simmer for 15 minutes.

4. Remove from heat and slowly add coconut milk or half and half to the mixture. Blend until creamy using your hand blender.

5. Garnish with a dollop of sour cream and cilantro.

Note: Toasted peanuts or pumpkin seeds would also be a nice addition.

For other great pumpkin and squash recipes I really like this book.