The smoky and aromatic flavor of Oolong tea pairs well with the sweet coconut and tart lime in the pilaf. Feel free to add in almonds, raisins, cranberries or chopped apple to the dish.
- 2 teaspoons olive oil
- 2 cloves of garlic, minced
- 1 tablespoon minced fresh ginger
- 2 cups basmati rice
- 4 cups water
- 2 teaspoons loose oolong tea, or 1 tea bag
- 2 tablespoons dry desiccated coconut
- Juice of 1 lime
- Kosher or sea salt, to taste
Heat oil in a medium pot with a tight-fitting lid over medium-high heat. Add garlic and ginger and sauté for 1 minute to release flavors. Add rice and sauté to coat for an additional minute.
Add water, bring to boil. Add tea and cover pot. Simmer slowly for 10 minutes covered. Remove tea bag and cover the pot. Continue to simmer for 10-15 more minutes until all the liquid is absorbed and rice is tender.
Add coconut, lime, and season to taste with salt.
20 Minute Coconut Lime Chicken Curry
Let’s face it. Most of the time when it comes to cooking, effort yields reward. A little technique, a couple extra steps, and you have the difference between pudding and Crème brûlée.
But sometimes, you’ll find these magical, victorious recipes. I call them low-effort, high-reward recipes.
These are the recipes we turn to when we’re tired and hungry. These recipes are for light days, healthy days. For regular days, and frantic days.
This 20 Minute Coconut Lime Chicken Curry is one of those recipes.
I make it on those nights when even chopping an onion is too much work, when 30 minutes seem too long to spend in the kitchen.
A Taste of Thailand
A year ago at this time, I found myself in a small village outside the misty city of Chiang Mai.
We were taking a cooking class, one that immersed us in the process of Thai cooking.
At the market, we witnessed steel machines churn out fresh coconut milk, which locals carried home in knotted plastic bags. We selected the right kind of rice and chilies and then cooked one dish after another in the open air outside our teacher’s home.
A rice field surrounded the eating area, and I could see nothing but green land and trees, smell nothing but fresh air with a hint of lemongrass and sweet tamarind.
We practically inhaled the full course meal. We couldn’t believe we’d made it all with our own hands – the relentlessly spicy yet irresistible papaya salad, Tom Kha Gai almost literally bursting with flavor, and Pad Thai that revealed how Pad Thai should have tasted all along.
As I mourned over my last bite of mango sticky rice, watching the sunset, I felt joy. Also, a liiittle stress because my then-8-month old was getting impatient. But mostly, it was pure joy.
Tips to make 20 Minute Coconut Lime Chicken Curry
Now that I’ve reveled in memories of Thailand, here are a couple things I learned relating to this 20 Minute Coconut Lime Chicken Curry:
- Many Thai dishes come together within minutes. The flavors are dependent on how fresh and wholesome the ingredients are.
- Speaking of wholesome ingredients, since we can’t get our hands on freshly extracted bagged coconut milk, try to use high-quality canned coconut milk. The fewer ingredients listed on the can, the better.
I learned that if the freshest of ingredients are used, we can make a curry that is incredibly quick and easy, yet flavorful and healthy.
I included an optional step to marinate the chicken in baking soda prior to cooking it, the one I used in my Cashew Chicken recipe. It gives the chicken a silky, smooth texture.
Spiced Coconut Honey Butter
At the top of my best coconut oil recipe list is something I came across earlier this year at a Beekeepers Association Meeting. A local beekeeper makes this delectable spread and shared the recipe with me. Blend a cup of coconut oil, 1/2 cup honey (I use Tahi Manuka Blend but Tahi Forest Honey would also be delicious), 2 tsp cinnamon, 1/2 tsp of both salt and nutmeg and 1/4 tsp of both all spice and ground cloves. It takes about a minute to mix together. We spread it on toast but it would be amazing in hot cereal too.
What is Turmeric?
Turmeric is from the root of the Curcuma longa (any botanists in the house? Anyone? Anyone? Bueller?), which is a leafy plant related to ginger.
For such a small root, turmeric packs an insanely healthful punch and has been touted in the medical industry for its ability to prevent and fight cancer.
What does turmeric look like?: Put simply, turmeric looks like the orange version of ginger root, only its smaller than ginger. The orange peel gives way to a bright orange interior. Careful, because although turmeric&rsquos color is brilliant and pretty, it stains your clothes, plastic, and wood.
What does turmeric taste like?: Turmeric may look like ginger, but it tastes nothing like it. It has a peppery and bitter flavor. The fresh version does have a slight creaminess to it, the way fresh ginger has. Be careful with how much turmeric you use, lest your dish end up with a bitter flavor.
Health benefits of turmeric: Turmeric has been used as a natural remedy in Chinese and Indian culture for centuries. It is a natural anti-inflammatory, and has been used to treat jaundice, inflammatory bowel disease, cystic fibrosis, arthritis, and cancer. Turmeric also eases digestive discomfort, and boosts your immune system. Full of antioxidants, turmeric helps cleanse and heal your liver.
How to select and store fresh turmeric: Choose fresh turmeric that is firm with an un-damaged peel. Store turmeric in a plastic bag in the crisper of your refrigerator. It should last between 3 and 4 weeks. If it hasn&rsquot been cut or damaged, you can store whole turmeric roots in a root cellar for a couple of months.
How to cook with fresh turmeric: In order to cook with it, peel the skin using a paring knife and either finely chop it or grate it. You can use it in the same types of dishes you would ginger, and most curry dishes call for turmeric.
In the past, I&rsquove used ground turmeric for aromatic rice, but this time around I used fresh. I also added fresh ginger and garlic, dried cranberries, and pine nuts. The rice comes out full of color and fresh flavor.
I enjoy the rice with Chicken Tikka Masala and Paleo Butter Chicken, and will definitely be making it time and again when I cook ethnic food.
I&rsquove used both brown rice and white basmati rice in this dish and love them both equally. Be sure to read the instructions on the back of the package of rice you&rsquore using if you go with anything other than white basmati. Brown rice will require more water and cook time.
Turmeric. It un-does all your debaucherous doings. Do that.
Fresh Kitchen - Menu
Made a request a while ago. Decided to start digging late at night and found some Flashcards.
Kale Slaw (sauce) honey Dijon vinaigrette - kale, Napa cabbage, red cabbage yellow mustard, honey, apple cider vinegar, dates, oil, salt and pepper
Summer Salad (sauce) Lemon basil vinaigrette - Romaine, Carrots, cauliflower, broccoli, Brussel sprout leaves basil, lime, garlic, yellow mustard, agave, oil, salt and pepper
Veggie Quinoa- quino, red and green peppers, red onions, cauliflower, mint, lime, oil, salt and pepper
Sweet potato noodles -sweet potato starch, sesame seeds, cilantro, rice wine vingar, siracha, seesame oil, mirin, togarashi, tamari, oil, salt and pepper
Brown rice - Spanish onions, oil, salt and pepper
Perfect Spice rice - long grain white rice, jalapenos, red and green peppers
Coconut ginger rice -ginger, honey, lime, coconut milk, coconut oil, olive oil, onions, salt and pepper
Sweet potato mash - sweet potato's, reduced coconut milk, honey, cinnamon, clove, pumpkin spice, all spice, salt a pepper
Parmesan Broccoli (sauce) Lemon basil vinaigrette - parmesan, garlic powder, onion powder, salt and pepper basil, garlic, lime, yellow mustard, agave, oil, salt and pepper
Roasted Mushrooms - button mushrooms, basil, balsamic vinegar, garlic, coconut oil, olive oil, salt and pepper
Brussel sprouts (Sauce) honey Dijon vinaigrette - oil, salt and pepper
yellow mustard, honey, apple cider vinegar, oil, salt and pepper, dates
Buffalo Cauliflower - franks hot sauce, almonds, agave, onion powder, granulated garlic, corn starch
Sesame Ginger Green Beans (Tofu sauce) - ginger, garlic, sesame seeds, sesame oil, sriracha chili paste, salt and pepper
garlic, ginger sesame seeds, sesame oil, tamari, agave
Honey Ginger Carrots - honey, ginger, mint, cayenne, oil, salt and pepper
Grilled Citrus Chicken (sauce) Citrus sauce - Chicken marinade- yellow mustard, garlic, basil, thyme, sage, rosemary, blackened spice, oil, salt and pepper
Marinade - orange juice, lime juice, honey, garlic powder, onion powder, blackened spice, cayenne, cumin, salt and pepper
BBQ Chicken - Chicken marinade- yellow mustard, garlic, basil, thyme, sage, rosemary, blackened spice, oil, salt and pepper
BBQ sauce - sweet baby rays bbq sauce, yellow mustard, chipotle paste, agave
Almond baked chicken - Chicken marinade- yellow mustard, garlic, basil, thyme, sage, rosemary, blackened spice, oil, salt and pepper
(breading) - Almonds, gluten free bread crumbs, eggs, cornstarch, salt and pepper
Herb grilled steak - garlic, basil, oregano, sage, rosemary, blackened spice, oil, slat and pepper
*Ahi Tuna poke - Spanish onion, scallions, cilantro, cucumbers, ginger, chia seeds, sesame seeds, tamari, mirin, chili oil
(sauce) coconut sriracha - sriracha, reduced coconut milk, mustard, ginger, tamari, mirin, oil
*Teriyaki Tofu - organic tofu, jalapenos, lime, apple cider vinegar, red pepper flakes, oregano, cumin, oil, salt and pepper
*Chimichurri chicken - kale, onions, garlic, jalapenos, lime, apple cider vinegar, red pepper flakes, oregano, cumin, oil, salt and pepper
*Coconut Sriracha - sriracha, reduced coconut milk, mustard, ginger, tamari, mirin, oil
*Herb balsamic - Basil, oregano, garlic, yellow mustard, balsamic vinegar, oil, salt and pepper VEG VEGAN
*Cucumber jala - Cucumber, jalapeño, yello mustard, cilantro, lime, cumin, cayenne, agave, oil, salt and pepper
Creamy White ginger - light mayo, ginger, tamari, mirin
Corn and bean salsa - corn, black beans, tomatoes, red onions, jalapenos, cilantro, lime, cumin, salt and pepper
Kale pesto Tomato salad --- parmesan, basil, balsamic vinegar, olive oil, cauliflower spice (salt pepper, garlic powder, onion powder)
(sauce) Kale pesto - kale, garlic, balsamic vinegar, basil, almonds, lime, oil, salt and pepper
Avocado salad - avocado, lime, salt and pepper
Paleo cookie - almond flour, honey, olive oil, eggs, baking soda, guar gum, vanilla extract, sea salt, dairy free chocolate chips
*Almond butter rice crispies - almond butter, brown rice cereal, honey, vanilla extract, cinnamon, nutmeg, clove, dairy free chocolate chips
Zucchini Brownies - zucchini, cocoa, almond butter, honey, eggs, baking soda, vanilla extract, cinnamon, nutmeg, clove, dairy free chocolate chips
Holy kale - Kale, onions, garlic, almonds, agave, lime, oil, salt, pepper
Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime
Making a "simple stir-fry" isn't always all that simple if you can't get the stir-fry sauce to taste just right. But with this no-fail recipe for Thai stir-fried vegetables, the technique is a shoo-in mostly because the sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This can be made vegetarian/vegan by substituting soy sauce for the fish sauce.
This is quite a "saucy" stir-fry that is never dry and is terrific served over rice or noodles. Feel free to experiment with your own choice of vegetables, using whatever is fresh and available where you live.
Great as a side dish, you can turn it into a main course by adding tofu, wheat gluten, cashews, cooked shrimp, or slices of chicken as a protein source. Enjoy this dish with egg rolls or spring rolls on the side and sliced fruit for dessert.
Best of all it takes about 20 minutes from start to finish—perfect for gathering the family around the table for a weeknight meal. Things will go even faster if much of the slicing, dicing, and chopping is done the night before.
- 1 14 1/2-ounce can low-salt chicken broth
- 1 13 1/2- to 14-ounce can unsweetened coconut milk
- 1/2 tablespoon curry powder
- 1 jalapeño chili, seeded, minced
- 4 boneless skinless chicken breast halves, cut into 3/4-inch pieces
- 2 tablespoons fresh lime juice
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh cilantro
- 1 cup freshly cooked white rice
- Lime wedges
Jasmine Ginger Iced Green Tea Recipe
Some flavors are made for each other. Yeah, we all know about chocolate and peanut butter, but there are many more flavor pairings to explore. One of my favorite pairings is floral jasmine plus spicy ginger. Here, I’ve brought the two together in a refreshing mocktail. The mix of jasmine green tea plus sparkly ginger beer, lime and strawberries has been my favorite drink of the summer.
Jasmine Ginger Iced Green Tea Recipe
1 wedge lime
4 ounces *brewed jasmine green tea, chilled
4 ounces ginger beer, chilled (I used Gosling’s)
Garnishes: Fresh sliced strawberries and additional lime wedges
Fill a glass with ice cubes. Squeeze the juice of a lime wedge over the ice and drop the lime wedge into the glass. Add the chilled green tea and ginger beer stir gently. Garnish with strawberries and additional lime wedges.
*Tip: For brewed tea, I used Rishi organic loose-leaf jasmine green tea. I steeped 1 tablespoon of tea in 2 cups of hot, but not boiling water (180 degrees F) for 3 minutes. The brewed tea should be cooled at room temperature, and then chilled in the refrigerator.
Rishi Jasmine Green Tea (Amazon)
Blended Matcha Green Tea Smoothie
Donald Erickson / E + / Getty Images
Matcha is a very nice green tea option for creamy drinks.
The recipe includes many tips and trick for creating a great matcha drink so you can create one that fits your personal taste. If you have not experimented with matcha powder yet, this recipe is the perfect place to begin.
I made this last night, scrumptious! Two suggestions 1. put heavy duty foil in your glass pie pan first. I had to scrub and scrub my pan with barkeepers friend to get it clean. 2. I combined the cilantro, fresh ginger, lime juice, shallots and oil in my bullet. A great short cut for the sauce with super results!
YUMM! I have made this many times. Once with sea bass but more often with halibut because that is what I had. It is delicious! I do cook it at 400 for a few minutes more to keep the smoke detector from going off. And it still turns out great.
This was fabulous! I had not planned it so I had to use dried cilantro (I know, very embarrassing..), and onion instead of shallots. I did add a little chili sauce with garlic. used my mini processor to make it even faster. The sea bass was over 1" so I cooked for 15 min. or so in all clad stainless skillet. amazing and easy - fish was cooked perfectly. The sauce is amazing, perfect quick or company meal. Just ate a salad with it.
This is amazing. Have made over and over again. It is as tasty as it gets and so easy to make. Every time i have served this I have rave reviews, "You are a true Gourmet cook!" and "This is the best fist i have ever had!" The flavors of the ginger (mince finely), shallot, lime and cilantro balance out so nicely. Is one of my true blue recipes.
so good, can't wait to make again. Did n't have cilantro, used parsley, will get the cilantro next time.
This recipe amazed me with the delicious flavors coming from such little effort! Sea bass wasn't available so I used black cod and it was perfect! This is now in my "go-to" file for food!
I would not suggest cooking anything with olive oil 400 or over as it turns olive oil into a carcinogen. I cooked it on 350 and it was perfect.
My favorite! For another dimension, add 1 tsp. black bean and garlic sauce. I give it a 4, but the rating only allowed me to rate 3 forks.
This was excellent! I didn't have any shallots on hand but did it anyway without any substitution and it was quite tasty and fresh on a hot summer solstice. Lime, ginger and cilantro are always winners for me. I was hesitant about the soy sauce, but it was hardly detectable. I give it 4* even though the forks will not cooperate with me in adding 2 more.
Very easy to make. I increased the amount of sauce since I was serving it with bread, and baked it with the sea bass. Will definitely make it again!
Really excellent. Highly recommend. Does not need honey. I was out of shallots so I used a combo of onion and garlic.
Nice flavors. Needed to adjust cooking time for thicker fillets. I served on a bed of salad leaves with some asian flavors sliced spring onion, sliced almonds roasted in soy, butter, brown sugar and a little cayenne pepper. I also grilled pear slices marinated in olive oil, soy, and a little honey. Feedback on the combo was positive!
Great Easy Recipe! I used cutlassfish instead and it turned out lovely! Very easy and quick healthy recipe.
Fantastic. Great flavor and easily prepared.
I have made this three times already without the honey, maybe this time i'll try it with a little sweetener. My husband never liked this fish and now he loves it! it keeps really well. I cooked it at 475. No smoking problems and it seems like it's hard to ruin this rish. great recipe.
This was perfect. I will make it again and again. Served on a bed of Sesame Asparagus.
This is simple and delicious. The flavors are strong, but surprising. Make the sauce in advance. From that point, dispatching it to the oven takes less than a minute, so it's easy to do it between courses.
This is one of my staple recipes. Like some of the other reviewers, I prefer to add a bit of honey for sweetness. It works well with a variety of white fish and you can also substitute tofu for the fish!
This is one of the best and easiest sauces! I have made it for both sea bass and chicken. I've found that you can speed up the process by putting cilantro, ginger, and shallot in a food processor and then mixing in the liquid ingredients. Saves tons of time in chopping and whatnot. Best thing is this doesn't need to sit in the fridge and marinate. you can literally make the sauce, cover the fish or chicken, throw it in the oven, and 10-15 minutes later have an amazing, healthy, flavourful meal. I've also found that making extras is great for sandwiches during the week. It keeps well in the fridge and just gets even more flavourful. I make this for myself as chicken on a regular basis and for guests as sea bass (very expensive). Have passed this recipe to all of my friends and they also love it!
This is one of our most favorite recipes. I made it several times for family and guests.
I loved this. It had a nice clean taste and was easily made with ingredients on-hand.
So good and easy. I basted midway through and added all of the sauce while cooking. With the high oven temp ,the sauce was a bit crispy and browned. We couldn't stop saying "yummmmm" throughout the meal!
EXCELLENT!! and so easy. I only roasted the sea bass for 10 minutes.
We make this once a week and use California sea bass which is not endangered as far as I know. There is usually too much for one night so we make fish tacos with the left overs. My friend loves the sauce so much she makes quarts of it for big parties to put on salmon and other fishes. Such an easy recipe, while the oven is heating, the sauce can be made. I make it in a pyrex that just barely holds the two filets and it never dries out in 15 minutes.