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Moroccan Eggs

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Moroccan Eggs. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Katie of 24 Carrot Life.

Pregnancy makes me super lazy and undisciplined. We’re usually pretty health-conscious around here, but we’ve gone out to eat more times in the last few months than I’d like to admit. (I also have an aversion to doing dishes.)

When I find quick, simple, yet healthy meals to feed our little family (that my girls like!), I do a little dance of joy. This recipe for Moroccan Eggs submitted by TK member Katie is exactly that.

This is basically a recipe for shakshuka, which is eggs cooked in a spicy tomato sauce. This version is very simple, but very delicious. If you wanted to spice it up even more, you could add a Moroccan-style spice blend or some spicy sausage. I quite liked the simplicity of only using a handful of ingredients. Here, I’ll show you.

 
 
 
Tasty Kitchen Blog: Moroccan Eggs. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Katie of 24 Carrot Life.

You’ll only need a large can of tomatoes, a sweet onion, garlic, parsley, eggs, cooking oil (I used avocado oil), cayenne, and salt and pepper. And perhaps something to accompany the eggs, such as crusty bread, rice, or roasted vegetables. (More on that later.)

The recipe calls for diced tomatoes, but I happened to have these San Marzano tomatoes on hand and decided to blend them up for a smoother consistency. Whatever floats your boat.

 
 
 
Tasty Kitchen Blog: Moroccan Eggs. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Katie of 24 Carrot Life.

Yes, you’ll need to break out that knife and cutting board, but just for a minute! Dice that onion and give those cloves a good mincing.

 
 
 
Tasty Kitchen Blog: Moroccan Eggs. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Katie of 24 Carrot Life.

Heat the oil in a medium-sized skillet and cook the onion and garlic until the onion is somewhat translucent and soft.

 
 
 
Tasty Kitchen Blog: Moroccan Eggs. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Katie of 24 Carrot Life.

Add the tomatoes!

 
 
 
Tasty Kitchen Blog: Moroccan Eggs. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Katie of 24 Carrot Life.

And however much cayenne you prefer. This little dusting was enough for me.

 
 
 
Tasty Kitchen Blog: Moroccan Eggs. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Katie of 24 Carrot Life.

Don’t forget the salt and pepper.

 
 
 
Tasty Kitchen Blog: Moroccan Eggs. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Katie of 24 Carrot Life.

Give it a stir. Notice how watery it is? We’re going to fix that.

 
 
 
Tasty Kitchen Blog: Moroccan Eggs. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Katie of 24 Carrot Life.

Let the sauce simmer over medium-high heat for about 10 minutes or until some of that water has cooked off. Bubbling tomato sauce is a stovetop’s worst nightmare. You can partially cover the skillet with some foil so it doesn’t splatter everywhere and steam can still escape.

 
 
 
Tasty Kitchen Blog: Moroccan Eggs. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Katie of 24 Carrot Life.

Now for the fun part. If your sauce is thick enough, make little divots in the sauce and add the eggs. The recipe suggests cracking them into a small bowl first, but I like living on the edge.

 
 
 
Tasty Kitchen Blog: Moroccan Eggs. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Katie of 24 Carrot Life.

Bring the heat down to about medium-low and cover the skillet, allowing the eggs to cook. The whites should be cooked and the yolks should be a little runny.

 
 
 
Tasty Kitchen Blog: Moroccan Eggs. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Katie of 24 Carrot Life.

Chop a little parsley and sprinkle it over the top. And you’re done! Easy, huh?

 
 
 
Tasty Kitchen Blog: Moroccan Eggs. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Katie of 24 Carrot Life.

I try to avoid eating grains, except when I’m pregnant (see comment above about being undisciplined), but I made a valiant effort for you guys. So, I pushed thoughts of crusty bread out of my head and warmed up some leftover roasted Parmesan broccoli.

 
 
 
Tasty Kitchen Blog: Moroccan Eggs. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Katie of 24 Carrot Life.

It was a PERFECT vehicle for those eggs and spicy sauce! Thank you, Katie, for a deliciously simple meal that may save us from grabbing a pizza!

Be sure to check out Katie’s TK recipe box and her blog, 24 Carrot Life for more tasty and healthy recipes!

 
 

Printable Recipe

Moroccan Eggs

See post on 24 Carrot Life’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Difficulty: Easy

Servings: 4

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Description

These Moroccan Eggs are made with just a few natural ingredients and taste so great with toasted crusty bread.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 whole Red Onion, Chopped
  • 4 cloves Garlic, Minced
  • 28 ounces, weight Canned Chopped Tomatoes
  • ¼ teaspoons Cayenne Pepper
  • Salt And Pepper, to taste
  • 4 whole Large Eggs
  • Chopped Parsley For Garnish
  • Crusty Bread, Toasted, To Serve

Preparation Instructions

Add olive oil to a pan over medium heat. Once hot, add onion and garlic and cook for about 4 minutes, or until translucent.

Add tomatoes and cook on medium high heat for about 10 minutes. Once tomato juice has cooked off, add cayenne pepper, salt, and pepper. Stir to combine.

Using the back of a large cooking spoon, make a divot for each egg. Crack eggs one by one into a separate bowl to make sure there are no shell pieces. Slowly add one egg into each divet, repeating separately with each egg.

Cover the skillet and cook on low heat until the egg whites are cooked, about 5 minutes.

Garnish with parsley and serve with toasted bread for dipping.

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Profile photo of Natalie | Perry's Plate

Scalloped Hasselback Sweet Potatoes

Posted by in Holidays

Tasty Kitchen Blog: Scalloped Hasselback Sweet Potatoes. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Tove of Sweet Sour Savory.

I’m a big fan of cheese. Especially smoked cheeses. I also love sweet potatoes in savory dishes—especially those with smoky flavors. Clearly this recipe was meant for me.

This Scalloped Hasselback Sweet Potatoes recipe submitted by TK member Tove is the newest addition to my special occasion recipe file. I paired these with some spice-crusted steaks for dinner, but it would also play well with just about any roasted meat or bring a smoky-sweet addition to a potluck spread. 

By the way, if you’re a bit of a geek like me, you may be thinking these don’t look like Hasselback potatoes. And you’d get extra points for that. Hasselback potatoes are usually left whole, sliced but with the bottoms attached so the slices stay upright when cooked (like this). This dish is more like a Hasselback Potato Gratin: the potatoes are sliced, but stacked tightly in the dish so they stand upright. I used a larger dish, so my potato slices look like they’re taking a nap, not unlike me after a long day spent running after toddlers.

Culinary terms aside, this dish is delicious any way you slice it. And there are only five ingredients! Fabulous!

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Sweet Potatoes. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Tove of Sweet Sour Savory.

You’ll only need sweet potatoes, shredded smoked gouda, heavy cream, fresh thyme, and salt.

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Sweet Potatoes. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Tove of Sweet Sour Savory.

Put the cheese in a medium-sized bowl.

While making this recipe I discovered that my kids don’t like smoked gouda. I was shocked and questioned our biological relationship. They love fresh Parmesan, Romano, goat cheese, feta, and even Dubliner. But not smoked gouda? My mind is still reeling.

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Sweet Potatoes. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Tove of Sweet Sour Savory.

Anyway, back to the recipe. Add the cream to the cheese.

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Sweet Potatoes. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Tove of Sweet Sour Savory.

Sprinkle on the thyme leaves. You can also use dried thyme if you like, probably about 1/4 teaspoon.

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Sweet Potatoes. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Tove of Sweet Sour Savory.

Add in the salt and give it a quick stir to combine.

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Sweet Potatoes. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Tove of Sweet Sour Savory.

Now for the sweet potatoes. Peel them!

Do you know the difference between a sweet potato and a yam?

My inner food geek is about to come out in full force now. Just a warning.

The ones we see in the grocery stores labeled as “yams” are actually orange sweet potatoes. The lighter ones are simply white sweet potatoes. True yams are native to the Caribbean and are white and very starchy. Unless you shop at an extremely diverse market or spend a lot of time in the Caribbean, you’ll probably never encounter a true yam in your life. 

This information makes me want to take a Sharpie to the signs in the grocery store. (That’s my inner perfectionist coming out.)

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Sweet Potatoes. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Tove of Sweet Sour Savory.

This is when you’ll be so glad you have a mandoline slicer! I love mine and use it often. For this, I used the “thin” blade, just slightly thicker than the “thinnest” blade.

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Sweet Potatoes. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Tove of Sweet Sour Savory.

Here’s the messy, fun part. Dip the potato slices in the cream/cheese mixture and lay them in a baking dish. I did them a handful at a time. Try to get them to stand upright if you can for that Hasselback look. As I mentioned earlier, my dish was a little large for that so they’re sort of lounging on each other. 

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Sweet Potatoes. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Tove of Sweet Sour Savory.

When you’re finished, spread the remaining cream/cheese mixture over the top. I only had a few chunks of cheese left.

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Sweet Potatoes. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Tove of Sweet Sour Savory.

Cover the dish with aluminum foil and bake for about 35 minutes. 

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Sweet Potatoes. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Tove of Sweet Sour Savory.

Tove suggests sprinkling brown sugar over the top and returning the pan to the oven, uncovered, for 10 more minutes. Just out of personal preference, I just sprinkled more cheese to keep the flavors in the dish more savory. 

Now, eat! I made a double batch of these for a church potluck (after we devoured the first pan) and I came home without leftovers! If you love smoked gouda, you’ll love these. The cheese plays so nicely with the sweetness from the potatoes. And the cream … well, cream makes everything nicer. 

Thank you, Tove, for a fantastic holiday side dish recipe! 

Be sure to check out Tove’s TK recipe box and her blog, Sweet Sour Savory, for some Scandinavian-inspired recipes! 

Recipe adaptations:
When I made this recipe, I used 1 1/2 pounds of potatoes and 1 1/2 cups of cheese and liked that ratio. I also left off the brown sugar topping and added a little more cheese. 

 
 

Printable Recipe

Scalloped Hasselback Sweet Potatoes

See post on sweetsoursavory’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Difficulty: Easy

Servings: 6

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Description

The smoked gouda and the sweet potatoes and with the caramelized crunch works perfect.

These sweet potatoes are very addictive.

Ingredients

  • ½ cups Grated Smoked Gouda
  • 6 ounces, fluid Heavy Whipping Cream
  • 2 sprigs Thyme Leaves, Leaves Only
  • ¼ teaspoons Salt
  • 2 pounds Sweet Potatoes

Preparation Instructions

Preheat the oven to 400℉ (200℃).

Grate the cheese, and mix it with cream, thyme and some salt.

Peel the potatoes and slice them thinly on a mandoline. Toss the potato slices in the cream/cheese mixture, making sure to cover each slice.

Stack the potato slices and lay them in ovenproof dish with their edges aligned vertically. Continue to fill the dish with the potatoes until the dish is filled. Pour excess cream/cheese mixture evenly over potatoes.

Cover dish with tin foil, and bake the potatoes for about 35 minutes until the potatoes are tender when pierced with a knife

Take off the foil and sprinkle the brown sugar on top, and continue to bake for another 5–10 minutes until the sugar has caramelized.

When the potatoes is done, take the dish out of the oven and let the potatoes rest for a few minutes, before serving. Enjoy!

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Profile photo of Natalie | Perry's Plate

Quick and Easy Baked Apples

Posted by in Baking

Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

I’m not sure if it’s fair that pumpkin gets the most culinary attention when fall rolls around. As much as I love me some pumpkin [insert any dish that can feasibly be made with pumpkin], I’d much prefer something with apples. 

I could live off of apple pie, apple crisp, apple-filled crepes, apple cider syrup-covered pancakes, apple-cheddar squash soup … you get the idea. Just bury me in apples, and I’ll be a happy girl. 

One treat I don’t make too often is baked apples. I’m not sure why. Oh, wait, yes I do. It’s the hollowing out of the apples, which, in my head, seems like a chore, but in reality only takes a few minutes. I need to quit playing mind games with myself because I’ve been seriously missing out. 

We had some friends over for dinner recently, and I searched for a simple and delicious dessert to make. I also wanted something that screamed fall. The Baked Apples recipe submitted by TK member Laura seemed like just the thing I was searching for. 

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

First, let’s gather our ingredients! To be honest, when I gathered everything I kept thinking that this couldn’t possibly be everything. I even grabbed an extra stick of butter. (You know, just in case.) Really, all you need are smallish baking apples, oats, brown sugar, cinnamon, and softened butter. That’s it.

This is an excellent jumping point for adaptations! If you’re avoiding dairy, grains, or refined sugar, you can use coconut oil, chopped nuts/dried fruit/coconut, and honey. You could also play with the spices and add some nutmeg or cardamom for a more exotic taste. The only substitution I made was using coconut sugar instead of brown sugar. 

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Okay, now for the part that I dread (which isn’t that bad, really). Grab a sharp paring knife and cut around the stem of the apple, going about 1/3 the way into the center. 

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

You can also use a spoon at this point to scrape out any seeds or tough bits of core remaining. Repeat with remaining apples.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

If you’re assembling these early and plan to refrigerate them for a few hours before baking them, I would rub some lemon juice on the insides of the apples so they don’t turn brown. Lemon juice will brighten the flavor of the apples, too.  If you happen to have a two-year-old around who is dying to help you, they’re great for that.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Grab a baking dish large enough to hold all of the apples. My 9×13 inch glass baking dish was the perfect size. Brush a liberal amount of butter on the sides and bottom of the pan. Don’t be shy. 

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Sprinkle some of the brown sugar into the pan as well.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Nestle your apples into the pan so they all stay upright. You don’t want that precious filling to spill out!

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Speaking of the filling, grab a small bowl and pour the oats in. 

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Add the cinnamon (and any other spices you’d like to add).

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

And the rest of the brown sugar.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Give it a good mix. Or have your kitchen-maid-in-training do it for you.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

This is the fun part. Put the rest of the softened butter in the oats and, using your hands, blend it until the butter is incorporated and you get a crumbly texture.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

I knew she wouldn’t be able to resist this part.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

This is roughly the texture you’re looking for. Try not to eat it right out of the bowl. Believe me, it’s hard.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Call your lovely assistant back over and have her spoon the filling into the apples. I was surprised at how well she did this. This is such a great recipe to involve kids in the kitchen!

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

We just kept piling it on until we ran out of filing. 

Pop them into the oven for a while and …

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Not only will your house smell amazing, but you’re super close to heaven in a bowl.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

The instructions say to spoon the caramel sauce from the pan over the apples, but I didn’t have much sauce to speak of. Instead, we served these with vanilla bean gelato.

I also whipped up some sea salt vanilla bean caramel sauce and poured it over the top. Why I didn’t do that in the beginning is beyond me. If you’d like to make some homemade caramel sauce, there are a lots of recipes here on Tasty Kitchen! I included a few below that caught my eye.

Easy Caramel Sauce from Ree
Spiced Caramel Butter Sauce from Terri of That’s Some Good Cookin’
Vegan Caramel Sauce from tonijean
Salted Caramel Sauce from Megan Betz

Many thanks go to Laura for a fantastic and easy recipe to do with my kids! Be sure to check out her TK recipe box and her beautiful blog, My Friend’s Bakery, for more recipes. 

 
 

Printable Recipe

Baked Apples

See post on Laura @ My Friend's Bakery’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

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Difficulty: Easy

Servings: 9

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A simple, delicious dessert using fresh picked apples. Enjoy the season’s bountiful harvest.

Ingredients

  • FOR THE APPLES:
  • 9 whole Small Baking Apples, Like MacIntosh
  • 2 Tablespoons Butter, Room Temperature, For Greasing The Dish
  • 2 Tablespoons Brown Sugar
  • FOR THE FILLING:
  • ⅓ cups Butter, Room Temperature
  • ⅓ cups Brown Sugar
  • 1 cup Quick Cooking Oats
  • 1 teaspoon Ground Cinnamon

Preparation Instructions

Preheat the oven to 350 F.

Wash and core the apples. Generously coat the bottom of an oven-safe baking dish (use one that’s big enough to fit all the apples into) with butter. Sprinkle the first amount of brown sugar over the base of the dish. Arrange the apples into the baking dish to fit.

In a separate bowl, crumble together the filling ingredients. Fill each cored apple with a generous amount of the filling.

Bake the apples for 30 to 40 minutes until soft. Remove from the oven and place 1 or 2 apples on each serving plate. Use a spoon to scoop some of the hot caramel from the bottom of the dish, and spoon it over each apple. Serve with a scoop of vanilla ice cream.

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Profile photo of Natalie | Perry's Plate

Tropical Thai Chicken Curry

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

I love Thai food. And I’m thankful for the fact that I can walk into almost any grocery store in this country and buy tropical fruit and Thai curry paste. Isn’t it amazing that we have access to all of these things? It wasn’t that long ago when ethnic flavors and produce just weren’t available here. It’s fantastic.

You know what else is great? Easy, approachable ethnic recipes to make during the holidays. I can only eat so much bread, potatoes, and heavy cream, you know? I need recipes that are quick and different from the typically rich meals of the season. 

Enter: Tropical Thai Chicken Curry This recipe submitted by Anetta is exactly what I was looking for. If you prep the ingredients ahead of time you can have this on the table in about 15 minutes. Really.

Here, I’ll show you.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

You’ll need a few things, but luckily they’re all relatively easy to find. Boneless, skinless chicken breasts or thighs, pineapple, mangoes, fresh basil, a lime, coconut milk, a sweetener (I used coconut sugar), red Thai curry paste, and fish sauce.

The coconut milk, curry paste, and fish sauce can be found in that Asian section I was talking about. Or an ethnic grocery store, if you’re lucky to have one in your town. 

Don’t ask me what fish sauce it. And don’t smell it. Just use it and you won’t be sorry.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen. 

First, get a big, sturdy pan out and warm up the half of the coconut milk until it’s bubbly.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Add the curry paste.

If I’m not mistaken, red curry paste is the most spicy of the Thai curry pastes, followed by green paste and then yellow being the least spicy. 

Because I have little ones I need to feed, I was conservative with the amount I initially added, but I ended up putting more in later. And it still wasn’t too spicy! I’m pretty sure the coconut milk and sweetness from the fruit mellowed it out. So, don’t be shy with it!

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Once you get the paste incorporated and a lovely salmon-colored sauce started, add the fish sauce (you smelled it, didn’t you?), sweetener, and lime juice.

The recipe originally called for wild lime leaves, but I was unable to find them. Perhaps I could have looked harder, but I didn’t want to tote my crazy never-wants-to-stay-in-the-cart-monkey-child to one more place. 

So, I took Anetta’s advice and used half a lime. And kept my sanity.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Now, add the rest of the coconut milk. 

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

In go the thinly sliced chicken, mango, and pineapple chunks. 

The next time I make this, I think I’ll add a handful or two of butternut squash chunks. It’ll blend right in! (It’s physically painful for me to make a meal without vegetables. There, I said it.)

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Stir it well, then cover and let it simmer for a few minutes until the chicken is cooked through. It’ll go fast and give you just enough time to chiffonade the basil. 

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

To chiffonade sounds fancy, but it just means you’re cutting the basil into little strips. That’s all. You could even say it with a French accent. 

First, stack the leaves.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Roll them tightly.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Then slice it up! 

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

When the curry is finished, sprinkle the basil over top. 

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Aaaaaand serve.

I used brown basmati rice, but you can use jasmine rice, quinoa, or even cauliflower rice if you’re watching your grain intake.

Be sure to check out Anetta’s Tasty Kitchen recipe box. Hers should really be called a treasure box with so many easy recipes from around the globe. Check out her blog, The Wanderlust Kitchen, too!

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Note: I replaced the water in the recipe with additional coconut milk. I make my own coconut milk, which tends to be thinner than commercially canned coconut milk. Next time, I’ll just leave it out completely or reduce the coconut milk to get some of the water out. 

 
 

Printable Recipe

Tropical Thai Chicken Curry

See post on Anetta (The Wanderlust Kitchen)’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

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Pineapple and mango add sweetness to this rich and flavorful chicken curry dish. Under 500 calories per serving, and only 30 minutes until dinner is ready.

Ingredients

  • 1 can (14 Oz. Size) Coconut Milk, Divided
  • 2 Tablespoons Plus 1 Teaspoon Red Curry Paste
  • 2 Tablespoons Fish Sauce
  • 1 Tablespoon Palm Sugar Or Brown Sugar
  • 4 whole Wild Lime Leaves (or Juice From Half A Lime)
  • ½ cups Water
  • 1 pound Boneless, Skinless Chicken Breast, Very Thinly Sliced
  • 1 cup Fresh Pineapple Chunks
  • 1 whole Mango, Peeled And Diced
  • ⅓ cups Fresh Basil Leaves, Sliced
  • Cooked Jasmine Rice, To Serve

Preparation Instructions

1. Heat half the coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.

2. Add curry paste and stir to combine. Add fish sauce, sugar, and lime leaves and let cook for 1 minute. Add remaining coconut milk and water.

3. Add chicken, pineapple, and mango to the curry and let cook for 2-3 minutes. Reduce heat to simmer and continue to cook for 5 minutes or until chicken is cooked through.

4. Remove from heat. Remove wild lime leaves and stir in the sliced basil. Serve with jasmine rice.

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

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