This dish is not only easy to make, but is also a party favorite!
Prep time: 10 minutes
Cooking time: Less than an hour!
Ingredients for Curry Potatoes: 1 can coconut milk (approx 13.5 fl oz), 1/2 stick of unsalted butter (1 whole is better, but not if you’re watching your weight), 2 lbs. red potatoes (cut each potato into 8 pcs, leave skin on), 1 bunch spinach (cut stems off and then into 3 strips), 4 stems of fresh thyme (each stem about 5 inches), 1 cup chicken broth, 4 cubes curry paste (See samples of curry paste below). You can choose the spice level. I usually get the mild one and offer spices to my guests to add the extra kick. Medium is also safe.
Now let’s cook! Wash everything (Potatoes, spinach & thyme… not the butter). Set heat on medium high, use any kind of pan that will hold your ingredients. Start with the butter and thyme. Once butter is melted and the thyme has been swished around in it for a minute, add the potatoes. Mix it around on high to coat the potato, then pour in the chicken broth. Your kitchen should start smelling good. Cover for 5 minutes, leaving it on high. Make sure it does not burn, adjust your heat down to medium if needed or slide the pot back and forth over the heat while keeping it covered. We are trying to infuse the flavor of the stock into the potato. Next, add the coconut milk. Every time you add a new ingredient, mix everything around. If the thyme leaves have fallen off by now, carefully pull the stem out of the pot, if not then it’s ok to wait till the end. Cover for 5 minutes, leaving it on high. Next, add the 4 cubes of curry paste. They usually come with 8 cubes. Scatter the 4 cubes in the pot and push it under the sauce. Cover and leave on medium for 15 minutes stirring every now and then. Now add the spinach, stir then cover and leave on medium for 5 minutes. Let it simmer for an additional 20 minutes on low. Best served hot off the stove. Make sure all curry paste cubes have dissolved and stir very well to ensure good distribution of flavor.
Garlic Pita Recipe
Ingredients: A pinch of sea salt, Pita bread (5 pcs of the 7″ rounds), 1/4 cup olive oil (extra virgin is best), 3 cloves of garlic (freshly peeled, not the bottled kind) and 5 big leaves of fresh basil.
Let us begin! You can do this while cooking your curry. Crush garlic (a good way to get your aggression out) and put in a small bowl. Add the pinch of salt and 1/4 cup olive oil. Mix around. Now fold the basil in half and cut off the its spine and stem, then slice it up into little strips (no thicker than 2 pennies). Add basil to the bowl, mix it around ad let it sit for a few minutes. Then spread it on the pita using a spoon or marinade brush or even with your hands. Pre-heat oven to 325 once you set your stove to low for your curry to simmer. On a cookie sheet, place the greased pita and let sit while the oven is pre-heating for 10 minutes then cook it in the oven, middle rack for 10 minutes. To serve, cut into 8 pieces (like little slices of pizza).
You can pour the curry in a bowl and place it on a bigger plate so you can spread the pita slices on the plate for easy dipping access. Enjoy!
PS… I will not be held responsible, if your friends start to frequent your house for this app…. just a warning!
There’s nothing like home-made gravy from turkey drippings, slathered on garlic mashed potatoes. It’s easier than you think… here we go!
Makes 8-10 servings
Garlic Mashed Potatoes
Boil 4 cups of water in a 4 qt pot, add chicken bullion and mix to dissolve. Cut your potatoes in quarters, put it in the pot and add more water to cover potatoes. Boil covered for 10-15 minutes (may vary). Once cooked, strain for 2-3 minutes.
Then put in a bowl for mashing. Leave some clumps for texture. Add the butter and garlic and mix with a spatula, add the cream or half and half, then the parsley. Mashed potatoes are ready to be covered in gravy now!
You will need: Cooking oil, flour, turkey drippings, black pepper and salt to taste.
After roasting your turkey, use the drippings to make gravy. The stuff that settles at the bottom of the pan is what makes it delicious, so make sure you get some of that when pouring the turkey drippings into a bowl.
In a skillet (on medium high heat), use 4 tbsp cooking oil or the oil from your turkey drippings. Add half a cup of white flour, stir using a whisk in a circular motion for about 10-15 seconds. Add in 3 cups of drippings (half a cup at a time) and continue to whisk until the all the clumps are gone. Add salt and pepper to taste, although salt may not be needed if you seasoned your turkey well. Cook on high and cover for at least 3 minutes, whisk and set aside. The gravy will get thicker if you let it stand for about 5 minutes. If you want thicker gravy, simply add more flour 2 tbsp at a time while continuing to whisk on medium heat.
That’s all there is to it! Enjoy your Holiday. Here are links to other recipes for Thanksgiving