Chicken Cabbage Curry

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I've never met a curry I didn't like. Indian, Thai, Japanese, Burmese, British - I love them all. But here's the thing - I rarely make curry for myself. It's true! It is one of those dishes that I LOVE but that I typically enjoy while dining out.

Admittedly, curries are very simple and straightforward to make...as long as you have a good curry paste. As you know (if you know me), I don't like buying pre-made foods. I always prefer to make things from scratch. Curry paste is certainly one of those ingredients I have historically shied away from. I know what it takes to make a curry paste from scratch and it is no cake walk!

Last year in May, 2016, I was traveling through Thailand. While in Bangkok, I took a cooking class and learned how to make a curry paste. Let me tell you, that curry paste was hands down the best I've ever tasted! Partially because it truly was delicious, but also because it was a labor of love to make it. While it was great to have this experience...I don't have time to casually make a curry paste on a Tuesday night after work. Ya feel me?

Luckily for you and me, there are store bought options for when we don't have time to break out the mortar and pestle and make our own. I really like the Simply Asia Thai Red Curry Paste. The ingredient list is simple: red chili peppers, garlic, lemongrass, Thai ginger, shallot, Kaffir lime and spice. If you look at the photo above from when I made my own curry paste in Thailand, it is spot on!

To make things even easier, this is a crockpot meal! I used the 'Slow Cooker' function on my Gourmia Smart Pot Multicooker (or Instant Pot) which I believe equates to the HIGH function on a traditional slow cooker. I wanted to lighten up this dish so this isn't quite as thick and creamy as a typical curry, but I find it just as delicious. This is great eaten straight from the slow cooker, but I think the flavors develop even more as leftovers eaten in the days following. If you want to keep this low carb like I show in the photos, pair your Chicken Cabbage Curry with Cauliflower Rice (recipe coming soon!) or whatever rice you like.

Chicken Cabbage Curry

Prep Time: 20 minutes

Cook Time: 3 hours

Servings: 4-6

Ingredients:

• 1 cup yellow onion, sliced
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• 1/2 tsp fish sauce (optional)
• 4 tbsp tomato paste
• 4 tbsp red curry paste
• 1 cup coconut milk (canned, full fat)
• 1 cup chicken broth
• 2 large boneless chicken breast, cut into 1" cubes (1.5 lb)
• 4 cup purple cabbage, shredded
• 1 cup carrots, shredded

Directions:

In Slow Cooker (or the 'Slow Cooker' option on Smartpot, InstantPot, etc.)

1. In the pot of your cooker, combine onion, ginger, garlic, fish sauce, tomato paste, curry paste, coconut milk and broth. Stir to combine. Add chicken and mix to completely coat the cubes. 
2. Set slow cooker to HIGH setting and cook chicken curry for 2 hours. 
3. After two hours, chicken should start to pull apart. Add cabbage and carrots and stir into curry so that it is well incorporated. Place lid back on cooker and continue to cook for another hour. 
4. Serve with cauliflower rice or rice of your choice, garnish with fresh basil.

Nutritional Information (1/6th of recipe):

250 calories - 27 g Protein, 11.5 g Carbohydrates, 11 g Fat

Cabbage, Ham and Potato Soup

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The scene couldn't have been more fitting when I first made this soup. It was a lazy Sunday and the rain had be coming down for hours on end. There was a chill in the air, making it the perfect day to stay indoors wearing my favorite comfy clothes - and to create the ultimate St. Patrick's Day soup!

I imagine it is like this in Ireland quite often, which would be incredibly detrimental to my productivity. But seeing as how we've been in a drought for so long in California, it was a very welcomed rainy day.

Now, let's talk about this soup. 

I, for one, am a huge lover of cabbage. Raw, slaw, stewed or pickled - you name it, I'll eat it. Not everyone goes ga-ga for the vegetable like I do, but I'm hoping to change your tune after trying this soup.  Loaded with cabbage, cubes of ham, sweet potatoes and seasoned with caraway seeds and fresh thyme, this soup will warm you from the inside even on the coldest and rainiest of days. (OK, so I know sweet potatoes aren't really keeping with the Irish theme BUT they are the white sweet potatoes and I think they are more fitting that the traditional tuber)

This recipe makes a VERY large batch of soup, which is great as this rewarms wonderfully. I'm beginning to realize all of my Soup Recipes make large batches...

This will feed a family for a meal or two, or you can easily freeze a portion of this soup if you are only cooking for one or two. It doesn't need to be St. Patrick's Day to enjoy this soup, but a lazy, rainy Sunday to enjoy a warm bowl doesn't hurt.

Cabbage, Ham and Potato Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: about 10 cups of soup

Ingredients:

• 1 head of cabbage, chopped
• 1 medium onion, chopped
• 1 lb ham steak, cubed
• 1 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 2 tsp caraway seeds
• 2 tsp fresh thyme, chopped
• 2 bay leaves 
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups chicken broth
• 2 cups white sweet potatoes, cubed

For garnish:

• Irish Soda Bread

Directions:

1. In a large pot over medium heat, add onions and olive oil. Cook while stirring often until onions are softened and fragrant, about 5 minutes.
2. Add cubed ham, garlic, thyme, caraway seeds, bay leaves,salt and pepper. Stir and continue to cook for another 5 minutes.
3. Add cabbage and chicken broth, increase heat to high and bring to a boil, about 10 minutes.
4. Add sweet potatoes and return to a boil, 5 minutes. 
5. Cover and reduce heat to low and simmer for 20 minutes. Serve immediately. Allow any remaining soup to cool and store in the refrigerator or freeze.

Nutritional Information (1 cup soup):

138 calories - 13 g Protein, 15 g Carbohydrates, 2.8 g Fat

Crunchy Asian Slaw

I've never been a huge fan of coleslaw. First off, I don't really like mayonnaise all that much and secondly, it usually doesn't have any sort of texture - basically a creamy, mushy mess. Some people dig it...I am not one of those people. I DO however LOVE this Crunchy Asian Slaw!

In my opinion, vinegar based coleslaw is far superior to mayonnaise based. I also think having a crunch and texture to your coleslaw makes a world of difference. The combination of red cabbage, napa cabbage, carrots and scallions with a dressing made from rice vinegar, sesame oil and lime juice is my definition of a good slaw.

This slaw is fantastic just on its own OR you could served it as a side with my Seared Ahi Tuna.  Need a bright and colorful dish to bring to a party or friend's barbecue? This is a great option! Its quick and easy. I love meals like this because they are delicious, filling and still an excellent healthy meal choice. Could you say the same after eating your traditional mayo-based coleslaw? 

Crunchy Asian Slaw

Cook Time: 15 minutes

Servings: 5 cups

Ingredients

For the slaw:

• Red cabbage, 3.5 cups shredded 
• Napa cabbage, 1.5 cups shredded
• Carrots,1 cup shredded
• Scallions, 3 sliced
• Cilantro, 1/4 cup chopped
• Sesame seeds, optional for garnish

For the dressing:

• Lime, 1 oz juiced
• Sesame oil, 1 tbsp
• Rice Vinegar, 2 tbsp
• Coconut Aminos, 1 tbsp (you could sub for soy sauce if you don't have coconut aminos)
• Sunflower butter, 1 tbsp (you could sub almond or peanut butter here as well)
• Ginger, 1/2 tsp grated
• Garlic, 1/4 tsp chopped

Directions

1. Mix together ingredients for the dressing. 
2. Combine all ingredients for the slaw (except for sesame seeds) in a large mixing bowl and toss with the dressing.  Plate and garnish with sesame seeds.

Nutritional info (1 serving, approximately 1 cup)

85 Calories - 2 g Protein, 9 g Carbs, 4.5 g Fat