404 curry

Red Curry Meatballs (Crockpot)

Tonight I will be hosting a holiday potluck at Talcott Family Chiropractic at 6:45pm. Everyone is welcome to join and bring a healthy, tasty dish. We have some people bringing dishes like beef stew, organic salad, and apple crisp to name a few. We will be talking about how to stay healthy during the holidays and sharing good food. I made these delicious Red Curry Meatballs. They are very low maintenance but absolutely delightful.

Holiday Potluck at Talcott Family Chiropractic

Location: 230 Farmington Ave Farmington, CT 06032

Time: 6:45pm-7:45pm

Everyone is welcome!

Red Curry Meatballs (Crockpot)
Recipe Type: Lunch/Dinner
Author: Amanda
Prep time:
Cook time:
Total time:
Ingredients
  • For the Meatballs:
  • 3lb Organic Grassfed Beef
  • 2 tbsp Ground Curry Powder
  • 1 tsp Garlic Powder
  • 1 large Organic Egg
  • 1 large Onion, diced
  • Sea Salt
  • For the Sauce:
  • 1 6oz can Organic Tomato Paste
  • 1 14oz can Coconut Milk
  • 1/2 cup water
  • 1 tsp Garlic Powder
  • 2 tbsp Curry Powder
  • Juice of 1 lemon
Instructions
  1. Heat a medium sauce pan over medium heat and add all ingredients for the sauce. Bring to a simmer then lower the heat.
  2. Combine all ingredients for the meatballs in a large bowl (except for the meat) and mix well. Add in your ground beef and mix with your hands until fully incorporated.
  3. Form the meat mixture into small meatballs and place inside a crockpot.
  4. Pour sauce on top of meatballs and cook on low for 8 hours.

 

Red Pumpkin Curry

I saw some recipes for a red thai curry that I have made before and then decided to combine two of my favorite things: curry and pumpkin. Because why not?! It’s getting a little cooler out and I have found that soups are extremely convenient for quick meals. They are a great way to switch it up from salads. I heat up the soup on the stove then add in shredded chicken that I make at the beginning of every week and veggies. My favorite veggies to add to curries/soups are kale and shaved brussel sprouts. They give it great texture and are packed with important vitamins and minerals. This recipe is the perfect amount of spicy and sweet. Enjoy!

 

Red Pumpkin Curry
Recipe Type: Soup
Author: Amanda
Prep time:
Cook time:
Total time:
Serves: 7-8
Ingredients
  • 1 can Trader Joe’s Light Coconut Milk
  • 4 cups Organic Chicken Broth
  • 2 tbsp Red Curry Paste
  • 2 tbsp Roasted Curry Powder
  • 1/2 tbsp Red Boat Fish Sauce
  • 1/2 tbsp Ginger
  • 1/2 tbsp Cinnamon
  • 1/4 tsp Cayenne Pepper (optional)
  • 3 Garlic Cloves, minced
  • 1 Yellow Onion, chopped
  • 2 cups Roasted Pumpkin or 1 1/2 cup Organic Pumpkin Puree
Instructions
  1. Heat a large pot over medium heat. Add in coconut milk, broth and curry paste. Mix until paste is completely incorporated.
  2. Add in all of your spices now then your fish sauce, garlic and onion.
  3. Add in the roasted pumpkin and cook for 10 minutes.
  4. Now get out your blender and pour the mixture in there in a few batches. Puree everything so you get a nice smooth texture.
  5. Once you have pureed your soup now is the perfect time to add in some leftover protein (chicken, ground beef, white fish) and veggies.
Serving size: 1 cup Calories: 70 Fat: 3 Carbohydrates: 9 Protein: 2

Spicy Curry Shrimp!

Amanda’s Spicy Curry Shrimp!
Recipe Type: Quick and Easy!
Author: Amanda
Prep time:
Cook time:
Total time:
Serves: 6
One thing comes to mind with this healthful, tasty, quick and easy dinner: batch cook this flavorful bad boy to have some leftovers (if you can resist leaving some behind when you go to clean up!)
Ingredients
  • 2lb peeled, deveined shrimp (I used frozen uncooked shrimp I had in my freezer)
  • Juice of 1 lemon
  • 2tsp curry powder
  • 1/4 to 1/2 tsp cayenne pepper
  • Coconut oil for sautéing
Instructions
  1. Place shrimp in a large bowl and add lemon juice and spices. You can let it marinate for 20-30 minutes or just cook it right away.
  2. Heat a large sauté pan over medium-high heat. Add coconut oil.
  3. Once it melts add shrimp and cook for 2-3 min per side.
  4. Make a big green salad with spinach, kale, broccoli, tomatoes, red onion, avocado, and cucumber and just place the shrimp on top.
  5. “It’s just so delicious!” -Amanda