Crockpot Chicken and Veggie Curry, an idea from Carolyn

--- potatoes, baby carrots, and onion on the bottom
--- an overgrown chicken breast, cut into 5ish large chunks on top of that
--- Trader Joes curry simmer sauce (half a jar) over the top, and a big splash of soy milk on top, too
--- cooked on low for 6-1/2 hours (but timing is probably not critical)
--- then added frozen peas, turned up to high, cooked for another 30 minutes or so

Served atop steamed rice, cooked with the rice cooker that resides on the counter next to the crock pot.

Pan Fried King Fish Steaks, from Sheetal

For 2 steaks
Rub a mixture of red chillie powder, a pinch of turmeric, salt and a teaspooon of ginger garlic paste.
Let them sit for 30 mins.
Pat the steaks with rice or wheat flour. Shallow fry in pan. Turn when crispy and fry the other side.

Fish curry
1 cup freshly grated coconut.
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp red chillie powder (more if u can handle it)
1 tsp ginger garlic paste
1/2 tsp turmeric
1 onion sliced and fried till brown.

Grind the above to a paste. Heat a tsp of oil in a wok. Fry the paste till oil leaves the side of the wok. Add one diced tomato if you like your curry tangy.

Add water (as per desired thickness of curry) and let it come to a boil. Add pieces of any white fish that you like. Simmer till fish is cooked. Eat with white rice. yummy!

Curried Pumpkin Soup, from Stephanie

Curried Pumpkin Soup

4 tbsp butter

1/2 c. chopped onion

1 clove garlic, minced

2 c. pumpkin puree (the regular sized can, not the big can)

4 c. chicken stock (swanson's natural goodness is good)

1 bay leaf

pinch of sugar
1/3 tsp curry powder, to taste

1/3 tsp salt

1/4 tsp black pepper

2 c. light cream

1/3 c. toasted coconut for garnish

Melt butter in a medium saucepan. Add onion and garlic, cover and cook until translucent - about 8 minutes. Add pumpkin and stock, stir well. Add rest of ingredients except cream and coconut. Bring to a boil and lower to a simmer for 30 minutes. Taste and adjust seasonings as desired. Blend if desired. Remove from heat and add cream. Return to heat and heat just to hot, do not allow soup to boil! (this is when I transferred it to the crock pot). Serve with toasted coconut as a garnish.

Suggested by Heather - Fragrant Chicken in Creamy Almond Sauce

And this one from Cooking Light, which is fairly time-consuming and kind be a PIA, but oh-so-good.

Fragrant Chicken in Creamy Almond Sauce
Cooking Light, AUGUST 2000

Ingredients

1 tablespoon olive oil
6 (3-inch) cinnamon sticks
5 bay leaves
1 1/2 cups finely chopped onion
6 garlic cloves, minced
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground cardamom
2 1/2 pounds skinned, boned chicken breasts, cut into 1-inch pieces
1 cup fat-free, less-sodium chicken broth
1/4 cup fat-free sour cream
1 teaspoon all-purpose flour
1/2 teaspoon sugar
1/4 cup slivered almonds, toasted and ground
1/3 cup chopped red bell pepper
2 tablespoons slivered almonds, toasted
Cinnamon sticks (optional)

Preparation

Heat the oil in a large nonstick skillet over medium heat. Add 6 cinnamon sticks and bay leaves. Cook 2 minutes or until fragrant. Add onion and garlic; sauté 5 minutes or until tender. Add the curry powder, turmeric, salt, and cardamom. Add chicken and broth; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.

Remove the chicken from pan with a slotted spoon. Cook remaining liquid in pan over low heat 5 minutes. Combine sour cream, flour, and sugar in a small bowl; stir in 1/2 cup hot liquid. Add the sour cream mixture to pan, stirring until smooth. Return chicken to pan; stir in ground almonds. Cook 5 minutes or until thick, stirring frequently. Sprinkle with bell pepper. Discard the cinnamon sticks and bay leaves. Sprinkle with slivered almonds; garnish with cinnamon sticks, if desired.

Yield

6 servings (serving size: about 1 cup chicken mixture and 1 teaspoon almonds)

Nutritional Information

CALORIES 304(23% from fat); FAT 7.9g (sat 1.3g,mono 4.2g,poly 1.3g); PROTEIN 46.9g; CHOLESTEROL 110mg; CALCIUM 60mg; SODIUM 410mg; FIBER 2.1g; IRON 2.4mg; CARBOHYDRATE 8.7g

Red Curry Chicken, by Amber

It is a recipe inspired from dh's favorite Thai restaurant in San Jose: Krung Thai

2 cans unsweetened coconut milk
1 or 2 tbs red curry paste
1lb chicken breasts cut in cubes
2 or 3 tbs fish sauce
1 tbs sugar
2 cans bamboo shoots or 1lb green beans
1/2 c. fresh sweet basil
3 Thai chilies cut into strips

Pour half of coconut milk into saucepan. Add curry paste and mash and stir until blended. Bring to a boil. Lower heat and cook until coconut milk becomes oily. Add the rest of the coconut milk and cook for 30 minutes. Add chicken and bamboo shoots and cook for 15-20 minutes until chicken is cooked through. Stir in fish sauce and sugar. Add Basil and hot peppers. Stir. Serve with steamed rice. (take the peppers out before eating they are super hot!)

Thai Shrimp Curry, by Jenifer

We served this with a side salad (lettuce, cucumber, basil and cilantro) and it is meant to serve four. You will need to prepare Jasmine Rice in addition to the following:

Curry Sauce:
2 tlbs canola oil
2 shallots, sliced
1/2 tsp minced garlic
2 1/2 tsps curry powder
1/2 tsp ground tumeric
1 tsp ground chili paste (optional- if you don't like a little heat)
2 tlbs soy sauce
1 stalk lemongrass (cut into 1 " pieces & "bruise" w/knife)
1" piece of fresh ginger- cut into 1/4" thick slices
3 c coconut cream (you can use canned coconut milk)
1/2 tsp salt
3 tlbs brown sugar

~Heat oil in pan over medium heat; add shallots, garlic, cury, tumeric, and chili paste- stir for about 1 minute (should be very "fragrant")
~Add soy sauce, lemongrass and ginger- stir for another 30 seconds or so; Add coconut, salt & sugar- bring to a boil
~ Allow to cool- puree in blender; strain (use a course sieve) to remove lemongrass and ginger (this will last in your fridge for a week- so you can use it on lots of dishes)

Shrimp & Veggies:
1 tlb canola oil
1 lb shrimp (peeled & deveined)
1/2 yellow onion (cubed)
1 carrot sliced in 1/2" rounds, blanched
1/2 c cauliflower in bite sized pieces, blanched
1 c green beans, trimmed, sliced lengthwise, blanched
1 c asparagus- 2" lengths, blanched
1 c brocolini, cut in 2" lengths, blanched
1 ripe tomato- cored & cut into thin strips
3 kaffir lime leaves (can get these at a gourmet or asian market) cut into slivers
10 fresh Thai Basil leaves, julienned

~Heat oil in large pan over med heat; and shrimp and saute until half cooked. Add 1 c curry sauce and bring to simmer (if you like it "juicier"- aka saucier add 1 1/2 c)
~Add onion, carrots, cauliflower,green beans, asparagus, broccolini & tomato; reduce heat and simmer for 1-2 mintues
~Just before serving stir in lime and basil leaves; remove from heat.

Place a scoop of jasmine rice in a bowl. serve shrimp mixture over the rice with the aforementioned side salad

Chicken with Yogurt Curry Marinade, by Kris

Chicken with yogurt curry marinade:

-slice chicken breasts into 1.5 inch strips (to thread on skewers)
-1 tub nonfat plain yogurt
-juice of 1 lemon
-1tsp ground cumin
-1tsp paprika
-1tsp onion powder
-1 tsp garlic powder
-1 tsp cayenne pepper
-2tsp yellow curry powder

mix all ingredients well, put in large ziplock container. Marinate for at least 4 hours. Thread chicken pieces onto bamboo skewers that have soaked in water for at least 1 hour. Cook on gril over medium-high heat until done (about 4 - 5 minutes/side).

Thai Chicken, an idea from Sarah

Tonight I made the Thai chicken dish I mentioned. Sauteed chicken, green peppers, bamboo shoots, carrot matchsticks, mushrooms, and cashews in a sauce of red curry paste, coconut milk, fish oil, and brown sugar, over cellophane noodles.

Chicken and red curry, an idea from Carrie

Tonight we are having chicken with red curry. It a bottled curry I bought from Trader Joe's. I haven't tried this kind yet so I hope it's good. I may spice it up a bit by adding some fresh cilantro and onion (and of course, chicken). I'll be serving it over basmatti rice.