With Grillin’ & Chillin’ weather upon us, I for one am looking for super easy recipes to throw on the grill (or in the cocktail shaker).  These Coconut Curry Chicken Skewers couldn’t be much easier to prepare and who doesn’t love food on a stick!

This recipe turns every day boneless chicken breasts into skewers of tasty goodness.  Just toss them in a quick marinade of coconut milk, curry powder, jalapeno, salt & pepper before you head out the door in the morning and they’ll be happily awaiting your return that evening.

My favorite go-to curry powder is S&B Oriental Curry Powder shown here, but you can use your own favorite and adjust according to taste.

Throw your Coconut Curry Chicken Skewers on the grill, make yourself a Classic Mojito and let the chillaxing begin.  Wow! Pleasantly surprised that spell check is quite fine with the word chillaxing.

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Coconut Curry Chicken Skewers

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 boneless skinless chicken breasts cut into large chunks (1 1/2-inch)
• 1/2 cup lite coconut milk
• 1 tsp. curry powder
• 1 jalapeno fine diced
• pinch salt & black pepper

Instructions

• Combine boneless chicken chunks with marinade ingredients in a zipper top plastic bag. Marinade for at least four hours or up to 24 hours.
• Preheat grill to high. Place chunks on skewers. Grill for 5 minutes per side or until done (chicken registers 165 degrees with an instant read thermometer).

Notes

Recipe requires 4 – 24 hour marinating time.

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Curried Corn Pudding. Sharing a fabulous side dish worthy of any festive meal.  Or your lunch on Tuesday. Recipe inspiration: I found this beautiful recipe on the pages of 101 Cookbooks that became my springboard.

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Curried Corn Pudding

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author 101 Cookbooks

Ingredients

• 1 cup milk
• 1 egg plus 2 egg whites
• 1 cup fresh corn kernels
• 1/2 cup thinly sliced scallions
• 1/2 tsp. curry powder
• a pinch of fresh grated nutmeg
• 1/4 tsp. sea salt
• 1/4 tsp. black pepper
• 1/2 cup freshly grated gruyere cheddar, or parmesan cheese

Instructions

• In a medium bowl combine milk, eggs, corn, half of the scallions, curry powder, nutmeg, salt & pepper. Fill six buttered ramekins. Bake uncovered for 30 minutes until the pudding has set.
• To finish sprinkle with cheese and place under broiler for a couple minutes to lightly brown the cheese. Serve hot sprinkled with remaining scallions.

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Roasted Curried Corn Pudding in Acorn Squash.

When the end of the summer produce season welcomes in the fall it’s a chance for some really interesting and great flavor combinations.

It’s nearly impossible for me to pass on fresh corn on the cob.  And then there were these adorable baby acorn squash….couldn’t leave them behind.  That’s how Roasted Curried Corn Pudding in Acorn Squash came to be.  I found a beautiful recipe on the pages of 101 Cookbooks that became my springboard.

First the acorn squash are halved, seeds removed, oil rubbed, then roasted for 30 – 40 minutes (depending on the size of your squash) until they become fork tender.  Meanwhile the corn pudding is prepared.  Using the same ratio of milk and eggs as the original recipe I was able to then make some simple modifications.  Instead of the corn being a subtle discovery I was quite fine for it to be a star.  I also added curry powder and nutmeg to give the pudding a warm flavor.

There was enough pudding to fill two small acorn squash (four halves) and two buttered ramekins.  The curried corn pudding on it’s own will be a wonderful year round side dish.  The pudding baked into the sweet acorn squash makes this a fabulous fall side or light meal.  I can envision Roasted Curried Corn Pudding in Acorn Squash on my Thanksgiving table.

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Roasted Curried Corn Pudding in Acorn Squash

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4

Author inspired by Karen Hubert Allison as found on 101 Cookbooks

Ingredients

• 2 baby about 12 oz. each acorn squash or 1 small (2 lb.) acorn squash, cut in half lengthwise and seeds removed
• 1 Tbl. olive oil
• 1 cup milk
• 1 egg plus 2 egg whites
• 1 cup fresh corn kernels
• 1/2 cup thinly sliced scallions
• 1/2 tsp. curry powder
• a pinch of fresh grated nutmeg
• 1/4 tsp. sea salt
• 1/4 tsp. black pepper
• 1/2 cup freshly grated gruyere cheddar, or parmesan cheese

Instructions

• Preheat oven to 375 degrees.
• Place squash halves cut sides up on a shallow baking pan and brush flesh with olive oil. Cover with foil and bake 30 – 40 minutes (depending on size of squash) until fork tender.
• Meanwhile in a medium bowl combine milk, eggs, corn, half of the scallions, curry powder, nutmeg, salt & pepper. Fill each squash cavity, being sure squash halves are level. Use foil to prop squash if necessary. If there is extra filling bake in a buttered ramekin along side the squash. Bake uncovered for another 30 – 40 minutes until the pudding has set.
• To finish sprinkle with cheese and place under broiler for a couple minutes to lightly brown the cheese. Serve hot sprinkled with remaining scallions.

The post Roasted Curried Corn Pudding in Acorn Squash appeared first on Lemony Thyme.

This has to be the greatest time of year for those of us who love to eat and perhaps even more so for those of us who love to cook!!  Every site I follow is bursting with recipe inspiration.  After taking a night off from turkey, I’m ready to try this Curried Turkey and Israeli Couscous Salad {with Dried Cranberries} recipe from Fine Cooking.

Flash forward 45 minutes….I made it, am eating it for breakfast as we speak.  It’s beautiful.  Such a welcomed change from the muddled flavors of our leftover stuffings and casseroles.  Don’t get me wrong…those are my favorite part of Thanksgiving, but my taste buds were ready for some stimulation and this dish offered just that.

This recipe could easily be adapted to use roast chicken and would be a lovely summer picnic salad.  Add further taste bud stimulation by changing up the olive oil & vinegar with flavor infused oil & balsamic vinegar.  Wonderful.

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Curried Turkey and Israeli Couscous Salad {with Dried Cranberries}

Course Side Dish

Author Fine Cooking

Ingredients

• 1/4 cup freshly squeezed orange juice
• 1/2 cup dried cranberries
• Kosher salt
• 1 cup Israeli couscous
• 6 oz. skinless roast turkey meat cut into medium dice (1-1/2 cups)
• 1/2 cup toasted almonds chopped
• 2 medium celery stalks finely chopped
• 2 scallions thinly sliced
• 3 Tbs. extra-virgin olive oil
• 4 tsp. white wine vinegar
• 1-1/2 tsp. curry powder
• Freshly ground black pepper

Instructions

• In a 1-quart saucepan, bring the orange juice to a boil over medium-high heat. Add the dried cranberries, stir, and set aside.
• In a 3-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Add the couscous and simmer until al dente, about 8 minutes. Drain and rinse with cold water until the couscous is cool. Drain again thoroughly and transfer to a large serving bowl.
• Add the cranberries and orange juice, turkey, almonds, celery, and scallions.
• In a small bowl, whisk the olive oil, vinegar, and curry powder.
• Add to the couscous mixture and toss to combine. Season to taste with salt and pepper and serve.

The post Curried Turkey and Israeli Couscous Salad {with Dried Cranberries} appeared first on Lemony Thyme.

One of my favorite birthday gifts this year (Aerosmith tickets aside) was Food & Wine’s 2012 annual cookbook.  This Salmon Steak with Curried Fennel-Wine Sauce recipe is straight off those pages and this is our 3rd time enjoying this dish.  It’s simply amazing.

When fennel is slow cooked it becomes tender and oh so flavorful…just a hint of licorice.  Add curry to the mix and all you can do is shake your head and pray that some day you’ll be able to envision such amazing flavor combinations.

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Salmon Steaks with Curried Fennel-Wine Sauce

Slowly cooked fennel in a curry-laced wine sauce over broiled salmon. Delicious.

Course Seafood

Author Marcia Kiesel with Food & Wine

Ingredients

• 2 Tbl. canola oil
• 1 large fennel bulb halved, cored and sliced lengthwise 1/4 inch thick, plus a few fronds for garnish.
• salt and fresh cracked pepper
• 2 scallions cut into 1 inch lengths
• 1 tsp. medium-hot curry powder
• 1/8 cup dry white wine
• 1/2 cup bottled clam juice
• 2 salmon steaks
• 1 tsp. fresh lemon juice
• 1 Tbl. cold unsalted butter

Instructions

• In deep 10″ skillet, heat 1 Tbl. canola oil.
• Add the fennel and season lightly with salt and pepper. Cover and cook over low heat, stirring until lightly browned and tender, 20 minutes. Add the scallions, cover and cook an additional 2 minutes. Transfer to bowl.
• Add the remaining 1 Tbl. canola oil to the skillet and add the curry powder. Cook over low heat, stirring until fragrant, about 1 minute.
• Add the wine and boil over high heat until reduced by half. Then add the clam juice and boil until reduced by half, about 2-3 minutes.
• Cover and remove skillet from heat.
• Preheat broiler.
• Arrange salmon steaks on large rimmed baking sheet and season with salt and pepper.
• Broil about 6 inches from heat for 3-4 minutes, until just opaque throughout.
• Meanwhile, scrape the fennel and scallions into the sauce and reheat; stir in lemon juice.
• Remove skillet from heat and stir in butter, then season with salt & pepper to taste.
• Transfer salmon to plates. Spoon sauce on top, garnish with fennel fronds, and serve immediately.

Notes

Serve with orzo, rice, or couscous. This sauce is too good to leave one drop on the plate.
Beware the bones. Salmon Steaks have a center bone which branch out on either side. They are easily removed once the steaks are cooked.

The post Salmon Steaks with Curried Fennel-Wine Sauce appeared first on Lemony Thyme.

A few years ago I took on a new level of interest in cooking.  I became a student of spices, learned which spices went best with which ingredients, and tested different combinations.  During that particular Autumn season soups, stews, chilis, and sauces were transformed.  Our kitchen was filled with amazing aromas and our favorite soup bowls filled with new fresh flavors.  As the Christmas season approached my cooking enthusiasm was soaring.  With complete confidence in my ability (and some selfish motivaton on my part) my Christmas stocking was filled with Indian spices, pastes, and even recipes (thanks to the wonderful lady at Whole Foods who sensed I was completely lost in the Indian isle and took me under her wing).  We have since enjoyed Vindaloo, Masala, and Tandoori recipes and discovered how Cardamom can transform a dish.

This recipe post is a first attempt on a couple levels.  It is my first attempt at a recipe step-by-step post and also my first attempt at an Indian curry dish from scratch.

Ingredients…

1 med. onion diced, 1 med. eggplant cubed, 1 med. zucchini sliced, 1 med. summer squash (or yellow zucchini) cubed, 1/2 cup diced butternut squash, 1/2 cup diced sweet potato.  Note:  I used this combination because it’s what was gorgeous at the farmers’ market this week.  Any combination of onion, eggplant, and squashes would be delicious.

2 Tbl. canola oil, 1 Tbl. Tandoori Paste, 1 tsp. yellow curry powder, 1 cup coconut milk, 1 cup vegetable stock, 1 Tbl. brown sugar, 1/4 cup cilantro leaves, sea salt & fresh cracked pepper to taste.

Saute onion, butternut squash, and sweet potato until not quite tender.  Add Tandoori paste & curry powder to coat.  Then add coconut milk & vegetable stock and stir to combine.

Next add eggplant and squashes and bring to boil over high.  Reduce heat and simmer covered for 10 minutes, then uncovered for another 5 minutes.  Sauce should be thickened and veggies tender.  Stir in brown sugar and cilantro.  This dish did not disappoint.  It brought what I’ve come to love about Indian food in general….incredible distinct flavors.

This could be served as a vegetarian meal over rice or as we did….paired with slow braised Beef Curry and cauliflower rice.

The post Eggplant, Zucchini, & Squash Curry appeared first on Lemony Thyme.

This Light & Refreshing Chilled Curried Zucchini Soup is bursting with beautiful flavors. 

Some of that was due to the overnight chilling.  This soup started as a hot soup the night before.  It wasn’t until the next morning when I went to the fridge to see what leftovers I could turn into breakfast that I discovered the full beauty of this soup. 

And so it became Chilled Curried Zucchini Soup.

When the summer bounty yields baskets of zucchini I’m starving for new recipes. This chilled summer soup is so light and refreshing. The aromatics and fresh herbs pop with flavor making the zucchini shine. The curry powder adds a level of complexity without overpowering the dish. And when chilled all the flavors mellow slightly making this soup so smooth and delicious!

On a side note: this soup image was one of the very first to be published on the pages of Lemony Thyme. In fact, I used this image as a Logo for the first couple years. It’s still one of my favorites. I truly believe we eat with our eyes first and this picture makes me want to dive in with two spoons!

You might also love our souper easy blender Gazpacho Recipe! Another fabulous soup to celebrate seasonal produce and fantastic farmers market finds!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Chilled Curried Zucchini Soup

When the summer bounty yields baskets of zucchini it inspires new recipes. This chilled summer soup is so light and refreshing.

Course Soup

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Time to Chill 1 hour hour

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 Tbl. olive oil
• 1 small onion diced
• 1 shallot diced
• 1 garlic clove minced
• 1 tsp. lemony thyme leaves finely chopped
• 1 tsp. sage leaves finely chopped
• 2 zucchini squash large dice about 3 cups
• 1 qt. vegetable broth
• 2 tsp. yellow curry powder
• Sea salt & fresh ground pepper to taste
• sour cream for garnish

Instructions

• In a 2 qt. sauce pan, saute onion & shallot in olive oil over med low heat until onion is translucent. Then add garlic, thyme, and sage saute for 1 additional minute.
• Then add zucchini, broth, and curry powder and bring to boil. Reduce heat and gently boil until squash is tender but not mush. Add salt & pepper to taste.
• Puree soup with handheld immersion blender or in batches in traditional blender. Chill completely.
• Serve will dollop of sour cream. Garnish with Lemony Thyme leaves.

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