1-Thai Sardine Curry:


Ingredients:

1 tbsp canola oil
1 tbsp Thai red curry paste, see appendix
1 clove garlic, minced
1 shallot, minced
1 tbsp unsweetened coconut cream
1 (3.75 oz.) can sardine in oil, drained

Directions:

-In a large skillet, heat the oil and stir in the red curry paste.
-Add the garlic and shallot and sauté till fragrant.
-Add the sardines and cook till the skin becomes brown a little bit, tossing occasionally.
-Gently, stir in the coconut cream and toss to coat well.
-Bring to a boil and cook for about 5 minutes.

Amount per serving 1
-Timing Information:

Preparation: 5 m

Cooking: 10 m

Total Time: 15 m


Nutritional Information:


Calories: 416 kcal

Fat: 29.8 g

Carbohydrates: 12.5g

Protein: 24.6 g

Cholesterol: 131 mg

Sodium: 760 mg



2-Asian Mango Salmon Curry:


Ingredients:

1 (1 lb.) salmon fillet
1/4 C. avocado oil
1 tsp curry powder
salt to taste
1 mango - peeled, seeded, and diced
1/4 C. diced red onion
1 small serrano pepper, diced
1 small bunch cilantro leaves
1 lime

Directions:

-Set your oven to 400 degrees F before doing anything else and line a baking sheet with a piece of the foil.
-Arrange the salmon fillet onto the prepared baking sheet and fold the edges of foil over the salmon and crimp to seal.
-Cook in the oven for about 15 minutes.
-In a small bowl, mix together the avocado oil, curry powder, and salt.
-Transfer the salmon onto a serving platter and drizzle with the avocado oil mixture.
-Top with the mango, red onion, and Serrano pepper.
-Drizzle with lime juice and serve with a garnishing of the cilantro. 

Amount per serving 4
Timing Information:
Preparation: 15 m

Cooking: 15 m

Total Time: 30 m

Nutritional Information:

Calories: 330 kcal

Fat: 20.6 g

Carbohydrates: 12.2g

Protein: 25 g

Cholesterol: 50 mg

Sodium: 91 mg


3-A Curried Casserole:

Ingredients:

1 1/2 C. uncooked white rice
3 C. water
3 tbsp butter
1/2 C. chopped onion
1/2 C. chopped celery
3 tbsp all-purpose flour
1 tsp salt
1 1/2 tsp curry powder
2 C. milk
1/2 tsp white sugar
2 tbsp lemon juice
1 C. shredded mild Cheddar cheese, divided
1 lb. shelled, deveined cooked shrimp
1 pinch paprika

Directions:

-In a pan, add the rice and water on high heat and bring to a boil.
-Reduce the heat to medium-low and simmer, covered for about 20-25 minutes.
-Remove from the heat and keep aside.
-Set your oven to 375 degrees F and grease a 2-quart baking dish.
-In a large pan, melt the butter on medium heat and cook the onion and celery for about 10 minutes, stirring occasionally.
-Add the flour, salt, and curry powder, beating continuously till smooth.
-Cook for about 1-2 minute, beating continuously.
-Slowly, add the milk and bring to a boil, beating continuously.
-Boil for about 5 minutes, beating continuously.
-Remove from the heat and stir in the sugar, lemon juice and 1/2 C. of the Cheddar cheese till the cheese is melted.
-Place the cooked rice in the prepared baking dish evenly and top with the cooked shrimp.
-Spread the cheese sauce over the shrimp evenly.
-Push the tines of a fork between the shrimp to let the sauce soak into the rice.
-Sprinkle the remaining Cheddar cheese on top, followed by the paprika.
Cook in the oven for about 30 minutes.

Amount per serving 6
Timing Information:
Preparation: 20 m

Cooking: 55 m

Total Time: 1 h 15 m

Nutritional Information:

Calories: 437 kcal

Fat: 14.9 g

Carbohydrates: 46.7g

Protein: 27.3 g

Cholesterol: 189 mg

Sodium: 763 mg