This sauce is super easy to make and can be used in any stir fry.
Recipe Notes:
Broth: Use any broth that you want! In this recipe I used GoBio! Chicken Bouillon powder but any broth will do.
Soy Sauce: If you don’t have dark soy sauce then this recipe will still work without it! I like to use a little bit of dark soy sauce to add colour. You definitely need low sodium soy sauce or the sauce will be too salty. I always have both in my fridge. The brands I use are the Rooster Dark Soy Sauce and Lee Kum Kee Less Sodium Soy Sauce.
Chili Garlic Sauce: This sauce is pretty spicy so if you don’t want a spicy sauce then omit this. You can also use siracha or crushed red pepper flakes instead of the chili garlic sauce.
Variations: I used this sauce to make stir fried tofu but it can be used in any vegetable, chicken or beef stir fry! It’s great served over rice or noodles.
A super quick & easy way to make shrimp. This recipe is done in as little as 30 minutes. Serve this Thai inspired Coconut Curry Shrimp with rice noodles, rice, or just eat them as is. You could even make it into a soup!
Recipe Notes:
Shrimp: I get shrimp that is already peeled to save time. Dethaw shrimp in the fridge overnight or soak frozen shrimp in cold water to dethaw.
Curry Paste: I prefer to use red curry paste but I had yellow this time so that is what I used in this recipe. I used Thai Kitchen yellow curry paste. It’s very mild and not spicy at all.
Coconut Milk: Make sure it’s unsweetened. Any brand is fine, I personally don’t notice a difference between brands.
Kaffir Lime Leaves: If you can’t find these in your grocery store, you can omit them. I couldn’t get any in my grocery store for the longest time.
Lemongrass: My grocery store doesn’t always have fresh lemongrass so I usually always get the paste. It’s very convenient to have on hand! I love using it in other curries or using it to make a marinade for chicken.
Tomato Paste: I like getting the tomato paste that comes in a tube so that I can easily refrigerate what’s remaining.
Red pepper flakes: Like I mentioned earlier, the curry paste is not spicy at all! If you want a little kick then I recommend adding something spicy. I cooked the shrimp with some red chili flakes, but you can add a pinch of cayenne or a little chili garlic sauce.
Limes: Fresh limes are a must! The bottled stuff is not the same.
For serving: You can eat this shrimp on it’s own or serve it with a side of rice noodles or basmati rice.
Additions: This would be delicious with some added vegetables! I would add sugar snap peas, sliced red peppers, and mushrooms. I have also made this as a soup before by adding some chicken or vegetable broth, veggies and rice noodles.
Dry shrimp with paper towels and season with salt and pepper. Set aside.
Heat olive oil over medium high heat in a large pan.
When the oil is hot, add shrimp, shallots, garlic, and red pepper flakes.
Cook shrimp for roughly 2 minutes on each side. Do not over cook the shrimp, they cook very quickly! It’s ok if some parts of the shrimp are still a little bit translucent because they will continue to cook at the end. Overcooking the shrimp will make them tough and chewy.
After 3-4 minutes, put shrimp in a bowl and set aside.
In the same pan you cooked the shrimp in, add lemongrass paste, curry paste, and tomato paste. Cook for about 2 minutes.
Add in full can of coconut milk, kaffir lime leaves, and fish sauce. Simmer for 5 minutes.
When sauce is done simmering, remove kaffir lime leaves. Taste the sauce and season accordingly. Add chili garlic sauce or red pepper flakes for more spice if needed.
Turn the heat off and immediately add in the shrimp. Squeeze half of a lime over the shrimp and add some fresh cilantro.
Serve with some extra lime wedges, rice noodles, or rice.
I love making a batch of wontons for the freezer to use in soups or to serve with dipping sauce! They don’t last very long in our house. This is a simple wonton filling recipe made with tofu and vegetables. You can also use this filling recipe for fried rice.
Recipe Notes:
Tofu: I personally like to use a tofu and vegetable filling. Although, wontons are typically made with pork, shrimp or some other ground meat such as chicken. I have a love hate relationship with meat. There were many times that I bought meat at the grocery store, just to get home, open it up and find out its gone bad before its due date. Tofu honestly just saves me the hassle and the money. Plus, it’s delicious!
Vegetables: I always use mushrooms, onions, and carrots as my vegetables. Cabbage is also a great addition. Using a food processor makes mincing the vegetables much easier!
Freezer: This recipe will make roughly 30-40 wontons. You can boil them for 6 minutes from frozen for a quick and easy lunch! If you have any extra filling or run out of wonton wrappers, refrigerate the filling and use it for fried rice. There is only two of us eating these wontons in my house, so we get two meals out of this recipe. If you have more people in your house or would like to have some frozen for a longer period of time, then definitely double this recipe!
Vegetarian: The fish sauce is optional so you can leave that out. Although, be aware that wonton wrappers have eggs in them, in case that is something you are avoiding.
To serve: Add these wontons to noodle soup, vegetable soup or serve with a delicious dipping sauce! See my recipe for the best wonton dipping sauce. My boyfriend’s favourite way to eat these is in soup but I love them with a good sauce.
Folding the wontons: This might take some practice but is actually really easy once you get the hang of it. You don’t want to add too much filling or else it will be hard to fold. About one tablespoon of filling should be lots. I’m sure there are many ways to fold wontons, but this is how I have always done it and it works. This can be a little time-consuming but having homemade wontons for the freezer is definitely worth it!
Wrap tofu in paper towels and place a heavy object on top, I use a cast iron pan. Let sit for at least half an hour to release the liquid. Change paper towel halfway through if needed.
Meanwhile, wash and roughly chop the vegetables.
Add carrots to the food processor first. Pulse a few times before adding the mushrooms, onion, and garlic. Continue to pulse until everything is finely minced.
Heat extra virgin olive oil in a large pan on medium heat
When oil is heated, crumble tofu into the pan, breaking up into smaller pieces with a spatula.
Cook tofu for 2-3 minutes.
Add vegetables to the pan and season with salt, pepper, soy sauce, fish sauce, and a drizzle of sesame oil.
Cook for about 10 minutes, until everything is cooked through, and any liquid has evaporated. Taste filling and season accordingly.
Set filling aside and let cool for a few minutes while you get the wonton wrappers ready.
Assembling the wontons: **See photos above**
If you are freezing any wontons, line a large baking sheet with parchment paper and set aside.
Fill a small bowl with cold water to use on the edges of the wonton wrappers.
Neatly place one tablespoon of filling in the middle of wonton square.
Wet your finger in the water and use it to wet all edges of the square.
Fold wonton into a triangle, like shown in the picture above, gently pressing edges together. Hold in place for a couple of seconds if needed to help them stick together.
Now wet the two bottom corners with your finger and stick them together, holding in place for a couple of seconds.
If freezing, place wontons on the parchment paper lined baking sheet.
That’s it! Continue with the rest of the wontons.
Place baking sheet in the freezer until wontons are completely frozen, then transfer wontons to a large freezer bag.
You will love how simple this recipe is! It’s filling and comforting, with simple ingredients. Make it with your choice of biscuits or pie crust. I love making this recipe when I need something quick and easy. Buy your pie crust and cooked rotisserie chicken at the grocery store to save time. When using pie crust instead of biscuits, this can easily be frozen!
Recipe notes:
Pie crust or biscuits: Use your favourite homemade biscuit recipe! I used homemade biscuits here, but I don’t have a recipe up for them yet. You can also use store bought pie crust or store-bought biscuits. If you’re using store bought biscuits, I would recommend cooking them separately because the bottom doesn’t cook on top of the filling like the homemade biscuits do.
Servings: This recipe will feed about six people. If you only need to serve three or four people, you can make one 9-inch pie for the freezer and bake the rest with a few biscuits.
Substitutes: This recipe is pretty forgiving. You can substitute or leave out any of the veggies.
Vegetarian: I have made this recipe vegetarian many times! Just leave the chicken out and use vegetable broth instead.
Wine: I feel like a touch of wine makes everything better, but you can definitely leave it out.
Broth: My go to broth is always the Go Bio! Organic bouillon cubes.
Thickening: I never have a problem with this filling not thickening but, if it doesn’t thicken for you just mix a tablespoon of corn starch with a tablespoon of cold water and stir it into the filling. Then continue to simmer.
Pan: I use an oven proof pan, so I only need one pan from start to finish. If you don’t have one you can pour the mixture into a casserole dish before baking.
Freezer: I have frozen the pie version of this many times! I like to freeze a couple for my boyfriend to take on work trips. This recipe is enough for two 9-inch pies. Prepare them in disposable pie pans, cover with foil, and freeze. To bake them from frozen, preheat the oven to 425ºF with the foil on for about an hour, then remove the foil and continue to bake until the crust is golden, and a knife inserted in the middle comes out warm.
Let me know if you try this recipe. I would love to hear your feedback. Enjoy!
1/4 cup of butter (half of one stick) or 4-5 tbsp.
1/4 cup flour
Salt to tase
Pepper to taste
1 tsp Thyme
1 tsp Smoked paprika
Directions:
Preheat oven to 425ºF
Wash and chop celery, carrots, potatoes and garlic.
Melt butter in a large pan.
Add celery, carrots and potatoes and cook for about 10-15 minutes, until potatoes are still a little firm but almost cooked through.
While vegetables are cooking, cut up the chicken.
Add garlic and seasonings.
Turn the heat off or remove pan from the heat. Sprinkle flour over vegetables to create a roux, stirring constantly. Cook for 1 minute.
With the heat off, slowly add wine, stirring constantly. Slowly pour in chicken broth a little at a time, stirring in between to prevent the flour from clumping.
Return to heat and bring to a simmer. Simmer until thickened, about 5-10 minutes, stirring occasionally.
Taste and adjust seasoning to your taste and add a splash of milk or cream.
Stir in frozen peas and chopped chicken.
Assemble homemade biscuits on top of mixture and bake for 12-15 minutes. Brush butter on top of biscuits and broil to brown the top. This only takes about a minute, don’t walk away! If using pie crust, assemble the pie and bake the pie according to package directions. **See recipe notes for pie crust or biscuits**
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