Thai yellow curry

Anybody that knows me knows how much I love Asian food. Thai food is one of my favorite. A delicious buttery yellow curry, papaya salad, spring rolls and my all time favorite Tom Kah Gai soup are my usual Thai order. I am currently working on perfecting my Thai yellow curry recipe. This is my first attempt and it went pretty well I think. I slightly modified the recipe I found here.

INGREDIENTS

  • 2 14-ounce can of coconut milk
  • 2-3 tablespoons yellow curry paste (this depends on the taste you are looking for
  • 2 large chicken breast
  • 4-6 cups water
  • 2 medium potatoes
  • 1/2 of a large onion
  • 1 cup of baby carrots (or I really like those crinkle cut carrots, they hold the sauce better)
  • 1/2 cup green cabbage
  • 2-3 teaspoon fish sauce
  • 1 1/5 teaspoons brown sugar

INSTRUCTIONS

  1. Prepare your ingredients. Slice the onion, carrots, cabbage and chicken into bite-sized pieces. Peel, cut, and parboil the potatoes for ~10 minutes and the carrots in the last 2 minutes Set aside.
  2. Open a can of coconut milk and scoop the top thicker cream part into a pan. Heat this cream over medium heat until the oil just starts to separate from the milk. Then add the yellow curry paste and saute with the cream until it becomes fragrant.
  3. Add the chicken, coat in the curry paste, and cook until it’s done. Then add the rest of the coconut milk and water and bring to a boil. Let cook until the consistency of the curry is what you prefer. You can use less water if you want a shorter cooking time.
  4. Add the potatoes, onions, and carrots and cook until just done, but still firm. Add the cabbage near the end, over cooked cabbage is gross. Adjust seasonings with fish sauce and sugar to taste.
  5. Garnish with fresh cilantro. Serve with jasmine rice.
Posted in Canine yummies, Food for people, Recipes

Simple Liver Treat

123 I have had many requests that I post this recipe for the benefits of all my beloved hound clients. They are a great high reward training treat.  I have yet to meet a pup that won’t do whatever I ask of them for just the tiniest piece of these delicious morsels.

I usually make this recipe in a large batch but will write it here in relation to 1 container of liver. I use either beef or chicken livers generally, it just depends on what I can find at the store. 1 container of liver is usually about $1.67. I have made many variations with carrot, yam, parsley, zucchini, with our without giblets and or of course grain/glutton free. Basically what I’m saying is you can customize the recipe to. your pups dietary needs. The yummy part for them in my opinion is the use of liver and giblets.

  1. 1 container of defrosted liver
  2. 1 TBS of garlic (just a little to make it nice and smelly
  3. 4-6 carrots
  4. 1 bunch of parsley (good for their doggy breath)
  5. 1-2 container of giblets if available
  6. 2 eggs
  7. Enough flour to make a sticky paste (aprox 4-6 cups)

Add steps 1-6 to a food processor and mince as finely as possible. (If making a large batch you may have to process things separately) Add enough flour and contents from the food processor to create a sticky paste. Mixture should stick to the spoon when the spoon is lifted out of the bowl. Take a cookie sheet and coat with oil such as, olive oil, peanut oil or my favorite coconut oil. (not butter, butter can go rancid over time..not that these treats have a tendency to last long)

baxPreheat over to 350 and bake for aprox 30-50minutes until contents look like a raised bread. Pull out before fully cooked and use a pizza cutter or knife to score into small pieces, then return to oven. Bake until nice and brown on top but not burnt. Remove baking sheet and scrape treats from the pan, breaking them apart into small pieces. Return to oven or leave on counter safely away from sniffing noses to cool and dry out more.

Treats may need to continue to dry out in a low temp oven depending on climate. It’s important that they are relatively small and dry to stay fresh. I vacuum seal quantities of these treats and then store them in the freezer until I am and ready to use them. If stored not properly dried they can mold so if stored in the freezer you need to air them out before storing in a treat container or otherwise.

Posted in Recipes