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20 minutes Indisk-inspirert kyllingcurry med kokos og spinat
RecipesSteakTapas

Indian-Inspired Chicken Curry with Coconut and Spinach

by Tage
written by Tage

Indian-inspired chicken curry with coconut and spinach is a dish that both warms and satisfies. I love how the aromatic spices fill the kitchen with fragrant magic. Creamy coconut milk, juicy chicken, and nutritious spinach create a flavorful combination that’s both healthy and filling.

This dish is not only delicious but also incredibly easy to make. Perfect for a quick weeknight dinner that makes you feel like you’re dining at a real Indian restaurant. Trust me, this curry will quickly become part of your weekly menu at home too. It also pairs wonderfully with homemade garlic bread with cheese and herbs.

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Indisk-inspirert kyllingcurry med kokos og spinat
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Indian-Inspired Chicken Curry with Coconut and Spinach

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 500 g chicken breast, cut into pieces
  • 2 tbsp oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 red chili, chopped (adjust to desired heat)
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 400 ml coconut milk
  • 200 g spinach, washed
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh coriander for serving

Instructions

1. Heat the oil in a large pan over medium heat. Add the onion and sauté until soft and golden.

2. Add the garlic, ginger, and chili, and cook for a few minutes until fragrant and beginning to color.

3. Stir in the garam masala, ground coriander, and turmeric. Cook the spices for a minute to release their flavors.

4. Add the chicken pieces and lightly brown them on all sides.

5. Pour in the coconut milk and let it simmer for about 20 minutes, or until the chicken is fully cooked.

6. Add the spinach and allow it to wilt into the sauce. Adjust the flavor with lime juice, salt, and pepper.

7. Serve the chicken curry hot, topped with fresh coriander. Perfect with some homemade garlic bread with cheese and herbs on the side.

Notes

This dish is best when allowed time for the flavors to develop. Try making it ahead and letting it sit for a bit before serving.

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10 min Butternutgresskarsuppe med asiatisk vri
RecipesSnacksSteak

Butternut Squash Soup with an Asian Twist

by Tage
written by Tage

This soup can be served as a starter or main course. As a main course, the recipe serves 2 people; as a starter, it serves 4.

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Butternutgresskarsuppe med asiatisk vri
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Butternut Squash Soup with an Asian Twist

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 1 medium butternut squash
  • 2 yellow onions
  • 2 cloves garlic
  • 1 chili
  • 5-7 dl stock (vegetable, chicken or beef stock) depending on how thick you want the soup
  • 2.5-3 dl coconut milk
  • Salt and pepper
  • Olive oil
  • Toasted pumpkin seeds
  • Cilantro

Instructions

Preheat the oven to 200°C. Cut the squash in half and rub a little olive oil on the flesh side. Roast in the oven for about 30 minutes. Once you've put the squash in, slice the onions and chop the garlic and chili. Sauté in olive oil for about 20 minutes until the onion is soft and slightly caramelized. When you take the squash out of the oven, spread 4 tbsp of pumpkin seeds on a baking sheet and let them toast for 5-6 minutes.

When the squash is done, remove the seeds. Use an oven mitt to hold the squash while you scoop out the flesh with a spoon. Add to a large pot along with the onion, chili and garlic. Pour in about 5 dl of stock and blend until smooth with an immersion blender (or in a regular blender). Stir in the coconut milk and bring to a brief boil.

Serve with good bread, sprinkle toasted pumpkin seeds and cilantro over the soup when serving.

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10 Thai green curry med kylling og aubergine i en bolle
RecipesSeafoodSteakTapasTips & Tricks

Thai Green Curry with Chicken and Eggplant

by Tage
written by Tage

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Thai green curry med kylling og aubergine i en bolle
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Thai Green Curry with Chicken and Eggplant

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 2 tbsp thai green curry paste
  • 400 g chicken
  • 400 g eggplant
  • 1 can coconut milk
  • coriander leaves for garnish
  • fresh green chili for garnish

Instructions

Start by heating the curry paste with a little coconut milk. When it comes to a boil, add the sliced or chopped chicken.

Cook until the chicken starts to look done, then add the eggplant cut into small pieces and the rest of the coconut milk.

Simmer on low heat until the eggplant begins to soften. Garnish with fresh coriander and green chili.

Notes

Tip: This recipe comes together very quickly if you've made curry paste ahead of time.

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15 Thaisuppe med reker og kokosmjølk
RecipesSaucesSteakTapasTips & Tricks

Thai Soup with Shrimp and Coconut Milk

by Tage
written by Tage

There’s something magical about a really good Thai soup. The warm coconut milk, the tangy lime, the intense ginger – everything in perfect harmony. This recipe for Thai soup with shrimp is inspired by the classic Tom Kha Gai, but with shrimp instead of chicken.

I made this soup for the first time after a trip to Thailand, and it tasted almost like the one I had at a small street restaurant in Koh Samui. The key lies in the balance between all the flavors – sweet, sour, salty, and spicy. It might sound complicated, but it actually takes no more than 35 minutes from start to serving.

Perfect for a chilly evening when you need something that warms both stomach and soul. Feel free to serve with jasmine rice on the side, or make it slightly thinner and have it as an appetizer before a main course with an Asian twist.

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Thaisuppe med reker og kokosmjølk
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Thai Soup with Shrimp and Coconut Milk

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 500 g shrimp, peeled
  • 400 ml coconut milk
  • 500 ml chicken stock
  • 2 stalks lemongrass, bruised
  • 4 cm fresh ginger, peeled and sliced
  • 3 kaffir lime leaves (can be omitted)
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tbsp lime juice
  • 200 g mixed mushrooms (button or oyster mushrooms)
  • 1 red chili, sliced
  • 2 tbsp fresh cilantro, chopped
  • 2 spring onions, sliced diagonally
  • 1 tomato, cut into wedges

Instructions

Heat the coconut milk and chicken stock in a large pot over medium heat. Add the lemongrass, ginger, and kaffir lime leaves. Let it simmer for 5-7 minutes so the flavors have time to develop. This is the secret behind the authentic taste.

Add the fish sauce, soy sauce, sugar, and mushroom mix. Let the soup simmer for another 3-4 minutes until the mushrooms are tender. Taste as you go – the balance between salty, sour, sweet, and spicy is essential in Thai cooking.

Add the shrimp and let them cook for 2-3 minutes until they turn pink and are cooked through. Be careful not to overcook them, or they'll become tough. Add the tomatoes and chili, and let them heat through for one minute.

Remove the pot from the heat and stir in the lime juice. Remove the lemongrass, ginger, and kaffir lime leaves if you want a neater presentation. Top with fresh cilantro and spring onions. Serve the soup piping hot with jasmine rice or thick tortilla wraps as an alternative.

Notes

If you can't find kaffir lime leaves, you can use the zest of a lime instead. Want an even more robust soup? Use shrimp shells to make your own stock first – it gives a deeper flavor. The soup keeps in the refrigerator for 2 days, but the shrimp may become slightly firmer.

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