Category: Passover

Thai Chicken Curry

So here’s my Pesach philosophy, bear with me.

I’m not a fan of all the processed junk that they make to mimic the flavors of year-round-ingredients that people can’t use on Passover – like imitation mustard and caramel-colored brown sauce that they call “soy sauce”. No. Just no.

Passover, to me, is a time to go back to basics and use what’s natural and wholesome. What a way to eat! And that doesn’t have to mean boring and bland chicken and potatoes or 8 days!

It all boils down to the produce – relying on lots of fresh herbs, aromatics and spices to help build a dish from the ground up.

For this recipe, I tried to keep it simple – so while the curry paste is non-traditional it’s doable and not too spicy. And the processed ingredients like almond butter, coconut milk and coconut aminos, are all wholesome and natural. Just the way our Passover should be!

Thai Chicken Curry

For the Thai-ish Chili Paste:

1 large shallot
3″ chunk ginger
4 cloves garlic
2 stalks lemongrass
2 Thai chilies
handful of cilantro stems
2 tsp chili powder
zest and juice of 1 lime
1 tbsp tomato paste
kosher salt, to taste

Blend all the ingredients in the food processor until pasty (add a splash of water, if needed, to get it going). Store in an airtight container in the fridge for up to 1 week.

For the curry:

1 tbsp olive oil
2 cloves minced garlic
1 heaping tbsp minced ginger
1.5-2 lbs. dark meat chicken, diced into bite-size pieces
kosher salt and pepper, to taste
1/2 cup creamy almond butter
1 can full fat coconut milk
1/3 cup Thai-ish curry paste
2 tbsp coconut aminos
1-2 tbsp honey
juice of 1/2 lime

For serving
zucchini noodles
cilantro
chopped scallions
sliced almonds
lime wedges
thinly sliced Thai chilies

Method:

Heat the olive oil in a wok or deep skillet. Add the garlic and ginger and saute until softened, 1 minute. Add the chicken, season with salt and pepper, and saute until cooked through and no longer pink.

Add the almond butter, coconut milk, curry paste, coconut aminos and honey and stir to incorporate. Cook over medium heat until the sauce is slightly thickened and creamy. Season, to taste, with salt. Add the lime and stir to incorporate.

Serve over zucchini noodles (lighty saute for 2-3 minutes until tender-crisp) and garnish with cilantro, scallions, Thai chilies, almonds and serve with a lime wedge.

NOTE: You can also use cashew butter instead of almond butter.

Related Recipes:

peanut chicken curry
panko crusted salmon with almond butter sauce
cucumber salad with almond butter dressing
Almond Butter Tahini

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Marzipan Stuffed Dates

Marizpan lovers, this is for you! If you understand the sheer joy of biting into a fresh, soft bite of a rainbow cookie, you’re going to love these marzipan stuffed dates! Making homemade marzipan is a lot easier than you think, and the best part? It’s kosher for Passover! So instead of whipped up a cake with a gazillion eggs (hello bird flu!!), or making that potato starch-filled dessert, grab one of these guilt-free-ish bites, you’re going to love them!

It’s a VERY happy (and delicious!) Passover, indeed.

Marzipan Stuffed Dates

1 cup blanched slivered almonds
1/2 cup + 2 tbsp powdered sugar
pinch of kosher salt
1 tbsp water
1 tsp pure almond extract
20 medjool dates, pitted
1/2 cup chocolate chips
1 tbsp coconut oil
20 roasted almonds
flaky salt, for finishing

Method:

Add the slivered almonds to  the bowl of a food processor, with the S blade attached, blend until finely ground. Add the powdered sugar, salt, water and almond extract and continue to blend until the mixture comes together into a soft dough that holds together when you press it.

Melt the chocolate and coconut oil over a double boiler.

Roll the marzipan into small torpedo shaped rolls to that fit inside the dates. Top with an almond. Dip half of the dates into melted chocolate and finish with flaky salt.

Freeze or refrigerate until the chocolate hardens.

Store in the refrigerator.

 

Related Recipes:

marzipan butter cups
chunky monkey marzipan nice cream
marzipan biscotti
marzipan date truffles

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Chili Lime Tuna Crudo with Mango Juice


A few weeks ago, I was lucky enough to be invited to a bluefin tuna carving event with Fleishigs magazine and Akimori restaurant at the kosher.com test kitchen, sponsored by Tuscanini. They brought in a 158lb. bluefin tuna that had been caught that very day in Mexico, and they carved it right in front of us! It was fascinating.

The tuna was broken down into akame (lean), chutoro (medium-fatty) and otoro (fattiest) and prepared in different styles – shashimi, nigiri, torched and lightly seasoned. They also set up a poke bar for us to make our own bowls! It was such a fun way to learn about the different styles of fish and their preparation and we had a blast! The best part was getting to take home a goodie bag of otoro, the most prized part of the fish, and I knew I had to make something extra special. With Passover in mind, I decided to create a bright and fresh mango juice to cut the richness of the fish, and it was epic!! I hope you give it a try!

 

Chili Lime Tuna Crudo with Mango Juice

1 ripe mango
2″ chunk of ginger
juice of 1 lime
3 tbsp water
kosher salt, to taste
1 lb. sushi grade tuna
1 Thai chili, thinly sliced
2 radishes, thinly sliced
handful of microgreens
zest of 1/2 lime
2 tbsp good quality extra virgin olive oil
flaky salt

Method:

Using a blender or food processor, blend the mango, ginger, lime juice and water until pureed. Strain the juice through a fine mesh sieve, pressing down on the solids to extract as much juice as possible. Season with salt, to taste.

Using a very sharp knife, thinly slice the fish in a single stroke.

Transfer the fish to a large platter, dispersing it in an even pattern. Using a small pitcher, pour the mango juice around the fish, taking care to fill the empty spaces and not pour it over the fish.

Garnish with radishes, chilies, microgreens and lime zest. Drizzle with olive oil and finish with flaky salt.

Serve cold.


Related Recipes:

sushi burrito

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Passover Lokshin


Passover lokshin (egg noodles) are a must have for Seder night!

Passover Lokshin

6 eggs
1 tsp salt
1/2 cup potato starch
1/2 cup water

To make them, beat eggs lightly with salt. In a separate bowl, whisk potato starch with water until the starch is fully dissolved. Add the beaten eggs and stir to incorporate.

Lightly grease a nonstick pan. Pour a quarter cup of batter into the pan, swirling it to form a thin layer. Cook until the eggs are dry and then flip to finish the other side for a few seconds.

Stack the crepes together and roll them into a log. Slice strips about a quarter of an inch wide.


Related Recipes:

More Passover Recipes

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KFP Chili Oil


I’m one of those people that puts hot sauce on EVERYTHING so a Passover without some kind of chili oil or sauce just isn’t going to cut it for me!

So I made you the simplest, most basic, quick and easy, few-ingredient CHILI OIL, to put on everything from eggs to avocado-smothered matza, chicken, beef & fish!

You can mix this into mayo for a spicy aïoli, Or add honey for an incredible hot honey sauce!

To view the reel on Instagram click here.

KFP Chili Oil

1/4 c red pepper flakes
1 1/2 tbsp finely minced garlic
1 1/2 tbsp finely minced ginger
1 cinnamon stick
1 tsp kosher salt
1 tsp sugar, optional (I prefer to add honey as I’m using it instead)
1 cup grapeseed oil

Method:

In a small saucepan heat the oil until it reaches 220° or it starts to form tiny bubbles. Take care not to overheat or burn the oil.

In a heatproof bowl, combine the spices. Pour the hot oil over the spices, Once the bubble subside give it a quick stir and let it cool.

Store in an an airtight container in the fridge for up to 2 weeks.

Related Recipes:

Sweet Chili Cauliflower Poppers
Chili Lime Crispy Salmon

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