Ginger Curry Cookies
Have I lost my mind?! Quite possibly. The other day, I made chicken with garam masala and thought to myself: “This is savory but it has a lot of the traditional warming spices we use in baking. I wonder what it would taste like in a cookie?” After that, I had to try it. Since Garam Masala is more smoky and earthy in flavor, I wanted to pair it with something that had a little bit of brightness and sweetness. Candied ginger was the perfect pairing for the garam masala!
This is not a cookie to eat when you want a sweet treat. This is not a cookie to make when you need some for a party. This is not a cookie that is for the faint of heart!
This is, however, a cookie that would be great for those that love curry and ethnic cuisine. This is a cookie that is perfect for people that see interesting flavor profiles as enjoyment. This is a cookie that will take you out of your chocolate chip cookie rut.
Ginger Curry Cookies
- 2 cups almond flour
- 1/4 cup melted butter
- 4 TBSP honey
- 1 tsp garam masala
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 cup chopped candied ginger
Preheat oven to 350F. Mix all the ingredients together and bake on a lined baking sheet for 8-10 minutes.
Thai Curry Soup
There aren’t too many people that venture into the world of Thai food when they cook at home. However, there are a couple products you can find in the store that makes this feat super easy and well worth it. This comes together in about 15 minutes total with prep and everything. If you don’t like seafood too much, this is fool-proof, so no excuses not to try making it! You can choose whatever protein you like and certainly whatever veggies you prefer.
Paleo Thai Curry Soup
- 1 can full fat coconut milk
- 2-4 cups of chicken or seafood stock (depending on what you want…less is more like stew and more is like soup)
- 3 Tbsp red curry paste
- 1/2 cup shitake mushrooms
- 1/2 cup bean sprouts
- 1/2 cup snow peas
- 1 lb salmon, skin removed, cut into 1 inch pieces
- 2 tsp fish sauce
- 1 tbsp coconut sugar (optional)
Put the coconut milk, stock, and curry paste, and coconut sugar into a pot and simmer for 5 minutes. Add your veggies and simmer for another 3 minutes. Add your salmon and fish sauce and cook until the salmon is cooked through. This will only take a few minutes. Serve over cauliflower rice or as is!