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Curry Chicken

INGREDIENTS
2 lbs. Beef, Poultry or Seafood
3 Tablespoons
Spicepak Curry Powder
3 Cloves Garlic
2 Stalks Escallion
1 Onion (medium chopped)
2 Sprigs Thyme
2 oz. Cooking Oil
1/2 - 1 Cup Water
Salt and Pepper to taste

INGREDIENTS
Cut beef, poultry, lobster in cubes, leave shrimp whole. Add Spicepak curry powder, crushed garlic, sliced onion, chopped escallion, thyme, and salt and pepper to taste. Marinate 15-30 minutes or overnight for best results. Heat oil in skillet, add beef, poultry, or seafood, saute for 5 minutes. Add water as necessary to beef and poultry cover and simmer until cooked. Serve over white rice or steamed vegetables or salad.

Curried Shrimp or Lobster with Chaote Squash

INGREDIENTS:
1 lb Medium size shrimp or 2 medium size lobster tail cut in chunks
1 Tablespoon Spicepak curry powder
1/4 Cup Coconut milk
1 Medium onion chopped
2 Stalks escallion chopped
2 Cloves garlic finely chopped
1/4 Teaspoon thyme or (2 sprigs fresh thyme)

DIRECTIONS:
Heat oil in medium skillet. Saute chopped garlic, onion, Scallion, thyme, 2-3 minutes. Add chayote squash and curry (mix curry in 1 tablespoon water before adding to skillet). When chayote squash is cooked add shrimp or lobster and coconut milk. Add cornstarch and cook another 5 minutes between medium and high heat or until shrimp or lobster is cooked. Serve over white rice or your favorite staple. Makes 4 servings.

Broiled Yellowtail Snapper

INGREDIENTS:
1-2 Yellowtail filets
Bread crumbs
Parmesan cheese
Lemons
Spicepak Seafood Seasoning
Olive oil
Lemon juice & wedges

DIRECTIONS:
Preheat your broiler. Lay out the fish on a cookie sheet. Top with a sprinkle of breadcrumbs, parmesan, and Spicepak Seafood Seasoning sprinkle to cover the surface of the fish. Drizzle with a little olive oil and squeeze a wedge or two of lemon on top. Place under the broiler for about 8-10 minutes until brown on top and cooked. Serve with your favorite side.

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