Recipes Palace

Slow Cooker Coconut Chicken Curry

Weeknight magic starts with this Slow Cooker Coconut Chicken Curry. 🪄 The whole family will be asking for seconds. 🍗

Ingredients:

- 1 1/2 lbs boneless, skinless chicken thighs, cut into pieces
- 1 tbsp coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 can (14 oz) coconut milk
- 2 tbsp lime juice
- 1 tsp lime zest
- 1 tsp ground turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped cilantro
- Cooked jasmine rice, for serving

Instructions:

1. Season the chicken with salt, pepper, and turmeric.
2. Place the chicken, onion, garlic, and ginger in the slow cooker.
3. Pour the coconut milk over everything and stir gently.
4. Cover and cook on LOW for 4 hours (or HIGH for 2 hours) until the chicken is very tender.
5. Stir in the lime juice and zest.
6. Serve over jasmine rice topped with fresh cilantro.

Prep Time: 15 min | Cook Time: 4 hr on LOW | Servings: 4

Quick Spicy Pickled Vegetables

Comfort food lovers, this Quick Spicy Pickled Vegetables was made for you! 🤗 The whole family will be asking for seconds. 🥒

Ingredients:

- 1 English cucumber, thinly sliced
- 1 carrot, julienned
- 1/2 red onion, thinly sliced
- 1/2 bell pepper, diced
- 3/4 cup rice vinegar
- 1/2 cup water
- 3 tbsp sugar
- 1 tsp salt
- 1/2 tsp dried oregano

Instructions:

1. Combine all vegetables in a large bowl or jar.
2. Heat vinegar, water, sugar, salt, and oregano until the sugar dissolves.
3. Pour over the vegetables and toss.
4. Chill at least 1 hour before serving.

Prep Time: 10 min | Servings: 6

Apple Slaw with Cranberries and Almonds

Looking for a new weeknight winner? This Apple Slaw with Cranberries and Almonds is it! 🎉 The whole family will be asking for seconds. 🍎

Ingredients:

- 4 cups shredded green cabbage
- 2 crisp apples, julienned
- 1 cup shredded carrots
- 1/2 red onion, thinly sliced
- 1/2 cup mayonnaise
- 2 tbsp apple c***r vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup toasted walnuts or almonds

Instructions:

1. Combine the cabbage, apples, carrots, and red onion in a large bowl.
2. In a small bowl, whisk the mayonnaise, vinegar, honey, mustard, salt, and pepper.
3. Pour the dressing over the slaw and toss well to coat.
4. Refrigerate at least 20 minutes for the flavors to meld.
5. Top with toasted nuts just before serving.

Prep Time: 15 min | Servings: 6

Vietnamese Chicken Salad

Make room in your recipe box: this Vietnamese Chicken Salad is a keeper! 📌 The whole family will be asking for seconds. 🍚

Ingredients:

- 1 lb chicken thighs, cubed
- 3 tbsp jerk seasoning
- 1 tbsp olive oil
- 2 cups coconut rice (rice cooked in coconut milk)
- 1 mango, diced
- 1/2 red onion, diced
- 1 jalapeño, minced
- 1/4 cup cilantro, chopped
- Juice of 2 limes

Instructions:

1. Rub the chicken with jerk seasoning and olive oil; rest 10 minutes.
2. Sear in a hot skillet 8-10 minutes until charred at the edges and cooked through.
3. Toss mango, red onion, jalapeño, cilantro, and lime juice for the salsa.
4. Serve the chicken over coconut rice with mango salsa on top.

Prep Time: 15 min | Cook Time: 15 min | Servings: 4

Jamaican Coconut Curry Chicken

You have to try this Jamaican Coconut Curry Chicken — it's fresh, flavorful, and so easy to make. 🌿 The whole family will be asking for seconds. 🍋

Ingredients:

- 1 1/2 lbs chicken breast, sliced thin
- 2 tbsp coconut oil
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 3 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 cup snap peas
- 1/2 cup coconut cream
- Fresh basil leaves
- Jasmine rice, for serving

Instructions:

1. Heat coconut oil in a deep skillet over medium heat; add curry paste and cook 1 minute until fragrant.
2. Add the chicken and cook 5 minutes, stirring to coat in the paste.
3. Pour in the coconut milk, fish sauce, and brown sugar; stir well.
4. Add bell pepper and snap peas; simmer 12 minutes until chicken is tender.
5. Spoon over jasmine rice, drizzle with coconut cream, and top with basil.

Prep Time: 10 min | Cook Time: 20 min | Servings: 4

Creamy Chicken And Orzo Skillet

🍗✨ A cozy one-pan dinner packed with tender chicken, creamy orzo, garlic, and Parmesan! Easy, comforting, and perfect for a busy weeknight. 🥘💛

Ingredients:

1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 ½ cups dry orzo
2 tbsp olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
½ cup heavy cream
½ cup grated Parmesan cheese
1 cup baby spinach
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
Extra Parmesan, for serving

Instructions:

🔥 Heat the olive oil in a large skillet over medium-high heat for 1 minute. Season the chicken with paprika, salt, and black pepper.
🍗 Add the chicken to the skillet and cook for 5–6 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.
🧅 Add the diced onion to the same skillet and sauté for 3 minutes until softened. Add the garlic and cook for another 30 seconds.
🍚 Stir in the dry orzo and Italian seasoning, toasting for 1–2 minutes until lightly fragrant.
🥣 Pour in the chicken broth and bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
🥛 Reduce the heat to low and stir in the heavy cream and Parmesan. Cook for 2–3 minutes until creamy and smooth.
🌿 Return the cooked chicken to the skillet and fold in the baby spinach. Cook for 1–2 minutes, just until the spinach wilts and everything is heated through.
🍋 Stir in the fresh lemon juice and sprinkle with chopped parsley. Taste and adjust the seasoning if needed.
🧀 Serve immediately with extra Parmesan and a little fresh parsley on top. Enjoy this creamy, comforting skillet while warm! 😋

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 560 kcal | Servings: 4 servings

Vegetarian Sesame Chickpea Meatballs

🌱 Crispy on the outside, tender and flavorful inside, these sesame chickpea meatballs are a delicious vegetarian favorite! ✨ Perfect for bowls, wraps, salads, or dipping into your favorite sauce. 🥢💛

Ingredients:

2 cans (15 oz each) chickpeas, drained and rinsed
1/2 cup breadcrumbs
1/4 cup finely chopped fresh parsley
2 cloves garlic, minced
2 tablespoons tahini
1 tablespoon sesame seeds
1 tablespoon soy sauce
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
2 tablespoons olive oil
2 green onions, finely sliced

Instructions:

🥣 Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. — 5 minutes
🌱 Add the chickpeas to a food processor and pulse several times until finely chopped but not completely smooth. — 2 minutes
🧄 Transfer the chickpeas to a bowl and mix with breadcrumbs, parsley, garlic, tahini, sesame seeds, soy sauce, cumin, smoked paprika, salt, pepper, egg, and green onions. — 4 minutes
✋ Mix until the ingredients are evenly combined and the mixture holds together when pressed. — 2 minutes
🥄 Shape the mixture into about 18 small meatballs and arrange them evenly on the prepared baking sheet. — 8 minutes
🫒 Lightly brush or spray the meatballs with olive oil to help them become golden and crisp. — 1 minute
🔥 Bake for 20-25 minutes, turning them halfway through, until golden brown and firm on the outside. — 25 minutes
✨ Let the meatballs cool for 5 minutes before serving. Enjoy them with tahini sauce, hummus, salad, or warm pita! — 5 minutes

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 280 kcal | Servings: 4 servings

Vietnamese Shrimp Spring Rolls

🍤🥬 Fresh, colorful, and wonderfully light! These Vietnamese Shrimp Spring Rolls are packed with juicy shrimp, crisp vegetables, fresh herbs, and tender rice noodles, all wrapped in delicate rice paper and served with a delicious dipping sauce. 🥢✨

Ingredients:

12 rice paper wrappers
12 large shrimp, peeled and deveined
3 oz (85 g) rice vermicelli noodles
1 cup shredded lettuce
1/2 cucumber, cut into thin matchsticks
1 medium carrot, cut into thin matchsticks
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
2 green onions, thinly sliced
1 tablespoon sesame seeds, optional

For the Dipping Sauce:

3 tablespoons hoisin sauce
1 tablespoon peanut butter
1 tablespoon warm water
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon sesame oil
1/2 teaspoon grated fresh ginger
1 small garlic clove, minced
1/2 teaspoon red pepper flakes, optional 🌶️

Instructions:

🍤 Cook the shrimp – 5 minutes: Bring a pot of water to a gentle boil. Add the shrimp and cook for 2–3 minutes, until pink and opaque. Drain, cool, and slice each shrimp in half lengthwise.
🍜 Prepare the noodles – 5 minutes: Cook the rice vermicelli according to the package directions. Drain and rinse under cold water, then set aside.
🥕 Prepare the vegetables – 7 minutes: Slice the cucumber, carrot, green onions, lettuce, cilantro, and mint into thin, manageable pieces.
🥢 Make the dipping sauce – 3 minutes: Whisk together the hoisin sauce, peanut butter, warm water, rice vinegar, lime juice, sesame oil, ginger, garlic, and red pepper flakes until smooth.
💧 Soften the wrappers – 30 seconds each: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds, then place it flat on a clean work surface.
🌿 Fill the rolls – 2 minutes per 2 rolls: Arrange shrimp, lettuce, noodles, cucumber, carrot, herbs, and green onions in the lower third of the wrapper.
🌯 Roll – 1 minute per roll: Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly toward the top, keeping the ingredients secure.
✨ Serve – 2 minutes: Repeat with the remaining wrappers and filling. Sprinkle with sesame seeds if desired and serve immediately with the dipping sauce.

Prep Time: 25 minutes | Cooking Time: 10 minutes | Total Time: 35 minutes
Kcal: 165 kcal | Servings: 6 servings

Daikon Radish Cucumber Salad

🥒✨ Crisp, refreshing, and wonderfully light! This Daikon Radish Cucumber Salad combines crunchy vegetables with a bright, tangy dressing for an easy side dish that’s perfect with any meal. 🌿💚

Ingredients:

2 cups daikon radish, thinly sliced
1 large cucumber, thinly sliced
2 green onions, thinly sliced
2 tablespoons fresh cilantro, chopped
1 tablespoon sesame seeds
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon honey or maple syrup
1 teaspoon fresh lime juice
1/2 teaspoon grated fresh ginger
1 small garlic clove, minced
1/4 teaspoon red pepper flakes, optional 🌶️
Salt to taste

Instructions:

🥒 Slice the vegetables – 7 minutes: Thinly slice the daikon and cucumber. Slice the green onions and chop the cilantro.
🧂 Season the vegetables – 3 minutes: Place the daikon and cucumber in a bowl, sprinkle lightly with salt, and toss. Let them sit for 3 minutes, then gently drain any excess liquid.
🥢 Prepare the dressing – 3 minutes: Whisk together the rice vinegar, soy sauce, sesame oil, honey or maple syrup, lime juice, ginger, garlic, and red pepper flakes.
🥗 Combine – 2 minutes: Add the green onions and cilantro to the vegetables. Pour the dressing over everything.
✨ Toss – 2 minutes: Gently toss until the vegetables are evenly coated and glossy.
🌱 Finish and chill – 10 minutes: Sprinkle with sesame seeds and refrigerate for 10 minutes before serving for an extra-refreshing flavor.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 25 minutes
Kcal: 85 kcal | Servings: 4 servings

Roasted Cauliflower and Lentil Bowls with Green Tahini Sauce

🥦🌿 Cozy, nourishing, and packed with flavor! These roasted cauliflower and lentil bowls combine caramelized vegetables, hearty lentils, fresh greens, and a creamy green tahini sauce for a satisfying plant-based meal. ✨🥗

Ingredients:

1 large head cauliflower, cut into florets
2 cups cooked green or brown lentils, drained
2 tablespoons olive oil, divided
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
Salt and black pepper, to taste
2 cups baby spinach or mixed greens
1/2 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 cup pumpkin seeds
2 tablespoons fresh parsley, chopped

For the Green Tahini Sauce:

1/4 cup tahini
2 tablespoons fresh lemon juice
1 small garlic clove, minced
1/4 cup fresh parsley
2 tablespoons fresh cilantro
2 tablespoons fresh mint
3–4 tablespoons water, as needed
Salt, to taste

Instructions:

🔥 Preheat the oven – 5 minutes: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
🥦 Season the cauliflower – 5 minutes: Place the cauliflower florets on the baking sheet. Toss with 1 tablespoon olive oil, cumin, smoked paprika, coriander, garlic powder, salt, and black pepper until evenly coated.
🥦 Roast the cauliflower – 25 minutes: Roast for 20–25 minutes, turning halfway through, until golden brown and tender with crispy edges.
🥣 Prepare the lentils – 5 minutes: While the cauliflower roasts, toss the cooked lentils with the remaining olive oil, a pinch of salt, and black pepper. Warm them gently in a skillet over medium heat for about 5 minutes.
🌿 Blend the green tahini sauce – 5 minutes: Add tahini, lemon juice, garlic, parsley, cilantro, mint, and salt to a blender or food processor. Blend while gradually adding water until smooth and creamy.
🥗 Assemble the bowls – 5 minutes: Divide the greens between four bowls. Add warm lentils, roasted cauliflower, cherry tomatoes, and cucumber.
✨ Finish – 2 minutes: Drizzle generously with green tahini sauce and sprinkle with pumpkin seeds and fresh parsley.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 385 kcal | Servings: 4 servings