Thursday, August 14, 2014

Quick Coconut Curry

Phewf, we've had a long dry spell but we have still been cooking and are ready to rev things up. This proved to be a quick and tasty after-work-meal. That means little prep and a short cook time!

This mild coconut curry with just a very small kick of spice will please a crowd.

Prep time: 5 minutes
Cook time: 20 minutes

Serves approximately 4 adults


Ingredients

Combine a mix of your favorite veggies. To keep it quick, we used a frozen mix that included a few of our favorites:

Broccoli
Carrots
Green beans
Sugar snap peas
Water Chesnuts
Bell Pepper
Celery
Onion

We also quickly fried up and added a few mini sweet peppers to beef it up a bit.

Optional: Thai green basil


For the Curry:
1 Tablespoon coconut oil (can sub olive oil)
6 garlic cloves, diced
1 teaspoon ground ginger (or 1 tablespoon fresh)
1 tablespoon yellow curry powder
1 pinch Cayenne or 1 dried red chili pepper, diced (can add more if you want more heat)
1 cup vegetable stock
2 cans coconut milk (can use Light for thinner curry)
Salt, to taste
White pepper, to taste (can use black pepper too)
Coconut, shredded
Cilantro, to garnish


Coconut Rice:
1 cup rice, white or brown
1 cup coconut milk
1 cup water

*you can also use quinoa instead of rice


Directions

Add coconut oil and garlic to pan over medium heat. Once oil is melted add mixed veggies and fry for 2-3 minutes. You might need to fry for a few more minutes if veggies are frozen. Add ginger, curry powder, Cayenne, vegetable stock, coconut milk, salt and pepper. Bring to a simmer then reduce heat slightly and cook for 10-15 minutes or until curry is hot and vegetables are tender.

Once the curry is simmering, add all coconut rice ingredients to a rice cooker (making sure to rinse your rice first). For more details about how to make coconut rice without a rice cooker see our post here - however, a rice cooker is totally worth it, especially if you are looking to make quick meals!

Serve curry over coconut rice (or quinoa) and top with coconut flakes and fresh cilantro.

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