Coconut Curry
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
5
ingredients
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes (use less for milder curry)
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 1 teaspoon dried basil
- thumb size piece ginger
- 3 garlic cloves
- 2 teaspoons fish sauce
- 1⁄2 tablespoon soy sauce
- 1 lb chicken thigh
- 1⁄4 cup fine diced onion
- approximately 1 pound assorted fresh vegetable (onion, bell pepper, snow peas, carrots, bamboo shoots, etc)
- 1 tablespoon coconut oil or 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 0.75 (13 1/2 ounce) can coconut milk
- cilantro (optional for garnish)
directions
- Mince garlic and ginger. Mix with all spices, soy sauce, and fish sauce in a bowl and let set at least 10 minutes.
- Cut chicken into bite sized pieces. Coat with cornstarch.
- Heat the oil in a large skillet or wok on medium high heat.
- Add minced onion and approximately half of the spice mix to the hot oil. Cook about 2 minutes until onion is soft.
- Add chicken to the skillet and cook until outside is no longer pink (about 3 minutes). Add vegetables and the rest of the spice mix. Stir and cook for another minute or two.
- Add coconut milk plus 1/4 cup water and heat until bubbling. Lower heat to medium low to low and cook for at least 15 minutes. You can cook longer if you like softer veggies.
- Recommended to serve over jasmine rice, but also good with flat bread to soak up sauce. Top with rinsed and torn cilantro if desired.
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