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“A simple curry recipe that can be changed easily by using different meats and veggies. I <3 Curry”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice onion, carrots, and celery into small cubes and sautee in ghee, olive oil, peanut oil, or sesame oil.
  2. After about three minutes chop and add the mushrooms.
  3. Once the mushrooms are soft, toss in the garlic, curry powder, paste, cumin, and lime leaf.
  4. Season with salt & pepper.
  5. Mix until everything in the pan is coated with the spices.
  6. Variations:
  7. Shrimp:
  8. Add shrimp, season with salt & pepper, cook until pink.
  9. Add coconut milk and chicken stock.
  10. Simmer until thick
  11. Chicken:
  12. Add chicken, season with salt & pepper, cook until done.
  13. Follow the same steps as shrimp.
  14. Turkey:
  15. Follow same steps as chicken.
  16. White fish:
  17. Follow same steps as chicken.
  18. Tofu:
  19. Add coconut milk and chicken stock, cook until reduced and thick, add fried tofu.
  20. Broccoli:
  21. Add coconut milk and chicken stock, cook until thick, add broccoli.
  22. Cauliflower:
  23. Same steps as broccoli.
  24. Serve over aromatic basmati rice or thick rice noodles, garnish and enjoy!
  25. Another option is to add fresh diced or drained, canned, plum tomatoes in with the chicken stock and coconut milk.

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