Coconut Curry

I absolutely love curries. I think they have a great balance of sweet and spicy and are incredibly versatile. I frequently make a Thai-influenced coconut curry that comes out better each time I make it so it shows up at the dinner table a lot around here.  The recipe below is vegetarian, but should you choose to add meat or seafood (like I did in the picture), it’s equally delicious. Great to take for lunch the next day – your coworkers *will* be jealous. 🙂

Serves 4.

Ingredients

1 tb sesame oil
2 ts minced ginger
2 garlic cloves
1 sweet pepper, chopped
5-10 mushrooms, chopped
1/2 cup frozen peas
1 c green onions, chopped
2 ts curry powder
3 ts red curry paste
1 ts ground cumin
4 ts soy sauce
1 ts brown sugar
1 ts salt
14 oz coconut milk
1 lime
1/2 ts hot sauce
3 c rice, cooked
2 tb cilantro

Directions

1. Heat your oil to medium in a large sauce pan and add the garlic and ginger. Saute 1 minute.
2. Add pepper, mushrooms and green onions. (If you’re using meat add it in this step, too. For shrimp/fish, wait until the coconut milk goes in.) Saute 2 minutes.
3. Stir in curry powder, curry paste and cumin. Saute 1 minute.
4. Add soy, sugar, salt & coconut milk, hot sauce and 1/2 the lime juice.
5. Simmer, but DO NOT BOIL, for 10 minutes. At five minute mark, add in peas.
Stir, taste and adjust if necessary.
6. Remove from the heat.
7. Serve over rice, sprinkle with cilantro and squeeze remaining lime juice on top.
8. Devour.

Tags: coconut curry sauce, leftovers, vegetarian, versatile