VEGETABLE CURRY WITH COCONUT MILK
This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet. Even better the next day!
Provided by jowolf2
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
- Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
- Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.
Nutrition Facts : Calories 312.7 calories, Carbohydrate 25.9 g, Cholesterol 21.9 mg, Fat 23 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 17.7 g, Sodium 51 mg, Sugar 5.1 g
SPICY CHICKEN COCONUT CURRY
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
SPICY THAI RED CURRY
This spicy red Thai curry recipe transforms coconut milk, Thai basil, and skinless, boneless chicken thighs into a flavorful meal in under an hour.
Provided by NoFailRecipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
- Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
- Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to a boil, then take off the heat and add Thai basil.
- Spoon the curry into a bowl. Serve with jasmine rice.
Nutrition Facts : Calories 538 calories, Carbohydrate 30.3 g, Cholesterol 86.5 mg, Fat 34 g, Fiber 1.7 g, Protein 28.3 g, SaturatedFat 21.5 g, Sodium 1001.6 mg, Sugar 2.8 g
SPICY COCONUT CURRY SAUCE
This is part of the recipe Chicken Wings Five Ways.
Provided by Alexis Touchet
Categories Sauce Super Bowl Backyard BBQ Tailgating Simmer Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
- Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
- Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.
VIETNAMESE SPICY VEGETABLE CURRY
This Heart Smart vegetable curry was developed by Mai Pham for her book: "Best of Vietnamese and Thai Cooking" and is served at her restaurant, "Lemongrass" in Sacramento. She substitutes low fat milk for coconut milk to keep the saturated fat content down. I suggest adding a little coconut flavoring. Also a Vietnamese brand of curry powder such as Golden Bells would be preferred, or use a brand that is low in cumin and fennel.
Provided by lynnski LA
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat canola oil in a wok or large saucepan, over moderate heat.
- Add the shallots, garlic, curry powder, turmeric, and chili paste and stir until fragrant, about one minute.
- Add the soy sauce, lemon grass and ginger and stir for another 30 seconds.
- Add the low fat milk and brown sugar and bring to a boil.
- Add the carrots and potatoes, and reduce the heat and let simmer until they soften a bit, in about 20 minutes.
- Then add the onions, cauliflower, green beans and cook until they begin to soften, another 10 minutes.
- Just before serving, stir in the lime leaves and basil leaves.
- Remove from heat and serve with steamed rice.
Nutrition Facts : Calories 361.9, Fat 9.9, SaturatedFat 1.9, Cholesterol 9.2, Sodium 939.1, Carbohydrate 59.5, Fiber 9.8, Sugar 27.5, Protein 13.8
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