I love Thai food
and can't get enough of it. Here's a lovely coconut curry dish to Thai up your
loved one! ;)
THAI ME UP COCONUT
CURRY
Serves 4-5, Prep
& Cook Time: 1 hour
Ingredients:
2 Peeled,
Sweet Potatoes
1 Cup Chopped,
Carrots
3 Large Crushed,
Garlic Cloves
1 Juice of Lime
1 Chopped, Yellow
Onion
1 Chopped, Yellow
Bell Pepper
1/4 Chopped,
Cilantro
2 Cans, Coconut
Milk
1/4 Cup, Vegetable
Stock
3
Tablespoon, Tamari Sauce or Soy Sauce
2 Table Spoons, Red Curry Paste (not the same thing as curry powder)
1 Tablespoon,
Brown Sugar
1/2 Teaspoon, Sea
Salt
3 Teaspoons
Ground, Turmeric
1 Teaspoon, Ginger
1/2
Teaspoon, Red Chili Pepper Flakes
1/4 Teaspoon,
Cayenne Pepper
1/2 Teaspoon
Ground, Cinnamon
1/2 Teaspoon,
Paprika
1 Cup, Brown Rice
2 1/4 Cups, Water
Preparation:
1.
Heat 1 tablespoon of tamari sauce in a skillet pan over medium-high heat.
Add curry paste, crushed garlic, and chopped onions to pan. Stir ingredients
evenly so garlic and curry paste spreads and coats onions. Saute for 10 minutes
and stir every 2 minutes. Once complete, turn off heat and let sit for next
step.
2.
In a separate small pot, combine brown rice and water. Bring to a boil, then
reduce heat to low and cover. Let rice simmer for 30 minutes until water is
absorbed.
3.
Cut peeled sweet potatoes into
1/4 inch dices, then place on a baking pan and bake
at 325 degrees for 15 minutes until semi soft. Toss potatoes in between cook
time so they are cooked through.
4.
While rice is cooking and sweet potatoes are baking, add sauteed onions into
medium size soup pot, pour in coconut milk, and stir well so no of the
onions stick to the bottom. Turn burner to low heat. Add lime juice,
vegetable stock, black pepper, cinnamon, turmeric, brown sugar, red chili
pepper flakes, ginger, paprika, tamari (or soy sauce), carrots, yellow bell
peppers, and cilantro. Leave some cilantro behind to add as a garnish. Stir for
2 minutes, then turn heat to low-medium and let cook.
5.
Remove diced sweet potatoes from oven, reduce heat to low on pot, and then add
in sweet potatoes. Stir well and taste. If needed, add 1/2 teaspoon of the salt
and continue to stir.
6.
Cook at low-medium heat for 30 minutes, stir every 10 minutes to ensure flavors
come together. Serve on top of bed of rice and garnish with remaining
cilantro.
Notes:
This dish makes
amazing leftovers- especially on the second day! If you'd like to add more
texture, serve your curry dish with some crispy chickenless tenders. Yum! I did my very best to not use as much
oil as some other recipes call for. It's cool, you can thank me later. ;)
