Saturday, February 9, 2013

Thai Me Up Coconut Curry


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. ;)