02 June 2008

Thai Coconut Curry

~ 3-4 cans coconut milk
~ about 3 tbs masamon curry (can also use Thai kitchen curry. Any color you want depending on how spicy you want the dish to be. I used green and it wasn't too spicy).
~ 3 tbs tamarind (if you can't find, substitute for 1 1/2 tbs lemon juice)
~ 1 potato
~ 1/2 to 1 head of broccoli
~ 3 carrots
~ 1 green pepper
~ 1/2 onion
~ 1/2 head of cauliflower (opt.)
~ peanuts (opt.)
~ chicken (opt.)

Make some rice to put the coconut sauce on top of. I also tasted it on top of rice noodles and I thought that tasted yummy too. Pre-cut vegetables (and potato) and saute them with the onion till everything is a little bit soft. Mix the curry with 1/2 can of coconut milk in separate bowl. Add to the pot. Stir it in. Add 2 more cans of coconut milk and tamarind (or lemon juice). Simmer for awhile and then add the rest of the coconut milk. Add cooked and chopped chicken. Add Peanuts. Simmer till all veggies (and potato) are soft. Serve over the rice.

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