Thai Coconut Curry
Servings: 4
Preparation Time: 45 minutes
Ingredients:
Marinated Meat:
- 2 boneless, skinless chicken breasts or approximately 1 1/2–2 cups chopped raw chicken or about 1 pound thinly sliced beef or meat of your choice
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ginger, ground or freshly grated
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 2 tablespoons lemon or lime juice
- 1 tablespoon cornstarch or arrowroot starch, optional
Sautéed Vegetables:
- 1 tablespoon coconut oil or butter
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 large carrot, peeled and coined
Curry Paste:
- 2 tablespoons coconut oil
- 2–3 teaspoons curry powder
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 teaspoon hot pepper powder, optional
Sauce:
- 2 cups coconut milk*
- 3/4 teaspoon salt
- 1 tablespoon whole sugar
- 1/4 cup finely chopped basil, optional
Directions:
Mix all marinated meat ingredients together in a container with a cover and allow to marinate in refrigerator for at least 3 hours or overnight.
In a medium skillet, melt the coconut oil over high heat and sauté onion, bell pepper, and carrot until crisp-tender, about 5 minutes. Remove the veggies and keep warm in a covered bowl.
In the same skillet, melt 1 tablespoon coconut oil. Add the marinated meat and sauté over medium-high heat until cooked through, about 10 minutes.
Lower heat to medium and push the meat to one side of the pan. Add the curry paste ingredients to the open side of the skillet and stir together until combined.
Add coconut milk to the skillet. Add the salt and sugar and stir thoroughly to incorporate curry paste. Cook over medium heat until beginning to boil, stirring continuously. Add the veggies and the basil, if using. Serve hot over jasmine rice.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Melodie from Fort Mill, SC, won $50 for this recipe! Submit yours here!
