Chettinad Goat Curry

Servings: 6
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup shredded coconut
• 2 pounds goat meat, cut into small pieces
• 1 medium chopped onion
• 2 medium tomatoes, finely chopped
• 5–6 green chilis, slit vertically
• 1 tablespoon ginger garlic paste
• 10–12 curry leaves
• 1 tablespoon coconut oil
• 1–2 bay leaves
• 1 small cinnamon stick
• 10–12 cloves
• 1 teaspoon fennel seeds
• 1 teaspoon turmeric powder
• 1 handful chopped cilantro
• salt, to taste

Spices: 

• 2 teaspoons red chili powder
• 2 tablespoons coriander seeds
• 1 cinnamon stick
• 2 teaspoons fennel seeds
• 10–12 black pepper corns
• 2 black cardamom
• 1 teaspoon cumin seeds

Directions:

Wash goat meat pieces 3–4 times with water. Drain the water and keep meat aside.

Dry roast all the spices except chili powder on medium-high heat till fragrant. It takes about 2 minutes. Grind the roasted spices with grated coconut using a cup of water to make a smooth paste.

Add a tablespoon of coconut oil in a pressure cooker and, once it is heated, fry bay leaves, cinnamon stick, cloves, and a teaspoon of fennel seeds on medium high heat for 2 minutes. Add in chopped onions, slit green chilies, and curry leaves. Sauté till onion is nicely browned. Add ginger garlic paste and fry for few more seconds. Now add chopped tomatoes and cook until soft, stirring occasionally for 4–5 minutes on medium-high heat. Add salt and turmeric powder. Add goat meat and mix well.

Cover the pressure cooker and cook for about 15 minutes. Let the pressure cooker release all the pressure before opening. Now add the prepared coconut paste. Mix and allow to simmer on medium heat for 10 minutes. Add fresh cilantro, and mix and simmer for 2 minutes.

Remove from heat and serve with roti, naan or rice.

Pooja from San Ramon, CA, won $50 for this recipe and photo! Submit your recipe and photo here!

Dairy-Free, Creamy Curry Mahi Mahi

Servings: 4
Preparation Time: 30 minutes

Ingredients:

Rice:

• 2 cups black rice, cooked

Dairy Free Creamy Curry Sauce:

• 1 cup coconut milk*
• 1 teaspoon fish sauce
• 1 lime, juice and zest
• 1 teaspoon raw honey
• 2 garlic cloves, minced
• 2 teaspoons cilantro, finely chopped
• 1 teaspoon parsley, finely chopped
• 1 teaspoon ground ginger
• 2 teaspoons ground curry powder
• 1/2 teaspoon ground turmeric

Mahi Mahi:

• 1 tablespoon coconut oil
• 4 small mahi mahi fillets
• salt and pepper, to taste

Directions:

In a small saucepan, combine ingredients for curry sauce over low heat. Bring sauce to simmer, stirring frequently.

Meanwhile, in a large skillet, heat coconut oil. Place mahi mahi fillets in the hot skillet and sprinkle both sides with a little salt and pepper. Cook fish for about 6–8 minutes on each side or until cooked through.

Place mahi mahi fillets on top of warm black rice and pour over a little curry sauce. Top with additional chopped cilantro and parsley, if desired.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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, South Carolina, won $50 for this recipe! Submit yours here!