Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, coconut curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This Thai-style chicken has a creamy green coconut curry sauce with just the right amount of spice, and is made quickly and easily in your Instant Pot®. It is delicious served with rice. Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Taste and adjust seasonings as needed.
Coconut Curry is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Coconut Curry is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook coconut curry using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Curry:
- Prepare For the sauce:
- Make ready » 1 Teaspoon coconut oil
- Take » 1/2 Yellow onion, chopped
- Make ready » 2 Cloves garlic, minced
- Get » 1 1/2 to 2 Tablespoons curry powder
- Take » 1 (13.5 oz.) can Coconut milk
- Make ready » 1 Tablespoon tamari, or soy sauce
- Prepare » 1 Tablespoon pure maple syrup
- Take » 1/2 Teaspoon salt
- Make ready To complete the dish:
- Prepare » 3 Sweet potatoes, chopped
- Take » 1 lb. assorted vegetables, chopped
- Get » 1 Cup quinoa, rinsed and 2 cups water
Here's a really terrific Coconut Curry Sauce with beautiful depth of flavour yet is made with everyday spices. It's an Indian style sauce - outrageously addictive, and pairs beautifully with chicken, vegetables and legumes. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Add the spinach, lime juice, and stir to combine.
Steps to make Coconut Curry:
- To get started, combine the quinoa and water in a small saucepan over high heat, and bring it to a boil. Once boiling, cover the pot and reduce the heat to low, allowing the quinoa to cook for 15 minutes while you work on the curry sauce.
- In the meantime, melt the coconut oil in a 3-quart saute pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt, whisk well to combine. (Since curry powders can vary by brand, start with a smaller amount and add more to suit your tastes.)
- Adjust any other flavours as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes. Finally, add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender. Fluff the cooked quinoa with a fork, then serve with a generous portion of the vegetables and curry sauce!
Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Add the spinach, lime juice, and stir to combine. Saute broccoli (and onion/garlic if you're using it) in a tablespoon of oil. The broccoli should soften but still be tender-crisp. Add the curry paste to the pan and whisk it until it combines with the coconut milk.
So that is going to wrap this up for this special food coconut curry recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
