Coconut Curry Deliciousness

imageI love curry.  I love it so much, I sometimes dream about it.  However, I’ve never had much success making it.  Then I figured out why!  I was trying to make a good curry only using dry spices, and I wasn’t toasting them and blooming them in oil.  Nope, just throwing them in a concoction and crossing my fingers.

The solution to my curry making woes is in a good curry paste.

I made the most delicious, silky coconut curry last night using just a few ingredients along with this godsend.  I’m in love all over again and can’t wait for leftovers for lunch.

I used chicken and some cashews in this, but you can use just about anything in the sauce that you like.  For now though, I’ll just explain how I made it.

What you need:

1 can of full fat coconut milk (because, why not?)

1 cup chicken stock (or more if you want to thin the sauce more)

1 Tablespoon red curry paste

1/4 tsp ground turmeric

1/2 of a sweet onion, sliced into 1/2 moons about 1/4 inch thick

1 inch of fresh ginger, peeled and minced

2 garlic cloves minced

1 lime, juiced

3 Tbs of good tamari

1 red pepper, sliced

a handful of Thai basil if you have it on hand

2 chicken breasts sliced thinly into bite sized pieces

1/3 cup of raw cashews

2 Tbs coconut oil

Salt and pepper to taste

How to make this amazingness (not a word, I know):

In a large skillet, heat 1 Tbs of coconut oil over medium and sauté the onion to give it some color and soften its or about five minutes.  Add your minced ginger and garlic and stir a few seconds, then add your curry paste and whisk in the coconut milk and chicken stock until the paste is incorporated.

Whisk in the turmeric, lime juice and tamari and taste to see if it needs any more salt or pepper.  Stir in the cashews.

Allow to simmer gently while you work on the rest.

In a separate skillet, heat the remaining coconut oil over medium high and brown the chicken until fully cooked.  Transfer chicken to sauce.  In the same pan as the chicken was cooked in, sauté the red pepper until it starts to soften, then transfer to the curry sauce, too.  Add the basil at this point.

Allow meat and veggies to simmer in the sauce for an additional 10 minutes, then serve over rice.  Sooooo good!



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