green coconut curry

 

It's not that the coconut is green, but the curry is. This is my spicy thai style coconut milk curry that's both sweet and spicy. I admit that if you've never tried something like this, coconut curry can be an acquired taste. But once it catches hold, it's addictive.

 

Ingredients

 

• 1 tablespoon wok oil or sesame oil
• 2 or 3 cups of chopped mixed veggies (like broccoli, cauliflower and carrots). Sometimes I use frozen, sometime fresh. Both are good.
• 1 can of coconut milk
• 1 tablespoon brown sugar
• 2 vegetable boullion cubes
• 1 cup uncooked long grain rice, preferably basmati rice
• 2 cups water
• 1/2 cup chopped cilantro
• juice 1/2 lime
• cornstarch

 

 

Start the rice. It's best if you rinse it several times before starting it. Then break out the wok. Heat it on medium high heat. Add oil and the veggies and stir fry for a few minutes but where it's still pretty crunchy. Add the coconut milk, brown sugar, boullion. Let it cook for about ten more minutes, where the veggies start to get tender, but not squishy and definitely not where they start to lose their color. Add the cilantro and lime at the end. If it's too watery then stir in the cornstarch (mix two teaspoons of cornstarch with enough water to make a runny paste, then stir it into the curry). Serve the curry over rice.

 

shopping list:

coconut milk

veggie mix

rice

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