Coconut Curry

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  • Coconut Curry and rice on a plate.

    When my family decides to eat out for dinner, we start asking each other “what do you want to eat?” including our children.  My son usually responds immediately and says “Sushi!  Sashimi!” and my daughter goes “Chinese food!”  My husband asks, “how about Ramen guys?” and kids usually say nah.

     

    Coconut Curry and rice on a plate.

    I always crave for something I can’t cook or I don’t eat often, so my vote is always to eat Peruvian or Thai food or maybe Italian food.  Unfortunately, it is very rare that my pick wins (I’m just being nice to let my family pick! ;-)).

    A month ago as our family started the similar conversation again in the car, my son actually said “Thai food!”  Eh?  That threw all of us for a surprise.  It was rare for him to say that.  My husband asked him why and he said “it’s because mama’s favorite food.”

    Sweet.  He knows I love Thai food.  When I saw this recipe at Valerie’s Kitchen, I bookmarked right away because I knew I would want to eat it one day and I wanted to have the recipe handy.   I’ve cooked this coconut curry recipe at least 3 times after seeing the recipe.   It was easy to prepare and delicious!  If you enjoy coconut curry and never tried making it before, I suggest you give it a try.  Have a wonderful week ahead!

    Coconut Curry and rice on a plate.

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    5 from 2 votes
    Coconut Curry | JustOneCookbook.com
    Coconut Curry
    Prep Time
    10 mins
    Cook Time
    1 hr
    Total Time
    1 hr 10 mins
     
    Mouth watering chicken and cauliflower coconut curry, easy and delicious curry recipe for home cooking.
    Course: Main Course
    Cuisine: Japanese, Thai
    Keyword: chicken curry, curry
    Servings: 6
    Author: Nami
    Ingredients
    • 3-4 Tbsp neutral flavor oil (vegetable, canola, etc)
    • 2-3 Tbsp curry powder
    • ½ onion (diced)
    • 1 red bell pepper (cut into strips)
    • 1 Tbsp garlic (minced)
    • ¼ tsp crushed red peppers (red pepper flakes)
    • 1.5 lb boneless skinless chicken thighs (cut into ½" chunks)
    • salt (kosher or sea salt; use half if using table salt) (to taste)
    • Freshly ground black pepper (to taste)
    • 1 can coconut milk (1 can = 14 oz) (light or regular)
    • 1 can tomatoes (1 can = 14.5 oz) (stewed, diced)
    • ½ can tomato sauce (1 can = 15 oz)
    • 2 Tbsp sugar
    • 2-3 cups cauliflower florets (rinsed)
    • 6 mushrooms
    • cooked Japanese short grain rice
    Instructions
    1. Gather all the ingredients.

      Coconut Curry Ingredients
    2. Heat oil and curry powder in a large pot over medium-high heat for 2 minutes until it turns brown. Be careful not to burn.
      Coconut Curry 1
    3. Stir in onions and red bell pepper, and cook for 2 minutes.
      Coconut Curry 2
    4. Add garlic and cook for 1 more minute.
      Coconut Curry 3
    5. Add chicken, tossing lightly to coat with curry oil.
      Coconut Curry 4
    6. Season with salt and pepper to taste. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
      Coconut Curry 5
    7. Pour coconut milk, tomatoes, tomato sauce, sugar, and crushed red pepper into the pot, and stir to combine.
      Coconut Curry 6
    8. Add cauliflower. Simmer, uncovered, stirring occasionally, approximately 30 to 40 minutes.
      Coconut Curry 7
    9. Serve over rice.
    Recipe Notes

    Slightly adapted from Valerie's Kitchen.

     

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