This creamy coconut curry is an easy sauce that can be served with sautéed vegetables, rice, potatoes or noodles. Depending on your own culinary preference you can make a milder sauce or spice it up. The sauce keeps well in a jar, so you can make a little extra to whip up an easy lunch or dinner during the week.
So, I have not posted in a little while as I have been on a little bit of a pantry raiding rampage trying to check all expiration dates and trying to use everything up. That has created some interesting dishes that tasted great but did not look so good in the moment. This is probably another time I did not take a great photo of a very delicious meal, which is something I really would like to improve on this. Although I am not one for New Year’s resolutions looking back at my photos they really need some work. My biggest issues are the lighting, plating and always hurrying when trying to take a photo before it gets cold. Do others just make an extra portion so they can arrange it nicely and sprinkle herbs and nuts all over the table like a four year old later? I’m always hurrying and struggling to take just one nice picture. How do you do it? I’d be grateful for any tip any of you have for me. For now on with the recipe.
Creamy Coconut Curry
- 1 tbl olive oil (or any other neutral oil suitable for cooking)
- Dried chili pod (optional to make it spicier)
- 1 red onion
- 1/2 red bell pepper
- 2 carrots
- 2 cloves of garlic
- 1-2 TSP curry powder
- 1/2 TSP cumin
- 1/2 TSP ground ginger
- Curry paste (optional for a more spicy flavour)
- 1 tbl tomato paste
- 1 can coconut cream
- Fresh Mungobeans
1. Peel and dice all the vegetables, it will be blended up later therefore it does not have to be very fine.
2. Put a wok on high heat, add the oil and let it come to temperature.
3. Add all the diced vegetables except for the garlic and sauté them until well roasted. For more spice you can also saucé a dried chili pod to the vegetables, just make sure to remove it before blending it up. Now add the garlic and sauté it until aromatic.
4. Add the spices and tomato paste and roast them for a few minutes.
5. Transfer the vegetables to a blender, add the coconut cream and blend everything up until smooth. Pour the sauce back into the wok and let it come to a boil. Should the sauce be too thick add some hot water as well. Once the sauce is hot season it to taste with more curry powder, salt and pepper.
6. Serve the sauce with roasted vegetables, chicken, rice or noodles. Garnish with some mungo beans, although that step is optional.
Hopefully you enjoy this recipe despite the lackluster photograph, I promise that it is really delicious. I had that sauce three times this week alone. Serve some leftover sauce with some sautéed frozen Chinese style vegetables and wok noodles and you can have dinner ready in less than twenty minutes. Have a wonderful weekend.