Spicy coconut curry with Basmati rice is one of my favorite dishes to cook for friends and family. I love the way all the flavors come together and create this palette of taste. It is a dish that is requested by many of my friends when I ask them what they would like for their birthday. This is a dish that if you cook the day before and let sit for 24 hours triples its flavor.
I also like to make “Nan Bread” when I am making this dish. This dish does require some time and effort. But the outcome is absolutely amazing. This is a recipe you can add chicken or beef to if you like. But serve this strictly vegetarian.
Ingredients
- 1 tablespoon coconut oil — or substitute extra-virgin olive oil or grapeseed oil
- 1 medium yellow onion — thinly sliced
- 4 cloves garlic — minced
- 2 tablespoons minced fresh ginger — or in a pinch, 2–3 teaspoons ground ginger
- 3 tablespoons Thai red curry paste — plus 2 teaspoons
- 1/4 teaspoon red pepper flakes
- 6 small/medium carrots — peeled and cut into 1/4-inch-thick rounds (about 2 cups)
- 1-cup of celery
- 1 large red potato
- 1 medium green zucchini
- 2 large red bell peppers — cored and sliced
- 2 cans light coconut milk — (14-ounce cans)
- 2-4 teaspoons coconut sugar — brown sugar, or turbinado sugar
- 1 can reduced-sodium chickpeas — (15 ounces), rinsed and drained
- 2 tablespoons soy sauce — plus 2 teaspoons, or tamari to make the recipe gluten free
- 2 tablespoons rice vinegar
- 1 cup of frozen peas
- Chopped fresh cilantro — for serving
Instructions
1. Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened. Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes.
2. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry. Add the coconut milk, 2 teaspoons sugar,chickpeas, and one cubed potato. Stir to combine and bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.
3. Stir in the soy sauce and rice vinegar. Taste and add additional soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more heat) as desired. Stir in the peas and let cook 3 additional minutes. Serve warm over rice, garnished with fresh cilantro.
If the recipe gets too spicy for you serve the dish with plain yogurt. It helps to cool down the dish.
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