Elevate your weeknight dinners: quick and easy curry with coconut milk recipe for busy home cooks

Immerse yourself in the delectable aromas and vibrant flavors of our tantalizing curry with coconut milk recipe. This dish is a symphony of spices, herbs, and fresh ingredients that will tantalize your taste buds and leave you craving for more. With its creamy texture and aromatic blend of flavors, this curry is sure to become a staple in your culinary repertoire.

Ingredients

• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 serrano pepper, seeded and minced (optional)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red chili powder
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped carrots
• 1/2 cup chopped green beans
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped cilantro

Instructions

1. Sauté the Aromatics: Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic, ginger, and serrano pepper (if using) and cook for an additional minute until fragrant.
2. Add the Spices: Stir in the turmeric, cumin, coriander, and red chili powder and cook for 30 seconds, stirring constantly, to toast the spices.
3. Incorporate the Liquids: Pour in the coconut milk and vegetable broth and bring to a simmer.
4. Add the Chicken: Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
5. Add the Vegetables: Stir in the carrots, green beans, and red bell pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the vegetables are tender.
6. Finish with Cilantro: Remove from heat and stir in the cilantro.
7. Serve: Serve the curry over rice or your favorite side dish.

Variations

• Vegetable Curry: Omit the chicken and add additional vegetables, such as broccoli, cauliflower, or potatoes.
• Spicy Curry: Add more serrano pepper or red chili powder to taste.
• Creamier Curry: Use heavy cream instead of coconut milk for a richer flavor.
• Thai Curry: Add lemongrass, galangal, and kaffir lime leaves to create a Thai-inspired curry.

Tips

• Use fresh, high-quality ingredients for the best flavor.
• If you don’t have any serrano peppers, you can substitute with jalapeños or cayenne pepper.
• Adjust the amount of spices to your taste preferences.
• Serve the curry with a side of naan bread or roti for dipping.

Benefits of Curry with Coconut Milk

• Rich in antioxidants and anti-inflammatory compounds
• Contains healthy fats that can lower cholesterol levels
• May aid in digestion and gut health
• Provides essential vitamins and minerals

The Perfect Side Dishes

• Basmati Rice
• Naan Bread
• Roti
• Mango Chutney
• Papadum

Summary

Our curry with coconut milk recipe is a culinary masterpiece that combines the richness of coconut milk with the vibrant flavors of spices and fresh ingredients. It’s a dish that will transport you to the exotic lands of the East and leave you with a lasting impression. Whether you’re a seasoned chef or a novice cook, this recipe is sure to become a favorite in your kitchen. So gather your ingredients, fire up your stove, and embark on a culinary adventure with our tantalizing curry with coconut milk recipe.

Common Questions and Answers

Q: Can I use canned chicken instead of fresh chicken?
A: Yes, you can use canned chicken. However, fresh chicken will yield a more flavorful curry.
Q: How can I store leftover curry?
A: Allow the curry to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze the curry?
A: Yes, you can freeze the curry in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What can I do if my curry is too spicy?
A: Add a dollop of plain yogurt or coconut milk to balance out the heat.
Q: What are some other vegetables that I can add to the curry?
A: You can add any vegetables you like, such as broccoli, cauliflower, potatoes, or snap peas.