Monday, January 10, 2011

Curious about Curry

Ok, I am a curry virgin! I've had plenty to eat - how can you not, in curry-heaven India. But never attempted to make it myself. It just seems like an arduous process of grinding up spices and waiting on a pot to simmer and boil.

But I had some coconut cream left over from yesterday's ice cream, and had some starting-to-wilt pak choi that I wanted to finish off. So, a spicy coconut curry it is!

The green chutney used is just coriander, a little chilli and some coconut all ground up. The chilli paste, on the other hand is just blistering hot green chillies ground up.

Coconut Curry with Pak Choi, Peppers and Tomatoes

Ingredients:
  • 1 cup coconut cream
  • 1 tomato
  • 1 green pepper
  • 2-3 cups of pak choi
  • 1/2 an onion
  • 2 tablespoons chilli paste
  • 2 tablespoons green chutney
  • 1-2 teaspoons of sugar
  • Teaspoon of coconut oil
  • 1 cup water
To make:
  • Chop up the tomatoes, pak choi, onion, and peppers into bite sized portions.
  • In a wok, heat the oil and saute the onions.
  • Add the chilli paste and green chutney paste.
  • Add the coconut cream and the water after a couple of minutes and see that no lumps are formed.
  • Let it simmer away for 15-20 minutes.
  • Have a taste test - if its too hot, add sugar to temper it down.
  • Add the chopped veggies and turn off the gas.
  • Let the veggies soak in the curry for 5-10 minutes.
  • Serve with plain boiled rice.
Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes on Foodista

17 comments:

Amy said...

Your curry sounds so delicious and warming! I bet you were glad you had leftover coconut milk ;)!

The Mistress of Spices said...

Sounds yummy! Nice idea to use green chutney in your curry base.

Belinda @zomppa said...

Looks like you knocked it out of the park! Love the clay pot you served it in.

Evan Thomas said...

great recipe. I love a spicy curry dish, but I always use a shortcut mix instead of making my own.

Raw_Girl said...

Thank you adies, Evan.

@Amy: I am even more glad my mom left over some green chutney and chilli paste. Otherwise, there is no way I am making this thing from scratch ;)

@Evan, then I hope you have a pot of the trusty ol' madras curry powder. Just got myself a pot - mainly coz there was a free recipe booklet with it ;)

Kate @ Diethood.com said...

Isn't that delicious...great job! I'd love to have this!

Julia said...

Looks Great!!!

Lisa said...

Ok, you are really making me think about my love affair with meat. This looks wonderful and satisfying!

Christina-Marie Wright said...

Thank you for posting this recipe! I always want to make curry from scratch, but chicken out (no pun intended) when it comes to spices and end up using a pre-blended base. I'm feeling braver about going scratch, now. :)

Sugar Free Low Carb said...

Love the pictures. Very colorful way to have curry. Great combination of flavors.

Carolyn said...

Looks fantastic, I love a coconut-based curry. And this one looks very healthy too!

Tiffany said...

Welcome to curry-land! :D

Jason Phelps said...

Definitely looking forward to making this.

Jason

Linda said...

Looks and sounds tasty and healthy! I love curry, yum!

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