LOCATION: PALO ALTO, CALIFORNIA • MAY 8th, 2020
Outfit Details: J.Crew Cardigan, Club Monaco Cami, Club Monaco Leggings, Missoma Necklaces
I’ve been making this delicious carrot-ginger coconut curry recipe nonstop during our period of shelter-in-place (during the quarantine) and I’m so excited to share it with you today! It’s so flavorful and absolutely delicious. I love that it’s so veggie heavy and you only need to pair it with some steamed rice for a complete meal (makes for great leftovers too).
The best part is that you can easily customize the curry by switching up the protein (shrimp, pork, tofu) and using whatever vegetables you have on hand (green beans, asparagus, corn, etc). So this recipe is also very vegetarian and vegan friendly too. I typically make this dish with chicken. Mostly recently, I used baked tofu and D said he actually preferred it over the chicken. That is a real husband win! The coconut sauce can also be made several days ahead and then heated and poured over the rest of the ingredients right before serving.
Carrot-Ginger Coconut Curry
Adapted from Malibu Farm Cookbook
Ingredient (makes 4-6 servings):
Coconut Sauce:
1 (14 ounce) can full fat coconut milk
1 medium carrot, rough chop
1 inch piece of ginger
2 jalapenos, keep the seeds of one pepper for a mild kick
1 garlic clove
1 cup fresh cilantro (or parsley if you prefer)
2 limes, juiced
3 tablespoons soy sauce
½ teaspoon ground turmeric
1 pound chicken** or baked tofu, thinly sliced
1 yellow onion, thinly sliced
3 carrots, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 (10 ounce bag) sugar snap peas
1 (15 ounce) can baby corn, halved
1 tsp of sugar
Olive oil
Salt & pepper to taste
**Chicken (or other meat): I like to marinate chicken before I saute it to keep the meat tender and juicy. In a small bowl, combine chicken, 2 tsp water, 1 tsp soy sauce, 1 tsp olive oil, and 1 tsp cornstarch (or flour if you don’t have cornstarch). Let sit for 10 minutes while you prep the sauce.
Step 1: In a blender or food processor, combine all of the ingredients for the coconut sauce and blend until smooth. I like to use an immersion blender and a small saucepan to save time. Gently heat the coconut sauce. Do not bring to a full boil as it may break.
Step 2: In a large skillet, and in a little olive oil over high heat, saute vegetables in order of how long they need to cook. Saute onions and carrots for 3-4 minutes. Add peppers, saute for another 2-3 minutes. Add snap peas and baby corn. Season with salt and pepper, saute for 2 minutes. It’s important not to overcook the vegetables, especially the snap peas. Remove veggies from the skillet and set aside.
Step 3: Continue with the skillet on high heat and add 2 tablespoons of olive oil. Add chicken/tofu and let it sear 1 minute per side until it is about 90% done. Add veggies back and combine until uniform. Turn the heat to low and pour the coconut sauce over chicken and vegetables. Add the secret ingredient - 1 teaspoon of sugar. It brings out the coconut milk and tempers the acidity of the sauce! Salt and pepper to taste and remove from heat.
Step 4: Serve with rice or some other grain that can absorb the sauce. Bon Appetit!
Item Details: All-clad Immersion Blender, All-clad Sauce Pan, Le Creuset Dutch Oven, Crate & Barrel Wood Utensils, Crate & Barrel Bowls, Williams Sonoma Glass Prep Mixing Bowl Set, Williams Sonoma Towels
