COCONUT CURRY (NATHAN'S FAVORITE)

I introduced Nathan to curry and now it’s his favorite! This recipe is adaptable with your choice of veggies or meat. Be sure to use a wok.

ingredients

1-2 T. curry powder
1 tsp. chili powder
1 T. ginger powder (or fresh grated ginger)
1/2 tsp. tumeric
Freshly ground salt and pepper
1-3 T. peanut oil
1-3 cloves minced garlic (to taste)
1 yellow onion, cut into slivers
1 14 oz. can coconut milk
1-2 chicken breasts, or uncooked shrimp, or stir-fry beef, cut into bite-size pieces
Fresh green beans, broccoli, or other green, firm vegetable like green pepper
Shitake mushrooms
Fresh cilantro
White or brown rice according to preference

directions

Prior to cooking, combine spices in a small bowl, set aside. Heat oil for 30 seconds in wok over medium-low heat (avoid overheating). Add garlic, onion, and spices; combine and saute for about 4 minutes until soft but not brown. Add meat; combine; cook uncovered until seared. Add coconut milk; stir and cover, simmering 15 minutes (or until meat is thoroughly cooked). Add vegetable and mushrooms; stir, cover, and simmer 5-10 minutes until soft. (Note: if using green peppers, add them at the same time as the meat.) Reduce heat to low, and simmer until ready to serve. While cooking the curry, cook rice. Layer rice in a shallow bowl, add curry. Garnish with cilantro.

Source: Holly Baumann Ambuehl