Saturday, August 17, 2013

Curry stirfy with Coconut Milk

The first thing you will want to do before starting this dish is to choose what ingredients you want to use. This is one of those kinds of meals that you can get really creative with. I have a boat load of curry powder so I scoped out what was in the fridge and decided to make a veggie curry with shrimp. You can use a variety of meats or tofu and veggies.

  • 1 Sm. onion, chopped
  • Olive Oil
  • Meat/Tofu/Seafood
  • Broccoli, chopped
  • Carrots, chopped
  • Cherry Tomatoes
  • Fresh Garlic, minced
  • Fresh Ginger (optional) Minced
  • Scallions, chopped
  • 1 can coconut milk
  • Noodles or Rice to serve over

Step one: Heat oil in large skillet or wok over medium heat. Add minced garlic and onion and cook until the onions are clear; about 5-10 minutes.

Step two: Add your meat and vegetables and let cook, stirring frequently. When the meat is cooked through and the vegetables are soft add the curry powder. I did not measure, you can use more or less depending on how powerful you want your stir fry to be. Stir the veggies/meat & curry powder and let cook for 1 minute.

Step three: Empty the contents of the entire can of coconut milk into the skillet and bring to a bubble. Stir, cover and reduce heat and simmer for 10 minutes.

Step four: Serve over white rice or some noodles.

If you are digging curry, be sure to check out my recipe for Curry Noodles and Curried Crab Rangoons!

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