Archive for December, 2011

coconut curry

I made this meal for friends last week and enjoyed it for lunch for a couple of days afterwards.  Many curries have a complex mixture of spices behind them, but not this one; instead it has a nice clean flavor and lovely delicate fragrance from the lemongrass. Still the curry is warming and soothing and contains enough heat to clear your head, but not overwhelm your pallet.

lemongrass, ginger and garlic

cooking them

I like to make my own coconut milk because the flavor and texture is so much lighter than the canned versions. I use dried organic coconut, because it’s easier to find than fresh organic coconuts are here in New York.  If you have fresh available then by all means blend some up. If you want to use canned coconut milk, I would use one-third water, as it can be very rich and heavy.

The whole meal ended up with a great Thai flavor. If I had had Kefir lime leaves, I would have definitely added them, although on second thought, I didn’t miss them. I had some limes on hand to squeeze over each portion but at the last minute decided that it was perfect as is.

Since I wanted to make the curry a bit more special than an every day meal, I sautéed some red peppers and stirred them in at the end, definitely not necessary but it added a lovely bust of color.

lunch from above

One last thing…you could make this with or with out the chickpeas or add any kind of cooked bean you have on hand. I have made a delicious version with French lentils too. Please don’t be put off by the length of this recipe, it really is quite easy to make and a sure crowd pleaser!

small bowl of curry



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