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We hope you got benefit from reading it, now let’s go back to spicy coconut curry recipe. You can have spicy coconut curry using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Spicy coconut curry:
- You need baby corn
- Use diced tomatoes
- Take diced onion
- Prepare diced celery
- Use diced carrot
- Provide frozen peas
- Take diced cauliflower
- Provide diced broccoli
- Get minced garlic
- Provide garbanzo beans (chickpeas)
- Use green lentil
- Provide mild curry paste (pataks)
- You need Thai chili paste (or diced fresh jalapēno)
- Take coconut milk
- Get Optional
- You need quartered mushroom
- Get quartered baby potatoes
- Provide Diced chicken breast or thighs (and cooked)
Steps to make Spicy coconut curry:
- Dice veggies, in large soup pan add all veggies except diced tomatoes. On med-low heat cook veggies for about 10-15 mins until they start to soften
- Add curry paste and coat the veggies. Let cook for another 10-15 mins
- Add beans and or meat. Mix well
- Drain most of the liquid from the diced tomatoes then add tomatoes to pot stir well
- Add coconut milk and chili paste or jalapenos. Stir well and less simmer for 20 mins.
- Serve hot, best over rice
Curry spices are great for giving that Indian-esque taste to every bite; curry pastes are excellent to mix with coconut milk. This vegan coconut curry uses both. By doing this we get an Indian-feel recipe. Spicy coconut curries are a Thai specialty: the fiery heat of chiles meets the cool, creamy notes of coconut, resulting in an irresistible broth. For this quick-cooking dish, you'll use curry paste.
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