Thai-Inspired Coconut Curry

1 tbsp Olive Oil
1 Onion
2 Cloves of Garlic
1 stalk Lemon Grass
1 knuckle of Ginger
1 package Chicken Tenders
½ tsp Ground Coriander
¼ tsp Cumin
Pinch of Cinnamon and Chili Flake
1 small Chinese Eggplant
1 Red Pepper
1 can Bamboo Shoots
1 can Baby Corn
2 medium Carrots, shredded
2 tbs Red Curry Paste
2 cans Light Coconut Milk
1 tbsp Cornstarch
1 handful Basil
2 Limes, zest and juice
2-3 Green Onions
S and P to taste
My Method:
Sautee the onion and garlic in olive oil until translucent.
Add in lemon grass, ginger, and chicken and cook through.
Next, add in your spices, letting them toast for a minute or so. Remember to add salt and pepper!
Add in your red pepper and Chinese eggplant, sautéing for a few minutes until tender.
Next, mix in your bamboo shoots, baby corn, curry paste, coconut milk, and corn starch and bring to boil.
Reduce to a simmer for about 20 minutes.
In the last 5 minutes, add in carrots, basil, lime zest and juice, and most of the green onions.
Serve over a bed of rice, and top with your favourite things. I love to add a bit of green onion, basil, and coconut for some added freshness!!
– With lemon grass, cut off base, peel down until you see the white inner core and then chop finely, you will probably only get about 4 inches at the base, the rest if fibrous and tough. Don’t feel like you have to use the whole thing. Very similar to how you would use a leek.
-When making a vegetable heavy dish, prep all of your vegetables first so that they are ready to go in that stage of cooking. If you are trying to prep while you cook, it is easy to get flustered and miss a step or let things over cook while you are trying to get it done.
5 Servings

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