Creamy Coconut Curry Food

CREAMY COCONUT CHICKEN CURRY

Steps:

• Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.
• Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
• Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.

CREAMY COCONUT CHICKEN CURRY

Steps:

• Heat the coconut oil in a large skillet or pan on a medium heat. Add the diced onion and crushed garlic to the pan and saute until they are translucent for 2-3 minutes.
• Chop the chicken into roughly (2.5cm/1 inch) pieces.
• Add the rest of the spices and salt to the pan, cook for another minute until the spices gently pop and are mixed through the onion and garlic.
• Add the chicken and cook it for a couple of minutes turning frequently so that it is coated in the spices and oil.
• Next add the coconut milk, crushed tomatoes and tomato paste into the pan, gently stir until everything is mixed through evenly.
• Reduce the heat and simmer at a medium low heat. Cook for about 15 minutes.
• While this is simmering this would be a good idea to prepare your rice or cauliflower rice.
• After about 15 minutes add the spinach leaves to the curry and cook for another 5 minutes.
• Garnish with fresh coriander and sliced almonds (optional).

CREAMY COCONUT CURRY

Steps:

• Melt coconut butter in a large saucepan over medium heat. Cook and stir onion and garlic using a wooden spoon until translucent and lightly brown in color, 2 to 3 minutes. Season with salt, cumin, pepper, fennel seeds, coriander, turmeric, and garam masala; mix until well incorporated. Stir in corn starch until a creamy paste forms.
• Slowly mix water into the saucepan to dissolve cornstarch and thicken the mixture. Keep stirring until there are no lumps. Stir in chickpeas and broccoli and briefly cook until just lightly crisp and tender (do not overcook). Mix in coconut cream and curry leaves and cover pan halfway with a lid. Simmer until liquid is reduced and has thickened, 2 to 3 minutes.
• Remove lid and lower heat to medium-low. Cook and stir until liquid is reduced and curry is thick and creamy, 3 to 5 minutes. Add bok choy and cook until wilted and curry has further reduced, 3 to 5 minutes.

CREAMY COCONUT THAI CURRY

Steps:

• Trim chicken breasts and cut into 2cm cubes.
• Finely chop ginger, lime leaves, shallots, chillies, lemongrass and coriander root.
• Heat the oil in a wok over a medium heat.
• Add all the chopped spices and heat, stirring constantly, for 1 minute.
• Add chicken and keep stirfrying for a further 2-3 minutes until the chicken is sealed and slightly golden.
• Stir in the coconut milk, season and bring to the boil.
• Allow to simmer for 7 minutes.
• If you prefer the sauce a little thicker, keep simmering for a further couple of minutes, allowing it to turn a slightly deeper gold colour.
• Serve with rice and stir-fried vegetables.