I LOVE coconut curry. Red, green, yellow—doesn’t matter, I love them all. I fell in love with curry the moment I tasted the Green Curry from Sweet Basil in Eugene, Oregon. Eggplant, bamboo shoots, and green peppers is my favorite combination. It’s my ultimate comfort food—and it will definitely clear-out your sinuses if you get it hot enough. I eat it so often that I’ve had to up my spice level from medium to hot recently. Curry is still good mild, so don’t let it scare you away. Fresh vegetables smothered in a creamy sauce over fragrant rice, what’s not to love?
There are tons of good curry recipes out there and after trying several of them, came up with this recipe based on my own tastes. Because it is fairly basic, you can easily adjust it to your preferences. You can put in your favorite veggies and toppings.
As for the hot level, every teaspoon of chili sauce will kick it up a notch. For mild, one teaspoon. Medium, two. And hot, three. And for Thai hot (I am still working my way up to that), four or five.
I strongly suggest if you have never had curry before, to go with only one teaspoon. It would be a shame if it was too hot for you to enjoy.
|Not as thick as the can stuff, but still good.|
Most recipes call for canned coconut milk. Don’t bother with “light” coconut milk. It’s just watered down and usually costs more. If you want to cut down on calories, water it down yourself and save some money. I came across boxed coconut milk from So Delicious today and thought I would try it in the curry. It was the same price as a can but 3 times the amount. It’s not as concentrated but I did not notice a big difference in the sauce. By the way, they make AMAZING ice cream too.
Yellow Vegetable Curry
Olive or peanut oil
2 cloves of garlic, minced
1/2 tbs minced ginger
1 can or 1 and 1/2 cups coconut milk
1 tbs sugar (optional, but I like mine a bit sweet)
1 tbs yellow curry powder or 1/2 tbs yellow curry paste
1 tbs cumin
1 tbs tumeric
1 tbs soy sauce
1 to 4 tps chili sauce (can be sweet or standard), depending on personal hotness level
3 Japanese eggplant
1 cup fresh green beans
2 red or green peppers
|I used 3 and 1/2 tsp, I like to sweat after my curry|
Saute garlic and ginger in a little oil, until slightly golden. Add coconut milk, sugar, curry powder, cumin, turmeric, cinnamon, and soy sauce. Whisk together, then add desired amount of chili sauce. Cook for about 5 minutes.
Chop all the veggies into bite-sized pieces. Remember to snap the ends off the green beans.
I really suggest using fresh veggies, frozen ones get too soggy in the curry sauce. I got all my veggies, except the carrots, from the Hilo Farmers Market.
Always try to buy local organic produce if you can, it really does taste better and it’s always good to support local businesses. If these veggies aren’t in season where you live, use ones that are, it will be just as good. I’m lucky to live in a tropical climate that grows most veggies all year round.
Saute the veggies in a little oil over medium heat, just until the carrots soften a bit and the eggplant starts to sweat. Don’t over cook them now, they will get too mushy in the sauce.
Pour the curry sauce in with the veggies and mix together well. Bring to a simmer and cover. Cook for 10 minutes, stirring as needed so it doesn’t burn.
Curry is so delicious that you can eat it on its own, but it goes great over a grain too. I served mine over brown rice. I also suggest jasmine rice, mainly because it smells so amazing.
|Like my new bowl?|
Fresh basil on top is a wonderful addition…but I forgot to buy some at the store.
|Behold the power of spices|