Cold, grey, and snowy and still a few more months to go before Spring! One thing keeping me going are the warm bowls of soups and stews that deliver many meals out of one big pot. These types of dishes have so much flavor and there are endless ways to keep them interesting by switching up ingredients. My latest experiment is worthy of sharing – it’s SO easy and you can modify it based on whatever you have on hand or whatever your food preferences. I also happen to love fish but I don’t love when my small apartment smells like fish so this is a great cooking method that solves for that issue (although it does now smell of curry).
32 oz box of Coconut Milk (I used unsweetened but sweetened can work too)
1-2 Tbsp olive oil
Shallot – minced
2 cloves garlic – minced
3 inch stub of ginger – minced or grated with a microplane
1 Tbsp curry powder
3/4 Tbsp Turmeric powder
1/2 Tbsp Cumin
1 tsp salt
2 cups chopped vegetables (I used celery root, carrots, and kale – other great options: cauliflower, green beans, sweet potato)
1 lb wild caught cod fillet cut into 2 inch pieces (you can omit this or instead use chicken or tofu)
Cilantro – chopped
Rice – your choice of rice or grain, prepare according to package
In a Le Creuset pot I heated olive oil over medium heat and then added the shallot, ginger, garlic, and after a few minutes added the spices: curry, turmeric, and cumin. When you smell the aromatic fragrance of the spices you are ready to add the chopped veggies and coconut milk and salt. Bring to a boil then lower temperature and allow this to simmer covered for 30 minutes or so until all the veggies have softened and the flavors have developed – taste to adjust saltiness to your liking. You can now add either fish or chicken if you choose. Cooking time will vary – check after 8-10 minutes. Fish should flake easily when cooked through and chicken should no longer be pink inside. Another option: I prepped the veggie curry and then allowed it to cool, a few hours later when ready for dinner I reheated it adding the cod after bringing the curry to a boil and lowering to a simmer. My cod was ready in about 8 minutes. I added the chopped cilantro and a fresh squeeze of lime to finish and served over rice.
* This tastes even more amazing the next day!
P.S. If you like it spicy you can add crushed pepper flakes or chop up your favorite hot peppers and add it at the point when you add the ginger.
2 thoughts on “Coconut Milk Curry”
definitely making a request for this one to my topjoe.
Please tell Top Joe he can guest blog any day.