Coconut Curry with Chicken Tofu and Vegetables

Through the years many people have asked me for this recipe. I like to spruce up the basic curry with lots of veggies to make it super delicious, but keeping it simple works well. Curry is very flexible, so see what’s in your fridge and use any protein and veggies that you have available. If you have a can of coconut milk, curry paste, chicken or tofu and a few vegetables you’ve got enough to make a curry.

Foundational Ingredients:

• 1 can full fat unsweetened coconut milk
• 2-3 Tablespoon curry paste (red or panang)
• 1 onion, chopped
• Chicken and/or tofu – about a pound – chopped into 1 inch cubes
• 1 teaspoon salt

Optional ingredients:

• 1 red pepper, chopped
• 1 carrot, sliced thinly on the diagonal
• 1-2 cups mushrooms – white, shiitake or any variety, sliced or quartered
• 2 cloves garlic, minced
• 1-2 Tablespoon lemongrass, minced
• 1 kaffir lime leaf, julienned
• 1 Tablespoon curry powder
• 1 Tablespoon coconut or palm sugar
• 1-2 cups green beans or broccoli, pre-steamed
• 1-2 cups kale, cabbage or spinach, chopped
• 1 teaspoon fish sauce
• 1-2 cups of broth

Optional Garnishes:

• Lime
• Thai basil
• Cilantro
• Toasted peanuts or other nuts, chopped

1. Start steaming any veggies that need it and get some rice going.
2. Heat 2 Tablespoon of the thick cream from the top of the canned coconut milk and/or 2 Tablespoon coconut oil and curry paste.
3. Sauté onions in coconut cream until translucent, then add pepper, carrots, mushrooms, garlic, lemongrass, kaffir lime leaf. Mix and let cook a few minutes then add half a can of coconut milk.
4. Spread chicken and/or tofu evenly over the top of the veg mix, sprinkle with curry powder if desired, sugar, and salt right on the chicken. Let cook for 5 or more minutes, then turn over.
5. Add the rest the of coconut milk, the rest of the vegetables, fish sauce if using and/or salt to taste. Add water or broth if you want to make it soupier. Cook until the chicken is no longer pink and vegetables are cooked.
6. Serve over rice or have as a soup. Garnish with lime, fresh herbs or nuts.