I recently hosted a dinner party for 12 people and wanted to serve cauliflower rice. But the idea of figuring out how to sauté, like,...Read More
EZ Coconut Curry
As y’all can probably tell from my devotion to cumin, I love earthy, warm, spicy-sweet piles of food. I found a recipe for coconut curry at Simply Recipes and adapted it for my glamorous and glitzy dino-chow lifestyle. And now I’m sharing it with you, ’cause I like you.
Full disclosure: I totally cheat in the kitchen. I usually have cooked chicken, ground beef, and pork chops ready-to-go in the fridge, then I make sauces and salsas and coconut milk- or tahini-based yummy things and pour them over the top. I am a master assembler of tasty piles of food. I made the recipe below by cooking the curry sauce separately, then stir-frying it into already-cooked ground beef. I poured that mixture on top of already-steamed green beans re-heated in the microwave. EZ-peasy. But you can also follow the instructions below if you haven’t already hoarded protein sources and veggies in your fridge like a paleo-squirrel.
EZ Coconut Curry with Basil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1/4 teaspoon ground ginger
1 pound protein: ground beef, cubed beef/lamb/chicken, shrimp
your favorite cooking fat
1 medium onion, diced
5 cloves garlic, minced
2 jalapeño peppers, seeded and minced
1 cup canned coconut milk
1/4 cup fresh basil leaves, torn
Combine spices in a small bowl and set aside.
Heat a non-stick skillet over medium-high heat. Add cooking fat and allow it to melt. Sauté protein until it’s nicely browned and cooked through. Sprinkle with salt and pepper while it cooks.
Remove the protein from the pan and throw in the onion, garlic, and jalapeños. Stir fry until tender and the onions are translucent. Don’t burn the garlic!
Add the protein back into the pan and toss in the spices. Stir fry until fragrant; about 30 seconds.
Add the coconut milk and simmer until the meat is cooked through and the sauce thickens a bit. Toss in the basil leaves, stir, and serve.
Steam-Sautéed Veggies: green beans, chopped spinach, chopped kale or collards.