Spring Coconut Curry

March 8, 2012 at 11:01 am Leave a comment

When Hisa and I got up this morning to go swimming, it was dark, raining, and thundering and lightning. We went to the pool though, only to discover that when there’s lightning the pool closes (which seems odd considering it’s an indoor pool). So, we came back home and I baked muffins for breakfast. And my parents were happy. Because there were muffins. And they were good. The end.

It really is quite a cold (compared to the 70’s temperatures we’ve been having this week), wet, miserable day. But on the other hand, we really need the rain, the trees are starting to leaf out, and spring is on its way (or I suppose it’s already here really). Nonetheless, we’re going to try and go swimming when the pool opens for lap swim this evening, although, I admit, I would love nothing more than to snuggle up with a blanket, have a cup of cocoa, and watch movies and read all day. That’s what rainy days are for, right? 🙂

We had this dish for dinner one night while we were in Texas working on the farm. The sauce is basically made up of Rotel, coconut milk, and buttermilk, three things I would never had thought to combine. For whatever reason though, it works. And the resulting slightly spicy, coconut milk curry is really really good.
This curry is great for featuring spring vegetables like asparagus, carrots, spring onions, peas, leeks, fennel, etc. I used a big bunch of new asparagus, carrots, mushrooms, onions, and green bell pepper as well as diced chicken, and served it over steamed brown rice, but feel free to use whatever spring vegetables you like/have, and leave out the chicken if you want to make it vegetarian. This is really good served on steamed rice, but I think it would also make a lovely pasta sauce.

 

Thanks Nancy, for such a wonderful dinner idea!

 

Spring Coconut Curry

(serves 5 – 6)

  • 1/4 c. coconut oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 green bell pepper, chopped
  • 1 bunch asparagus, cut into 1 – 1 1/2 in. pieces
  • 1 c. sliced mushrooms
  • 2 c. chicken cut into bite-sized pieces
  • 1/4 c. flour
  • 1 (14 oz.) can coconut milk
  • 1 can original Rotel
  • 1/2 c. buttermilk
  • 1 tsp. dried oregano
  • salt and pepper to taste
  • 2 c. uncooked brown rice
  1. Cook rice according to package instructions.
  2. Heat coconut oil in a large pot over medium heat. Add onion, carrot, and bell pepper, and saute for about 5 minutes.
  3. Add mushrooms, asparagus, and chicken, and saute until chicken is cooked through, about 8 – 10 minutes.
  4. Add flour, and mix until becomes paste-like. Cook for 1 more minute.
  5. Add Rotel, coconut milk, buttermilk, and oregano. Heat until hot, but not boiling. Season with salt and pepper to taste.
  6. Serve with steamed rice.

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Entry filed under: Chicken, Recipes, Soups/Stews, Vegetarian. Tags: , , , , , , , , , .

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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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