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Sunday, August 24, 2014

Summer Veggies Curry

This recipe is originally from which is an awesome good site.  I have changed it a little bit to how my family will eat it.  They like everything diced up small.  This is great served with Naan or flatbread.  Costco by us now carried uncooked flatbread next to the uncooked tortillas that my kids really like.  And the original recipe had the mango mixed with the jalapenos but I have kids who won't eat jalapenos but love mango so I just leave them separate so kids can sprinkle on what they like.

Summer Veggies Curry

1 14 oz can coconut milk
1 c brown or jasmine rice
1 tsp salt
1 Tbsp fresh ginger or 1 tsp ground
1 tsp salt
Juice of one lime
2 Tbsp fresh basil chopped


1 pound boneless, skinless chicken, diced
2 bell peppers, chopped
1 zucchini, chopped
2 ears corn, kernels removed from the cob (or about 1 1/2-2 cups frozen corn)
1 tablespoon fresh ginger, grated or 1 tsp dried
2 cloves garlic, grated or minced
2 tablespoons olive oil
3 tablespoon thai red curry paste
1 tablespoon spicy curry powder
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
1/2 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1 mango, diced
1 jalapeño, seeded + diced
4 ounces goat cheese, crumbled 
1. For the rice bring the milk to a boil.  Add in the rice, salt, ginger and salt.  Cover and simmer for 20 minutes or longer till liquid is absorbed.  Stir in the juice and basil.
2. For the curry heat 2 Tbsp oil in a skillet.  Add the chicken and cook until no longer pink.  Stir in the peppers, zucchini, corn kernels, ginger and garlic.  Saute till chicken is lightly brown and vegetables are cooked.
3. Add in the curry paste, curry powder, coconut milk, and fish sauce.  Bring to boil and cook for one minute.  Remove from heat and stir in the basil and cilantro.
4. Serve with rice, curry, mango, jalapeno and goat cheese.