Friday, April 30, 2010

Simple Curry

I tweaked a recipe from Tasty Kitchen (which turns out to be from my lovah Jamie Oliver) and came up with this yummy curry. It hit the spot for me as I was nursing a cold on some dreary rainy spring evenings. Easy and delicious.

One bunch Scallions, thinly sliced white and light green parts only
One medium onion, finely diced
One bunch Fresh Cilantro, coarsely chopped
3 Tablespoons Roasted Sesame Oil
10 to 15 teaspoons Curry Powder (the more the merrier on your tongue)
2 Tablespoon Butter
2 cans Coconut Milk
2 large pinches Kosher Salt
the juice of one Lemon
2 blocks Extra Firm Tofu (pressed to Dry And Cut Into 1-inch Cubes) OR 4 boneless skinless chicken breasts cut into cubes
*** adding a dollop or two of sour cream or plain yogurt will cut the spice if you over do it***
Serve over cooked rice.


  1. In large skillet, heat oil over medium heat.
  2. If you are making rice, start it now.
  3. Add onions and scallions and simmer until translucent.
  4. Add tofu/meat and cook/brown.
  5. Add cilantro and stir to combine.
  6. Add the curry powder Stir everything together.
  7. Add the butter. Continue to stir and cook for 20 to 30 seconds more.
  8. When it’s all simmering nicely, add the coconut milk.
  9. While stirring often, bring everything to a boil, then turn the heat down and simmer for 2 minutes.
  10. Finish the sauce by seasoning it to taste with salt and then stir in lemon juice.
  11. Turn off the heat and serve over cooked rice.

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