I followed this recipe out of a THAI cookbook, and I STILL CRINGE when I think of the taste. Do people not taste their own cooking before they write a cookbook? I don't understand. Dear God it was awful.
I remember thinking halfway through the recipe that something wasn't right ( I cook a lot by smell). Maybe it was too much fresh ginger? I'm not really sure, but it tasted horribly bitter, with no chance of trying to save it. Like taking a huge swig of milk and waiting for your tastebuds to realize it has gone sour. I had to toss the whole thing and start over. I didn't want to waste all the veggies, so I stuck 'em in a strainer and washed them by HAND to get the terrible flavor off. Did I mention I'm terribly stubborn and was DETERMINED to make this meal wonderful? I kept going despite the fact now I was pissed and in a horrible mood. Bad food makes me cranky. Plus the hour and a half I had spent making the bad food, just to have to start over.
But in the end, it turned out yummy!
Here's the general recipe:
Big 'ol bowl of fresh veggies (thinly sliced carrots, fresh green beans, zucchini, mushrooms)
1 onion, diced
3 cloves, minced
Few tablespoons olive oil
2 heaping tablespoons curry powder, more to taste
1/2 cup coconut cream
1 cup or so chicken broth
1 cup or so coconut milk
1 tablespoon cornstarch
Little extra coconut milk
Salt/Pepper, to taste
Fresh cilantro & basil, to top
In a large dutch oven, heat olive oil over medium heat. Throw onions and garlic in there sautéing until soft/slightly browned. Add curry powder & give it a good stir. Add all veggies, tossing to combine with onions. Cook for a few minutes then add coconut cream, chicken broth, and coconut milk. Stir well, then taste. Add salt & pepper to taste. Add more curry powder to taste. Heck, toss a little cayenne in there if you like it spicier. It's all about what flavor YOU like. I just keep adding stuff till it tastes good! And if it sucks, start over! :)
To thicken a little, whisk 1 tablespoon cornstarch in a bowl with a little chicken broth until smooth then add to curry. Mix well, then cover and let it simmer 20-30 minutes, stirring every once in while. Serve over rice and toss some fresh cilantro & basil on top. YUM!