Best Potatoes And Carrots In Coconut Curry Recipes

AUTHENTIC THAI YELLOW CURRY WITH CHICKEN

Steps:

• In a large pot, heat the coconut oil over medium-high heat.
• Add the curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.
• Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.
• Stir in the potatoes. When the potatoes are about halfway cooked through, stir in the carrots and onions.
• Once the carrots are almost fork-tender, add in the thinly sliced chicken and cook for two or three minutes, until the chicken is just cooked through and tender. Pay attention not to overcook the chicken, this process doesn't take long.
• Remove the pot from the heat. Stir in the fish sauce, salt, and sugar, adjusting each to suit your tastes.
• Serve the curry in bowls, over jasmine rice. Garnish with cilantro and lime wedges.

CREAMY COCONUT POTATO CURRY

Steps:

• Spray a deep frying pan over medium-high heat with cooking oil spray
• Add the onion and fry for a few minutes until softened and translucent.
• Add in the garlic, ginger, chilli flakes, cumin, coriander, turmeric, cinnamon, nutmeg and maple syrup and fry for a further 30-60 seconds until paste-like. Add in a little drop of water to prevent sticking if needed.
• Add in the potatoes, carrots and stock and stir well.
• Bring to a boil, then reduce heat, cover and simmer for approx 15-20 minutes potatoes should be fork tender, but still hold a bite.
• Stir in the coconut milk until heated through and creamy, taste and season as needed with salt and sprinkle with some coriander (cilantro),
• Serve with your choice of sides and Enjoy!!

POTATOES AND CARROTS IN COCONUT CURRY

Steps:

• Wash the potatoes thoroughly, then place them in the slow cooker insert and add the water. Cover and cook on low for 4-5 hours, or until the potatoes are fairly tender (cooking time will depend on the size and type of potato you use). Tiny red potatoes, for instance, will generally cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them carefully into quarters.
• In a saute pan, heat the oil and saute the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2-3 minutes. Add the onion, carrots, and curry powder to the potatoes and carefully stir in the coconut cream. Re-cover and continue cooking for 1 hour.
• Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.

SLOW COOKER POTATOES AND CARROTS IN COCONUT CURRY

Steps:

• 1. Wash the potatoes thoroughly, then place into the slow cooker insert and add the water. Cover and cook on low for 4-5 hours, or until the potatoes are fairly tender (cooking time will depend upon the size and type of potato you use). Tiny red potatoes, for instance, will generally cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them into quarters.
• 2. In a saute pan, heat the oil and saute the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2-3 minutes. Add the onion, carrots and curry powder to the potatoes and carefully stir in the coconut cream. Re-cover and continue cooking for 1 hour.
• 3. Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.

POTATO CURRY WITH PEAS AND CARROTS

Steps:

• In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute until they are tender and a bit golden. When you're there, add the carrots, potatoes, and minced garlic. Give it all a good stir, and then add about a half cup each of water and coconut milk. Stir in the turmeric, salt, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you're there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for.

CA-RI GA (CHICKEN CURRY WITH POTATOES, CARROTS AND PEAS)

Steps:

• In a food processor, combine curry powder, garlic, sugar, shallots, salt, chili paste, 1 tablespoon of the oil and black pepper. Lightly puree and pulse into a rough paste.
• Rub the paste all over the chicken. Place in a bowl , cover, and refrigerate for at least 30 minutes and up to 4 hours.
• In a large stockpot, heat the remaining oil over medium heat and cook the onion for 5 minutes. Add the bay leaf and lemongrass and cook for another few minutes.
• Remove the chicken from the refrigerator. Add the chicken to the stockpot and sear for about 10-15 minutes, or until browned.
• Turn the heat to high. Add the water, coconut milk, carrots and potatoes to the pot. Bring to a rolling boil and cook for 5 minutes, then reduce to low and simmer for 15 minutes.
• Test the carrots and potatoes for doneness before adding the peas. Continue to cook for another 5 minutes in a light simmer.
• Serve hot over rice or with fresh, warm baguettes. Garnish with cilantro.