COCONUT CURRY OVER RICE

COCONUT CURRY OVER RICE image

Yield 10-20 bowls

Number Of Ingredients 18

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Standard Base:
3-5 tbsp green jamaican curry powder
3 tbsp olive oil
3 garlic cloves, minced
1 tbsp dried basil (or fresh chopped)
1 large onion diced (I use red)
1 14oz can diced tomato or 1 cup chopped tomato of any kind
1 1/2 14oz cans coconut milk
1/4 cup flour
Water (depending on how watery you want the curry)
1tbsp sugar
salt and pepper and cayenne to taste
Optional and Adaptable:
1 large red pepper, diced
1 carrot diced or cut into rounds
1 large sweet potato or yam diced
15 asparagus spears, chopped
1-2 meat, poultry or seafood cubed or diced.

Steps:

1. Heat the garlic, curry and oil for about 5 minutes on low. 2. Add all the vegetables except the tomatoes and cook on medium until slightly tender, approximately 10 minutes. While you are cooking the vegetables, cook the chicken (or other raw meat) in a frying pan until juices run clear. Season with a pinch of curry, or other seasonings. 3. Add the meat to the vegetable mixture. 4. Add the tomatoes, milk, flour, basil and sugar . If you are using canned tomato, you can add the juice. Add as much water as desired for how much liquid you want in your curry. Add salt and pepper to desired taste. 5. Bring to a boil and simmer 45 min to an hour. Serve over plain white rice (cooked). I usually substitute coconut milk for some or most of the water when preparing white rice for this dish.