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–+ servings

Coconut Vegetable Curry

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Course: Curry, Main Course
Keyword: Asian, curry, Main Course
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 People
Calories:

Equipment

  • 2 pot w/ lid
  • Cutting Board
  • Knife

Adjust Servings

Ingredients

  • 2 cups potatoes chopped
  • 1 Tbsp olive oil
  • 1 onion chopped
  • 1 cup mini corn
  • 1 small jar of bamboo shoots
  • 1 cup tomatoes Quartered
  • 1 cup Zucchini Chopped
  • 1 cup bell pepper chopped
  • 1 cup mushrooms chopped
  • 2 cans coconut milk
  • 2 limes juiced
  • 1 tsp cumin seeds
  • 1 tsp star anise
  • 1 tsp cinnamon stick
  • 1 tsp coriander seeds
  • 2 dried thaï chilis
  • 2 tsp lemon grass minced
  • 1 tsp cardamom
  • 3 cloves cloves
  • 2 tsp ginger minced
  • 4 tsp garlic minced
  • 1 small shallots minced
  • black pepper
  • salt to taste

Instructions

  • In a mortar and pestle add all your spices and your ginger and garlic and grind into a paste. Using splashes of water to help combined if needed.
  • In a pot over medium heat add oil and 4 Tbsp of your paste. Saute your paste until fragrant.
  • Add your onions and cook for 3 minutes. After three minutes add your zucchini, bell peppers and mushrooms and cook for another 3 minutes.
  • After this add the rest of your ingredients and bring to a boil. Once and a boil lower heat and simmer until potatoes are cooked. When potatoes are cooked squeeze lime juice in.
  • Serve with rice and top with peanuts, cilantro, and lime wedges if desired.