Coconut Curry

Gluten-free, Nut-free, Soy-free 

It’s perfect for those nights when you want to curl up on the couch with a big bowl of warm comfort food. This recipe calls for some ingredients you may only find at an Asian market, but don’t worry, you can easily substitute more widely available options as we’ve noted below. That being said, if you can find makrut lime leaves near you, we highly recommend using them. They add a vibrant, aromatic flavor that will transform your curry. This dish is best served over Perfect White Rice and with a side of our Summer Rolls with Peanut Dipping Sauce.

Coconut curry is a culinary masterpiece that originates from the heart of Southeast Asian cuisine, renowned for its rich and harmonious blend of creamy coconut milk, aromatic herbs, and spices. This dish captures the essence of its cultural roots, offering a symphony of flavors that tantalize the taste buds and transport diners to distant lands.

At the core of coconut curry is the velvety and luscious coconut milk, known for its ability to infuse dishes with a luxurious creaminess and depth of flavor. This culinary canvas becomes even more captivating with the addition of a spectrum of spices and herbs, such as vibrant turmeric, pungent garlic, zesty lime leaves, and aromatic basil. These ingredients intertwine to create a symphony of tastes that range from subtly sweet to boldly savory, with a touch of refreshing tang.

One of the remarkable aspects of coconut curry is its versatility. It serves as a vessel for a wide array of ingredients, from tender vegetables like eggplant and squash to succulent proteins such as chicken, shrimp, or tofu. This adaptability allows chefs to tailor the dish to personal preferences, dietary needs, and seasonal availability, ensuring that every coconut curry experience is unique and fulfilling.

Beyond its remarkable flavor profile, coconut curry holds cultural significance in the regions where it’s cherished. It represents a culinary bridge between tradition and innovation, where time-honored techniques meet contemporary tastes. Coconut curry dishes are often enjoyed during festive occasions and family gatherings, creating a sense of warmth and togetherness around the dining table.

Whether relished with fragrant jasmine rice or silky rice noodles, coconut curry offers an immersive culinary adventure that engages all the senses. The captivating aroma, vibrant colors, and intricate taste profiles transport diners to exotic destinations, allowing them to savor the essence of the ingredients and the culture that inspired this beloved dish.

The art of preparing coconut curry lies in the balance of flavors and textures. As the coconut milk simmers with the spices and ingredients, a magical alchemy occurs, resulting in a dish that is at once comforting and exciting. From the first spoonful to the last, coconut curry promises a gastronomic journey that resonates with both novice and seasoned food enthusiasts.

PREP TIME: 25 minutes

COOK TIME: 30 minutes

YIELD: 6 to 8 servings

INGREDIENTS:

• 1 tbsp (15 ml) olive oil
• 1 acorn squash, peeled, seeded and chopped (about 3 cups [453 g])
• 1 Japanese or standard eggplant, chopped (about 3 cups [300 g])
• 1 (4-oz [113-g]) can Thai curry paste
• 2 (14-oz [400-ml]) cans full-fat coconut milk
• 4 makrut lime leaves, chopped (about 1 tbsp [1 g]) or 1 tsp lime zest
• 1 (4- to 6-oz [113- to 170-g]) package beech mushrooms, trimmed and separated, or chopped mushrooms of choice
• 2 cups (170 g) chopped yu choy sum, or chopped leafy greens of choice (such as bok choy or baby spinach), chopped into about 1” [2.5-cm] pieces
• ¼ cup (8 g) roughly chopped fresh basil

INSTRUCTIONS:

1. In a wok or large skillet, heat the olive oil over medium-high heat.
2. Add the chopped acorn squash and cook, stirring occasionally, for 5 to 6 minutes until it starts to soften.
3. Introduce the chopped eggplant to the wok and continue cooking for about 3 more minutes.
4. Stir in the Thai curry paste, ensuring that it coats the vegetables evenly for a burst of bold flavor.
5. Pour in the full-fat coconut milk, combining it thoroughly with the vegetables. Bring the mixture to a gentle boil by increasing the heat to high.
6. Reduce the heat to low, allowing the mixture to simmer. Stir in the chopped makrut lime leaves, adding their aromatic essence to the dish. If you don’t have makrut lime leaves, lime zest can be a flavorful substitute.
7. Continue simmering, stirring occasionally, for approximately 10 minutes or until the acorn squash softens to a pleasing texture.
8. Integrate the mushrooms and chopped leafy greens (yu choy sum, bok choy, or baby spinach) into the mixture. Stir occasionally and let the ingredients harmonize for another 10 minutes.
9. Once the vegetables are tender and the flavors are well combined, remove the stir-fry from heat.
10. Garnish with roughly chopped fresh basil for a burst of herbal freshness.
11. Serve your delectable coconut curry warm, allowing its enticing aroma and vivid colors to captivate your senses.

TIP:

• Feel free to use your favorite type of curry paste for this recipe— red, green, massaman, panang and so on; all work perfectly for this recipe. For a deliciously spicy curry, we recommend the Maesri brand of curry paste, which can typically be found at an Asian market.