Coconut Curry

2 TBSP canola oil
2 cloves garlic, minced
1 2-inch piece of ginger, peeled & grated
2 TBSP green curry paste
2 cans of coconut milk
1/2 c. chicken broth
1 large yam, peeled & cut into 1-inch cubes
2 c. cauliflower
1 medium onion, sliced
1 lb chicken, cut into 1-inch cubes
1/4 c. Thai basil, chopped
Juice of 1 lime
5 carrots, peeled & diced into 1/2-inch pieces
2 stalks lemon grass
Jasmine Rice

Start cooking rice per package directions. I use a rice cooker, and cook 2 cups of rice in 3 cups of water. Feel free to replace the water with vegetable or chicken broth, and add 1/2 tsp of ginger powder. While the rice is cooking, heat oil in a pan, add ginger & garlic. Cook for about a minute. In a separate pan, start cooking the chicken with a little bit of oil until it’s no longer pink. Once the chicken is done, set aside. Into the garlic/ginger mix, add curry paste and cook for 1 minute. Then add coconut milk, chicken broth, and lemongrass. Bring to a boil. Once boiling add yam, and reduce heat to simmer. Cover and cook for 5 minutes. Then add cauliflower, onion, and carrots. Cover and cook for 10-15 minutes until the vegetables are tender. Add chicken, basil, lime juice, and salt if needed. Cook uncovered for another 5 minutes. Then serve over rice with Naan on the side.


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