Food For Belly Dancers: 25 Minute Coconut Curry Recipe
Thai, Indonesian, Malaysian and South Indian curries are richly redolent with coconut milk. The yummy flavor of coconut is subtle yet deeply satisfying. This basic recipe makes a quick and easy meal. Try it with different meats, seafood and garden veggies.
Curry is typically served with fragrant jasmine or basmati rice. This lovely combo soothes both taste buds and olfactory senses. Curry is also delicious with cooked noodles—capellini (angel hair), spaghetti, rice vermicelli, or any kind of pasta. Like most foods seasoned with spices, curry tastes better the next day. It keeps up to five days, refrigerated. Curry can also be frozen up to six months. Freeze individual portions in containers so they can be retrieved as needed.
Prep time: 10 minutes
Cooking time: 15 minutes
- 1-14 oz. can of coconut milk; light coconut milk doesn’t taste as richly satisfying
- 1 lb. shrimp (or light meat such as chicken tenders or tofu cubes)
- ½ cup onion, chopped
- 1 tbsp canola or olive oil
- 1 flat tbsp red or green curry paste (store bought from glass jar)
- 1 cup broccoli florets, frozen
- ½ cup red bell pepper; sliced
- ½ cup basil leaves
- Heat oil on medium; add onion and sauté till lightly transparent.
- Add coconut milk and curry paste and bring to a gentle boil.
- Add shrimp (or chicken, tofu) and broccoli.
- Continue cooking on medium-low (so coconut milk doesn’t boil over) and bring to a boil; about 5-7 minutes.
- Turn off heat; add peppers.
- Season with sea salt.
- Serve garnished with fresh basil and wedges of fresh lime.