Author Notes
Curries made with turmeric and coconut milk are amazingly heart healthy. Add some ginger and garlic and your heart and arteries will thank you even more —Grace O
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Ingredients
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1/4 cup
onion strips
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2 teaspoons
ginger strips
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2 teaspoons
chopped garlic
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1/4 cup
coconut oil
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1/2 pound
chicken cut into strips
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2-3 teaspoons
yellow curry powder
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2 teaspoons
fish sauce
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1-2 teaspoons
sea salt
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1/4 teaspoon
white peper
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1 cup
heavy coconut milk divided in half
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1 1/2 cups
diced potatoes
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1 cup
diced carrots
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1/2 cup
water
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1/4 cup
red pepper cut into strips
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1 cup
fresh moringa leaves - green tea powder can be substituted
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1/2 teaspoon
cayenne pepper
Directions
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In a heavy, enamel-coated pot, saute the onion, ginger, and garlic in coconut oil for 3-4 minutes.
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Add the chicken strips and cook another 5 minutes
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Add the curry powder and cook for 1 minute. Then add the fish sauce, salt, and pepper.
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Add 1/2 cup of the coconut milk and bring to a boil.
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Add the potatoes and carrots and boil for 15 minutes or until they are soft and cooked through, stirring frequently. Add 1/2 cup water if the curry is too thick.
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Add the red peppers and remaining coconut milk. Boil for 5 minutes.
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Remove from the heat and add the moringa and cayenne pepper (if using).
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