And y’all thought I was done posting Pokemon Curries!
Nope!
Delicious and savory Rich Curry isn’t the only curry the famed Galar region has to offer. For those with more tropical and exotic tastes, there’s the savory-sweet joy that is Coconut Curry.
Now I could have gone almost any direction with this curry, as coconut can be found as an ingredient in a wide variety of curries the world over.
Judging by the color of the finished product, I decided to go with a sweet and sour Thai curry. Thai cuisine is notoriously zesty and aromatic in its use of tropical ingredients, fruits, and fresh herbs throughout its dishes. As it turns out, most Thai curries (such as Panang and Massaman) already incorporate coconut milk. For this recipe, I have decided to hybridize my personal favorites, sweet green curry and Massaman curry, utilizing a green curry paste and the veggies/meats one would ordinarily find in a Massaman curry. The result is tangy and rich dish guaranteed to satisfy. In my recipe, I used chicken thigh meat, but feel free to add whatever protein you’d like!
This recipe serves 4 tenacious Trainers.
Tools:
Large Kitchen knife.
Liquid Measuring Cup/spoons
Solid measuring cups/spoons
Paring knife
Large plastic cooking spoon
Ingredients:
1.10 lb Boneless Skinless Chicken Thigh (or whatever protein your heart desires)
15oz Can of Light Coconut Milk (or regular for an even richer curry)
1 Cup String Beans, Chopped (buy ‘em fresh or find them frozen)
1 Medium Potato, Chopped (I highly recommend Yukon Gold potatoes)
If your string beans are fresh , wash and chop them.
Wash, peel, and cut your carrot into chunks.
Wash, peel, and cube your potato.
Cook potato cubes in microwave for 1 minute and 30 seconds. Crush whole cashews and chop.
Wash, chop and cut the onion half into slices. (Pro Tip: If you hate shedding onion tears, wear swimming goggles while chopping the onion)
Wash and roughly chop zucchini:
Grate your garlic and/ or ginger.
Cut your protein into bite sized chunks (I made this recipe with chicken thighs).
Heat oil in pot or large saucepan to medium heat. Add all vegetables and cook for 5 minutes. Add potatoes and cashews, cooking them for 1 and 1/2 minutes.
Mix the garlic and ginger, add to 1/4 cup water. Stir in your tsp of corn starch. Add lime juice and coconut milk to garlic and ginger mixture. Add your protein to the vegetable mixture and cook until slightly crispy (if tofu) or until it turns color(if meat/shrimp), or until it becomes flaky (if fish).
Stir in the paprika. Stir in 1-3 tbsp of green curry paste (depending on how spicy you like your curry). Add the coconut milk mixture and bring to a boil. Cover and cook for 5 minutes. Uncover and cook for another 5 minutes. Remove curry from heat and garnish with basil and parsley. Serve over my fragrant Turmeric Rice (as seen in Rich Curry Recipe. I would highly recommend using basmati/jasmine rice for this one).
Enjoy!
