Curry

I love curry. It’s so good and comforting to have a steaming plate of the creamy goodness over a plate of fluffy rice. When money gets tight we tend to get more inventive in our meals. I find it challenging to create new ways to cook the same ingredients over and over again. Last night Ash and I decided to make some curry. We have a small bottle of Archer Farms Curry Powder that we use every now and then. So we decided to use some to make our own curry recipe after searching the interwebs for different recipes. None of the recipes were sufficient for what scarce ingredients we had. So I decided “screw it” and mixed up my own seasonings. It tasted like the stuff you can get at any Indian restaurant. I did use a little too much crushed red pepper, so the recipe calls for much less than I used in my first foray into the world of curry.

Thai Coconut Curry
Serves 6
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Ingredients
  1. 1 lb Chicken
  2. 1 Medium Onion
  3. 3-4 Cloves Garlic
  4. Salt & Pepper
  5. 2 Tbsp Curry Powder
  6. 1 tsp Crushed Red Pepper
  7. 2 tsp Cumin
  8. 1/4 Cup Milk
  9. 2 Tbsp Coconut Oil
  10. 1 1/2 Tbsp Brown Sugar
  11. 2 Tbsp Peanut Butter
Instructions
  1. Sautee the onion in oil over medium high heat.
  2. Brown the chicken and mix in seasonings.
  3. Add milk and bring to a boil.
  4. Add Peanut butter and mix until thoroughly incorporated.
  5. Add brown sugar and mix. Serve over cooked rice.
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