A healthy and satisfying curry with summer fruits and vegetables on a bed of rich coconut rice.
I need an extra boost of strength today. Remember a few months ago when we decided to transition the cats from roaming outside at night to locking them in a room for the night? Well, that was working wonderfully, but now we’ve decided it’s time to transition them to free roaming the house at night (and acting like adults while at it). Last night was night #1 of that transition and I’d give it about a 75%. They slept peacefully until maybe 4 and then from 4-7 they were having recess on the bed. Well, the little cat was. The old grumpy cat was just trying to enjoy his early morning catnap while cat #2 just wanted to spend his morning hours doing everything in his power to annoy him. Hence, the need for extra strength today due to being woken up wayyy to early to the sound of yowls and growls and hisses being exchanged.
I’ve been wanting to try Trader Joe’s Cold Brew Concentrate for awhile, so I bought some the other day and have been loving it! My tolerance when it comes to the caffeine and acidity in regular coffee is very low, but there are definitely those days (LIKE TODAY), that I still need a little kick in the pants. I’m finding that their cold brew is perfect for me because it’s low in acid and I just make a tiny little shot of it mixed with water and half and half and it gives me just the right boost. Today might call for an extra dosage though…
I stumbled across this recipe by Half Baked Harvest and #1, thought it was absolutely beautiful like all her recipes are, and #2, loved how she had the idea to make curry into a summery dish. It will look like quite a long list of ingredients when you get to the recipe, but don’t let it scare you! I already had about half of the ingredients in my pantry already, but if you don’t, all of them are easy to find in your local grocery store and reasonably priced.
My pressure cooker was perfect for the cooking the coconut rice, but if you don’t have one, I’d recommend following the instructions at Half Baked Harvest for how to cook your rice on the stove. This is a really awesome, quick, and easy weeknight dinner that provides beautiful fresh flavors that you’ll want to eat over and over again!
Recipe slightly adapted from Half Baked Harvest
- 14 oz can coconut milk
- 1 cup basmati or short grain white rice
- 1/2 cup water
- 1 tablespoon fresh ginger, grated
- 2 teaspoons lime zest
- 1 lime, juiced
- 1 lb boneless, skinless chicken, cut into pieces
- 1 bell pepper, chopped
- 2 carrots, chopped
- 1 zucchini, chopped
- 3/4 cup frozen corn
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 tablespoons red thai curry paste
- 1 tablespoon curry powder
- 14 oz coconut milk
- 1 tablespoon fish sauce
- 1/4 cup fresh cilantro, chopped
- 1 mango, peeled and diced
- 1 jalapeño, seeded and diced
- 4 ounces goat cheese, crumbled *optional
- Serve with fresh naan
- In your pressure cooker, stir together coconut milk, rice, water, and ginger. Place lid on and set to high pressure for 5 minutes and allow for a natural release afterward.
- While rice is cooking, sauté chicken pieces in 1 tablespoon olive oil until browned and just cooked through. Remove from skillet and set aside.
- Add 1 more tablespoon of olive oil to the skillet and sauté bell peppers and carrots until starting to soften, about 3-4 minutes.
- Add chopped zucchini, corn, ginger, and garlic. Sauté another 5 minutes until all veggies are starting to soften. Add chicken back into skillet.
- Over medium low heat, add curry paste, curry powder, coconut milk, and fish sauce to your chicken and veggie mixture. Gently stir and bring to a low simmer until sauce thickens slightly, about 5 minutes.
- Remove from heat and top with cilantro, mango, jalapeño, and goat cheese.
- Stir lime juice and lime zest into coconut rice and serve the curry over top of the rice with naan!