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these compliment the sesame seared ahi tuna and ginger scented rice. they are fast, and a perfect blend of vinegar and sugar. they don't keep for long, so they should be made the day you plan to serve them.
ingredients:
5 small carrots peeled
1 large english cucumber, peeled and seeded
¼ cup mirin
¾ cup rice wine vinegar
1 tablespoon toasted sesame seeds
¼ cup chopped cilantro
directions: grate carrots and cucumbers (i use my food processor for this because it makes quick work of the job). mix the mirin, vinegar, sesame seeds, and cilantro and then add the vegetables. stir occasionally and let sit for 30 to 45 minutes…just long enough to make the rest of the meal.
i love curry, and i adore coconut, so it should come as no surprise that coconut curry is one of my favorite foods. i usually eat it only when my husband is out of town though, because surprisingly, he hates both coconut and curry.
this dish is so easy to make, and really you can put anything into this sauce and it will be amazing. i just happened to be in the mood for this combo. no picture, sorry about that. but honestly, coconut curry doesn’t make for a particularly photogenic meal anyway.
ingredients:
2 chicken breasts, cut into cubes
1 head of cauliflower, cut into florets
3 carrots, peeled and cut into ½” chunks
1 onion, finely diced
olive oil
salt and pepper
1 tablespoon and one teaspoon of curry powder
1 can coconut milk (shake well)
1 cup chicken stock (or veggie stock, if you prefer)
directions:
in a large pot heat the olive oil over medium high heat and add the onions. salt and pepper these and cook until soft. add the broccoli and carrots and the chicken stock, and cover the pot and let these soften for about 10 minutes. add in the chicken, and the curry powder and stir through. cover again for about 5 to 7 minutes (until the chicken isn’t pink), and then add the coconut milk, and stir through. you may want to add more chicken stock at this point, to give yourself a little more sauce, but it’s up to you. cover this and bring it to a simmer, and then remove from the heat and server over rice, or with nann. enjoy!
notes:
this would be amazing (and vegetarian) if you replaced the chicken with potatoes and used vegetable stock. you’d just need to cut the potatoes into chunks roughly the same size as the cauliflower, and then put the potatoes in at the same time as the cauliflower and carrots.
this will be more colorful if you use the more yellow curry, i used the brown variety and it took on a decidedly beige tint (though it tasted luscious).
