It's no secret that I love curry, so when I came across Danielle and Laura Kosann's Coconut Curry with Chicken and Vegetables recipe in Kerry Diamond's fabulous new Cherry Bombe cookbook, celebrating women and food, it was the first dish I decided to try. I didn't have chicken in the house, so I substituted a full tray of spicy, roasted cauliflower in its place. While I'll definitely try it with chicken in the future, it made for a fabulous vegetable curry.
- 4 tablespoons coconut oil
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces (If substituting cauliflower, see details below)
- 3 garlic cloves, finely chopped
- 1 (1-inch) piece of fresh ginger, peeled and finely chopped
- 1/2 yellow onion, chopped
- 3 red bell peppers, sliced
- 1 cup thinly sliced cremini mushrooms
- 2 stalks fresh lemongrass, peeled and finely chopped
- 1 large or 2 small heads bokchoy, roughly chopped
- 1 tablespoon green curry paste
- 2 cups coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon chopped jalapeño, seeded and membranes removed
- Kosher salt and freshly ground black pepper
- Cooked jasmine rice, for serving
- 1/2 cup chopped fresh cilantro, for serving
- 1 lime, cut into 4 wedges, for serving
Ingredients for Roasted Cauliflower
- 1 large head of cauliflower, cut into bite-size florets
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt
- Freshly ground pepper
- If using cauliflower in place of chicken, preheat oven to 425°F. (I always preheat my pan for a few minutes, as well.) Toss the cauliflower with the olive oil, cayenne pepper, salt and pepper and place on a baking sheet. Roast until golden and tender, about 20 minutes, turning once. Remove from oven and set aside.
- If using chicken in the recipe, heat 2 tablespoons of the coconut oil in a large saucepan over medium-high heat. Add the chicken and sauté until the chicken is lightly browned, then remove from the saucepan and set aside.
- Heat the remaining 2 tablespoon s coconut oil over medium heat Add the garlic, ginger, and onion and sauté for 2 to 3 minutes, until onion has softened.
- Add the bell peppers, mushrooms, lemongrass and bok choy and cook over medium-high heat until the vegetables have softened, about 5 minutes. Add the chicken (or cauliflower, if using) and curry paste, stir, and cook for 2 minutes more.
- Add the coconut milk, fish sauce, and jalapeño, then season with salt and pepper. Bring to a boil, then lower the heat to medium and simmer for 10 to 15 minutes, until the liquid has reduced slightly. Taste for seasoning and add more salt and pepper, if necessary.
- To serve, ladle the curry over jasmine rice, sprinkle with the cilantro, and garnish with lime wedges.