Carrot Curry with Chilies
Member Susan Brazer serves this dish with rice and a nice spinach or red leaf lettuce salad – perfect!
1 med hot green chili, about 4 inches
2 tbsp corn or peanut oil
5 tbsp chopped shallot
1 lb carrots, cut in 1/4-inch thick coins
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground fennel
1/8 tsp cayenne
1/4 tsp turmeric
10-15 fresh basil leaves, julienned into thin strips
3/4 c coconut milk
Remove stem and seeds from chili and mince.
Over medium heat, sauté shallots and chili in oil for about two minutes, then add spices and carrots. Cook another 2-3 minutes. Add coconut milk and stir well. Cover pan, turn heat to low and simmer until carrots are tender (anywhere from 5 to 25 minutes, depending on freshness of carrots). Garnish with additional whole basil leaves, if desired.
Serves 4.
Prep Tips: Make sure you use unsweetened coconut milk, not cream of coconut used for pina coladas, and shake well before using.