Red Coconut Curry
The sun finally came out in Seattle, but it’s still cold AF, so I wanted something yummy and warm that we could heat up for a few days. I decided to wing it and make curry, and I got damn lucky. This is another recipe that I created using the Instant Pot, but I’m going to provide alternative directions, because I don’t think it’s absolutely necessary (just a bit shorter on time).
PS - this also happens to be gluten free and whole30 approved (if you eat it with cauliflower rice).
I know there are some people out there that don’t like curry. I’m judging all of you, because I can’t understand it. I mean…if you have a bad curry, it’s terrible - not giving the flavors time to develop will result in a horrible, bitter aftertaste. But well-made curry with just enough heat and spice? I mean…I could eat it every day. Red curry, green curry, yellow curry, panang curry, Japanese curry, Thai curry, Indian curry…I’m not choosy. I like all the curry.
Fellow Seattleites: There’s a vegetarian Thai place in Ballard called JhanJay that we get takeout from all the time—their panang curry is next level. Order it spicy - you can handle it, I promise (there’s also another location in Wallingford).
Back to curry and the science behind it. Tons of people like to say that curry is addictive, and it's sort of true. When you eat curry, a couple different things are happening: (1) you're stimulating all the flavor receptors on your tongue—salty, sweet, sour, bitter, and umami, and (2) you're consuming capsaicin from the various peppers, which activates the pain/pleasure part of the brain. The combination of those two things causes your brain to actually release dopamine. Dopamine is what's responsible for your pleasure sensors, i.e. that great feeling you get when you receive a compliment, or eat a piece of chocolate, or make out with your partner. (Happy Valentine's Day, right???)
SCIENCE: good curry makes you happy.
Ingredients:
- 4 skinless chicken breasts, cut into 1-2” pieces (I’m 100% certain you could do this with a couple pounds of cubed tofu, too, and it would be amaze)
- 1 yellow onion
- 2 red bell peppers
- 1 red chili
- 3 tablespoons of fresh ginger peeled and chopped
- 5 cloves of garlic
- 1-2 Yukon gold potatoes
- 1 head of broccoli (or if you want to cheat, you can use the broccoli that steams in the microwave and add it in at the end)
- 1/3 cup raw cashews
- 1 can full fat coconut milk
- 2 tablespoons of tomato paste
- 2-3 tablespoons of red curry paste (start with two, add more to the sauce as you like)
- 4 teaspoons of salt, divided
- 2 teaspoons of black pepper, divided
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of chipotle chili powder
- 2 tablespoons of garam masala, divided
- Parsley or Cilantro for garnish
- 2 tablespoons ghee or coconut oil
- 1/2 cup water or stock (instant pot directions only)
Directions:
Cut the onion in half and rough chop one of the pieces into 1” chunks. Crush three cloves of garlic, chop the ginger, and slice the chili (you can use or not use the seeds - it’s up to you and your palette). I used some of the seeds, but not all of them.
Add these vegetables plus the cashews to a food processor and puree. To this, add the tomato paste, curry paste, coconut milk, 1 tablespoon of garam masala, 2 teaspoons of salt, 1 teaspoon black pepper, and the cinnamon and chipotle chili powder. Puree together to make a bright orange/red sauce. Taste and adjust seasonings to your liking.
Prep the rest of the items: dice the red pepper, the potato, the other half of the onion, and the garlic. If you’re using fresh broccoli, chop it into florets (I used frozen broccoli that steams in a bag in the microwave, because I’m lazy).
Chop the chicken and place it into a bowl with the rest of the salt, pepper, and garam masala. Stir the chicken around to make sure it’s evenly coated in the spices.
Cooking time! Both Instant Pot and Stovetop directions coming up.
Instant Pot directions:
Set the Instant Pot to sauté and add in the ghee or coconut oil. Once it melts, sauté the chicken until it’s starting to brown on all sides.
Remove the chicken from the pot and add in the onions and bell peppers, plus a pinch of salt. Sauté until translucent, about 5 minutes or so. Add in the garlic, and when you start to smell the garlic, add the potato. Stir everything together and let cook for another minute or two. If you’re using fresh broccoli, you’ll want to add it with the potato.
Add the chicken back into the pot and pour all of the sauce on top and add the 1/2 cup of water. Stir everything so it’s evenly combined. Put the lid on the instant pot and set to manual high pressure for 10 minutes. When it’s done, use the natural release for another ten minutes before removing the lid.
If you’re using the bagged, steam-able broccoli, cook it in the microwave for five minutes while the instant pot is doing it’s thing. When you remove the lid, that’s when you’ll add it to the sauce.
Stir everything together and taste to see if you need any salt or pepper. Serve over basmati rice or cauliflower rice and garnish with some fresh chopped parsley or cilantro.
Stovetop directions:
Add your ghee or coconut oil to a heavy-bottomed stockpot like you would use to make soup, and set the heat to medium/medium-high. You can also use a dutch oven.
Once it’s hot, add the chicken and sauté until it starts to brown. Remove from the heat and add in the onions and red peppers with a pinch of a salt. Sauté until translucent, about five minutes. Add in the garlic, and when you start to smell the garlic, add the potato. If you’re using fresh broccoli, add that with the potato. Add another pinch of salt, and sauté everything for another few minutes.
Add the chicken back in, and pour the sauce over everything, stirring to combine. Bring the mixture to a boil, and then reduce to simmer. Put the lid on the pot and simmer 45 minutes to an hour. The potatoes should be fork-tender when it’s ready. If you’re using the frozen broccoli, steam it in the microwave towards the end of this time, and add it at the end.
Taste test to make sure you don’t need any more salt or pepper, and serve over basmati rice or cauliflower rice with some fresh chopped parsley or cilantro.
Hope you love it! I can’t wait to make it again. PS—it's even better as leftovers.
Perfect basmati rice in the instant pot: take 1 1/2 cups of basmati rice and place into a strainer, and then over a bowl that’s filled with water. Soak the rice for ten minutes, and then rinse and replace the water in the bowl. Soak another ten minutes, then drain. In the Instant Pot, using the sauté function, melt one tablespoon of ghee or oil. Turn off the sauté and add in the drained rice along with 4-5 whole cardamom pods, 2 star anise, and a good pinch of salt. Pour 1 1/2 cups of water over the rice, and make sure that none of the rice is stuck to the side of the pot. Close the lid and pressure cook on high for 6 minutes with a 10 minute natural release. Remove the lid, remove the whole spices, and fluff with a fork.
