40 minute simple as anything curry

Ryan’s 40 minute simple as anything curry

• 1 shallot, finely chopped
• 2 cloves garlic, thinly sliced
• 1/2 tsp finely minced ginger
• 1 tbsp cumin
• 1 tbsp curry powder
• 1 tsp red pepper (adjust accordingly)
• 1 can (14oz) coconut milk
• 1-2 medium potatoes, cubed 3/4 in
• Either 2 chicken thighs, strip-cut or 3/4 lb tofu, lightly fried
• 1 tbsp olive oil
• Salt to taste
• Raisins, chutney, etc.

1. Sautee shallot, garlic, ginger in olive oil for about 10 minutes on low heat
2. Increase heat to med and add meat; brown (about 10 more minutes)
3. Add coconut milk, plus 1/5 the can in water (to rinse out the awesome)
4. Bring to simmer, then add potatoes and spices
5. Simmer until potatoes are soft, add salt to taste
6. Serve with white rice and raisins or chutney

with chicken and spring onion instead of shallot

By Ryan an IT analyst living in Houston who enjoys a good meal, both preparation and consumption. $43,000 away from being a professional chef, he dabbles and learns from reverse engineering popular dishes and drinks. Owns a ridiculously stocked bar. Is currently planning a wedding with fiancée (when you pay for it, you better know where the money is going), enjoys ghost hunting, travel, and spending way too long on the Internets.