Monday, March 4, 2013

Summer Fresh Challenge: Thai Curry


Next up in the Summer Fresh recipe challenge: Thai Curry. With great depth of flavour including strong lemongrass accents plus a nice chilli bite, this sauce may very well be the best in the new line of fresh sauces. There's really no need to do anything but simmer with some meat and/or vegetables and serve over rice. So, that's exactly what I did.

Thai Sweet Potato Curry with Coconut Quinoa 


1/2 cup quinoa
1 cup coconut milk
1 star anise
1 cinnamon stick
1 tsp cardamom
1/3 cup raisons
1 tsp coconut oil
2 shallots, diced
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 cup sweet potato, cubed
1/3 cup peanuts
1/2 cup green beans, diced
1/2 cup red pepper, diced
1 cup Summer Fresh Thai Curry fresh sauce
1/3 cup coconut cream (the thick part of the coconut milk)
lime, cilantro to garnish

Combine spices, coconut milk and quinoa and bring to a boil. Reduce heat, cover and simmer til liquid is absorbed, about 10 min. Stir in the raisons, cover and allow to steam an additional 5 min. Remove spices. Season to taste with salt and pepper.

Heat coconut oil and sauté shallots, garlic, and ginger for 3 min. Add sweet potatoes, peanuts, and Summer Fresh Thai Curry sauce. Simmer on medium until sweet potatoes are tender, about 20 min. Add remaining ingredients and simmer an additional 5 min.

Serve over coconut quinoa garnished with lime and cilantro. Serves 2.