Potato curry with mango and basil

Standard

It is getting harder to be motivated to cook, the rainy weather is really getting under my skin.  It is so much easier just to go and buy take out, sans the trouble of grocery shopping, chopping and cooking.  I am getting so lazy !

I feel bad though, because Ariella likes  her home cook meals, she even requested to stay home for her birthday dinner instead of going out to some restaurant of her choice.  Yesterday after humming and hawing for seems like eternally, I finally got my buttocks out of the chair and went grocery shopping.

We ended up with a vegetarian dinner, and really it was explosion of favors ! I just love the combinations of fish sauce, basil and the coconut.  While I was having dinner I just pretended I am on some exotic island eating under a palm tree…..during a tropical rain storm…..yes, it worked! Made me forget about the miserable weather we are having….oh summer, where art thou?? Are we going to see you at all ?

I got this recipe from the Inquiring Chef, and followed the recipe exactly, next time I will try prawns with chickpeas instead.  It should taste great.

Note: The Siriacha is a Thai chili sauce, it is sour and hot, found mine at Saveon.  But I supposed any hot and sour chili sauce will do.

potato curry with mango and basil
adapted, slightly, from Self, May 2008 

-Ingredients-

1 Tbsp. vegetable oil
2 tbsp curry powder
1 large baking potato, peeled and chopped into ½-inch cubes
1/2 cup finely chopped onion
2 cups light coconut milk
1 red bell pepper, cored, seeded and cut into thin strips
2 cups chickpeas
1 mango, peeled and cut into thin strips
2 Ttbsp. fish sauce
1 tsp. sriracha
1 tsp sugar
1/3 cup chopped fresh basil

steamed rice, for serving

Heat oil and curry powder in a large skillet over medium heat. Add potato and onion and cook until onions become soft, 3 to 4 minutes.  Add coconut milk and reduce heat to a low simmer.  Simmer until potatoes become tender, about 5 minutes.  (Add a bit of water if the coconut milk reduces down and is no longer covering the potatoes.)

Add bell pepper, chickpeas, mango, fish sauce, siracha, and sugar, stirring to combine.  Simmer for 2 minutes longer.  Remove from heat and stir in fresh basil.  Serve immediately.

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Potato curry with mango and basil

Standard

It is getting harder to be motivated to cook, the rainy weather is really getting under my skin. It is so much easier just to go and buy take out, sans the trouble of grocery shopping, chopping and cooking. I am getting so lazy !

I feel bad though, because Ariella likes her home cook meals, she even requested to stay home for her birthday dinner instead of going out to some restaurant of her choice. Yesterday after humming and hawing for seems like eternally, I finally got my buttocks out of the chair and went grocery shopping.

We ended up with a vegetarian dinner, and really it was explosion of favors ! I just love the combinations of fish sauce, basil and the coconut. While I was having dinner I just pretended I am on some exotic island eating under a palm tree…..during a tropical rain storm…..yes, it worked! Made me forget about the miserable weather we are having….oh summer, where art thou?? Are we going to see you at all ?

I got this recipe from the Inquiring Chef, and followed the recipe exactly, next time I will try prawns with chickpeas instead. It should taste great.

Note: The Siriacha is a Thai chili sauce, it is sour and hot, found mine at Saveon. But I supposed any hot and sour chili sauce will do.

potato curry with mango and basil
adapted, slightly, from Self, May 2008

-Ingredients-

1 Tbsp. vegetable oil
2 tbsp curry powder
1 large baking potato, peeled and chopped into ½-inch cubes
1/2 cup finely chopped onion
2 cups light coconut milk
1 red bell pepper, cored, seeded and cut into thin strips
2 cups chickpeas
1 mango, peeled and cut into thin strips
2 Ttbsp. fish sauce
1 tsp. sriracha
1 tsp sugar
1/3 cup chopped fresh basil

steamed rice, for serving

Heat oil and curry powder in a large skillet over medium heat. Add potato and onion and cook until onions become soft, 3 to 4 minutes. Add coconut milk and reduce heat to a low simmer. Simmer until potatoes become tender, about 5 minutes. (Add a bit of water if the coconut milk reduces down and is no longer covering the potatoes.)

Add bell pepper, chickpeas, mango, fish sauce, siracha, and sugar, stirring to combine. Simmer for 2 minutes longer. Remove from heat and stir in fresh basil. Serve immediately.

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