Manda Amphone's Curry Recipe
Slow-cooked house coconut curry with fresh root vegetables, jasmine rice, and your choice of Chicken (GF) or Pumpkin (GF/V).
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.
- 2
Cook the Curry
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute.
- 3
- 4
Add Liquid and Spices
Pour in the coconut milk and vegetable broth. Add the curry powder, salt, and black pepper. Bring to a gentle boil, then reduce heat to low and let it simmer uncovered for about 30-40 minutes or until the vegetables are tender and the chicken is cooked through.
- 5
Serve
Once the curry is done, fluff the jasmine rice with a fork. Serve the curry over the rice, garnished with fresh cilantro.
