Curry Archives
Thai Vegetable Curry with tender vegetables in a flavorful coconut-based sauce, served with steamed Jasmine rice and garnished with lime and cilantro. Perfect comfort food!
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Cooking tools:
- Food processor
- Offset spatula
- Fish spatula
- Skillet
- Pot
- Stove
- Wooden spoon
- Fork
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Wax paper
- Paper bag
- Plate
Ingredients
- 3/4 C fresh Cilantro
- 1/2 C fresh Parsley
- 3 Garlic cloves
- 1 Tbsp Worcestershire Sauce
- 1/4 C Vegetable Oil
- 1/2 Tsp Kosher Salt
- 1/2 Tsp freshly ground Black Peppercorn
- 6 skinless, bone-in Chicken Thighs (about 2.5 lb /1.2 kg), each thigh cut into 3 pieces
- 2 Tbsp Coconut Oil
- 1 cooking Onion, chopped
- 6 Garlic cloves, smashed
- 3 Tbsp mild Curry Powder (Lalah’s brand recommended)
- 2 C low-sodium Chicken Stock
- 2 1/2 C peeled and diced White Potato (about 1 large)
- 1 can (19 oz/540 mL) Chickpeas, rinsed and drained
- Kosher Salt to taste
- Wax Paper
- Dhal Puri roti skins*
- Curry Chicken, above
- Hot Sauce to taste (Yellow Caribbean-style Scotch Bonnet sauce recommended)
- Paper Bags
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