I’ve been trying to find a “just right for me” curry for awhile. This is a variant of a variant of another recipe I’ve been tweaking, trying to find just the right “edge.” Last time it was oregano, this time cinnamon.
2 tbsp olive oil
1 1/4 cups light coconut milk (one 14 oz can)
2 tbsp soy sauce
2 tsp sugar
1/4 tsp red pepper powder
1/2 tsp lemon juice
1 1/2 tbsp minced garlic
1 1/2 tbsp curry powder
1/4 tsp cinnamon powder
3 tbsp dried basil (should be 1/2 cup chopped fresh)
1) Shake can of coconut milk. Mix sugar, soy sauce, coconut milk.
2) Place the olive oil, red pepper, lemon juice, garlic, curry powder in a wok/pan. Sautee on high until fragrant (once it starts sizzling this is only about 10-30 seconds).
3) Add milk mixture to the pan/wok. Add basil if dried. Add cinnamon Bring to boil then simmer. Simmer until it thickents, about 3-5 minutes.
4) If using fresh basil, stir in now and serve.
OK so my quest . . . continues. I get heat but not enough flavor. The cinnamon is better than oregano and adds a nice kick (it may in fact be too much) but it’s still a bit high on heat over flavor. Not quite sure where to go – tempted to just get rid of the red pepper powder.
Served over peas and brown rice, 1 cup each. Nice meal.
Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach. He blogs on careers at http://www.fantopro.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.