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Carrot Curry with Chilies

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Carrot Curry with Chilies

 

1 medium hot green chili, about 4 inches

2 tbsps. corn or peanut oil

5 tbsps. chopped shallot

1 lb. carrots, cut in 1/4-inch thick coins

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. ground fennel

1/8 tsp. cayenne

1/4 tsp. turmeric

10 to 15 fresh basil leaves, julienned into thin strips

3/4 cup coconut milk

 

Remove stem and seeds from chili and mince.

Over medium heat, sauté shallots and chili in oil for about two minutes, then

add spices and carrots. Cook another 2-3 minutes. Add coconut milk and stir

well. Cover pan, turn heat to low and simmer until carrots are tender, anywhere

from 5 to 25 minutes, depending on freshness of carrots. Garnish with additional

whole basil leaves, if desired. Serves 4.

 

 

 

 

 

 

 

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