Guest guest Posted April 9, 2008 Report Share Posted April 9, 2008 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. Quote Link to comment Share on other sites More sharing options...
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