Coconut Curry

By Kathy_S

This is a quick and simple curry that can be used with meats, seafood or vegetables. If using the saffron, allow it to soak for 30 minutes.

Ingredients

• 1/2 tsp saffron (optional)
• 1/4 cup very hot water (optional)
• 1/3 cup cooking oil
• 1 tbsp cumin seeds or black mustard seeds
• 2 tbsp finely chopped garlic (6 medium cloves)
• 1 tsp turmeric
• 1 1/2 tsp salt
• 1 tsp ground cayenne pepper
• 2 tsp paprika (optional)
• 5 cups coconut milk
• 2 cups stock (chicken or vegetable)
• 1/2 cup chopped cilantro (optional)

Preparation

Step 1

Place saffron threads in a small bowl. Add water and soak for 30 minutes. Set aside.
In a medium pot, heat oil on medium-high for 45 seconds. Add cumin (or mustard) seeds. Allow cumin seeds to sizzled for 30 seconds (or wait 1 to 2 minutes for mustard seeds to start popping).
Immediately add garlic and saute for 2 minutes. Add turmeric, salt, cayenne and paprika and saute for 12 minute. Stir in coconut milk and stock. Increase the heat to high and bring to a boil. Cover, decrease the heat to low and simmer for 5 minutes. Remove the lid and stir in saffron and its water.
Stir in cilantro and serve immediately. Serves 6.