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Turmeric Coconut Curry

This spicy, creamy curry is loaded with turmeric and immunity-boosting ingredients. Great for work-from-home days, or meal prep.

Servings

2~3

Prep Time:

15~20 min.

Cook for:

30 min.

Good For:

Dinner

Introduction

Turmeric Coconut Curry

I grew up eating my mom’s Malaysian curry so fiery flavors like turmeric, ginger, garlic, onion, chili peppers remind me of home!

Here’s a similar from-scratch, super easy, spicy and creamy recipe that requires no curry paste!

Turmeric Coconut Curry Meraki Japan

Ingredients

  • Chicken thigh, 400g (or deep fried tofu to make it vegan)
  • Turmeric, fresh, 3 in. (for ground turmeric, use 1 tbsp.)
  • Onion, 1/2
  • Garlic, 4 cloves
  • Ginger, 2-3 in.
  • Salt, 1/2 tsp.
  • Black pepper, ground, 3-4 shakes
  • Water, 1 tsp.
  • Red chili peppers, to taste
  • Okra Eggplant
  • Eringi mushroom
  • Coconut milk, 1 can
  • Coconut oil, 1 tsp.
  • Mint
  • Cilantro
  • Red onion
  • Rice
Blend the turmeric, onion, garlic, ginger, salt, black pepper and water in a food processor until creamy then fry with chicken, chili and coconut oil over high heat on both sides are slightly browned (around 5-7 min. each side).
Bring the heat to medium and add okra, eggplant and mushroom and fry for another 5 min.
Add the coconut milk and let it sit over low heat for 20 min (it’ll bubble a bit while simmering).
Make sure the chicken is properly cooked through.
Add salt as needed and serve with rice, mint, cilantro and diced red onion!  

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