This recipe was given to me years ago by my friend’s father, Godrej. The family was Indian and he was a professional chef who planned menus for Indian restaurants here in California. This is the real deal. I’ve been making this curry for years and I’m often asked for the recipe… or a return invite for dinner. I hope you enjoy!
The recipe is written for Red Coconut Curry with the swap outs listed at the end for Green Curry. The green is my favorite!
- 2 cups shredded coconut, not packed
- 1/2 tsp chili powder *
- 1/4 tsp ground corriander
- 1/4 tsp turmeric
- 1/2 tsp curry powder
- 1/4 tsp cumin
- salt to taste
- 1/2 tsp ginger *
- 1 Tbsp creamy peanut butter
- 1- 8oz can tomato paste *
- 4 potatoes, peeled and cubed
- 4 tsp oil, for frying
Using a blender, blend all indredients except potatoes and oil until smooth. Add water as necessary to blend. (Usually takes me about 1/4 cup. Should be fairly thick.)
Heat 4 tsp cooking oil in a pot over medium-high. Sautee paste until fragrent. Add meat and potatoes cook until tender. Add water as needed to keep sauce from drying out. Stir regulary.
Green Coconut Curry:
Leave out all of the items bolded with * beside them. Subsitute jalapeno peppers for the chili powder and a bunch of fresh cilantro for the tomato. If using fish, avoid ginger.
I typically use chicken or fish (shrimp or white fish) for my curries, stew meat is excellent in the red curry.
Serve over rice & enjoy! Let me know how you like it. 🙂