Also check out Kid Culture, a wonderful blog dedicated to celebrating world cultures with your children through food.
This Coconut Chicken and Vegetable Curry recipe is adapted from a cookbook called On Rice by Rick Rodgers. If you want to spice it up even more, add up to 2 tsp. chili powder or fresh diced chilies, 1 tsp. turmeric and 1 tsp. ground cumin with the curry powder, and stir in 1/2 cup fresh chopped cilantro with the peas.
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Recipe: Coconut Chicken and Vegetable Curry
Prep Time: 5 min(s)
Cook Time: 25 min(s)
Total Time: 30 min(s)
Servings: 6; about 2 1/2 cups each
A wonderfully unique recipe for coconut chicken and vegetable curry.
1 Tbsp. vegetable oil
4 carrots, sliced
1 yellow onion, chopped
1 tsp. minced garlic (about 2 cloves)
1 lb. boneless, skinless chicken breast or extra-firm tofu or Quorn (a meat substitute, sold frozen), diced into 1-inch pieces
1 1/2 Tbsp. curry powder
1 head cauliflower, cut into small florets
1 cup reduced-sodium chicken or vegetable broth
3/4 cup light unsweetened coconut milk
1 cup frozen peas
1/4 tsp. salt
In a large heavy stock pot or Dutch oven, heat the oil over medium heat. Add the carrots, onions, garlic, and chicken, tofu or Quorn, and sauté it, stirring often, until the onions start to brown, 5-7 minutes. (Hint: If you have picky eaters, remove some of the cooked carrots and chicken or tofu for them now.)
Add the curry powder, cauliflower, broth and coconut milk. Bring it to a boil, reduce the heat to low, and cover and simmer until the cauliflower is tender, about 15 minutes.
Stir in the peas and salt and serve it over basmati rice.