Spicy Summer Vegetable Curry with Toasted Coconut & Cilantro Rice

Spicy Summer Vegetable Curry

with Toasted Coconut & Cilantro Rice

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 580 Cals/serving
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In summertime, we like our curries loaded with seasonal vegetables in a light, bright sauce. Tonight’s highlights creamy fairy tale eggplants, fresh corn, and bell pepper (yours may be green or purple), which we’re sautéing together before adding in the ingredients for our yellow curry and coconut sauce. Sprinkled on top, pan-toasted coconut flakes make for a delightfully crunchy, nutty-sweet garnish, elevating the dish to gourmet heights.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter the mushrooms. Cut the eggplants into ¼-inch-thick rounds. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice the pepper lengthwise. Peel and roughly chop the garlic. Quarter the lime. Roughly chop the cilantro leaves and stems. Pick the mint leaves off the stems; discard the stems.

Toast the coconut flakes:
2 Toast the coconut flakes:

Heat a large, dry pan on medium-high until hot. Add the coconut flakes; toast, stirring frequently, 2 to 4 minutes, or until crispy and fragrant. Turn off the heat and transfer to a plate. Immediately season with salt. Wipe out the pan.

Cook the rice:
3 Cook the rice:

While the coconut flakes toast, in a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Start the curry:
4 Start the curry:

While the rice cooks, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and eggplants. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the corn, pepper, and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant.

Finish the curry:
5 Finish the curry:

To the pan, add the coconut milk (shaking the can just before opening), lime leaf, Golden Mountain sauce, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 7 to 8 minutes, or until the mixture is slightly thickened. Turn off the heat. Stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Carefully remove and discard the lime leaf.

Finish & plate your dish:
6 Finish & plate your dish:

Stir the cilantro into the pot of cooked rice. Season with salt and pepper to taste. Divide between 2 dishes. Top with the finished curry. Garnish with the mint (tearing any larger leaves just before adding) and toasted coconut flakes. Serve with the remaining lime wedges on the side. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter the mushrooms. Cut the eggplants into ¼-inch-thick rounds. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice the pepper lengthwise. Peel and roughly chop the garlic. Quarter the lime. Roughly chop the cilantro leaves and stems. Pick the mint leaves off the stems; discard the stems.

2 Toast the coconut flakes:

Heat a large, dry pan on medium-high until hot. Add the coconut flakes; toast, stirring frequently, 2 to 4 minutes, or until crispy and fragrant. Turn off the heat and transfer to a plate. Immediately season with salt. Wipe out the pan.

Toast the coconut flakes:
Cook the rice:
3 Cook the rice:

While the coconut flakes toast, in a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

4 Start the curry:

While the rice cooks, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and eggplants. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the corn, pepper, and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant.

Start the curry:
Finish the curry:
5 Finish the curry:

To the pan, add the coconut milk (shaking the can just before opening), lime leaf, Golden Mountain sauce, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 7 to 8 minutes, or until the mixture is slightly thickened. Turn off the heat. Stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Carefully remove and discard the lime leaf.

6 Finish & plate your dish:

Stir the cilantro into the pot of cooked rice. Season with salt and pepper to taste. Divide between 2 dishes. Top with the finished curry. Garnish with the mint (tearing any larger leaves just before adding) and toasted coconut flakes. Serve with the remaining lime wedges on the side. Enjoy!

Finish & plate your dish: