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Coconut curry for a crowd

By Jen G on 5th Jul, 2014

Coconut curry for a crowd


  1. Thickly slice your onions and roughly chop the garlic, heat a little olive oil in your biggest stockpot on medium heat and add in the onions. Stir and sweat down with the lid on for six or seven minutes until the onions are good, soft and sweet. Add in the garlic and the chopped chillies, sweat for 2 minutes more.
  2. Add the dried spices, sugar, a good pinch of salt and some pepper. Stir and steam with lid on for a further minute. Quarter the tomatoes and add those. Lid on, cook down for 4 minutes. Now add the can of beans and their juice, then the litre of water or stock. Bring to a boil and simmer for 10 minutes.
  3. Now add in the coconut milk, plus the sweet and normal potatoes chunks and simmer til they are tender; when pierced but not smushy. Now add in the aubergine chunks and baby corn, cook for four minutes, add in the green beans and turn off the heat. Stir through the spinach and allow to sit for five minutes, before serving atop the rice. Feel better and released from all what ails you. Beer helps with this too.
  4. Serve with brown rice and peas: bring the water to a boil, add in the rice and take it down to a simmer. Cook, stirring every so often for 30-40 minutes. You might need to top the water up if it's not done by the end but the aim is to have it still with a little nutty bite but with all the water sucked up at the end. Brown rice is much more forgiving than white rice and you can always bung more water in and bring it back to the boil. Once it's done stir through the peas (and butter if you're allowed).

Recipe Notes

Try pairing this dish with an Alsace Pinot Gris or Golden Belgian Ale.

Brown rice is the perfect partner to any curry and much better for your health than white rice. And it actually tastes of something, double win!

vegetable  / thai  / curry  / coconut  / asian
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