Carrot Curry With Shallots And Chiles
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
- Servings: 4
- 2 tablespoons corn oil or 2 tablespoons peanut oil
- 5 tablespoons shallots, chopped
- 1 fresh hot green chili pepper, finely chopped
- 1 lb medium carrot, peeled and cut into either 1 x 1/4 x 1/4 sticks (or into 1/4-thick rounds)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground fennel
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 10 -15 fresh curry leaves, if available
- 1/2 teaspoon salt
- 3/4 cup coconut milk, from a well-shaken can
Recipe
- 1 in a heavy medium pan add the oil and set over medium heat.
- 2 add shallots and chiles to hot oil. stir and fry for 2 minutes, or until the shallots have softened a bit.
- 3 add the carrots, cumin, coriander, fennel, cayenne pepper, turmeric, curry leaves, and salt and continue to stir and fry over medium, heat for 2-3 minutes.
- 4 add coconut milk and bring to simmer.
- 5 cover, reduce heat to low, and simmer very gently for 5 (possibly as long as 25) minutes.
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