When I promoted our Chick’n Coconut Curry on Google+ back in January, I said it was one of the best curries I’ve had. And I thought I wouldn’t come across another awesome curry for a while. I was wrong. And every time I am wrong I gain couple more pounds.
Unlike one of those Food Network hosts, I have hard time explaining the flavors. My wife disagrees with me, but to me this dish tastes similar to Indian Malai Kofta without tomato sauce and with a hot twist. If you like curry or Indian food I am sure you will love this dish. If this is not one of the best curries you have ever had, I will eat my hat. Next week, I will show you how make a hat from pie crust.
Even if it’s modified from the original, the recipe credit goes to this book from the amazing Wei-Chuan Cookbook series.
- 1lbs VegeFarm Supreme (vegetarian) Meatballs or MorningStar Sausage Patties
- 3 c broccoli florettes (optional)
- Curry mix:
- 4 Tablespoon chili sauce
- ½ teaspoon crushed ginger
- 1⁄8 teaspoon turmeric
- 1½ Tablespoon coriander powder
- 1½ Tablespoon black pepper
- 2 lemongrass, outside leaf removed, green portions removed, and sliced in small circles.
- 8 cloves
- 1 cinnamon stick
- 2 teaspoon ground cardamom
- 3 bay leaves
- 2 teaspoon cumin
- 3 cans coconut milk (5¼ cups)
- 2 vegetable bullion cubes
- 2 teaspoon salt
- 2 teaspoon sugar