Creamy coconut curry

Recipe from: 8/1/2004 12:00:00 AM

Ingredients 8
Servings 1
Minutes 15 minutes


Serving Change
  • 30
    olive oil
  • 1
    bunch spring onions, chopped
  • 2
    cloves garlic, crushed
  • 400
    leg of lamb or chicken breast fillets, cubed
  • 60
    medium-strength curry powder
  • 10
  • 1
    x 410 g can chopped tomatoes
  • 1
    x 410 g can coconut cream


15 minutes
Heat the oil in a large saucepan and sauté the onions and garlic.
Add the lamb or chicken, and cook until browned.
Add the curry powder and turmeric, and stir over the heat for two minutes, then add the tomatoes. Simmer for 25 to 30 minutes or until the meat is tender.
Stir in the coconut cream and heat through.
Serve with rice and poppadoms, garnished with fresh coriander.

Curries are perfect for winter. They can be made in advance and usually taste even better the following day.


Read more on: sauté  |  lamb


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.