I have been making curry for a few years now, and every time I make it for friends and family, they ask me for the recipe. So here it is. You can make this recipe with any meat you prefer or without any meat at all. Just replace the meat with any vegetarian product you like. In fact I often make it with tofu, and it’s absolutely wonderful: you get to taste the vegetables without being overpowered by chicken or shrimp. I hope you try it! I promise you will love it.

Ingredients - serves 6-8 hungry guests

• For the sauce

  • 1 can 12 oz. coconut milk

  • 1 TSP brown white sugar

  • A bit of lemon zest

  • 1 tsp of fresh ginger

  • 2 TSP finely chopped basil

  • 4 TSP soy sauce - adjust according to your taste. It’s your curry, do whatever makes you happy!

• For the vegetables - I typically put in lots of vegetables 5-6 kinds - but you can do whatever vegetables you like. At least 3 different vegetables, not counting the onions and garlic

  • 1 onion cut into long slivers

  • 1 chalet cut into long slivers

  • 4-5 garlic cloves

  • 1/2 lb green sugar snap peas

  • 1 /2 lb carrots - 2-3 carrots - depends on the size

  • 1/2 lb potatoes - 3 medium sized

  • 1/2 lb cauliflower

  • 1/2 lb mushrooms

  • 1 yellow bell pepper

  • 1 red bell pepper

  • 1 TSP salt or according to taste - always put less and taste it, and adjust to your liking

  • 1 tsp black pepper

  • 3-4 TSP curry powder - depends how spicy you want it

  • 3 TSP olive oil

Directions

• Now that you have got your ingredients assembled. Mix your sauce by incorporating the ingredients in a mixing bowl. Once mixed, set it a side.

• Start chopping your vegetables: carrots, potatoes, cauliflower, mushrooms, peppers, onions, and mince your garlic.

• Now your ingredients are all ready to start the cooking process

• In a pot or a wok - I always use a pot to do this, and it’s absolutely fine - add your olive oil and heat it, then add your onions and caramelize them - always ONIONS FIRST

• Add mushrooms to the pot, and sprinkle some salt to draw the moisture out and cook for about 3-4 minutes - this trick will take your mushrooms to the next level

• Add chalet and cook for 1-2 minutes

• Add garlic, once you smell the garlic, it’s done

• Add your source that you already mixed

• Add curry powder and mix

• Add salt and black pepper

• cook for about 5 minutes

• Now start adding your vegetables - the trick here is to add your vegetables by starting with the vegetables that need the longest to cook

• Add carrots and potatoes - cook until half cooked, about 5-10 minutes

• Add peppers - cook for 5 minutes

• add cauliflower and sugar peas

• If you are using shrimp or chicken or tofu, cook separately and add to the pot

  • 2 lbs shrimp, heat 2 TSP olive oil and cook shrimp for about 3-5 minutes - don’t over cook, lest you tun it into rubber

  • 2 lbs chicken breast, cut into long strips, cook in olive oil for about 20 minutes, and drain the fat

  • 2 packages of tofu - dry it with paper towel, cut it into cubes, and roast in the oven on 350 for about 20-30 minutes

• cook until your vegetables are soft enough but still have texture: texture is a conductor of flavor - don’t turn them into baby food :-)

• Make sure to stir the stuff in the pot to mix well

• Once your vegetables are fully cooked - let it rest for about 5-10 minutes before serving

• Make white rice on the side and serve curry on top of it. The recipe for the rice is here

• You may garnish with cashews

• Enjoy my friends! and share!