Name: Creamy Coconut Curry
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 pounds vegan chicken pieces (or firm tofu, cubed); 1 tbsp ground paprika; 2 tsp kosher salt (plus additional as needed); 2 tsp curry powder; 0.5 tsp ground turmeric; 0.25 tsp ground cayenne pepper; 1 large yellow onion; 4 cloves garlic; 1 inch fresh ginger root (enough to yield 1 tablespoon minced); 1 null red bell pepper; 3 tbsp coconut oil (or canola oil, plus additional as needed); 1 can unsweetened coconut milk (13-ounce, use full fat, or the sauce may separate); 1.5 tbsp vegan fish sauce (plus additional to taste); 1 tbsp lime juice (freshly squeezed); 1 cup fresh cilantro (roughly chopped, divided); null null cooked rice; null null cauliflower rice; null null vegan naan; null null lime wedges

Instructions

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1

Cut the vegan chicken pieces (2 pounds) into 1-inch pieces. Place in a large bowl. Top with the ground paprika (1 tbsp), kosher salt (2 tsp), curry powder (2 tsp), ground turmeric (0.5 tsp), and ground cayenne pepper (0.25 tsp). Toss to coat and set aside to marinate.
2

Finely dice the yellow onion (1 large). Mince the garlic (4 cloves) and fresh ginger root (1 inch). Cut the bell pepper (1 red) into thin slices, then halve crosswise.
3

In a Dutch oven, heat the coconut oil (3 tbsp) over medium heat. Add the yellow onion (1 large). Reduce heat to medium-low and sauté until translucent, about 10 minutes. Do not brown.
4

Stir in the garlic (4 cloves) and fresh ginger root (1 inch). Cook, stirring constantly, until fragrant, about 1 minute.
5

Add the vegan chicken pieces (2 pounds) and increase heat to medium. Cook for 1 minute, stirring continuously to bloom the spices. Drizzle in more [coconut oil] if needed.
6

Stir in the unsweetened coconut milk (1 can), vegan fish sauce (1.5 tbsp), and bell pepper (1 red).
7

Bring the milk to a rapid simmer (not a full boil). Simmer for 10 minutes. Stir in the bell pepper (1 red) again. Continue simmering for 10 minutes more, until the vegan chicken is cooked through and the pepper is tender. Stir occasionally to prevent sticking.
8

Stir in the lime juice (1 tbsp) and half of the fresh cilantro (1 cup). Taste and adjust seasoning as desired.
9

Serve over [cooked rice] with a big handful of fresh cilantro and additional [lime wedges].