One question:
Why didn’t I think of making this sooner?
Couscous + Curry + Coconut + Roasted Veggies = Amazingness
Oh and + Cilantro…. I mean really?
Well it’s easy for me to justify making a curry dish since I crave it 24/7 but seriously people, this recipe is too easy for you not to make it!
I used eggplant, red pepper, red onion and fresh peas because, I’m not going to lie to you, that’s what I had in the fridge but whatever veggies you have that are nice when roasted, you can use! Tomatoes? Hell yeah! Okra? Yum!
Freestyle! You can do it!
Want the dish to be spicier? Add more curry!
The whole thing is quite simple: You can enough liquid for your couscous to soak up and be all fluffy but you also want the spice up that liquid so the couscous absorbs all the flavors! ou also want some roasted veggies and something crunchy to balance the texture. I used Scallions to get the crunchiness but you can use anything you want really! How about water chestnuts??
You can do it vegetarian style you can add some meat in it. I had some Chicken thighs on hand but why not use some roasted lamb?
Take this recipe as your base and go wild!
Course: Dinner Yield: 4 servings Prep Time: 20 mins Cook Time: 40 mins
Ingredients
- 1 Cup of couscous
- 2 Cup of coconut milk
- 1 Tablespoon of thai yellow curry paste + 1/2 tespoon
- 1/2 of a red onion, peeled and cut in half
- 1 medium eggplant, cut in 1/2 inch slices
- 1/2 Cup of fresh peas
- 2 Tablespoon of fresh cilantro, chopped
- 1/2 of a red pepper, cleaned and cored
- 4 to 6 chicken thighs
- 2 Tablespoon of olive oil
- 3 of scallion, sliced
Instructions
- Start by heating your oven to 325F.
- In an oven proof dish, mix about 1/2 teaspoon of the yellow curry paste with 1/4 cup of hot water. Once the paste has disolved, mix in your chicken thighs. make sure they are all coated with some spices. Cover your baking dish with foil and put in oven for about 25 minutes.
- Bring the heat up to 350F.
- On a cookie sheet, place your eggplant pieces, your pepper and your onions. Drizzle with oil and move veggies around so they all have a tiny bit of oil on them. Make sure the veggies are not overlapping each other and put the pan in the oven. Test the eggplants after 15 minutes. You might need to leave the onions and the pepper in for a bout 10 more minutes. Test the veggies to see. if they are cooked through, take the pan out of the oven. Let the veggies cool in a bowl for a bout 10 minutes and then cut them into 1/2 inch cubes.
- Take the chicken out of the oven and if you can, shred it, of not cut it in small cubes. Reserve
- In a medium/large saucepan, heat up the coconut milk with 1 tablespoon of curry paste. While this is heating up, you can cook your peas. With about 1/3 of a cup of water in a small saucepan, boil the peas for about 2 to 3 minutes. test them and cook for a bit longer if needed. Make sure to cover your pan while boiling. If you want to keep their beautiful bright green color, strain them and dip them in ice cold water right after cooking.
- When the coconut milk as reach it's boiling point, put the couscous in a medium bowl and gently pour the coconut milk over it. Cover right away and let in stand for about 5 minutes. With a fork, fluff up the cooked couscous. Add in the roasted veggies, the cooked meat, the peas, the cilantro and the scallions. Mix well and serve!
