Coconut Milk Curry Stew


2 Tbsp Oil
1 clove garlic, chopped or crushed
1/2 Onion, chopped
1 Jalapeno pepper, chopped
2-4 Mushrooms, sliced
1 Tbsp Ginger *
1 Tbsp Curry Powder
1 tsp Tumerick
1 Can Coconut milk
1 Can Chicken stock
Salt to taste
Optional: a bit of dry white wine

Heat the oil. Stir in curry powder and tumerick briefly.
Add onions, cook a bit. Stir in jalapeno pepper, ginger,
garlic, and white wine. Cook a bit more.

Add coconut milk and stock, bring to a boil, then reduce to
a simmer.Salt to taste.


Here you can add just about anything. Lamb, left over chicken. Peas,
potatoes, yams, carrots, onions, green peppers, chick peas. That's the
idea of it being a stew. Add your desired ingredients to the simmering
base seperately so they all end not overcooked after about 30 - 45 minutes
of simmering.

Serve over basmati rice.

* Can subsitute Ginger Paste