Curry spice has a strong distinctive aroma and flavor but combined with rich and creamy coconut milk, a balance is somehow reached that results in a blend that's pleasing to the palate. I have grown to love this combination of flavors.
I made the chicken curry shown above with boneless chicken thighs instead of boneless chicken breasts. The chicken pieces fully absorbed the flavors of the curry and other seasonings. Brown the chicken pieces in canola oil. Transfer to a plate and set aside. In the same pan, cook onions and garlic. Add the coconut milk, curry powder and seasonings then return the chicken to the pan. Simmer until chicken pieces are fully cooked and tender. Pan fry sliced potatoes then add them to the chicken curry together with red or green bell peppers. Garnish with chopped cilantro.
I have always loved the combination of acorn or butternut squash and fresh green beans cooked in coconut milk. A touch of curry elevated this simple vegetable side dish to a more exotic taste level. Chunks of acorn or butternut squash were sauteed in garlic and onions. Add the coconut milk and the green beans then season with curry powder, salt and pepper. Simmer until all the vegetables are tender but not overcooked.