Coconut Lime Curry

This was my most successful curry to date. Delicious and very versatile -- I actually sort of made it up as I went based on what was in the refrigerator.

Coconut Lime Curry

1 can coconut milk

1-2 tbsp. oil for sauteing

1-2 onions, chopped

1-2 tbsp. fresh ginger, chopped

1/2 tsp. curry powder

1/4 tsp. cumin

1 jalapeno, finely diced (remove seeds if you like less spice)

4 tbsp. lime juice

1 tbsp. lime zest

2 c. vegetables (I used fresh green beans, carrots, and halved cherry tomatoes)

1-2 c. protein of choice (I cut up boneless chicken breasts, but this could also be good with tofu, fish, or mussels)

Jasmine rice

• In a large skillet (with high edges), saute onions, ginger, and any other longer-cooking vegetables such as carrots until soft.
• Add protein and cook until mostly done (will vary depending on what you use), then add spices and cook another minute.
• Add coconut milk, jalapeno, and lime zest. I also added a little cayenne since my jalapeno wasn't very hot. Salt to taste.
• Allow coconut milk to get hot, then add additional vegetables of choice. Pineapple chunks would probably be good with these flavors, or broccoli, peas, bell peppers, etc. As noted, I used cherry tomatoes and green beans.
• Continue to cook until vegetables and meat are done. Add lime juice just before serving, and stir. Serve atop hot jasmine rice.