Coconut milk-braised carrots

Serve this over rice or noodles

Coconut curry carrots recipe

Alright, so "braising" technically means cooking meats by simmering it in a bit of liquid, covered, over low heat; so, we're going to use this term loosely here.

These carrots are perfectly comforting when it's a cold outside, but they also make for a tasty, quick lunch when they're chilled and served over some rice noodles. 

Tip: opt for thicker, good quality, coconut milk like Aroy-D. Do not use the "lite" version here.

Coconut milk-braised carrots

2 400-mL can coconut milk
1 inch ginger root, peeled
1 tbsp honey
1 tbsp chili garlic paste
1 tbsp sriracha sauce
2 tsp Thai Kitchen fish sauce
5 medium carrots, quartered
6 stems gai choy, halved (use rapini if you can't find gai choy)
1 yellow onion, halved and thinly sliced
1 lime, quartered

Preheat oven to 300 F.

Place the first 6 ingredients into a medium pot and bring to a simmer over medium-high heat. Stir well, reduce to low heat and let mixture cook for 10 minutes.

Layer remaining ingredients in a large baking dish. Remove ginger root from pot, discard, and pour hot coconut mixture over top of vegetables. Cover and bake in the oven for 25 minutes.

Uncover and continue to cook until the carrots are very tender and the coconut "braising" liquid has thickened slightly, approximately 15 minutes or so.

Serve hot with rice or serve chilled over rice noodles.

Serves 3-4
Prep Time:
5 minutes
Cook Time:
50 minutes