Coconut-infused Mexi-Curry
Indulge in the savory fusion of Mexican and Thai flavors with this delectable coconut-infused Mexi-Curry. Tender carne asada, crispy chicharrón, and zesty lime combine to create a mouthwatering dish enhanced by the creaminess of Pepper Jack cheese and sour cream. Drizzle it with Spicy Sriracha and adorn with pickles for a tantalizing burst of flavors that blend perfectly with the coconut-infused curry juice.
ingredients
- 1 cup brown rice
- 1 lb chicharrón with meat and fat attached
- 1 lb carne asada, thinly sliced
- 1 lime, juiced
- 1 onion, diced
- 2 tomatoes, diced
- 1 cup Pepper Jack cheese, shredded
- 1/2 cup sour cream
- 2 tbsp Spicy Sriracha
- Pickles, for garnish
- 2 cups coconut milk
- 2 tbsp red curry paste
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- Fresh cilantro, for garnish
steps
- 1.
Cook the brown rice according to package instructions.
- 2.
In a large skillet over medium heat, crisp the chicharrón until golden brown, then remove and set aside.
- 3.
In the same skillet, cook the carne asada until browned. Add lime juice, onion, and tomatoes, cooking until onion becomes translucent.
- 4.
Pour in the coconut milk, then stir in the red curry paste, cumin, paprika, and salt. Simmer for 10 minutes, allowing the flavors to meld together.
- 5.
Add the chicharrón to the skillet, mixing thoroughly to coat it in the curry sauce. Simmer for an additional 5 minutes.
- 6.
Serve the Mexi-Curry over a bed of brown rice, generously sprinkling it with Pepper Jack cheese. Top with sour cream, Spicy Sriracha, pickles, and fresh cilantro for a vibrant finish.
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