Mexican Coconut Chicharrón Curry
Explore the exotic flavors of Mexico in this irresistibly creamy coconut curry packed with tender carne asada, spicy chicharrón, zesty lime, juicy tomato, mild Pepper jack cheese, and cooling sour cream. Finished with a kick of Sriracha, this dish promises to transport your taste buds to a Mexican fiesta!
ingredients
- 1 cup brown rice
- 1 lb carne asada, thinly sliced
- 1 lb chicharrón with meat and fat attached
- 1 lime, zest and juice
- 1 onion, thinly sliced
- 2 tomatoes, diced
- 1 cup Pepper jack cheese, shredded
- 1/2 cup sour cream
- 1 tablespoon spicy Sriracha
- 1/4 cup pickles, chopped
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
steps
- 1.
Cook brown rice according to package instructions.
- 2.
In a large pan, heat vegetable oil over medium heat.
- 3.
Add sliced onion and sauté until translucent.
- 4.
Stir in carne asada and cook until browned on all sides.
- 5.
Add chicharrón and cook until golden and crispy.
- 6.
Pour in coconut milk, lime zest, and lime juice. Stir well.
- 7.
Add diced tomatoes and season with salt and pepper.
- 8.
Simmer for 10 minutes to allow flavors to blend.
- 9.
Stir in the shredded Pepper jack cheese until melted.
- 10.
Remove from heat and let the curry thicken for a couple of minutes.
- 11.
Serve the curry over a bed of brown rice.
- 12.
Top with a dollop of sour cream, a drizzle of Sriracha, and sprinkle with chopped pickles.
- 13.
Garnish with fresh cilantro and enjoy!
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