Carrot Curry With Shallots And Chiles

• 2 tablespoons corn oil or 2 tablespoons peanut oil
• 5 tablespoons shallots, chopped
• 1 fresh hot green chili pepper, finely chopped
• 1 lb medium carrot, peeled and cut into either 1 x 1/4 x 1/4 sticks (or into 1/4-thick rounds)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground fennel
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 10 -15 fresh curry leaves, if available
• 1/2 teaspoon salt
• 3/4 cup coconut milk, from a well-shaken can

1. In a heavy medium pan add the oil and set over medium heat.
2. Add shallots and chiles to hot oil. Stir and fry for 2 minutes, or until the shallots have softened a bit.
3. Add the carrots, cumin, coriander, fennel, cayenne pepper, turmeric, curry leaves, and salt and continue to stir and fry over medium, heat for 2-3 minutes.
4. Add coconut milk and bring to simmer.
5. Cover, reduce heat to low, and simmer very gently for 5 (possibly as long as 25) minutes.

corn oil, shallots, chili pepper, carrot, ground cumin, ground coriander, ground fennel, cayenne pepper, ground turmeric, curry, salt, coconut milk

Taken from www.food.com/recipe/carrot-curry-with-shallots-and-chiles-453796 (may not work)