Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups mixed vegetables (carrots, potatoes, green beans, cauliflower, etc.), chopped
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened.
2. Add the minced garlic and grated ginger to the pot and cook for 1 minute, stirring constantly.
3. Add the ground coriander, ground cumin, turmeric, paprika, cayenne pepper, salt, and black pepper to the pot and cook for 1 minute, stirring constantly.
4. Add the chopped mixed vegetables to the pot and stir to coat with the spice mixture.
5. Add the can of coconut milk and 1 cup of water to the pot and stir to combine.
6. Bring the curry to a simmer and cook for 20-25 minutes, stirring occasionally, until the vegetables are tender.
7. Stir in the lime juice, brown sugar, and chopped cilantro.
8. Serve the Baik Kut Kyee Vegetable Curry hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 21g
Saturated Fat: 16g
Cholesterol: 0mg
Sodium: 350mg
Carbohydrates: 24g
Fiber: 5g
Sugar: 9g
Protein: 4g
Substitutions for ingredients:
- You can use any vegetables you like in this curry. Try using sweet potatoes, bell peppers, or zucchini.
- If you don't have fresh cilantro, you can use parsley or basil instead.
- You can use white sugar instead of brown sugar.
Variations:
- Add cooked chickpeas or tofu to the curry for extra protein.
- Use different spices to change the flavor of the curry. Try adding garam masala, cinnamon, or cardamom.
- Make the curry spicier by adding more cayenne pepper or red pepper flakes.
Tips and tricks:
- Cut the vegetables into similar sized pieces so they cook evenly.
- If the curry is too thick, add more water or coconut milk to thin it out.
- Taste the curry and adjust the seasoning as needed.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or naan bread on the side.
- Garnish the curry with fresh cilantro or chopped peanuts.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Sliced green onions
Pairings:
- Serve the curry with rice or naan bread.
- Pair the curry with a crisp salad or roasted vegetables.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or yogurt to cool it down.
- If the curry is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the curry until the vegetables are tender and the sauce is heated through.
Food history:
- Baik Kut Kyee is a popular Burmese curry made with meat, vegetables, and spices.
Flavor profiles:
- This curry is spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the curry hot with rice or naan bread.
Related Categories
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Region: Burmese