Asian > Thai

Coconut-Curry Cam Sành Recipe

Ingredients with Measurements:
- 1 pound of Cam Sành (Vietnamese green mandarin)
- 1 can of coconut milk (13.5 oz)
- 2 tablespoons of red curry paste
- 1 tablespoon of vegetable oil
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon of fresh ginger, grated
- 1 lime, juiced
- Salt and pepper to taste
- Cilantro for garnish

Special equipment needed:
- Large pot or wok
- Cutting board
- Knife
- Grater
- Measuring spoons

Step-by-step instructions:

1. Peel and segment the Cam Sành, set aside.
2. Heat the vegetable oil in a large pot or wok over medium heat.
3. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
4. Add the red curry paste and stir for 1 minute.
5. Pour in the coconut milk, fish sauce, and brown sugar. Stir until well combined.
6. Add the sliced red bell pepper and Cam Sành segments to the pot, and stir to coat with the curry sauce.
7. Bring the mixture to a simmer and cook for 10-15 minutes until the Cam Sành is tender.
8. Squeeze in the lime juice and season with salt and pepper to taste.
9. Serve hot, garnished with cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 250
Fat: 20g
Carbohydrates: 15g
Protein: 4g
Sodium: 500mg
Sugar: 8g

Substitutions for ingredients:
- Cam Sành can be substituted with any other citrus fruit such as orange or grapefruit.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Brown sugar can be substituted with honey or maple syrup.

Variations:
- Add diced chicken or shrimp for a protein boost.
- Substitute the red bell pepper with other vegetables such as zucchini or eggplant.
- Add a tablespoon of peanut butter for a nutty flavor.

Tips and tricks:
- To make the dish spicier, add more red curry paste or a chopped chili pepper.
- For a creamier texture, use full-fat coconut milk.
- To make the dish vegetarian, substitute fish sauce with soy sauce or vegetable broth.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot or microwave until heated through.

Presentation ideas:
Serve the Coconut-Curry Cam Sành in a bowl with a side of rice or noodles.

Garnishes:
Garnish with fresh cilantro or chopped peanuts.

Pairings:
Pair with a crisp white wine or a cold beer.

Suggested side dishes:
Serve with steamed rice or noodles.

Troubleshooting advice:
- If the curry sauce is too thick, add a splash of water or broth.
- If the Cam Sành is too sour, add more brown sugar or honey.

Food safety advice:
- Make sure to wash the Cam Sành thoroughly before peeling and segmenting.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before consuming.

Food history:
Coconut-Curry Cam Sành is a fusion of Vietnamese and Thai cuisine. The use of coconut milk and curry paste is common in Thai cuisine, while Cam Sành is a popular citrus fruit in Vietnam.

Flavor profiles:
The dish has a creamy and spicy flavor with a hint of sweetness from the brown sugar.

Serving suggestions:
Serve the Coconut-Curry Cam Sành as a main dish for lunch or dinner.

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Region: Vietnamese

Taste: Spicy, Savory, Coconutty, Curry, Curry-Flavored