Ingredients with Measurements:
- 1 pound chicken breast, cut into bite-sized pieces
- 1 pound shrimp, peeled and deveined
- 1 pound beef sirloin, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup green beans, trimmed
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion, garlic, and ginger and cook for 2-3 minutes until fragrant.
2. Add the chicken, shrimp, and beef to the skillet and cook for 5-7 minutes until browned on all sides.
3. Add the curry powder, cumin, coriander, turmeric, paprika, salt, and black pepper to the skillet and stir until the meat is coated in the spices.
4. Pour in the coconut milk and chicken broth and bring to a simmer. Add the red and green bell peppers and green beans to the skillet and stir to combine.
5. Cover the skillet and simmer for 10-15 minutes until the vegetables are tender and the meat is cooked through.
6. Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
7. Serve the curry hot, garnished with cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 15g
Protein: 40g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Shrimp can be substituted with scallops or mussels.
- Beef sirloin can be substituted with lamb or pork.
Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier meal.
- Use different vegetables such as carrots, zucchini, or eggplant.
- Add a can of chickpeas or lentils for extra protein.
Tips and tricks:
- Use a good quality curry powder for the best flavor.
- Don't overcook the meat or it will become tough.
- Adjust the spice level to your liking by adding more or less curry powder.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl or on a platter with a side of rice or naan bread.
Garnishes:
Garnish the curry with fresh cilantro, sliced red chili peppers, or a dollop of plain yogurt.
Pairings:
Serve the curry with a side of rice or naan bread and a crisp green salad.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
- Cucumber salad
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk.
- If the curry is too thin, simmer uncovered for a few minutes to thicken.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Dragon Tiger Phoenix Curry is a popular dish in Southeast Asia, particularly in Thailand and Malaysia. The name refers to the three types of meat used in the dish: chicken (phoenix), shrimp (dragon), and beef (tiger).
Flavor profiles:
The curry is spicy, savory, and slightly sweet with a creamy coconut milk base and a blend of aromatic spices.
Serving suggestions:
Serve the curry family-style in a large bowl or platter with a side of rice or naan bread.
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