Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 habanero peppers, seeded and chopped
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 cup green beans, trimmed
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat coconut oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion, minced garlic, and grated ginger to the pot. Cook for 2-3 minutes until the onion is translucent.
3. Add chopped habanero peppers, curry powder, ground cumin, and ground coriander to the pot. Cook for another 2-3 minutes until fragrant.
4. Pour in coconut milk and vegetable broth. Stir to combine.
5. Add cubed sweet potato, chopped red bell pepper, and trimmed green beans to the pot. Stir to combine.
6. Bring the curry to a boil, then reduce heat to low and let it simmer for 20-25 minutes until the vegetables are tender.
7. Squeeze lime juice into the pot and season with salt and pepper to taste.
8. Serve hot with chopped cilantro as garnish.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 252 kcal
- Fat: 17 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 4 g
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Habanero peppers can be substituted with jalapeño peppers or any other hot peppers.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Red bell pepper can be substituted with any other color bell pepper.
- Green beans can be substituted with snow peas or snap peas.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use different vegetables such as cauliflower, broccoli, or carrots.
- Add a tablespoon of honey for a touch of sweetness.
- Use different spices such as turmeric, paprika, or cinnamon.
Tips and tricks:
- Wear gloves when handling hot peppers to avoid skin irritation.
- Adjust the amount of habanero peppers to your desired level of spiciness.
- Use full-fat coconut milk for a creamier curry.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat curry in a pot over low heat until warmed through.
Presentation ideas:
- Serve in a bowl with rice and chopped cilantro on top.
- Garnish with lime wedges and sliced habanero peppers for a pop of color.
Garnishes:
- Chopped cilantro
- Lime wedges
- Sliced habanero peppers
Pairings:
- White wine such as Sauvignon Blanc or Pinot Grigio
- Beer such as IPA or wheat beer
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Wash hands and utensils thoroughly before and after handling raw ingredients.
- Cook the curry to an internal temperature of 165°F to ensure food safety.
Food history:
- Curry is a dish that originated in India and has been adapted in many different cultures around the world.
Flavor profiles:
- Spicy, creamy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Thai