Ingredients with Measurements:
- 1 pound of Intip (Peruvian dried meat)
- 1 can of coconut milk (13.5 oz)
- 2 tablespoons of red curry paste
- 1 tablespoon of vegetable oil
- 1 tablespoon of sugar
- 1 tablespoon of fish sauce
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- Salt and pepper to taste
- 2 cups of water
- 2 tablespoons of chopped fresh cilantro
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Soak the Intip in water overnight to rehydrate it. Drain and rinse it before using it in the recipe.
2. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and red bell pepper, and sauté for 3-4 minutes until they are soft.
3. Add the minced garlic, ground cumin, ground coriander, turmeric, and red curry paste to the pot. Stir well and cook for 1-2 minutes until fragrant.
4. Add the rehydrated Intip to the pot and stir well to coat it with the curry paste mixture.
5. Pour the coconut milk and water into the pot and stir well. Add the sugar, fish sauce, salt, and pepper to taste.
6. Bring the curry to a boil, then reduce the heat to low and simmer for 30-40 minutes until the Intip is tender and the curry has thickened.
7. Serve the Intip with Red Curry hot, garnished with chopped fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 420
Total fat: 30g
Saturated fat: 22g
Cholesterol: 0mg
Sodium: 470mg
Total carbohydrates: 22g
Dietary fiber: 4g
Sugar: 8g
Protein: 20g
Substitutions for ingredients:
- You can use beef jerky or any other dried meat instead of Intip.
- You can use green curry paste instead of red curry paste.
- You can use soy sauce instead of fish sauce.
Variations:
- You can add other vegetables to the curry, such as carrots, potatoes, or green beans.
- You can add tofu or shrimp to the curry for extra protein.
- You can use different types of curry paste to change the flavor of the dish.
Tips and tricks:
- Soaking the Intip overnight will make it more tender and easier to cook.
- Taste the curry before serving and adjust the seasoning as needed.
- Serve the curry with rice or noodles to make it a complete meal.
Storage instructions:
Store any 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 it is hot.
Presentation ideas:
Serve the curry in a large bowl or on individual plates. Garnish with chopped fresh cilantro.
Garnishes:
Chopped fresh cilantro
Pairings:
- Serve the curry with rice or noodles.
- Pair the curry with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed vegetables
- Naan bread
- Roti
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken it.
Food safety advice:
- Make sure to cook the Intip thoroughly before serving.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food history:
Intip is a traditional Peruvian dried meat that has been used for centuries in Andean cuisine.
Flavor profiles:
This dish has a spicy and savory flavor, with notes of coconut and curry.
Serving suggestions:
Serve the Intip with Red Curry hot, garnished with chopped fresh cilantro. Pair it with rice or noodles and a cold beer or a glass of white wine.
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Region: Thai