Ingredients with Measurements:
- 1 lb sea cucumber, soaked overnight
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 can coconut milk
- 1 cup chicken or vegetable broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse the soaked sea cucumber and cut into bite-sized pieces.
2. Heat the vegetable oil in a large pot over medium-high heat.
3. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and grated ginger and cook for another minute.
5. Add the curry powder, turmeric, cumin, and coriander and stir to combine.
6. Add the sea cucumber and stir to coat with the spices.
7. Pour in the coconut milk and chicken or vegetable broth and stir to combine.
8. Add the fish sauce, brown sugar, and lime juice and stir to combine.
9. Bring the curry to a boil, then reduce the heat to low and let simmer for 30 minutes.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 15g
- Carbohydrates: 18g
- Protein: 12g
Substitutions for ingredients:
- Sea cucumber can be substituted with shrimp or scallops.
- Chicken or vegetable broth can be substituted with water.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes.
- Use different types of curry powder for a different flavor profile.
- Add more or less spice depending on personal preference.
Tips and tricks:
- Soak the sea cucumber overnight to soften it before cooking.
- Use a wooden spoon to stir the curry to prevent the sea cucumber from breaking apart.
- Adjust the amount of liquid depending on desired consistency.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with a side of rice or naan bread.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more broth or water.
- If the curry is too thin, let it simmer for a longer period of time to thicken.
Food safety advice:
- Make sure to soak the sea cucumber overnight to ensure it is fully rehydrated before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Jade Rabbit Sea Cucumber Curry is a traditional dish from the coastal regions of China.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with a side of rice or naan bread.
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