Ingredients with Measurements:
- 2 bunches of kangkung (water spinach), washed and trimmed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 thumb-sized ginger, peeled and grated
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 can of coconut milk
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 1 lime, cut into wedges
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent and the garlic is fragrant.
3. Add the curry powder, turmeric powder, cumin powder, and coriander powder. Stir until the spices are fragrant.
4. Add the kangkung to the pan and stir until it is coated with the spice mixture.
5. Pour in the can of coconut milk and stir until it is well combined with the spices and kangkung.
6. Season with salt and pepper to taste.
7. Bring the curry to a simmer and cook for 10-15 minutes, or until the kangkung is tender.
8. Serve the kangkung curry hot with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 215
- Fat: 19g
- Carbohydrates: 10g
- Protein: 3g
Substitutions for ingredients:
- Kangkung can be substituted with spinach or kale.
- Vegetable oil can be substituted with any neutral oil.
- Curry powder can be substituted with garam masala or any other spice blend.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use tofu or tempeh instead of kangkung for a vegetarian or vegan option.
- Add a tablespoon of fish sauce or shrimp paste for a more traditional flavor.
Tips and tricks:
- Make sure to wash the kangkung thoroughly to remove any dirt or debris.
- Adjust the amount of spices according to your taste preference.
- Serve the curry with rice or naan bread for 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 pan over medium heat until it is heated through.
Presentation ideas:
- Serve the curry in a large bowl or on a platter with lime wedges on the side.
- Garnish with chopped cilantro or sliced red chili for extra color and flavor.
Pairings:
- Serve the kangkung curry with steamed rice or naan bread.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Cucumber salad
- Papadum
- Mango chutney
Troubleshooting advice:
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- If the curry is too spicy, add a tablespoon of sugar or honey to balance out the heat.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw ingredients.
- Cook the kangkung curry to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Kangkung curry is a popular dish in Southeast Asian cuisine, particularly in Indonesia and Malaysia.
Flavor profiles:
- The kangkung curry is fragrant and spicy, with a hint of sweetness from the coconut milk.
Serving suggestions:
- Serve the kangkung curry as a main dish for lunch or dinner.
- This dish is perfect for a family-style meal or a potluck party.
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Region: Thai