Ingredients with Measurements:
- 2 cups of fresh katuk leaves
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric powder
- 1 can of coconut milk
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Wash the katuk leaves thoroughly and chop them into small pieces.
2. Heat the vegetable oil in a large saucepan over medium heat.
3. Add the chopped onion, minced garlic, and grated ginger to the saucepan and sauté for 2-3 minutes until the onion is translucent.
4. Add the curry powder and turmeric powder to the saucepan and stir well.
5. Add the chopped katuk leaves to the saucepan and stir well.
6. Pour the can of coconut milk into the saucepan and stir well.
7. Season with salt and pepper to taste.
8. Bring the curry to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the katuk leaves are tender.
9. Serve hot with rice or bread.
20-25 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 12g
- Carbohydrates: 8g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- Katuk leaves can be substituted with spinach or kale.
- Vegetable oil can be substituted with coconut oil or olive oil.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use different types of curry powder or spices to change the flavor profile.
Tips and tricks:
- Be careful not to overcook the katuk leaves, as they can become mushy.
- Adjust the amount of curry powder and turmeric powder to your liking.
- Add a squeeze of lime juice to the curry for extra tanginess.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a saucepan over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or bread.
Garnishes:
- Garnish the curry with chopped cilantro or scallions.
Pairings:
- Serve the curry with a side of naan bread or roti.
Suggested side dishes:
- Serve the curry with a side of steamed vegetables or a salad.
Troubleshooting advice:
- If the curry is too thick, add a splash of water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to wash the katuk leaves thoroughly before using them in the curry.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
- Katuk leaves are a popular ingredient in Southeast Asian cuisine, particularly in Indonesia and Malaysia.
Flavor profiles:
- The curry has a creamy and slightly spicy flavor, with hints of ginger and curry powder.
Serving suggestions:
- Serve the curry as a main dish with rice or bread.
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Region: Thai