Asian > Thai > Curry > Coconut Curry

Kopi Khop Coconut Curry Recipe

Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- 2 cups cooked jasmine rice
- 1/4 cup fresh cilantro, chopped

Special equipment needed: None

Step-by-step instructions:
1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the curry powder, cumin, coriander, turmeric, and paprika and stir to combine.
4. Add the coconut milk and vegetable broth and stir to combine.
5. Add the sweet potato, red bell pepper, zucchini, and green beans and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes until the vegetables are tender.
7. Add the cherry tomatoes, fish sauce, and brown sugar and stir to combine.
8. Season with salt and pepper to taste.
9. Serve the curry over cooked jasmine rice and garnish with fresh cilantro.

30-40 minutes
5. Temperature: Medium heat
Serving size: 4-6 servings

Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 40g
- Protein: 6g
- Fiber: 6g
- Sugar: 12g

Substitutions for ingredients:
- Coconut oil can be substituted with vegetable oil.
- Vegetable broth can be substituted with chicken broth or water.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Red bell pepper can be substituted with yellow or orange bell pepper.
- Zucchini can be substituted with eggplant or broccoli.
- Green beans can be substituted with snow peas or snap peas.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Brown sugar can be substituted with honey or maple syrup.

Variations:
- Add cooked chicken or shrimp for a non-vegetarian version.
- Add more or less curry powder and spices to adjust the level of spiciness.
- Add a can of chickpeas or lentils for extra protein.
- Add a tablespoon of peanut butter for a nutty flavor.

Tips and tricks:
- Use full-fat coconut milk for a creamier texture.
- Don't overcook the vegetables to maintain their texture and color.
- Adjust the seasoning to your taste.
- Serve with naan bread or pita bread for a complete meal.

Storage instructions:
- Store the 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 heated through.

Presentation ideas:
- Serve the curry in a bowl with a scoop of rice on top.
- Garnish with fresh cilantro and a lime wedge.

Garnishes:
- Fresh cilantro
- Lime wedge

Pairings:
- Naan bread or pita bread
- Mango chutney
- Raita (yogurt sauce)

Suggested side dishes:
- Steamed vegetables
- Roasted potatoes
- Salad

Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water.
- If the curry is too thin, simmer it for a few more minutes to reduce the liquid.

Food safety advice:
- Make sure to cook the vegetables thoroughly to avoid foodborne illness.
- Store the leftover curry in the refrigerator within 2 hours of cooking.

Food history:
- Coconut curry is a popular dish in Southeast Asian cuisine, especially in Thailand and India.

Flavor profiles:
- Creamy, spicy, savory, sweet

Serving suggestions:
- Serve the curry as a main dish for lunch or dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Thai

Taste: Spicy, Sweet, Savory, Coconutty, Aromatic