Ingredients with Measurements:
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of kroeung paste
- 1 can of coconut milk
- 1 cup of vegetable broth
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup of green beans
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes or until the onion is translucent.
3. Add the kroeung paste and stir well to combine.
4. Pour in the can of coconut milk and vegetable broth. Stir well to combine.
5. Add the fish sauce and brown sugar. Stir well to combine.
6. Add the sliced red bell pepper, zucchini, and green beans. Stir well to combine.
7. Bring the curry to a boil, then reduce the heat to low and let it simmer for 20-25 minutes or until the vegetables are tender.
8. Add the lime juice and season with salt and pepper to taste.
9. Serve the curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing the vegetables, then low heat for simmering the curry.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 280
Total fat: 20g
Saturated fat: 15g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrates: 23g
Dietary fiber: 5g
Sugar: 11g
Protein: 5g
Substitutions for ingredients:
- Vegetable oil can be substituted with any other neutral-tasting oil.
- Kroeung paste can be substituted with curry paste or any other Asian spice blend.
- Fish sauce can be substituted with soy sauce or tamari.
- Brown sugar can be substituted with any other sweetener of your choice.
- Red bell pepper, zucchini, and green beans can be substituted with any other vegetables of your choice.
Variations:
- Add tofu or chickpeas for extra protein.
- Use chicken or shrimp instead of vegetables for a non-vegetarian version.
- Add more or less kroeung paste depending on your spice preference.
Tips and tricks:
- Make sure to stir the curry well after adding each ingredient to ensure that everything is evenly distributed.
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to reduce and thicken.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish the curry with fresh cilantro or chopped peanuts.
Pairings:
Pair the curry with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the curry with a side of rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or a dollop of plain yogurt to cool it down.
- If the curry is too sweet, add more lime juice or a splash of vinegar to balance the flavors.
Food safety advice:
Make sure to cook the vegetables until they are tender and the curry is heated through to prevent any foodborne illnesses.
Food history:
Kroeung is a traditional Cambodian spice paste made with lemongrass, galangal, turmeric, kaffir lime leaves, garlic, and shallots. It is commonly used in Cambodian cuisine to flavor soups, stews, and curries.
Flavor profiles:
This curry is creamy, spicy, and slightly sweet with a hint of tanginess from the lime juice.
Serving suggestions:
Serve the curry hot with a side of rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Cambodian