Ingredients with Measurements:
- 1 pound Kwai Muk fruit, peeled and seeded
- 1 can coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large saucepan over medium heat.
2. Add the red curry paste and stir for 1 minute until fragrant.
3. Add the garlic, ginger, onion, and red bell pepper. Cook for 5 minutes until the vegetables are soft.
4. Add the Kwai Muk fruit and stir for 2 minutes until coated with the curry paste.
5. Pour in the coconut milk, fish sauce, and palm sugar. Stir well.
6. Bring the curry to a boil, then reduce the heat and let it simmer for 10 minutes.
7. Add the lime juice and season with salt and pepper to taste.
8. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 18g
Carbohydrates: 16g
Protein: 3g
Fiber: 3g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Vegetable oil can be substituted with coconut oil or canola oil.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Palm sugar can be substituted with brown sugar or honey.
- Red bell pepper can be substituted with green bell pepper or yellow bell pepper.
Variations:
- Add chicken, shrimp, or tofu for a protein boost.
- Add other vegetables such as carrots, broccoli, or mushrooms.
- Use different types of curry paste for a different flavor profile.
Tips and tricks:
- Be careful when peeling and seeding the Kwai Muk fruit as it can be slippery.
- Adjust the amount of curry paste and fish sauce according to your taste preference.
- Use fresh lime juice for a bright and tangy flavor.
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 and garnish with fresh herbs such as cilantro or basil.
Garnishes:
Fresh herbs such as cilantro or basil.
Pairings:
Serve with steamed rice or naan bread.
Suggested side dishes:
- Thai cucumber salad
- Stir-fried vegetables
- Papaya 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 spicy, add more coconut milk or palm sugar to balance out the heat.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Use a clean cutting board and knife to prepare the ingredients.
- Make sure the Kwai Muk fruit is fully peeled and seeded before using.
Food history:
Kwai Muk fruit is a tropical fruit native to Southeast Asia. It is also known as the "custard apple" due to its creamy texture and sweet flavor. Curry is a popular dish in Southeast Asia and is often made with a variety of meats and vegetables.
Flavor profiles:
This Kwai Muk curry is creamy, spicy, and slightly sweet. The Kwai Muk fruit adds a unique texture and flavor to the dish.
Serving suggestions:
Serve this Kwai Muk curry as a main dish with rice and a side salad or vegetables.
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Region: Thai