Asian > Thai

Lâpa with Coconut Curry Sauce Recipe

Ingredients with Measurements:
- 1 lb. lâpa (pork belly), sliced into bite-sized pieces
- 1 can (14 oz.) coconut milk
- 2 tbsp. red curry paste
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 tbsp. vegetable oil
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp. fresh ginger, grated
- 1 tbsp. lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish

Special equipment needed:
- Large skillet or wok

Step-by-step instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced lâpa to the skillet and cook until browned on all sides, about 5-7 minutes.
3. Remove the lâpa from the skillet and set aside.
4. In the same skillet, add the sliced onion and red bell pepper and cook until softened, about 3-5 minutes.
5. Add the minced garlic and grated ginger to the skillet and cook for another minute.
6. Add the red curry paste to the skillet and stir until the vegetables are coated.
7. Pour in the can of coconut milk and stir to combine.
8. Add the fish sauce, brown sugar, and lime juice to the skillet and stir to combine.
9. Bring the sauce to a simmer and let it cook for 5-7 minutes, stirring occasionally.
10. Add the cooked lâpa to the skillet and stir to coat in the sauce.
11. Let the lâpa cook in the sauce for another 5-7 minutes, until heated through.
12. Season with salt and pepper to taste.
13. Serve the lâpa with the coconut curry sauce over rice or noodles.
14. Garnish with fresh cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 480
Fat per serving: 38g
Carbohydrates per serving: 10g
Protein per serving: 25g

Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Red curry paste can be substituted with green curry paste.
- Fish sauce can be substituted with soy sauce.
- Brown sugar can be substituted with honey or maple syrup.

Variations:
- Add vegetables such as broccoli, carrots, or snow peas to the skillet for added nutrition.
- Use different types of meat such as shrimp or tofu for a vegetarian option.
- Add more spice by adding chili flakes or fresh chili peppers.

Tips and tricks:
- Make sure to brown the lâpa on all sides for added flavor.
- Use full-fat coconut milk for a creamier sauce.
- Adjust the amount of curry paste to your desired level of spiciness.

Storage instructions:
Store any leftover lâpa with coconut curry sauce in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the lâpa with coconut curry sauce in a skillet over medium heat until heated through.

Presentation ideas:
Serve the lâpa with coconut curry sauce over a bed of rice or noodles. Garnish with fresh cilantro.

Garnishes:
Fresh cilantro

Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or a light beer such as a pilsner.

Suggested side dishes:
Steamed vegetables or a side salad.

Troubleshooting advice:
If the sauce is too thick, add a splash of water or chicken broth to thin it out.

Food safety advice:
Make sure to cook the lâpa to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Lâpa is a traditional dish from Latvia, made from pork belly that is boiled and then fried.

Flavor profiles:
Savory, spicy, creamy, and slightly sweet.

Serving suggestions:
Serve the lâpa with coconut curry sauce as a main dish for dinner.

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Region: Thai

Taste: Spicy, Tangy, Creamy, Aromatic, Savory