Ingredients with Measurements:
- 1 can of coconut milk (400ml)
- 1 cup of longan fruit (fresh or canned)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 cup of water
- 1 tablespoon of cornstarch
- 1 tablespoon of lime juice
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
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 to the pot and sauté for 2-3 minutes until the onion is translucent.
3. Add the curry powder, turmeric, cumin, coriander, and salt to the pot and stir to combine with the onion mixture.
4. Pour in the can of coconut milk and 1 cup of water, and stir to combine.
5. Add the longan fruit to the pot and stir gently to avoid breaking the fruit.
6. Bring the mixture to a boil, then reduce the heat to low and let simmer for 10-15 minutes until the longan fruit is tender.
7. In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth.
8. Add the cornstarch mixture to the pot and stir gently to thicken the curry.
9. Add the lime juice to the pot and stir to combine.
10. Serve the Longan and Coconut Curry hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 20g
Carbohydrates: 15g
Protein: 3g
Fiber: 2g
Sugar: 8g
Substitutions for ingredients:
- Longan fruit can be substituted with lychee fruit or pineapple chunks.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Lime juice can be substituted with lemon juice or vinegar.
Variations:
- Add diced chicken or shrimp to the curry for a protein boost.
- Add diced sweet potatoes or butternut squash for a heartier curry.
- Use green curry paste instead of curry powder for a spicier curry.
Tips and tricks:
- Be gentle when stirring the longan fruit to avoid breaking it.
- Adjust the amount of curry powder to your taste preference.
- Serve the curry over rice or with naan bread for a complete meal.
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 low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a bowl or on a plate with a side of rice or naan bread. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
Serve the Longan and Coconut Curry with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, roasted carrots, cucumber salad
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, add more cornstarch to thicken it.
Food safety advice:
Make sure to cook the curry to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Curry is a popular dish in Southeast Asian cuisine, with many variations depending on the region and ingredients available.
Flavor profiles:
The Longan and Coconut Curry is sweet and savory, with a hint of spice from the curry powder and ginger.
Serving suggestions:
Serve the Longan and Coconut Curry as a main dish for lunch or dinner.
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Region: Thai