Ingredients with Measurements:
- 2 cups of mangosteen, peeled and seeded
- 1 can of coconut milk (14 oz)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp of ginger, grated
- 2 tbsp of red curry paste
- 1 tbsp of fish sauce
- 1 tbsp of brown sugar
- 1 tbsp of lime juice
- 1 cup of vegetable broth
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of snow peas
- 1/4 cup of cilantro, chopped
- Salt and pepper to taste
- 2 tbsp of vegetable oil
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok 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 red curry paste and stir until fragrant.
4. Pour in the can of coconut milk, vegetable broth, fish sauce, brown sugar, and lime juice. Stir until well combined.
5. Add the sliced red and green bell peppers and snow peas. Cook for 5-7 minutes or until the vegetables are tender.
6. Add the mangosteen and cilantro. Cook for an additional 2-3 minutes.
7. Season with salt and pepper to taste.
8. Serve hot with rice or noodles.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 20g
Protein: 4g
Sodium: 520mg
Sugar: 10g
Substitutions for ingredients:
- You can substitute the mangosteen with lychee or pineapple.
- You can substitute the vegetable broth with chicken broth or water.
- You can substitute the fish sauce with soy sauce or oyster sauce.
Variations:
- You can add shrimp, chicken, or tofu for added protein.
- You can add more vegetables such as carrots, broccoli, or mushrooms.
Tips and tricks:
- Make sure to peel and seed the mangosteen properly before adding it to the curry.
- Adjust the amount of red curry paste according to your preferred level of spiciness.
- Use fresh ginger for a more intense flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stovetop over low heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or on a platter with rice or noodles on the side.
Garnishes:
Garnish with additional cilantro and lime wedges.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or a light beer such as a pilsner.
Suggested side dishes:
Serve with steamed rice or noodles.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water.
- If the curry is too thin, let it simmer for a few more minutes until it thickens.
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:
Mangosteen is a tropical fruit native to Southeast Asia. It is known for its sweet and tangy flavor and is often used in traditional Asian dishes.
Flavor profiles:
The Mangosteen Coconut Curry has a sweet and tangy flavor from the mangosteen, balanced with the creaminess of the coconut milk and the spiciness of the red curry paste.
Serving suggestions:
Serve the curry in individual bowls with rice or noodles on the side.
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Region: Thai