Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup green beans, trimmed
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
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 onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the chicken and cook until browned on all sides, about 5-7 minutes.
4. Add the red curry paste and stir to coat the chicken and vegetables.
5. Pour in the coconut milk, fish sauce, and brown sugar and stir to combine.
6. Add the sliced bell peppers and green beans and stir to coat in the curry sauce.
7. Reduce the heat to medium-low and let simmer for 10-15 minutes until the vegetables are tender and the chicken is cooked through.
8. Squeeze in the lime juice and season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing and browning, medium-low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Total fat: 20g
Saturated fat: 14g
Cholesterol: 60mg
Sodium: 530mg
Total carbohydrates: 16g
Dietary fiber: 3g
Total sugars: 8g
Protein: 22g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Red curry paste can be substituted with green or yellow curry paste.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Green beans can be substituted with snow peas or broccoli.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use different vegetables such as carrots, zucchini, or eggplant.
- Add a can of drained and rinsed chickpeas for extra protein.
- Make it spicier by adding more red curry paste or a diced jalapeño pepper.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from breaking apart.
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- Taste and adjust the seasoning as needed before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl or on a platter with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro, sliced red chili peppers, or chopped peanuts.
Pairings:
Serve with a side of steamed rice or naan bread.
Suggested side dishes:
- Cucumber salad
- Mango chutney
- Roasted vegetables
Troubleshooting advice:
- If the curry is too spicy, add a splash of coconut milk or a dollop of plain yogurt to cool it down.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Na Tinombur Coconut Curry is a traditional dish from the Minahasa region of North Sulawesi, Indonesia. It is typically made with chicken or fish and a variety of vegetables in a rich coconut curry sauce.
Flavor profiles:
This dish is savory, slightly sweet, and mildly spicy with a creamy coconut flavor.
Serving suggestions:
Serve hot with a side of rice or naan bread for a complete meal.
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