Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the diced onion and cook for 2-3 minutes until softened.
3. Add the minced garlic and grated ginger and cook for another minute until fragrant.
4. Add the red curry paste and stir to combine with the onion mixture.
5. Pour in the coconut milk and vegetable broth and stir to combine.
6. Add the diced sweet potato, red bell pepper, and green beans to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let simmer for 15-20 minutes until the vegetables are tender.
8. Stir in the fish sauce, brown sugar, and lime juice.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
5. Temperature:
Medium-high heat for sautéing, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 262
Fat: 18g
Carbohydrates: 24g
Protein: 4g
Sodium: 634mg
Sugar: 9g
Fiber: 4g
Substitutions for ingredients:
- Vegetable oil: Can be substituted with any neutral-tasting oil.
- Red curry paste: Can be substituted with green curry paste or yellow curry paste.
- Coconut milk: Can be substituted with light coconut milk or coconut cream.
- Vegetable broth: Can be substituted with chicken broth or water.
- Sweet potato: Can be substituted with butternut squash or pumpkin.
- Red bell pepper: Can be substituted with yellow bell pepper or green bell pepper.
- Green beans: Can be substituted with snow peas or sugar snap peas.
- Fish sauce: Can be substituted with soy sauce or tamari.
- Brown sugar: Can be substituted with honey or maple syrup.
- Lime juice: Can be substituted with lemon juice.
Variations:
- Add diced chicken or shrimp for a non-vegetarian version.
- Add sliced mushrooms for an earthy flavor.
- Add diced pineapple for a sweet and tangy twist.
- Add a tablespoon of peanut butter for a creamy texture.
- Add a teaspoon of turmeric for a golden color and health benefits.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to avoid scratching the pot.
- Taste the curry and adjust the seasoning as needed.
- If the curry is too spicy, add more coconut milk or brown sugar to balance the heat.
- If the curry is too thick, add more vegetable broth or water to thin it out.
- Serve the curry with steamed rice or naan bread.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a bowl or on a plate, garnished with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro, lime wedges, sliced red chili, chopped peanuts, or toasted coconut flakes.
Pairings:
Steamed rice, naan bread, or quinoa.
Suggested side dishes:
Cucumber salad, mango salsa, or roasted vegetables.
Troubleshooting advice:
- If the curry is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too spicy, add more coconut milk or brown sugar to balance the heat.
Food safety advice:
Make sure to cook the vegetables until they are tender and the curry is heated through to avoid foodborne illness.
Food history:
Coconut curry is a popular dish in Southeast Asian cuisine, especially in Thailand and Indonesia.
Flavor profiles:
This curry is spicy, creamy, and slightly sweet, with a hint of tanginess from the lime juice.
Serving suggestions:
Serve the curry with steamed rice or naan bread for a satisfying meal.
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Region: Thai