Asian > Thai

Purple Bauhinia & Coconut Curry Recipe

Ingredients with Measurements:
- 2 cups of purple bauhinia flowers, cleaned and trimmed
- 1 can of coconut milk (14 oz)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of red curry paste
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 1 lime, cut into wedges
- 1/4 cup of fresh cilantro, chopped

Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Cutting board and knife

Step-by-step instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the chopped onion and sauté for 2-3 minutes until translucent.

3. Add the minced garlic and grated ginger and sauté for another minute.

4. Add the red curry paste and stir well to combine with the onion, garlic, and ginger.

5. Add the purple bauhinia flowers to the skillet and stir well to coat with the curry paste.

6. Pour in the can of coconut milk and stir well to combine with the curry paste and bauhinia flowers.

7. Add the fish sauce and brown sugar and stir well to combine.

8. Reduce the heat to medium-low and let the curry simmer for 10-15 minutes until the bauhinia flowers are tender.

9. Season with salt and pepper to taste.

10. Serve the curry hot with lime wedges and chopped cilantro on top.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing and medium-low heat for simmering
Serving size:
4 servings

Nutritional information:
Calories per serving: 250
Total fat: 20g
Saturated fat: 16g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrates: 18g
Dietary fiber: 2g
Total sugars: 9g
Protein: 3g

Substitutions for ingredients:
- Purple bauhinia flowers can be substituted with green beans or snow peas.
- 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.

Variations:
- Add diced chicken, shrimp, or tofu for extra protein.
- Add sliced bell peppers or carrots for extra vegetables.
- Use different herbs for garnish, such as basil or mint.

Tips and tricks:
- Be careful not to overcook the bauhinia flowers, as they can become mushy.
- Taste the curry before serving and adjust the seasoning if necessary.
- Serve the curry with steamed rice or noodles 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 microwave-safe dish or on the stovetop until heated through.

Presentation ideas:
Serve the curry in a large bowl or individual bowls, garnished with lime wedges and chopped cilantro.

Garnishes:
Lime wedges and chopped cilantro

Pairings:
Steamed rice or noodles

Suggested side dishes:
Cucumber salad or stir-fried vegetables

Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to reduce the liquid.

Food safety advice:
- Make sure to clean the purple bauhinia flowers thoroughly before cooking.
- Store leftover curry in the refrigerator within 2 hours of cooking.
- Reheat leftover curry to an internal temperature of 165°F (74°C) before serving.

Food history:
Purple bauhinia flowers are a popular ingredient in Thai and Southeast Asian cuisine. They are known for their mild flavor and vibrant color.

Flavor profiles:
This curry is creamy, spicy, and slightly sweet, with a hint of tanginess from the lime.

Serving suggestions:
Serve the curry hot with steamed rice or noodles for a satisfying meal.

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Region: Thai

Taste: Spicy, Tangy, Creamy, Aromatic, Sweet