Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons Rakwon curry powder
- 1 can coconut milk (13.5 oz)
- 1 cup vegetable broth
- 1 sweet potato, peeled and chopped
- 1 red bell pepper, chopped
- 1 cup green beans, trimmed
- 1 cup chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, stirring occasionally.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the Rakwon curry powder and stir to coat the onion mixture.
5. Pour in the coconut milk and vegetable broth and stir to combine.
6. Add the chopped sweet potato, red bell pepper, green beans, and chickpeas to the pot.
7. Season with salt and pepper to taste.
8. Bring the curry to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the vegetables are tender.
9. Serve the Rakwon coconut curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking the onion, garlic, and ginger. Low heat for simmering the curry.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Fat: 18g
Carbohydrates: 33g
Protein: 7g
Fiber: 8g
Sugar: 8g
Substitutions for ingredients:
- You can use any type of curry powder instead of Rakwon curry powder.
- You can use chicken broth instead of vegetable broth.
- You can use any type of potato instead of sweet potato.
- You can use any type of bell pepper instead of red bell pepper.
- You can use any type of beans instead of chickpeas.
Variations:
- Add diced chicken or shrimp for a non-vegetarian version.
- Add diced pineapple or mango for a fruity twist.
- Use different vegetables such as cauliflower, broccoli, or carrots.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to avoid breaking up the vegetables.
- Taste the curry before serving and adjust the seasoning if necessary.
- If the curry is too thick, add more vegetable broth or water to thin it out.
Storage instructions:
- Store any 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 until warmed through.
Presentation ideas:
- Serve the curry in a large bowl or individual bowls.
- Garnish with fresh cilantro and serve with naan bread or rice.
Garnishes:
- Fresh cilantro
- Sliced red chili
- Lime wedges
Pairings:
- Serve with naan bread or rice.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or yogurt to cool it down.
- If the curry is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the vegetables until they are tender to avoid any foodborne illnesses.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food history:
- Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean.
- Coconut milk is a common ingredient in many curries, adding a creamy texture and flavor.
Flavor profiles:
- This Rakwon coconut curry is spicy, creamy, and savory with a hint of sweetness from the sweet potato.
Serving suggestions:
- Serve this Rakwon coconut curry as a main dish with rice or naan bread, or as a side dish with roasted vegetables.
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Region: Thai