Ingredients with Measurements:
- 4 santol fruits, peeled and sliced
- 1 can of coconut milk (400ml)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 thumb-sized ginger, grated
- 2 tbsp of curry powder
- 1 tsp of turmeric powder
- 1 tsp of cumin powder
- 1 tsp of coriander powder
- 1 tsp of salt
- 1 tbsp of vegetable oil
- 1 cup of water
- 1 red chili pepper, sliced (optional)
- 1 lime, cut into wedges (optional)
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a pan over medium heat.
2. Add the onion, garlic, and ginger. Sauté for 2-3 minutes or until the onion is translucent.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, and salt. Stir until the spices are fragrant.
4. Add the sliced santol fruits and stir for 2-3 minutes.
5. Pour in the coconut milk and water. Stir until well combined.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-15 minutes or until the santol fruits are tender.
7. Add the sliced red chili pepper (optional) and stir.
8. Serve the santol coconut curry hot with lime wedges (optional).
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 15g
Protein: 3g
Fiber: 5g
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- You can use fresh or canned santol fruits.
- You can use fresh or powdered spices.
- You can use chicken or beef broth instead of water.
Variations:
- You can add other vegetables such as eggplant, bell peppers, or green beans.
- You can add protein such as chicken, shrimp, or tofu.
- You can adjust the spiciness level by adding more or less chili pepper.
Tips and tricks:
- If the santol fruits are too sour, you can add a teaspoon of sugar to balance the flavor.
- You can use a blender or food processor to make a smoother curry sauce.
- You can garnish the curry with chopped cilantro or parsley.
Storage instructions:
Store the leftover santol coconut curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pan over low heat until heated through.
Presentation ideas:
Serve the santol coconut curry in a bowl with steamed rice on the side.
Garnishes:
Garnish the curry with sliced red chili pepper, chopped cilantro, or parsley.
Pairings:
This curry pairs well with steamed rice, naan bread, or roti.
Suggested side dishes:
You can serve this curry with a side of cucumber salad, tomato salad, or mixed greens.
Troubleshooting advice:
- If the curry is too thick, you can add more water or coconut milk to thin it out.
- If the curry is too thin, you can let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to wash your hands and all the ingredients before cooking. Cook the curry until the santol fruits are tender and the sauce is heated through.
Food history:
Santol is a tropical fruit that is native to Southeast Asia. It is commonly used in Filipino cuisine for savory dishes such as stews, curries, and pickles.
Flavor profiles:
This santol coconut curry has a creamy and slightly tangy flavor from the santol fruits, and a rich and aromatic flavor from the spices and coconut milk.
Serving suggestions:
Serve this santol coconut curry as a main dish for lunch or dinner.
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Region: Thai