Asian > Thai

Sea Coconut and Coconut Curry Recipe

Ingredients with Measurements:
- 1 can of sea coconut (drained and rinsed)
- 1 can of coconut milk
- 1 onion (diced)
- 2 cloves of garlic (minced)
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Fresh cilantro (chopped, for garnish)

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Mixing bowl

Step-by-step instructions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened.

2. Add the curry powder, cumin, turmeric, paprika, and salt to the pot. Stir well to combine and cook for another minute.

3. Pour in the can of coconut milk and stir to combine. Add the sea coconut to the pot and bring the mixture to a simmer.

4. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the pot and stir well to thicken the curry.

5. Reduce the heat to low and let the curry simmer for 10-15 minutes, stirring occasionally, until the sea coconut is tender and the flavors have melded together.

6. Serve the curry hot, garnished with fresh cilantro.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 220
Fat per serving: 18g
Carbohydrates per serving: 12g
Protein per serving: 2g

Substitutions for ingredients:
- You can use fresh coconut instead of canned coconut milk, but you will need to grate the coconut and extract the milk yourself.
- If you don't have sea coconut, you can use any other type of canned or fresh coconut meat.

Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use different types of curry powder or spices to customize the flavor of the dish.
- Add a splash of lime juice or fish sauce to the curry for a tangy, savory twist.

Tips and tricks:
- Be sure to rinse the sea coconut well before using it in the curry to remove any excess salt or brine.
- If the curry is too thick, you can add a splash of water or coconut milk to thin it out.
- Taste the curry as it cooks and adjust the seasoning as needed to suit your preferences.

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 pot or microwave until heated through.

Presentation ideas:
Serve the curry in bowls or on plates, garnished with fresh cilantro.

Garnishes:
Fresh cilantro

Pairings:
- Serve the curry with steamed rice or naan bread for a complete meal.
- Pair the curry with a crisp, refreshing salad or some roasted vegetables for a balanced plate.

Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
- Salad

Troubleshooting advice:
- If the curry is too thin, you can whisk together another tablespoon of cornstarch and water and add it to the pot to thicken it further.
- If the curry is too salty, you can add a splash of water or coconut milk to dilute the saltiness.

Food safety advice:
- Be sure to cook the curry to an internal temperature of at least 165°F to ensure that it is safe to eat.
- Store leftover curry in the refrigerator and consume within 3 days.

Food history:
- Coconut curry is a popular dish in many Southeast Asian and Indian cuisines, where coconuts are a common ingredient.

Flavor profiles:
- This curry is rich, creamy, and slightly spicy, with a hint of sweetness from the coconut.

Serving suggestions:
- Serve the curry hot, garnished with fresh cilantro and paired with rice or naan bread.

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Region: Thai

Taste: Savory, Spicy, Sweet, Coconutty