Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 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, sliced
- 1 zucchini, sliced
- 1 cup frozen peas
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until the onion is translucent.
3. Add the red curry paste and stir well to combine with the onion mixture.
4. Pour in the coconut milk and vegetable broth. Stir well to combine.
5. Add the diced sweet potato, sliced red bell pepper, and sliced zucchini. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the vegetables are tender.
7. Add the frozen peas, soy sauce, brown sugar, and lime juice. Stir well to combine.
8. Season with salt and pepper to taste.
9. Serve the spicy coconut curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 27g
Protein: 5g
Fiber: 5g
Sugar: 10g
Sodium: 570mg
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Red bell pepper can be substituted with green bell pepper or yellow bell pepper.
- Zucchini can be substituted with eggplant or green beans.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use different vegetables such as carrots, broccoli, or cauliflower.
- Add a tablespoon of fish sauce for extra umami flavor.
- Use different herbs such as basil or mint for garnish.
Tips and tricks:
- Use full-fat coconut milk for a creamier texture.
- Adjust the amount of red curry paste to your desired level of spiciness.
- Add more vegetable broth if the curry is too thick.
- Serve the curry with rice or naan bread for a complete meal.
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 until heated through.
Presentation ideas:
Serve the curry in a bowl with a scoop of rice in the center. Garnish with fresh cilantro and a lime wedge.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
Jasmine rice, naan bread, cucumber salad
Suggested side dishes:
Steamed broccoli, roasted cauliflower, green beans
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or vegetable broth to tone down the heat.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
- If the curry is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
Make sure to cook the vegetables until they are tender and the curry is heated through to prevent foodborne illness.
Food history:
Coconut curry is a popular dish in Southeast Asian cuisine, particularly in Thailand and India.
Flavor profiles:
Spicy, creamy, savory, sweet, tangy
Serving suggestions:
Serve the spicy coconut curry as a main dish with rice or naan bread, or as a side dish with other Asian-inspired dishes.
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Region: Thai