Creamy Coconut Curry with Red Bell Pepper

This creamy coconut curry, infused with aromatic ginger, garlic, and curry paste, is a flavorful and comforting dish. The addition of red bell pepper adds a touch of sweetness and color, creating a vibrant and satisfying meal. This recipe offers a simple yet impressive way to enjoy the rich flavors of coconut curry.

Preparation time: 15 minutes Cook time: 30 minutes Total time: 45 minutes

Ingredients:

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger paste (or freshly grated ginger)
• 1 teaspoon curry paste (red, green, or yellow, depending on your preference)
• 1 can (400 ml) full-fat coconut milk
• 1 homemade vegetable broth cube (or 1 store-bought vegetable bouillon cube)
• 400 ml (1 ¾ cups) water
• Juice of 1 lime
• 1 bunch fresh coriander (cilantro), chopped
• 1 red bell pepper, chopped
• 2 teaspoons salt, or to taste
• Black pepper to taste
• 2 tablespoons olive oil (or other cooking oil), for frying
• Cooked rice, for serving (jasmine or basmati recommended)

Directions:

1. Sauté the Onion: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.

2. Add Garlic and Ginger: Add the minced garlic and ginger paste (or grated ginger) to the pot. Sauté for another 2 minutes until fragrant, stirring frequently to prevent burning.

3. Add Curry Paste: Stir in the curry paste and cook for 1 minute, stirring constantly, until fragrant. This helps to bloom the spices and enhance their flavor.

4. Combine Liquids and Broth: Pour in the coconut milk, vegetable broth cube (or bouillon cube), and water. Stir well to combine all the ingredients and dissolve the broth cube.

5. Add Red Bell Pepper and Season: Add the chopped red bell pepper, salt, and black pepper to taste. Stir well.

6. Simmer the Curry: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes. Stir occasionally, allowing the flavors to meld together and the sauce to thicken slightly.

7. Finish with Lime and Coriander: Stir in the lime juice and chopped coriander (cilantro). Adjust the seasoning with more salt and pepper if needed.

8. Serve: Serve the hot curry over a bed of cooked rice.

Nutritional Facts (Approximate, per serving – based on 4 servings):

• Calories: 300-350
• Fat: 20-25g
• Saturated Fat: 15-20g
• Cholesterol: 10-20mg
• Sodium: 800-1000mg (depending on broth and salt added)
• Carbohydrates: 20-30g
• Fiber: 3-5g
• Protein: 5-7g

Note: Nutritional values are approximate and can vary based on ingredient brands, portion sizes, and specific ingredients used.

The Origins and Popularity of Coconut Curry:

Coconut curries, a staple in Southeast Asian cuisine, have a rich history dating back centuries. The use of coconut milk as a base for curries is prevalent in countries like Thailand, India, Malaysia, and Indonesia. The combination of coconut milk’s creamy texture with aromatic spices, herbs, and vegetables creates a symphony of flavors that has captivated palates worldwide. Curry pastes, a blend of chilies, spices, and aromatics, play a crucial role in shaping the distinct character of each curry. Coconut curries gained popularity as a flavorful and versatile dish, adaptable to various ingredients and cooking styles. Their appeal lies in their rich and creamy texture, their complex flavor profiles, and their ability to be customized to individual preferences. Coconut curries have become a global phenomenon, enjoyed in restaurants and homes across the world, a testament to their deliciousness and cultural significance.

Why You’ll Love This Recipe:

This coconut curry recipe is incredibly flavorful and easy to make. The creamy coconut milk perfectly balances the spice from the curry paste, creating a harmonious blend of tastes. The addition of red bell pepper adds a touch of sweetness and visual appeal. It’s a comforting and satisfying meal that’s perfect for any occasion.

Health Benefits of Coconut Curry:

This curry offers some nutritional benefits. Coconut milk contains healthy fats, although it is high in calories. The red bell pepper is a good source of vitamin C and other antioxidants. However, it’s important to be mindful of the sodium content from the broth and added salt. Enjoy this curry in moderation as part of a balanced diet.

Serving Suggestions:

• Serve hot over a bed of cooked rice (jasmine or basmati rice are excellent choices).
• Garnish with extra fresh coriander (cilantro) for added freshness and aroma.
• Serve with naan bread or roti for dipping into the flavorful sauce.
• Offer a side of steamed vegetables for a more complete and nutritious meal.

Tips:

• Use full-fat coconut milk for the richest and creamiest flavor.
• Adjust the amount of curry paste to your preference for spice level.
• Don’t overcook the red bell pepper; it should retain some of its crispness.
• Taste the curry before adding the lime juice and adjust the seasoning as needed.

Variations to Try:

• Add Protein: Add cooked chicken, shrimp, tofu, or chickpeas for a protein boost.
• Vegetable Variations: Include other vegetables such as broccoli, carrots, or spinach.
• Spice it Up: Add a pinch of red pepper flakes or a dash of chili oil for extra heat.
• Lime Zest: Add some lime zest along with the juice for a more intense lime flavor.

Conclusion:

This creamy coconut curry with red bell pepper is a delicious and aromatic dish that’s perfect for a weeknight meal or a special occasion. It’s easy to make, customizable to your liking, and sure to be a crowd-pleaser. Enjoy the creamy texture, the vibrant colors, and the complex flavors of this delightful curry.

Frequently Asked Questions:

1. Can I make this ahead of time? Yes, you can make the curry ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave.

2. Can I freeze the curry? Yes, you can freeze it. Let it cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

3. Can I use light coconut milk? Yes, but the sauce will be less rich and creamy.

4. Can I use different curry pastes? Yes, experiment with different curry pastes to find your favorite flavor.

5. How do I make the curry spicier? Add more curry paste, red pepper flakes, or a dash of chili oil.

6. How do I make the curry milder? Use less curry paste or add a dollop of yogurt or sour cream to the finished curry.

7. Can I add other vegetables? Yes, feel free to add your favorite vegetables.

8. Can I make this vegan? Yes, use vegetable broth and omit any animal protein.

9. How do I thicken the curry? You can simmer the curry uncovered for a longer period to allow some of the liquid to evaporate. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the curry during the last few minutes of cooking.

10. What can I use instead of fresh coriander? You can use dried coriander (cilantro), but the flavor will be less intense. You can also use fresh parsley as a substitute.