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Korean Curry
This Korean curry is a vibrant and comforting dish that brings together a delightful blend of spices, fresh vegetables, and your choice of protein, all enveloped in a luscious coconut milk sauce. The warmth of ginger and garlic complements the sweetness of carrots and the heartiness of potatoes, creating a symphony of flavors that warms the soul. A perfect fusion of Korean and traditional curry elements, this dish is not just a meal; it's a culinary journey. Traditionally, curries have been enjoyed across many cultures, but in Korea, this unique twist reflects the country's love for bold flavors and hearty ingredients. Serve it over fluffy rice for a satisfying, wholesome dinner.
Ingredients
- Cooked rice
- 4 cups, for serving
- Salt
- 1 teaspoon, to taste
- Sugar
- 1 tablespoon, adjust as needed
- Fish sauce
- 2 tablespoons
- Chicken or vegetable broth
- 2 cups
- Coconut milk
- 1 can (13.5 ounces)
- Protein of your choice (chicken, beef, tofu)
- 1 pound, cubed
- Carrots
- 2 medium, sliced
- Potatoes
- 2 medium, diced
- Red pepper flakes
- 1 teaspoon, adjust for spice preference
- Turmeric
- 1 teaspoon
- Curry powder
- 2 tablespoons
- Ginger
- 1 tablespoon, grated
- Garlic
- 3 cloves, minced
- Onion
- 1 large, chopped
- Vegetable oil
- 2 tablespoons
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Stir in the curry powder, turmeric, and red pepper flakes. Mix well to coat the onions and spices, allowing the flavors to meld.
- Add the diced potatoes and sliced carrots to the pot, along with your protein of choice. Cook for an additional 5 minutes, stirring occasionally to prevent sticking.
- Pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes, or until the potatoes and carrots are tender.
- Stir in the fish sauce, sugar, and salt. Taste the curry and adjust the seasoning as necessary.
- Serve the Korean curry hot over cooked rice, garnishing with fresh herbs or green onions if desired.
Tips
- For added depth of flavor, consider marinating your protein in a mixture of soy sauce and garlic before cooking.
- Feel free to customize the vegetables by adding peas, bell peppers, or any seasonal produce you have on hand.
- If you prefer a thicker curry, let it simmer uncovered for a few more minutes to reduce the liquid.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 450 Fat: 25g Carbs: 45g Protein: 20g Sodium: 800mg Sugar: 5g
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