Doukounou Curry

Ingredients

In this Southeast Asian adaptation of Doukounou, we incorporate traditional Southeast Asian spices like lemongrass, ginger, and chili peppers to infuse the dish with a distinct heat and complexity. Additionally, we replace some of the original ingredients with Southeast Asian staples such as coconut milk and aromatic herbs to create a fusion of flavors that pays homage to both cuisines. We alse have the original recipe for Doukounou, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, lemongrass stalks, and sliced chili peppers. Sauté until the onions are translucent and fragrant.
3. 3.
   Add the chicken or beef pieces to the pan and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes and cook for a few minutes until they start to soften.
5. 5.
   In a small bowl, mix together the curry powder, turmeric powder, cumin powder, and a pinch of salt. Add this spice mixture to the pan and stir well to coat the meat and vegetables.
6. 6.
   Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 30 minutes, or until the meat is tender and the flavors have melded together.
7. 7.
   Taste and adjust the seasoning with salt if needed.
8. 8.
   Remove the lemongrass stalks before serving.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice or warm naan bread.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the dish.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh red chili peppers as a garnish.
• If you prefer a milder curry, remove the seeds from the chili peppers before slicing them.
• Feel free to substitute chicken or beef with tofu or your favorite vegetables for a vegetarian version of this dish.
• To make the curry more aromatic, toast the curry powder, turmeric powder, and cumin powder in a dry pan for a minute before adding them to the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Doukounou Curry hot with steamed rice or warm naan bread. The rice or bread will help soak up the flavorful curry sauce and complement the tender meat. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Doukounou Curry in a vibrant serving dish to showcase the rich colors of the curry sauce and the tender meat. Sprinkle some fresh cilantro on top for an appealing garnish. Serve with a side of steamed rice or warm naan bread to complete the presentation.