Putian-style Coconut Curry

Ingredients

While the original Indian Ishtu is typically made with a blend of Indian spices and vegetables, the Putian-style Coconut Curry incorporates the flavors and ingredients commonly found in Putian cuisine. The spices used in the Putian-style curry are milder compared to the Indian version, allowing the natural sweetness of the coconut milk to be the star of the dish. Additionally, the Putian-style curry often includes local herbs and vegetables that are readily available in the region, giving it a distinct flavor profile. We alse have the original recipe for Ishtu, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 cup coconut milk (240ml) 1 cup coconut milk (240ml)
• 1 cup vegetable broth (240ml) 1 cup vegetable broth (240ml)
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 carrot, sliced 1 carrot, sliced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 cup green peas (150g) 1 cup green peas (150g)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add the sliced onion and cook until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the turmeric powder, cumin powder, and coriander powder. Cook for a minute to toast the spices.
5. 5.
   Pour in the coconut milk and vegetable broth. Stir well to combine.
6. 6.
   Add the potatoes, carrot, bell pepper, and green peas to the pan. Season with salt to taste.
7. 7.
   Bring the curry to a simmer and cook for about 15-20 minutes, or until the vegetables are tender.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Turmeric powder — Be careful while handling turmeric powder as it can stain surfaces and clothing easily. Use a spoon or wear gloves to avoid staining your hands.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a pinch of chili flakes.
• Adjust the consistency of the curry by adding more vegetable broth if desired.
• Serve the Putian-style Coconut Curry with steamed rice or noodles for a complete meal.
• Customize the vegetables according to your preference or seasonal availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Putian-style Coconut Curry hot, garnished with fresh cilantro. Accompany it with steamed rice or noodles for a satisfying meal.

Presentation advice

Present the Putian-style Coconut Curry in a vibrant bowl, allowing the colorful vegetables to shine through. Garnish with a sprig of fresh cilantro for an added touch of freshness.