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Recipe
Spicy Thai Coconut Curry with Ground Meat
Fiery Coconut Delight: A Spicy Thai Curry Infused with Ground Meat
4.8 out of 5
Indulge in the vibrant flavors of Thai cuisine with this Spicy Thai Coconut Curry with Ground Meat. Bursting with aromatic spices and creamy coconut milk, this dish is a staple in Thai cuisine, known for its bold and fiery taste.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Low-carb, High-protein, Paleo-friendly
Allergens
Shellfish (shrimp paste)
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
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500g (1.1 lb) ground pork or chicken 500g (1.1 lb) ground pork or chicken
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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4 cloves garlic, minced 4 cloves garlic, minced
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1 shallot, finely chopped 1 shallot, finely chopped
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2 red chili peppers, thinly sliced 2 red chili peppers, thinly sliced
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2 stalks lemongrass, bruised and cut into 2-inch pieces 2 stalks lemongrass, bruised and cut into 2-inch pieces
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1 thumb-sized piece of galangal, thinly sliced 1 thumb-sized piece of galangal, thinly sliced
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4 kaffir lime leaves, torn 4 kaffir lime leaves, torn
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1 tablespoon shrimp paste 1 tablespoon shrimp paste
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2 tablespoons fish sauce 2 tablespoons fish sauce
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
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400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
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Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
Nutrition
- Calories (kcal / KJ): 380 kcal / 1590 KJ
- Fat (total, saturated): 28g, 18g
- Carbohydrates (total, sugars): 8g, 4g
- Protein: 25g
- Fiber: 1g
- Salt: 2g
Preparation
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1.Heat the vegetable oil in a large pan or wok over medium heat.
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2.Add the minced garlic, chopped shallot, and sliced chili peppers. Stir-fry for 2 minutes until fragrant.
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3.Add the ground meat to the pan and cook until browned and cooked through.
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4.Add the lemongrass, galangal, kaffir lime leaves, shrimp paste, fish sauce, soy sauce, and palm sugar to the pan. Stir well to combine.
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5.Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
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6.Remove the lemongrass stalks and kaffir lime leaves from the curry.
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7.Serve the Spicy Thai Coconut Curry with Ground Meat over steamed jasmine rice. Garnish with fresh cilantro leaves.
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 the aromatic oils and enhances the flavor of the curry.
- Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of powder for every 1 tablespoon of fresh galangal.
- Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried kaffir lime leaves. However, use them sparingly as they have a more concentrated flavor.
Tips & Tricks
- For an extra kick of heat, add a few bird's eye chili peppers to the curry.
- Adjust the spiciness of the curry by adding more or fewer chili peppers, depending on your preference.
- If you prefer a milder flavor, you can reduce the amount of shrimp paste used.
- To make the curry more indulgent, you can add a splash of coconut cream at the end of cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
Serving advice
Serve the Spicy Thai Coconut Curry with Ground Meat alongside steamed jasmine rice for a complete and satisfying meal. The rice helps balance the spiciness of the curry and provides a neutral base to soak up the flavorful sauce.
Presentation advice
Garnish the curry with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in a vibrant Thai-style bowl or on a decorative plate to enhance the visual appeal of the dish.
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