Caribbean Spiced Coconut Curry

Ingredients

In this Caribbean adaptation of the Thai red curry, we incorporate Caribbean spices like allspice and Scotch bonnet peppers to infuse the dish with a distinct island flavor. The traditional Thai ingredients are replaced with Caribbean staples such as yams, plantains, and callaloo. The result is a unique fusion of Thai and Caribbean cuisines, creating a curry that is both familiar and exciting. We alse have the original recipe for Red Curry, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) Caribbean curry powder 1 tablespoon (15g) Caribbean curry powder
• 1 teaspoon (5g) ground allspice 1 teaspoon (5g) ground allspice
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 2 yams, peeled and cubed 2 yams, peeled and cubed
• 2 plantains, sliced 2 plantains, sliced
• 2 cups (200g) callaloo leaves, chopped 2 cups (200g) callaloo leaves, chopped
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 38g, 14g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Stir in the Caribbean curry powder, ground allspice, and minced Scotch bonnet pepper. Cook for another minute to release the flavors.
3. 3.
   Add the sliced red bell pepper and cook for a few minutes until slightly softened.
4. 4.
   Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer.
5. 5.
   Add the cubed yams and sliced plantains to the pot. Cover and cook for about 15 minutes, or until the yams are tender.
6. 6.
   Stir in the chopped callaloo leaves and lime juice. Cook for an additional 5 minutes until the callaloo wilts.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Caribbean Spiced Coconut Curry over steamed rice or with roti bread. Garnish with fresh cilantro.

Treat your ingredients with care...

• Yams — Make sure to peel and cube the yams evenly to ensure they cook uniformly.
• Callaloo leaves — If callaloo leaves are not available, you can substitute with spinach or Swiss chard for a similar taste and texture.
• Scotch bonnet pepper — Adjust the amount of minced pepper according to your spice preference. Be cautious as Scotch bonnet peppers are very hot.

Tips & Tricks

• For a milder version, remove the seeds from the Scotch bonnet pepper before mincing.
• Adjust the consistency of the curry by adding more vegetable broth if desired.
• Serve the curry with a side of fried plantains for an extra Caribbean touch.
• Experiment with different vegetables like sweet potatoes or okra to add variety to the dish.
• To make it heartier, add cooked chicken, shrimp, or tofu to the curry.

Serving advice

Serve the Caribbean Spiced Coconut Curry over steamed rice or with warm roti bread. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Caribbean Spiced Coconut Curry in a vibrant bowl, allowing the colors of the vegetables to shine through. Garnish with a sprig of fresh cilantro for an added touch of green.