Delicious Brazilian Coconut Curry Recipe

If you're looking to brighten your dinner table with a burst of tropical flavors, look no further than Brazilian Coconut Curry. This dish is a delightful fusion of creamy coconut milk, aromatic spices, and fresh vegetables, making it a comforting meal that transports you straight to Brazil with every bite. Perfect for both vegetarians and meat lovers alike, this curry is not only easy to prepare but also customizable to suit your taste preferences. Let’s dive into this delightful recipe!

Ingredients

Here’s what you’ll need to make Brazilian Coconut Curry:

• 2 tablespoons (30 ml) vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon (15 g) ginger, grated
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 cup (150 g) cherry tomatoes, halved
• 1 can (13.5 oz or 400 ml) coconut milk
• 2 tablespoons (30 g) red curry paste (adjust to taste)
• 1 tablespoon (15 g) brown sugar
• 1 tablespoon (15 ml) soy sauce
• 1 teaspoon (5 g) salt (or to taste)
• 1 teaspoon (5 g) black pepper
• 1 cup (150 g) green beans, trimmed
• 1 lime, juiced
• Fresh cilantro, for garnish
• Cooked rice or quinoa, for serving

⇆

Instructions

Follow these easy steps to whip up a flavorful Brazilian Coconut Curry:

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Add the diced red and yellow bell peppers to the pot, cooking for another 3-4 minutes until they start to soften.
5. Incorporate the sliced zucchini and cherry tomatoes, stirring well to combine.
6. Pour in the coconut milk and add the red curry paste, brown sugar, soy sauce, salt, and black pepper. Stir well to combine all ingredients.
7. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, stirring occasionally.
8. Add the trimmed green beans and continue to simmer for an additional 5-7 minutes, or until the vegetables are tender but still crisp.
9. Remove the pot from heat and stir in the lime juice for a zesty finish.
10. Serve the curry over cooked rice or quinoa, garnished with fresh cilantro.

Frequently Asked Questions (FAQ)

1. Can I substitute the coconut milk with something else?

Yes, you can use almond milk or cashew cream if you're looking for a lighter option, but keep in mind that it will change the flavor and creaminess of the dish.

2. How can I store leftovers?

Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of water if it thickens too much.

3. Can I make this dish vegan?

Absolutely! This recipe is naturally vegan as it doesn’t include any animal products. Just ensure your soy sauce is vegan-friendly.

4. What protein can I add to this curry?

You can add cooked chicken, shrimp, or tofu for additional protein. If adding meat or seafood, cook it separately and then stir it in just before serving to avoid overcooking.

5. Are there any variations I can try?

Definitely! Feel free to add other vegetables such as carrots, spinach, or eggplant. You can also adjust the spice level by adding more or less curry paste or including fresh chilies.

With its vibrant flavors and comforting creaminess, Brazilian Coconut Curry is sure to become a favorite in your household. Enjoy this dish with family and friends, and let the tropical flavors take you on a culinary adventure!