Photo: Korea Ministry of Food and Drug Safety

Coconut Milk Curry

Name: Coconut Milk Curry
Cuisine: South Korea
Ingredients: 100 g tofu (100g); 0.3 g salt (0.3g); 20 g coconut milk (20g); 20 g carrot (20g); 20 g onion (20g); 20 g broccoli (20g); 50 g pork (50g); 20 g potato (20g); 10 g butter (10g); 30 g curry powder (30g); 250 g water (250g)

코코넛밀크카레

Side dish · Boiled

Side dishesCourse

330kcal · per serving

Not spicySpice

Jump to recipe ↓

Recipe

Coconut Milk Curry

Not spicyContains: dairy, gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

tofu두부(100g)
100 g
salt소금(0.3g)
0.3 g
coconut milk코코넛밀크(20g)
20 g
carrot당근(20g)
20 g
onion양파(20g)
20 g
broccoli브로컬리(20g)
20 g
pork돼지고기(50g)
50 g
potato감자(20g)
20 g
butter버터(10g)
10 g
curry powder카레가루(30g)
30 g
water물(250g)
250 g

Nutrition per serving

330kcal

27gCarbs

24gProtein

14gFat

389.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wrap the tofu in cheesecloth, squeeze out the moisture, and mash it.
Mix the salt and coconut milk evenly into the mashed tofu.
Steam the mixed tofu in a steamer with rising steam for about 5 minutes.
Cut the carrot and onion into squares, and blanch the broccoli and cut it to the size of the carrot.
Cut the pork and potato to the size of the carrot, melt butter in a pot and stir-fry the pork first, then add the onion, carrot, potato, and broccoli and stir-fry again, and add the steamed tofu and stir-fry once more.
Add the curry powder to the stir-frying pot (5) and stir-fry a little more, then add the water and simmer until a little liquid remains to finish.

💡 TipThe flavors of coconut milk and curry come together to make a curry that is tasty without being salty.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.