Photo: Korea Ministry of Food and Drug Safety

Coconut Water Tomato Curry

Name: Coconut Water Tomato Curry
Cuisine: South Korea
Ingredients: 75 g onion (75g); 50 g potato (50g); 40 g carrot (40g); 100 g chicken breast (100g); 150 g tomato (150g); coconut water (100ml); milk (100ml); 150 g brown rice (cooked) (150g); 10 g olive oil (10g); 3 g ground black pepper (3g); 10 g curry powder (10g); water (3 tbsp); 45 g Greek yogurt (45g); 0.5 g salt (0.5g); 10 g olive oil (10g); 10 g oligosaccharide syrup (10g); 15 g minced garlic (15g); 10 g curry powder (10g); 0.5 g parsley flakes (0.5g)

코코넛워터 토마토카레

Main dish · Boiled

MainsCourse

584kcal · per serving

Not spicySpice

No pork

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Recipe

Coconut Water Tomato Curry

Not spicyNo porkContains: dairy, gluten

Ingredients Tap an ingredient to check it off

Servings1

onion양파(75g)
75 g
potato감자(50g)
50 g
carrot당근(40g)
40 g
chicken breast닭가슴살(100g)
100 g
tomato토마토(150g)
150 g
coconut water코코넛워터(100ml)
milk우유(100ml)
brown rice (cooked)현미밥(150g)
150 g
olive oil올리브유(10g)
10 g
ground black pepper후춧가루(3g)
3 g
curry powder카레가루(10g)
10 g
water물(3 tbsp)
Greek yogurt그릭요거트(45g)
45 g
salt소금(0.5g)
0.5 g
olive oil올리브유(10g)
10 g
oligosaccharide syrup올리고당(10g)
10 g
minced garlic다진 마늘(15g)
15 g
curry powder카레가루(10g)
10 g
parsley flakes파슬리가루(0.5g)
0.5 g

Nutrition per serving

584kcal

88.6gCarbs

25.2gProtein

14.3gFat

601.2mgSodium

Steps

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

Mince the onion (30 g); cut the remaining onion, potato, carrot, and chicken breast into bite-size pieces.
Season the chicken breast and toss well, then marinate.
Blanch the tomatoes in boiling water for 20 seconds, drain, peel, and cut each into 8 pieces.
Heat a pan over medium heat, add the olive oil (10 g), then add the minced onion, oligosaccharide syrup, minced garlic, and curry powder and stir-fry for 2 minutes; add the prepared tomatoes and stir-fry, crushing them.
Add the prepared vegetables and seasoned chicken breast and stir-fry for 2 minutes, then pour in the coconut water and milk and bring to a boil.
Put the brown rice in a bowl, pour the curry over it, and finish with the yogurt sauce and parsley flakes (0.5 g).

💡 TipUsing sour yogurt as a sauce can boost the perception of saltiness with only a small amount of salt.

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.