Coconut kofta in thai red curry Recipe

Recipe By Slurrp

Coconut kofta in Thai red curry is a delicious and flavorful dish that combines the richness of coconut with the spiciness of Thai red curry. The koftas are made from a mixture of grated coconut, paneer, and spices, which are then cooked in a creamy and aromatic red curry sauce. This dish is perfect for those who love the combination of coconut and curry flavors and is best served with steamed rice or naan bread.

3.6
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Rate
Vegdiet
1hr 20minstotal
40minsPrep
40minsCook
1hr 20m.total
40m.Prep
40m.Cook
Coconut kofta in thai red curry
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Ingredients for Coconut kofta in thai red curry Recipe

  • as required For The Koftas
  • 1/4 cup Grated Coconut
  • 1/4 cup Crumbled Paneer
  • 1/4 teaspoon Ginger Garlic Paste
  • 1/4 Green Chili, Finely Chopped
  • 1/2 tablespoon Chopped Coriander Leaves
  • As required Salt To Taste
  • as required Oil For Deep Frying
  • as required For The Curry
  • 1/2 tablespoon Oil
  • 1/4 Onion, Finely Chopped
  • 1/4 teaspoon Ginger, Grated
  • 1/2 cloves Cloves Of Garlic, Minced
  • 1/2 tablespoon Thai Red Curry Paste
  • 1/4 can Coconut Milk
  • 1/4 cup Vegetable Broth
  • As required Salt To Taste
  • 1/4 teaspoon Sugar
  • 1/4 Juice Lime
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Coconut Kofta In Thai Red Curry Recipe

Cooking Directions

  • STEP 1.In a bowl, mix grated coconut, paneer, ginger-garlic paste, green chili, coriander leaves, and salt.
  • STEP 2.Shape the mixture into small balls and deep fry them until golden brown.
  • STEP 3.In a separate pan, heat oil and add chopped onions, ginger, and garlic. Saute until onions turn translucent.
  • STEP 4.Add Thai red curry paste and cook for a minute.
  • STEP 5.Pour coconut milk and vegetable broth into the pan and bring it to a simmer.
  • STEP 6.Add salt, sugar, and lime juice to taste.
  • STEP 7.Gently place the fried koftas into the curry and let them simmer for a few minutes.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

  • Make sure the kofta mixture is well combined and holds its shape before frying.
  • You can adjust the spiciness of the curry by adding more or less Thai red curry paste.
  • For a creamier curry, you can add a tablespoon of coconut cream at the end.
  • If you prefer a vegetarian version, you can substitute paneer with mashed potatoes or tofu.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the coconut kofta curry with steamed rice or naan bread for a complete meal.
Nutrition
value
470
calories per serving
37 g Fat6 g Protein28 g Carbs13 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    6g
  • Carbs
    28g
  • Fiber
    13g

MacroNutrients

  • Carbs
    28g
  • Protein
    6g
  • Fiber
    13g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    46mg
  • Iron
    3mg
  • Vitamin A
    194mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    50mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    25mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    67mg
  • Manganese
    < 1mg
  • Phosphorus
    119mg
  • Selenium
    2mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp