| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 14g | 35g |
| sugars | fibre | protein | salt |
| 18g | 5g | 5g | 1.2g |
Every time I whip up the Spicy Durian Curry, I’m transported back to exciting culinary adventures and the warm comfort of hearty meals on cold Rocky Mountain nights. While the Rocky Mountains aren’t the first place one thinks of when imagining a dish brimming with tropical flavors, life with Gordon has taught me to embrace the unexpected. This dish seamlessly fuses fiery spices from the tropics with the warming, hearty essence needed during those brisk, mountain evenings.
The Unique Appeal of Durian
Now, why durian, you might ask? Often referred to as the “king of fruits,” durian has a distinct flavor that’s both sweet and savory, making it a fascinating ingredient to work with. Some may be deterred by its strong aroma, but once you get past that, the rich and creamy texture of durian flesh adds an unmatched depth to this curry. The creamy coconut milk balances out the spicy kick from the cayenne pepper, creating a harmonious blend of flavors that dance on your palate.
Health Benefits
This Spicy Durian Curry isn’t just a delight to the senses; it’s a nutritional powerhouse. Durian is loaded with fiber, vitamins, and minerals that support overall health. The variety of vegetables, such as bell peppers, green beans, and pineapple chunks, contribute a hearty dose of vitamins A and C, along with essential nutrients like potassium and folate. Plus, the use of turmeric not only adds a vibrant color but is renowned for its anti-inflammatory and antioxidant properties. For those looking to maintain a balanced diet, this curry provides a rich source of plant-based goodness, even with the optional addition of fish sauce for those seeking an extra umami punch.
Interestingly, this curry recipe complements other dishes beautifully. Consider pairing it with a simple cucumber salad drizzled with lime and chili dressing or a side of naan bread to soak up the luxurious sauce. The aromatic jasmine rice served alongside ties the whole meal together, making it an irresistibly satisfying experience.
If you’re a fan of Thai cuisine, you may find this curry akin to traditional yellow curry but with an exotic twist. Similarly, the combination of spices resembles that of a rich Moroccan tagine, providing layers of flavor and unforgettable taste.
Inspiration for new recipes often comes from unexpected places. My time in the Rockies has been a testament to that, and sharing these creations with Gordon has only enriched the culinary journey. Whether you’re nestled in a mountain cabin or simply looking to bring a touch of the extraordinary to your dinner table, this Spicy Durian Curry is sure to impress and nourish.
What You’ll Need
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 cups fresh durian flesh, chopped
- 1 (14-ounce) can coconut milk
- 1 (14-ounce) can diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons fish sauce (optional)
- Salt to taste
- 1 cup sliced bell peppers (red, green, or yellow)
- 2 cups fresh pineapple chunks
- 1 cup green beans, trimmed
- 1/2 cup fresh cilantro leaves, chopped
- 3 cups cooked jasmine rice
- Lime wedges for serving
Method
Step One
In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5-6 minutes.
Step Two
Add the minced garlic and fresh ginger to the pot. Cook for another 2-3 minutes until fragrant.
Step Three
Stir in the curry powder, turmeric powder, ground cumin, ground cinnamon, ground coriander, and cayenne pepper. Cook, stirring frequently, for about 1-2 minutes to toast the spices.
Step Four
Add the chopped durian flesh to the pot and stir to coat it with the spice mixture. Cook for another 2-3 minutes.
Step Five
Pour in the coconut milk, diced tomatoes (with their juices), and vegetable broth. If using, add the fish sauce. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
Step Six
Add salt to taste. Then, stir in the sliced bell peppers, fresh pineapple chunks, and trimmed green beans. Let the curry simmer for another 10-15 minutes until the vegetables are tender.
Step Seven
Stir in the chopped fresh cilantro leaves.
Step Eight
Serve the Spicy Durian Curry hot over the cooked jasmine rice. Garnish with extra cilantro leaves and lime wedges for a burst of freshness.
