Kimchi Coconut Curry recipe - ingredients, nutrition and when to eat it
This dish pairs kimchi's tangy, spicy flavor with a mild coconut milk curry, served with rice.
This dish pairs kimchi's tangy, spicy flavor with a mild coconut milk curry, served with rice. The familiar taste of kimchi meets fragrant curry for a fresh twist, making it a hearty lunch or dinner.
World cuisine · 25 minutes to cook
Tips: If the kimchi is very salty, add a little more water to mellow the flavor.
Tips: Coconut milk can separate in the can, so shake it well before opening.
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Ingredients (1 serving)
- Napa cabbage kimchi — 70 g
- Coconut milk — 120 ml
- Curry powder — 1 Tbsp
- Onion — 0.5 pc
- Carrot — 0.3 pc
- Korean zucchini — 0.3 pc
- Cooking oil — 1 Tbsp
- Water — 80 ml
- Rice — 1 bowl