Curry Picante de Papaya con Sambal de Anchoa Sabroso

Curry Picante de Papaya con Sambal de Anchoa Sabroso

(Zesty Curry Papaya with Savory Anchovy Sambal)

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Porciones
4
Tamaño de porción
1 tazón (250g)
Tiempo de preparación
25 Minutos
Tiempo de cocción
35 Minutos
Tiempo total
1 Hora
Curry Picante de Papaya con Sambal de Anchoa Sabroso
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Vistas de página
259
Actualizar
junio 25, 2025

Ingredientes

Nutrición

  • Porciones: 4
  • Tamaño de porción: 1 tazón (250g)
  • Calories: 420 kcal
  • Carbohydrates: 45 g
  • Protein: 12 g
  • Fat: 23 g
  • Fiber: 5 g
  • Sugar: 16 g
  • Sodium: 870 mg
  • Cholesterol: 24 mg
  • Calcium: 110 mg
  • Iron: 2.2 mg

Instrucciones

  • 1 - Prepare all ingredients:
    Cube the papaya, slice onions, chop garlic and ginger, and prepare the anchovies by draining and patting dry.
  • 2 - Make anchovy sambal:
    Heat 1 tbsp oil in a pan. Add half the sliced onion, half the garlic, and the anchovies. Stir-fry until crispy, then toss in fresh red chili if using. Finish with 1 tsp sugar and dash of lime juice. Set sambal aside.
  • 3 - Sauté Aromatics:
    In a new pot, heat remaining oil. Add leftover sliced onion, garlic, and ginger. Sauté until fragrant, about 2-3 minutes.
  • 4 - Cook curry paste:
    Stir in curry powder and turmeric, toasting until the spices release aroma and deepen in color.
  • 5 - Simmer with coconut milk:
    Slowly pour in coconut milk and mix thoroughly, scraping up any spice bits on the base. Add soy sauce and salt to balance seasoning.
  • 6 - Add vegetables and papaya:
    Toss in green beans (optional) and papaya cubes. Simmer uncovered over low heat until papaya is tender but retains shape, about 7 minutes.
  • 7 - Final seasoning and serve:
    Taste and adjust salt, lime, or add a final sprinkle of sugar if needed. Garnish with coriander, pair with anchovy sambal, and serve hot with rice or alone.

Más información sobre: Curry Picante de Papaya con Sambal de Anchoa Sabroso

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