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Root Vegetable Thai Curry

A cheap and economical Thai curry - step away from the stew and try something different with root vegetables. This is designed to be a low cost recipe.

By bbcfood · From Open Recipes · 7 ingredients
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Why it works: Coconut and rice match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 1,063 recipes mention both. Both carry decanal, which smells soap, orange peel. The science ↓

Root Vegetable Thai Curry

Serves 4
Prep30 min
Cook1 hr

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Coconut + ricetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,063 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Olive + ricetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together4,994 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  3. Olive + coconuttop 7% of all pairs
    Aroma overlapstrong
    Mentioned together1,672 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Olive + peppertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Rice + peppertop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the coconut

How well each one fits the dish's main ingredients (olive, rice, pepper):

  1. Limebetter flavor fit
  2. Avocadobetter flavor fit
  3. Lemonbetter flavor fit
  4. Coconutthe original

Fit is the average pairing score against olive, rice, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).