Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tbsp cassumunar ginger, peeled and finely chopped
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cassumunar ginger and stir-fry for 1 minute until fragrant.
2. Add the onion and garlic to the skillet and stir-fry for 2-3 minutes until softened.
3. Add the chicken to the skillet and stir-fry for 5-6 minutes until browned on all sides.
4. Add the curry powder, cumin, coriander, and turmeric to the skillet and stir-fry for 1-2 minutes until fragrant.
5. Pour in the coconut milk and chicken broth, and stir to combine. Bring the mixture to a simmer.
6. Add the fish sauce and brown sugar to the skillet, and stir to combine. Season with salt and pepper to taste.
7. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
8. Serve the curry hot, garnished with fresh cilantro leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Cassumunar ginger can be substituted with regular ginger or galangal.
- Chicken broth can be substituted with vegetable broth or water.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry.
- Use different types of curry powder for different flavor profiles.
- Add chili peppers or chili flakes for a spicier curry.
Tips and tricks:
- Use a sharp knife to cut the chicken into bite-sized pieces for even cooking.
- Stir-fry the cassumunar ginger first to release its flavor and aroma.
- Simmer the curry on low heat to allow the flavors to meld together.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
- Garnish the curry with fresh cilantro leaves or chopped peanuts.
Garnishes:
- Fresh cilantro leaves
- Chopped peanuts
- Sliced green onions
Pairings:
- Rice
- Naan bread
- Steamed vegetables
Suggested side dishes:
- Cucumber salad
- Tomato salad
- Steamed broccoli
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water to thin it out.
- If the curry is too thin, simmer it uncovered for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Cassumunar ginger is a type of ginger commonly used in Thai cuisine for its unique flavor and medicinal properties.
Flavor profiles:
- Savory, spicy, and slightly sweet.
Serving suggestions:
- Serve the curry hot with a side of rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian