Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can coconut milk
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 cup sliced mushrooms
- 1 cup baby corn
- 1 cup bamboo shoots
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro 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.
2. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
3. Add the red curry paste and stir to coat the chicken.
4. Add the sliced onion and red bell pepper and cook for 2-3 minutes until softened.
5. Add the sliced mushrooms, baby corn, and bamboo shoots and stir to combine.
6. Pour in the can of coconut milk and stir to combine.
7. Add the fish sauce, brown sugar, and lime juice and stir to combine.
8. Reduce the heat to low and let the curry simmer for 10-15 minutes until the chicken is cooked through and the vegetables are tender.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables
Low heat for simmering curry
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 14g
Cholesterol: 65mg
Sodium: 550mg
Total carbohydrates: 20g
Dietary fiber: 4g
Sugar: 9g
Protein: 25g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs or tofu for a vegetarian option.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use different vegetables such as zucchini, eggplant, or green beans.
- Add a can of drained chickpeas for extra protein.
- Use shrimp or beef instead of chicken.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from breaking apart.
- Taste the curry before serving and adjust the seasoning as needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl or individual bowls. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a crisp green salad.
Suggested side dishes:
- Steamed rice
- Naan bread
- Green salad
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Kra Don Curry is a traditional Thai curry made with red curry paste, coconut milk, and a variety of vegetables and meats. It is a popular dish in Thailand and is often served with steamed rice.
Flavor profiles:
This Chik-nam, Kra Don Curry is a spicy, savory, and slightly sweet curry with a creamy coconut milk base.
Serving suggestions:
Serve hot with steamed rice or naan bread.
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Region: Thai