Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a wok or large skillet, heat the vegetable oil over medium-high heat.
2. Add the garlic and stir-fry for 30 seconds until fragrant.
3. Add the red curry paste and stir-fry for 1 minute until fragrant.
4. Add the sliced chicken and stir-fry for 5-7 minutes until browned and cooked through.
5. Add the sliced onion and red bell pepper and stir-fry for 2-3 minutes until slightly softened.
6. Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine.
7. Bring the mixture to a simmer and let cook for 5-7 minutes until the sauce has thickened slightly.
8. Season with salt and pepper to taste.
9. Stir in the chopped basil leaves and remove from heat.
10. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 365
Fat: 23g
Carbohydrates: 10g
Protein: 30g
Sodium: 630mg
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp.
- Red curry paste can be substituted with green curry paste.
- Fish sauce can be substituted with soy sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Red bell pepper can be substituted with green bell pepper or carrots.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture.
- Use different vegetables such as snow peas or broccoli.
- Add a squeeze of lime juice for extra tanginess.
- Use different herbs such as cilantro or mint instead of basil.
Tips and tricks:
- Make sure to slice the chicken into thin strips for even cooking.
- Use a wooden spoon or spatula to stir-fry the chicken and vegetables to prevent sticking.
- Adjust the amount of red curry paste to your desired level of spiciness.
- Let the sauce simmer for a few minutes to thicken and develop flavor.
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 in a large bowl or on individual plates with a side of rice.
Garnishes:
Garnish with fresh basil leaves or sliced red chili peppers for extra heat.
Pairings:
Pair with a crisp green salad or steamed vegetables.
Suggested side dishes:
Serve with steamed rice or noodles.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not cooked through, let it cook for a few more minutes until no longer pink.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Geng Kua Gai is a popular Thai dish that originated in the southern region of Thailand. It is known for its rich and creamy coconut milk sauce and spicy red curry paste.
Flavor profiles:
This dish is savory, spicy, and slightly sweet with a creamy coconut milk sauce.
Serving suggestions:
Serve hot with rice and garnish with fresh herbs or sliced chili peppers.
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Region: Thai