Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 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 red curry paste and stir for 1-2 minutes until fragrant.
3. Add the chicken and stir until it is coated with the curry paste.
4. Add the onion, garlic, and ginger and stir for 2-3 minutes until the onion is translucent.
5. Add the red bell pepper and stir for another 2-3 minutes.
6. Pour in the coconut milk and stir to combine.
7. Add the fish sauce, palm sugar, and lime juice and stir to combine.
8. Reduce the heat to medium-low and let the curry simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
9. Season with salt and pepper to taste.
10. Serve hot with rice and garnish with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the curry paste and chicken
- Medium-low heat for simmering the curry
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 25g
- Carbohydrates: 10g
- Protein: 22g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian version.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Fish sauce can be substituted with soy sauce or tamari for a vegetarian version.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add vegetables such as broccoli, carrots, or snow peas.
- Add more heat with additional red pepper flakes or fresh chili peppers.
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from breaking apart.
- Adjust the amount of curry paste to your desired level of spiciness.
- Let the curry simmer for longer if you prefer a thicker sauce.
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-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a large bowl with a side of rice and garnish with fresh cilantro.
Garnishes:
- Fresh cilantro
- Sliced red chili peppers
- Lime wedges
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a crisp salad or roasted vegetables.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, let it simmer for longer to thicken.
- If the curry is too spicy, add more coconut milk or sugar to balance out the heat.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
- Geng Kua Kai is a traditional Thai curry dish that originated in southern Thailand.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice and garnish with fresh cilantro.
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Region: Thai