Ingredients with Measurements:
- 1 lb. boneless chicken breast, cut into bite-sized pieces
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. Hup Tul Woo curry paste
- 1 can (14 oz.) coconut milk
- 1 cup chicken broth
- 2 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup snow peas
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the chicken and cook until browned on all sides, about 5-7 minutes.
4. Add the Hup Tul Woo curry paste and stir to coat the chicken.
5. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
6. Add the sliced bell peppers and snow peas and simmer for 10-15 minutes until the vegetables are tender and the chicken is cooked through.
7. Stir in the lime juice and season with salt and pepper to taste.
8. Serve hot with rice or noodles.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 27g
- Carbohydrates: 12g
- Protein: 34g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Hup Tul Woo curry paste can be substituted with red curry paste or green curry paste.
- Chicken broth can be substituted with vegetable broth or water.
- Snow peas can be substituted with green beans or broccoli.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use different types of bell peppers or add sliced carrots for more color and flavor.
- Add a can of drained and rinsed chickpeas for extra protein and texture.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from breaking apart.
- Taste the curry and adjust the seasoning as needed before serving.
- If the curry is too spicy, add more coconut milk or a dollop of plain yogurt to cool it down.
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 over low heat until heated through.
Presentation ideas:
- Serve the curry in a shallow bowl with a scoop of rice or noodles in the center.
- Garnish with fresh cilantro, sliced red chili peppers, or a squeeze of lime juice.
Pairings:
- Serve with a side of naan bread or pita bread for dipping.
- Pair with a crisp green salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Steamed rice or noodles
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F before serving.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Hup Tul Woo curry is a traditional Thai curry that originated in the southern region of Thailand. It is known for its bold and spicy flavors and is often made with coconut milk, curry paste, and a variety of vegetables and proteins.
Flavor profiles:
- Hup Tul Woo curry is spicy, savory, and slightly sweet. It has a creamy and rich texture from the coconut milk and a complex flavor from the curry paste and spices.
Serving suggestions:
- Serve the curry family-style in a large bowl with a ladle for guests to serve themselves.
- Offer a variety of toppings and garnishes, such as chopped peanuts, sliced green onions, or shredded coconut.
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