Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons red curry paste
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup chopped green beans
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the chicken and cook until browned on all sides, about 5 minutes.
5. Add the red curry paste and stir to coat the chicken and vegetables.
6. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
7. Bring the mixture to a simmer and let cook for 10 minutes.
8. Add the red bell pepper and green beans and cook for another 5-7 minutes, or until the vegetables are tender.
9. Stir in the lime juice and 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
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 14g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Red bell pepper can be substituted with any other color bell pepper.
- Green beans can be substituted with snap peas or snow peas.
Variations:
- Add sliced mushrooms for an earthy flavor.
- Use yellow curry paste instead of red for a milder flavor.
- Add a can of drained and rinsed chickpeas for extra protein.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to avoid scratching the pot.
- Taste the curry as it cooks and adjust the seasoning as needed.
- Serve with steamed rice or naan bread to soak up the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a scoop of rice in the center and the curry around it.
- Garnish with fresh cilantro and a lime wedge.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Steamed rice or naan bread
- Cucumber salad or pickled vegetables
Suggested side dishes:
- Steamed rice
- Naan bread
- Cucumber salad
- Pickled vegetables
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water 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 to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Isan-style curry is a popular dish in northeastern Thailand, where it is known for its bold flavors and use of fresh herbs and spices.
Flavor profiles:
- Spicy, savory, and slightly sweet with a creamy coconut base.
Serving suggestions:
- Serve hot with steamed rice or naan bread.
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Region: Thai