Asian > Thai

Ka Prao Kai with Coconut Milk Recipe

Ingredients with Measurements:
- 1 pound ground chicken
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 small onion, chopped
- 2 red chili peppers, chopped
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 cup coconut milk
- 1 cup Thai basil leaves, chopped

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 garlic, onion, and chili peppers and stir-fry for 1-2 minutes until fragrant.
3. Add the ground chicken and cook for 5-7 minutes until browned and cooked through.
4. In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, and brown sugar.
5. Pour the sauce over the chicken and stir to coat evenly.
6. Add the coconut milk and bring to a simmer.
7. Cook for 5-7 minutes until the sauce has thickened slightly.
8. Stir in the chopped Thai basil leaves and cook for an additional 1-2 minutes until wilted.
9. Serve hot with steamed rice.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 9g
Protein: 23g
Sodium: 1200mg

Substitutions for ingredients:
- Ground pork or beef can be used instead of chicken.
- Red chili peppers can be substituted with jalapenos or serrano peppers.
- Regular basil can be used instead of Thai basil.

Variations:
- Add vegetables such as bell peppers, carrots, or green beans for a more colorful dish.
- Use coconut cream instead of coconut milk for a richer sauce.
- Add a tablespoon of red curry paste for a spicier dish.

Tips and tricks:
- Make sure to use a large skillet or wok to prevent overcrowding and ensure even cooking.
- Use a wooden spoon or spatula to prevent scratching the skillet or wok.
- Adjust the amount of chili peppers to your desired level of spiciness.

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 bowl with steamed rice and garnish with fresh Thai basil leaves.

Garnishes:
Fresh Thai basil leaves, chopped peanuts, or sliced red chili peppers.

Pairings:
Serve with a side of stir-fried vegetables or a simple cucumber salad.

Suggested side dishes:
Steamed rice, stir-fried vegetables, cucumber salad.

Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the dish is too salty, add a squeeze of lime juice or a teaspoon of sugar to balance the flavors.

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:
Ka Prao Kai is a popular Thai dish made with ground chicken, basil, and chili peppers. It is typically served with steamed rice and is a staple in Thai cuisine.

Flavor profiles:
Savory, slightly sweet, and spicy.

Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables or cucumber salad.

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Region: Thai

Taste: Spicy, Tangy, Creamy, Savory, Aromatic