Asian > Thai

Kaeng Hang Le with Chicken Recipe

Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 can (14 oz) coconut milk
- 1/2 cup water
- 1/4 cup tamarind paste
- 1/4 cup palm sugar
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp red curry paste
- 1 tbsp yellow curry powder
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground turmeric
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 cups sliced shallots
- 1 cup sliced garlic
- 1 cup sliced ginger
- 1 cup sliced lemongrass
- 1 cup sliced galangal
- 1 cup sliced turmeric

Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or food processor

Step-by-step instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.

2. Add the coconut milk, water, tamarind paste, palm sugar, fish sauce, soy sauce, red curry paste, yellow curry powder, coriander, cumin, cinnamon, cardamom, turmeric, black pepper, and salt. Stir to combine.

3. Add the shallots, garlic, ginger, lemongrass, galangal, and turmeric. Stir to combine.

4. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.

5. Remove the pot from the heat and let it cool slightly. Use an immersion blender or food processor to puree the mixture until smooth.

6. Return the pot to the heat and simmer for another 30 minutes, stirring occasionally.

7. Serve hot with rice.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings

Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 23g
Protein: 32g
Sodium: 970mg
Sugar: 12g

Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Fish sauce can be substituted with soy sauce.
- Shallots, garlic, ginger, lemongrass, galangal, and turmeric can be substituted with store-bought Thai curry paste.

Variations:
- Add vegetables such as carrots, potatoes, and bell peppers.
- Use different types of meat or seafood.
- Adjust the amount of curry paste and powder to make it more or less spicy.

Tips and tricks:
- Use a sharp knife to slice the shallots, garlic, ginger, lemongrass, galangal, and turmeric thinly.
- Use a food processor or immersion blender to puree the mixture until smooth.
- Taste and adjust the seasoning as needed.

Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve in a large bowl or individual bowls with a side of rice.

Garnishes:
Garnish with fresh cilantro, sliced red chili peppers, and lime wedges.

Pairings:
Pair with a crisp white wine or a cold beer.

Suggested side dishes:
Serve with steamed rice and a side of stir-fried vegetables.

Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, simmer for longer to reduce the liquid.

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:
Kaeng Hang Le is a Northern Thai curry that is traditionally made with pork and a blend of spices and herbs.

Flavor profiles:
Kaeng Hang Le is a rich and flavorful curry that is sweet, sour, and spicy.

Serving suggestions:
Serve with a side of rice and a cold beer for a delicious and satisfying meal.

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Region: Thai

Taste: Spicy, Savory, Tangy, Umami, Aromatic