Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 2 tbsp yellow 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 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp lime juice
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the yellow 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 coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
5. Add the red bell pepper, yellow onion, garlic, and ginger. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
7. Stir in the lime juice and season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the curry paste and chicken, then low heat for simmering the curry.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 10g
Protein: 22g
Sodium: 900mg
Substitutions for ingredients:
- You can use boneless, skinless chicken thighs instead of chicken breasts.
- You can use green curry paste instead of yellow curry paste.
- You can use vegetable broth instead of chicken broth.
- You can use honey instead of brown sugar.
Variations:
- You can add other vegetables such as broccoli, carrots, or potatoes.
- You can add tofu instead of chicken for a vegetarian version.
- You can add shrimp or fish instead of chicken for a seafood version.
Tips and tricks:
- Be careful not to burn the curry paste when cooking it in the oil.
- You can adjust the amount of curry paste to your liking for a milder or spicier curry.
- You can make this curry ahead of time and reheat it when ready to serve.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in bowls with rice on the side. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Serve with steamed rice or naan bread.
Suggested side dishes:
Cucumber salad or Thai-style green papaya salad.
Troubleshooting advice:
- If the curry is too thick, you can add more chicken broth or water to thin it out.
- If the curry is too thin, you can let it simmer for longer to reduce the liquid.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F.
Food history:
Kaeng Kari Kai is a traditional Thai curry dish that is made with yellow curry paste, coconut milk, and chicken. It is believed to have originated in Southern Thailand and is now a popular dish throughout the country.
Flavor profiles:
This dish is savory, slightly sweet, and mildly spicy.
Serving suggestions:
Serve hot with rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai