Ingredients with Measurements:
- 1 lb beef, sliced thinly
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup water
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup Thai basil leaves
- 2 kaffir lime leaves
- 1 tbsp vegetable oil
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the red curry paste and stir until fragrant, about 1 minute.
3. Add the beef and stir until browned, about 3 minutes.
4. Add the coconut milk, water, fish sauce, and palm sugar. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 10 minutes.
6. Add the sliced bell peppers and kaffir lime leaves. Simmer for an additional 5 minutes.
7. Stir in the Thai basil leaves and remove from heat.
8. Serve hot with steamed rice.
30 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 390
- Fat: 28g
- Carbohydrates: 9g
- Protein: 27g
- Sodium: 880mg
Substitutions for ingredients:
- Chicken or tofu can be substituted for beef.
- Brown sugar can be substituted for palm sugar.
- Regular basil can be substituted for Thai basil.
Variations:
- Add other vegetables such as bamboo shoots or eggplant.
- Use green curry paste instead of red for a different flavor.
- Add a tablespoon of peanut butter for a creamy texture.
Tips and tricks:
- Be sure to slice the beef thinly for quick cooking.
- Adjust the amount of curry paste to your desired level of spiciness.
- Use fresh kaffir lime leaves for the best flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a side of steamed rice.
Garnishes:
- Top with additional Thai basil leaves or sliced red chili peppers.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Spring rolls
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or sugar to balance the flavors.
Food safety advice:
- Be sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Kaeng Kra Dang is a traditional Thai curry that originated in central Thailand.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Thai