Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
- 1 can (14 oz.) coconut milk
- 2 tbsp. red curry paste
- 1 tbsp. fish sauce
- 1 tbsp. palm sugar
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 cup bamboo shoots
- 1 cup Thai basil leaves
- 1 lime, cut into wedges
- Salt, to taste
- Pepper, to taste
- 2 tbsp. vegetable oil
- 2 cups cooked jasmine rice
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
3. Add the chicken and stir-fry for 5-7 minutes until browned.
4. Add the coconut milk, fish sauce, and palm sugar. Stir well to combine.
5. Add the red bell pepper, onion, and bamboo shoots. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the chicken is cooked through and the vegetables are tender.
7. Add the Thai basil leaves and stir well to combine.
8. Season with salt and pepper to taste.
9. Serve hot with cooked jasmine rice and lime wedges on the side.
30-40 minutes
Temperature: Medium-high heat for stir-frying, low heat for simmering
Serving size: 4 servings
Nutritional information:
- Calories: 450
- Fat: 27g
- Carbohydrates: 21g
- Protein: 32g
- Sodium: 700mg
- Sugar: 7g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, shrimp, or tofu.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Palm sugar can be substituted with brown sugar or honey.
- Red bell pepper can be substituted with green bell pepper or yellow bell pepper.
- Onion can be substituted with shallots or leeks.
- Bamboo shoots can be substituted with water chestnuts or baby corn.
- Thai basil leaves can be substituted with regular basil leaves or cilantro.
Variations:
- Add more vegetables such as carrots, zucchini, or eggplant.
- Use different types of curry paste for different flavors.
- Add more or less spice depending on personal preference.
- Use different types of protein for variety.
Tips and tricks:
- Use a non-stick pot or wok for easy clean-up.
- Cut the chicken into bite-sized pieces for even cooking.
- Stir-fry the curry paste before adding the chicken for maximum flavor.
- Use fresh lime juice for extra tanginess.
- Adjust the amount of coconut milk for a thicker or thinner sauce.
Storage instructions:
- Store leftovers 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 large bowl with the cooked jasmine rice on the side.
- Garnish with fresh Thai basil leaves or cilantro.
Pairings:
- Serve with a cold Thai beer or a glass of white wine.
Suggested side dishes:
- Thai cucumber salad
- Steamed vegetables
- Spring rolls
Troubleshooting advice:
- If the sauce is too thick, add more coconut milk or water.
- If the sauce is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator promptly.
Food history:
- Kaeng Kra Dang is a traditional Thai curry dish that originated in central Thailand.
Flavor profiles:
- Spicy, savory, sweet, tangy
Serving suggestions:
- Serve hot with cooked jasmine rice and lime wedges on the side.
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Region: Thai