Ingredients with Measurements:
- 2 tbsp vegetable oil
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 cup sliced mushrooms
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 cup baby corn
- 1 cup snow peas
- 1/4 cup Thai basil leaves
- Salt, to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
3. Pour in the coconut milk and vegetable broth, and stir to combine.
4. Add the fish sauce and palm sugar, and stir until the sugar dissolves.
5. Add the mushrooms, red bell pepper, and onion, and stir to combine.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
7. Add the baby corn and snow peas, and simmer for another 5 minutes.
8. Stir in the Thai basil leaves and season with salt to taste.
9. Serve hot with steamed rice.
15 minutes preparation time, 20 minutes cooking time
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 25g
- Protein: 5g
- Fiber: 4g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Mushrooms can be substituted with any other type of mushroom.
- Baby corn can be substituted with bamboo shoots or water chestnuts.
- Snow peas can be substituted with green beans or sugar snap peas.
Variations:
- Add chicken, shrimp, or tofu for added protein.
- Use different vegetables such as carrots, zucchini, or eggplant.
- Add a squeeze of lime juice for extra tanginess.
Tips and tricks:
- Use a non-stick pot to prevent the curry from sticking to the bottom.
- Adjust the amount of curry paste to your desired level of spiciness.
- Add the vegetables in order of cooking time, starting with the ones that take longer to cook.
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 a large bowl with a side of steamed rice.
Garnishes:
- Garnish with fresh Thai basil leaves or cilantro.
Pairings:
- Serve with a side of Thai-style cucumber salad or papaya salad.
Suggested side dishes:
- Steamed rice, naan bread, or roti.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the curry to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Kaeng Kra Dang is a popular Thai curry dish that originated in central Thailand. It is typically made with red curry paste, coconut milk, and a variety of vegetables and meats.
Flavor profiles:
- Kaeng Kra Dang is a spicy and savory curry dish with a hint of sweetness from the palm sugar.
Serving suggestions:
- Serve the curry family-style in a large bowl with a side of steamed rice.
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