Ingredients with Measurements:
- 1 lb pork, sliced
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 cup Thai basil leaves
- 2 tbsp vegetable oil
Special equipment needed: None
Step-by-step instructions:
a. Heat the vegetable oil in a large pot over medium heat.
b. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
c. Add the sliced pork and stir-fry for 5-7 minutes until browned.
d. Pour in the chicken broth, coconut milk, fish sauce, and palm sugar. Stir to combine.
e. Add the sliced red bell pepper and onion. Simmer for 10-15 minutes until the vegetables are tender.
f. Stir in the Thai basil leaves and cook for another minute.
g. Serve hot with steamed rice.
20-30 minutes
5. Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 400
- Fat: 30g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Pork can be substituted with chicken, beef, or tofu.
- Red curry paste can be substituted with green curry paste.
- Thai basil leaves can be substituted with regular basil or cilantro.
Variations:
- Add more vegetables such as bamboo shoots, eggplant, or green beans.
- Use different types of meat or protein.
- Adjust the spiciness level by adding more or less curry paste.
Tips and tricks:
- Use a non-stick pot to prevent the curry from sticking to the bottom.
- Add the vegetables towards the end of cooking to prevent them from becoming too soft.
- Taste and adjust the seasoning as needed.
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 bowl with a side of steamed rice.
Garnishes:
- Garnish with fresh Thai basil leaves or cilantro.
Pairings:
- Serve with a side of cucumber salad or papaya salad.
Suggested side dishes:
- Steamed rice, cucumber salad, papaya salad.
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk to thin it out.
- If the curry is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Kaeng Kra Dang is a traditional Thai curry made with red curry paste, coconut milk, and meat or vegetables.
Flavor profiles:
- Spicy, savory, sweet, and creamy.
Serving suggestions:
- Serve hot with steamed rice and a side of salad.
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Region: Thai