Ingredients with Measurements:
- 1 lb. of shrimp, peeled and deveined
- 2 tbsp. of vegetable oil
- 2 tbsp. of red curry paste
- 1 can of coconut milk (14 oz.)
- 1 cup of chicken broth
- 1 tbsp. of fish sauce
- 1 tbsp. of palm sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup of Thai basil leaves
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or wok 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 chicken broth, and stir to combine.
4. Add the fish sauce and palm sugar, and stir until the sugar dissolves.
5. Add the sliced bell peppers and onion, and cook for 5-7 minutes until the vegetables are tender.
6. Add the shrimp to the pot and cook for 3-5 minutes until they turn pink and are cooked through.
7. Stir in the Thai basil leaves and season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 305
- Fat: 20g
- Carbohydrates: 12g
- Protein: 22g
Substitutions for ingredients:
- Red curry paste: green curry paste, yellow curry paste
- Shrimp: chicken, beef, tofu
- Chicken broth: vegetable broth, water
- Fish sauce: soy sauce, Worcestershire sauce
- Palm sugar: brown sugar, honey
Variations:
- Kaeng Kra Dang with Chicken: substitute shrimp with chicken
- Kaeng Kra Dang with Beef: substitute shrimp with beef
- Kaeng Kra Dang with Tofu: substitute shrimp with tofu
Tips and tricks:
- Use fresh ingredients for best flavor.
- Adjust the amount of curry paste to your desired level of spiciness.
- Add more vegetables to make the dish more nutritious.
- Serve with lime wedges for extra flavor.
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 steamed rice on the side.
- Garnish with fresh Thai basil leaves and sliced red chili peppers.
Garnishes:
- Fresh Thai basil leaves
- Sliced red chili peppers
- Lime wedges
Pairings:
- Steamed rice
- Naan bread
- Vegetable stir-fry
Suggested side dishes:
- Thai cucumber salad
- Stir-fried vegetables
- Fried rice
Troubleshooting advice:
- If the dish is too spicy, add more coconut milk or chicken broth to tone down the heat.
- If the dish is too sweet, reduce the amount of palm sugar or add more fish sauce for balance.
Food safety advice:
- Make sure to cook the shrimp thoroughly to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Kaeng Kra Dang is a traditional Thai curry dish that originated in central Thailand.
Flavor profiles:
- Spicy, sweet, savory
Serving suggestions:
- Serve hot with steamed rice and garnish with fresh Thai basil leaves and sliced red chili peppers.
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Region: Thai