Ingredients with Measurements:
- 2 cups of mixed vegetables (such as pumpkin, eggplant, green beans, and bamboo shoots)
- 1 cup of sliced mushrooms
- 1 cup of sliced tofu
- 2 tablespoons of red curry paste
- 1 tablespoon of vegetable oil
- 1 tablespoon of palm sugar
- 1 tablespoon of fish sauce (or soy sauce for a vegetarian option)
- 1 can of coconut milk
- 1 cup of water
- 2 kaffir lime leaves
- 1/4 cup of Thai basil leaves
- Salt to taste
Special equipment needed:
- Large pot or wok
- Wooden spoon
Step-by-step instructions:
1. Heat the oil in a large pot or wok over medium-high heat.
2. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
3. Add the mixed vegetables and mushrooms, and stir-fry for 2-3 minutes.
4. Add the tofu, palm sugar, fish sauce, and stir well.
5. Pour in the coconut milk and water, and stir to combine.
6. Add the kaffir lime leaves and bring the mixture to a boil.
7. Reduce the heat to low and let the curry simmer for 10-15 minutes until the vegetables are tender.
8. Add the Thai basil leaves and salt to taste.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 10g
Protein: 8g
Sodium: 500mg
Substitutions for ingredients:
- Any vegetables can be used in place of the mixed vegetables listed in the recipe.
- Chicken or shrimp can be used instead of tofu.
- Brown sugar can be used instead of palm sugar.
- Lime juice can be used instead of kaffir lime leaves.
Variations:
- Add a tablespoon of peanut butter for a creamier texture.
- Use green curry paste instead of red curry paste for a milder flavor.
- Add a can of drained chickpeas for extra protein.
Tips and tricks:
- Use a non-stick pot or wok to prevent sticking.
- Cut the vegetables into similar sizes for even cooking.
- Adjust the amount of curry paste to your desired level of spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot or microwave 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 and sliced red chili peppers.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice and a side of stir-fried vegetables.
Troubleshooting advice:
If the curry is too thick, add more water or coconut milk. If it is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Make sure to cook the vegetables and tofu thoroughly to prevent any foodborne illnesses.
Food history:
Kaeng Liang is a traditional Thai curry that originated in the northern region of Thailand.
Flavor profiles:
Kaeng Liang is a spicy and savory curry with a creamy coconut milk base and a hint of sweetness from the palm sugar.
Serving suggestions:
Serve the curry family-style in a large bowl and let everyone serve themselves.
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Region: Thai