Asian > Thai

Kaeng Ped (Red Curry) Recipe

Ingredients with Measurements:
- 1 lb. boneless chicken breast, sliced into bite-sized pieces
- 2 tbsp. red curry paste
- 1 can (14 oz.) coconut milk
- 1 cup chicken broth
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup bamboo shoots
- 1 cup Thai basil leaves
- 2 tbsp. vegetable oil
- 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-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 3-4 minutes until browned.
4. Add the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
5. Add the red and green bell peppers, onion, and bamboo shoots. Stir to combine.
6. Bring the curry 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 to combine.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4 servings

Nutritional information:
Calories per serving: 380
Fat: 23g
Carbohydrates: 14g
Protein: 30g

Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Thai basil leaves can be substituted with regular basil leaves or cilantro.

Variations:
- Add sliced carrots, zucchini, or eggplant for more vegetables.
- Use shrimp instead of chicken for a seafood version.
- Add a tablespoon of peanut butter for a creamier texture.

Tips and tricks:
- Use a non-stick pot or wok to prevent sticking.
- Add the vegetables in order of cooking time, starting with the ones that take longer to cook.
- 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 large bowl with steamed rice on the side.
- Garnish with fresh Thai basil leaves or cilantro.

Garnishes:
- Fresh Thai basil leaves or cilantro
- Sliced red chili peppers
- Lime wedges

Pairings:
- Steamed rice
- Naan bread
- Crispy fried noodles

Suggested side dishes:
- Thai cucumber salad
- Stir-fried vegetables
- Spring rolls

Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk to thin it out.
- If the curry is too spicy, add more coconut milk or brown sugar to balance the heat.

Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
- Kaeng Ped is a popular Thai curry dish that originated in the central region of Thailand.

Flavor profiles:
- Spicy, savory, and slightly sweet

Serving suggestions:
- Serve the curry family-style in a large bowl with steamed rice on the side.

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Region: Thai

Taste: Spicy, Tangy, Rich, Aromatic, Savory