Ingredients with Measurements:
- 1 lb chicken breast, sliced
- 2 cups water
- 1 cup coconut milk
- 1/4 cup tamarind paste
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 1 tbsp vegetable oil
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced bell peppers
- 1/2 cup sliced onion
- 1/4 cup chopped cilantro
- 2-3 Thai chilies, chopped (optional)
Special equipment needed: None
Step-by-step instructions:
1. In a pot, bring water and coconut milk to a boil.
2. Add tamarind paste, fish sauce, and palm sugar. Stir until dissolved.
3. In a separate pan, heat vegetable oil and sauté chicken until browned.
4. Add chicken to the pot with the coconut milk mixture.
5. Add bamboo shoots, bell peppers, and onion. Simmer for 10-15 minutes until vegetables are tender.
6. Add cilantro and Thai chilies (if using) and simmer for an additional 5 minutes.
7. Serve hot with steamed rice.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with shrimp, fish, or tofu.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add more vegetables such as eggplant, zucchini, or green beans.
- Use red curry paste instead of tamarind paste for a spicier version.
Tips and tricks:
- Adjust the amount of Thai chilies according to your preferred level of spiciness.
- Use fresh coconut milk for a richer flavor.
- Add a splash of lime juice for extra tanginess.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a side of steamed rice.
Garnishes:
- Top with chopped cilantro and Thai basil.
Pairings:
- Serve with a side of stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the curry is too sour, add more palm sugar.
- If the curry is too sweet, add more tamarind paste.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F.
Food history:
- Kaeng Som is a traditional Thai curry that originated in the southern region of Thailand.
Flavor profiles:
- Sour, sweet, and savory.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Thai