Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste
- 2 cups chicken broth
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 2 cups mixed vegetables (such as bell peppers, onions, and carrots)
- 2 eggs, beaten
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the red curry paste and cook for 1-2 minutes, stirring constantly.
3. Add the chicken broth, tamarind paste, fish sauce, and palm sugar. Stir to combine.
4. Add the mixed vegetables and chicken to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Slowly pour the beaten eggs into the pot, stirring constantly to create egg ribbons.
6. Remove from heat and stir in the chopped cilantro.
7. Serve hot with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking the curry paste and chicken, then simmer on low heat.
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 14g
- Carbohydrates: 16g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Tamarind paste can be substituted with lime juice or vinegar.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add more or less curry paste depending on your spice preference.
- Add coconut milk for a creamier curry.
- Add pineapple chunks for a sweet and sour flavor.
Tips and tricks:
- Use a non-stick pot to prevent the eggs from sticking.
- Beat the eggs well before adding them to the pot.
- Adjust the sweetness and sourness to your liking by adding more or less palm sugar and tamarind paste.
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 stove over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a lime wedge on the side.
- Garnish with fresh cilantro or sliced chili peppers.
Garnishes:
- Fresh cilantro
- Sliced chili peppers
- Lime wedges
Pairings:
- Steamed rice
- Naan bread
- Crispy fried wontons
Suggested side dishes:
- Thai cucumber salad
- Stir-fried vegetables
- Spring rolls
Troubleshooting advice:
- If the curry is too sour, add more palm sugar to balance the flavors.
- If the curry is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Kaeng Som is a sour and spicy curry that originated in southern Thailand.
Flavor profiles:
- Sour, spicy, sweet, savory
Serving suggestions:
- Serve hot with steamed rice and a side of Thai cucumber salad.
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Region: Thai