Asian > Thai

Kai Doon Coconut Curry Recipe

Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can coconut milk
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup snow peas
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish

Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula

Step-by-step instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.

3. Add the red curry paste to the skillet and stir until the onion and garlic are coated.

4. Add the chicken breast to the skillet and stir until the chicken is cooked through.

5. Add the sliced red and green bell peppers and snow peas to the skillet and stir until the vegetables are tender.

6. Pour the can of coconut milk into the skillet and stir until the curry is heated through.

7. Add the fish sauce, brown sugar, and lime juice to the skillet and stir until the sauce is well combined.

8. Season the curry with salt and pepper to taste.

9. Serve the Kai Doon Coconut Curry hot, garnished with fresh cilantro.


- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- This recipe serves 4 people

Nutritional information:
- Calories: 347
- Fat: 19g
- Carbohydrates: 15g
- Protein: 30g

Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Snow peas can be substituted with green beans or snap peas.

Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier meal.
- Add a can of drained and rinsed chickpeas to the curry for extra protein.
- Add a tablespoon of peanut butter to the curry for a creamy texture.

Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from sticking to the skillet.
- Adjust the amount of red curry paste to your desired level of spiciness.
- Use full-fat coconut milk for a creamier texture.

Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the leftover curry in a microwave-safe dish or in a skillet over medium heat until heated through.

Presentation ideas:
- Serve the Kai Doon Coconut Curry in a large bowl with a side of rice or noodles.

Garnishes:
- Garnish the curry with fresh cilantro or chopped peanuts.

Pairings:
- Serve the curry with a side of steamed rice or noodles.

Suggested side dishes:
- Steamed broccoli or bok choy
- Naan bread or roti

Troubleshooting advice:
- If the curry is too thick, add a splash of chicken broth or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.

Food safety advice:
- Make sure the chicken is cooked through before serving.

Food history:
- Kai Doon Coconut Curry is a popular Thai dish that originated in the southern region of Thailand.

Flavor profiles:
- This curry is spicy, creamy, and slightly sweet.

Serving suggestions:
- Serve the Kai Doon Coconut Curry as a main dish for dinner or lunch.

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Region: Thai

Taste: Spicy, Sweet, Tangy, Coconutty, Savory