Asian > Thai

Kai Look Koei Curry Recipe

Ingredients with Measurements:
- 1 lb. chicken breast, cut into bite-sized pieces
- 1 can coconut milk
- 1 tbsp. red curry paste
- 1 tbsp. fish sauce
- 1 tbsp. palm sugar
- 1 tbsp. vegetable oil
- 1/2 cup chicken broth
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 2 hard-boiled eggs, peeled and halved
- 1 lime, cut into wedges

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
- Measuring cups and spoons

Step-by-step instructions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the red curry paste and stir until fragrant, about 1 minute.
3. Add the chicken and stir until cooked through, about 5 minutes.
4. Pour in the coconut milk and chicken broth, and stir to combine.
5. Add the fish sauce and palm sugar, and stir until dissolved.
6. Bring the curry to a simmer and let cook for 10-15 minutes, stirring occasionally.
7. Add the chopped green onions and cilantro, and stir to combine.
8. Serve the curry over rice, topped with the hard-boiled eggs and lime wedges.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g

Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Red curry paste can be substituted with green curry paste.
- Fish sauce can be substituted with soy sauce.
- Palm sugar can be substituted with brown sugar.

Variations:
- Add vegetables such as bell peppers, carrots, or potatoes.
- Use different types of meat or seafood.
- Adjust the spiciness level by adding more or less curry paste.

Tips and tricks:
- Use a wooden spoon to stir the curry to prevent scratching the pot or Dutch oven.
- Taste the curry and adjust the seasoning as needed.
- Add a splash of lime juice for extra acidity.

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 bowl with a scoop of rice on the side. Garnish with lime wedges and cilantro.

Garnishes:
Lime wedges and cilantro

Pairings:
Serve with a cold beer or a glass of white wine.

Suggested side dishes:
Steamed rice, naan bread, or a side salad.

Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water.
- 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 to an internal temperature of 165°F to prevent foodborne illness.

Food history:
Kai Look Koei Curry is a traditional Thai curry that is often served with hard-boiled eggs.

Flavor profiles:
Spicy, savory, and slightly sweet.

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

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Region: Thai

Taste: Spicy, Savory, Tangy, Aromatic, Rich