Ingredients with Measurements:
- 1 package of khanom chin noodles (14 oz)
- 2 cups of coconut milk
- 2 tablespoons of red curry paste
- 1 tablespoon of fish sauce
- 1 tablespoon of palm sugar
- 1 cup of sliced chicken breast
- 1 cup of sliced eggplant
- 1 cup of sliced green beans
- 1 cup of sliced bell peppers
- 1 cup of sliced bamboo shoots
- 1 lime, cut into wedges
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Colander
- Wok or large skillet
- Wooden spoon
Step-by-step instructions:
1. Cook the khanom chin noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat the coconut milk over medium heat.
3. Add the red curry paste and stir until well combined.
4. Add the fish sauce and palm sugar and stir until the sugar has dissolved.
5. Add the sliced chicken breast and cook until no longer pink.
6. Add the sliced eggplant, green beans, bell peppers, and bamboo shoots. Stir until well combined.
7. Simmer for 10-15 minutes or until the vegetables are tender.
8. Serve the curry over the cooked khanom chin noodles.
9. Garnish with fresh cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 40g
Protein per serving: 20g
Substitutions for ingredients:
- Shrimp or tofu can be substituted for chicken breast.
- Other vegetables such as zucchini or carrots can be added or substituted.
Variations:
- Use green curry paste instead of red curry paste for a different flavor.
- Add a can of drained chickpeas for extra protein.
Tips and tricks:
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of curry paste to your desired level of spiciness.
- Add a tablespoon of tamarind paste for a tangy flavor.
Storage instructions:
Leftovers can be stored 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 the curry in a large serving bowl with the khanom chin noodles on the side.
Garnishes:
Fresh cilantro and lime wedges
Pairings:
Thai iced tea or beer
Suggested side dishes:
Steamed rice or naan bread
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Use a separate cutting board and utensils for raw chicken to avoid cross-contamination.
Food history:
Khanom chin kaeng kari is a popular Thai dish that originated in the southern region of Thailand. It is typically served with khanom chin noodles, which are made from fermented rice.
Flavor profiles:
Creamy, spicy, sweet, and savory
Serving suggestions:
Serve the curry with steamed rice or naan bread for a complete meal.
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Region: Thai