Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 tablespoons vegetable oil
- 2 tablespoons garlic, minced
- 2 tablespoons shallots, minced
- 2 tablespoons red curry paste
- 1 cup coconut cream
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon ground white pepper
- 1/2 cup cashews, chopped
- 1/2 cup raisins
- 2 tablespoons fresh cilantro, chopped
Special Equipment Needed:
- Wok
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the jasmine rice in a large pot and add 2 cups of water. Bring to a boil and reduce to a simmer. Cook for 15 minutes or until the rice is tender.
2. Heat the vegetable oil in a wok over medium-high heat. Add the garlic and shallots and cook until fragrant, about 1 minute.
3. Add the red curry paste and cook for 1 minute.
4. Add the coconut cream, fish sauce, brown sugar, and ground white pepper. Stir to combine and bring to a simmer.
5. Add the cooked rice and stir to combine. Cook for 5 minutes, stirring occasionally.
6. Add the cashews, raisins, and cilantro and stir to combine. Cook for an additional 2 minutes.
7. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information (per serving):
Calories: 463 kcal
Fat: 22 g
Carbohydrates: 57 g
Protein: 8 g
Substitutions for Ingredients:
- Vegetable oil can be substituted with coconut oil.
- Red curry paste can be substituted with green curry paste.
- Cashews can be substituted with peanuts or almonds.
- Raisins can be substituted with dried cranberries or dried apricots.
Variations:
- For a vegan version, substitute the fish sauce with soy sauce.
- For a spicier version, add more red curry paste.
Tips and Tricks:
- Make sure to rinse the jasmine rice before cooking to remove any excess starch.
- Toasting the cashews before adding them to the dish will add a nice nutty flavor.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve in a bowl with a sprinkle of cilantro and a wedge of lime.
Garnishes:
Cilantro and lime wedges.
Pairings:
This dish pairs well with a Thai-style salad or a spicy soup.
Suggested Side Dishes:
Thai-style salad, spicy soup, or steamed vegetables.
Troubleshooting Advice:
If the dish is too dry, add a splash of coconut milk or vegetable broth.
Food Safety Advice:
Make sure to store the dish in an airtight container in the refrigerator and consume within 3 days.
Food History:
Khanom Wong Ka-Prao is a traditional Thai dish that is believed to have originated in the central region of Thailand. It is a popular dish in Thai cuisine and is often served as a side dish or as a main course.
Flavor Profiles:
This dish has a sweet and savory flavor with a hint of spice from the red curry paste.
Serving Suggestions:
This dish can be served as a side dish or as a main course.
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Region: Thai