Asian > Thai > Rice

Khanom Wong Khao Pad (Fried Rice with Coconut Milk) Recipe

Ingredients with Measurements:
- 2 cups uncooked jasmine rice
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 1/4 cup diced onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup diced carrot
- 1/4 cup diced celery
- 1/2 cup diced cooked chicken
- 1/4 cup frozen peas
- 1/4 cup canned corn
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon sugar
- 1/2 cup coconut milk
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh Thai basil
- 2 tablespoons chopped fresh kaffir lime leaves
- 2 tablespoons chopped fresh lemongrass
- 2 tablespoons chopped fresh galangal
- 2 tablespoons chopped fresh ginger
- 2 tablespoons chopped fresh turmeric
- 2 tablespoons chopped fresh garlic chives
- 2 tablespoons chopped fresh shallots
- 2 tablespoons chopped fresh Thai chilies
- 2 tablespoons chopped fresh Thai bird chilies
- 2 tablespoons chopped fresh lime juice
- 2 tablespoons chopped fresh lime zest
- Salt and pepper to taste

Special Equipment Needed:
- Wok or large skillet
- Wooden spoon
- Cutting board
- Knife

Step-by-Step Instructions:
1. Rinse the jasmine rice in cold water until the water runs clear.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the garlic, onion, bell peppers, carrot, and celery and stir-fry for 2 minutes.
4. Add the chicken and stir-fry for another 2 minutes.
5. Add the frozen peas, canned corn, fish sauce, soy sauce, and sugar and stir-fry for 1 minute.
6. Add the coconut milk and stir-fry for 1 minute.
7. Add the jasmine rice and stir-fry for 3 minutes.
8. Add the cilantro, basil, mint, Thai basil, kaffir lime leaves, lemongrass, galangal, ginger, turmeric, garlic chives, shallots, Thai chilies, Thai bird chilies, lime juice, and lime zest and stir-fry for 2 minutes.
9. Taste and adjust seasoning with salt and pepper.
10. Serve hot.

Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium-High
Serving Size: 4

Nutritional Information:
Calories: 515
Fat: 18g
Carbohydrates: 71g
Protein: 19g

Substitutions for Ingredients:
- Vegetable oil can be substituted with olive oil or coconut oil.
- Chicken can be substituted with tofu or tempeh.
- Frozen peas can be substituted with fresh peas.
- Canned corn can be substituted with fresh or frozen corn.
- Fish sauce can be substituted with soy sauce or tamari.
- Soy sauce can be substituted with tamari or coconut aminos.
- Coconut milk can be substituted with almond milk or oat milk.

Variations:
- Vegetables can be substituted with other vegetables such as mushrooms, zucchini, or broccoli.
- Protein can be substituted with shrimp, beef, pork, or tofu.
- Herbs can be substituted with other herbs such as parsley, oregano, or thyme.
- Spices can be substituted with other spices such as cumin, coriander, or curry powder.

Tips and Tricks:
- Make sure to stir-fry the ingredients quickly to prevent them from burning.
- To make the dish spicier, add more Thai chilies or Thai bird chilies.
- To make the dish sweeter, add more sugar.

Storage Instructions:
Khanom Wong Khao Pad can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Khanom Wong Khao Pad can be reheated in the microwave or in a skillet over medium heat.

Presentation Ideas:
Khanom Wong Khao Pad can be served in a bowl with a side of steamed vegetables or a side salad.

Garnishes:
Khanom Wong Khao Pad can be garnished with chopped fresh herbs, chopped peanuts, or a drizzle of lime juice.

Pairings:
Khanom Wong Khao Pad pairs well with a cold beer or a glass of white wine.

Suggested Side Dishes:
Khanom Wong Khao Pad can be served with steamed vegetables, a side salad, or a bowl of soup.

Troubleshooting Advice:
- If the dish is too dry, add more coconut milk.
- If the dish is too spicy, add more sugar.

Food Safety Advice:
- Make sure to cook the chicken thoroughly before adding it to the dish.
- Make sure to use fresh ingredients to ensure food safety.

Food History:
Khanom Wong Khao Pad is a traditional Thai dish that is typically served as a side dish or as a main course. It is made with jasmine rice, vegetables, and protein that is stir-fried in coconut milk and herbs.

Flavor Profiles:
Khanom Wong Khao Pad has a savory, sweet, and spicy flavor with a hint of coconut.

Serving Suggestions:
Khanom Wong Khao Pad can be served as a side dish or as a main course.

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Region: Thai

Taste: Savory, Coconutty, Rich, Aromatic, Spicy