Ingredients with Measurements:
- 2 cups of glutinous rice
- 1 cup of water
- 1 cup of coconut milk
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of red curry paste
- 1 cup of chicken broth
- 1 pound of chicken thighs, cut into bite-sized pieces
- 1 cup of chopped carrots
- 1 cup of chopped potatoes
- 1 cup of chopped onions
- 1 tablespoon of vegetable oil
- 1 tablespoon of chopped cilantro
Special equipment needed:
- Rice cooker
- Large pot
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for at least 30 minutes.
2. In a mixing bowl, combine the coconut milk, salt, sugar, and red curry paste. Mix well and set aside.
3. In a large pot, heat the vegetable oil over medium heat. Add the chicken and cook until browned on all sides.
4. Add the chopped carrots, potatoes, and onions to the pot. Cook for 5 minutes, stirring occasionally.
5. Add the chicken broth to the pot and bring to a boil. Reduce heat and let simmer for 10 minutes.
6. Add the coconut milk mixture to the pot and stir well. Let simmer for another 10 minutes.
7. In a rice cooker, cook the soaked glutinous rice with 1 cup of water.
8. Once the rice is cooked, transfer it to a mixing bowl and add the cilantro. Mix well.
9. To serve, place a scoop of the sticky rice onto a plate and top with the chicken curry.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 500
- Fat: 20g
- Carbohydrates: 60g
- Protein: 20g
Substitutions for ingredients:
- Pork or beef can be used instead of chicken.
- Sweet potatoes or butternut squash can be used instead of regular potatoes.
- Fish sauce can be used instead of salt.
Variations:
- Add sliced bell peppers for extra color and flavor.
- Use green curry paste instead of red for a different taste.
- Add a can of bamboo shoots for a crunchy texture.
Tips and tricks:
- Soaking the glutinous rice before cooking will make it stickier.
- Use a wooden spoon to stir the curry to prevent the coconut milk from curdling.
- Adjust the amount of curry paste to your desired level of spiciness.
Storage instructions:
- Store leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry and rice separately in the microwave or on the stovetop.
Presentation ideas:
- Serve the curry in a large bowl with the rice on the side.
- Garnish with fresh cilantro leaves.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Thai iced tea or beer
Suggested side dishes:
- Steamed vegetables
- Spring rolls
Troubleshooting advice:
- If the curry is too thick, add more 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 to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Khao Kan Chin Kaeng is a traditional Thai dish that originated in the northern region of Thailand.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot as a main dish.
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Region: Thai