Ingredients with Measurements:
- 2 cups glutinous rice
- 2 cups water
- 1 cup coconut milk
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp red curry paste
- 1 cup chicken broth
- 1 lb chicken breast, sliced
- 1 cup green beans, trimmed
- 1 red bell pepper, sliced
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
Special equipment needed:
- Steamer
- Mixing bowl
- Saucepan
- Skillet
Step-by-step instructions:
1. Rinse the glutinous rice in cold water and soak for at least 2 hours.
2. Drain the rice and place it in a steamer basket. Steam for 20-25 minutes or until fully cooked.
3. In a mixing bowl, combine the coconut milk, salt, and sugar. Mix well.
4. Pour the coconut milk mixture over the cooked rice and mix well. Cover and set aside.
5. In a saucepan, heat the red curry paste over medium heat for 1-2 minutes or until fragrant.
6. Add the chicken broth and bring to a boil. Reduce heat and simmer for 5 minutes.
7. Add the sliced chicken breast, green beans, and red bell pepper to the saucepan. Simmer for 10-15 minutes or until the chicken is fully cooked.
8. Stir in the fish sauce, lime juice, and chopped cilantro.
9. Serve the chicken curry over the coconut rice.
Time:
Preparation time: 2 hours (for soaking the rice)
Cooking time: 45 minutes
Temperature:
Steam the rice over high heat and simmer the chicken curry over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 550
Fat: 18g
Carbohydrates: 69g
Protein: 28g
Sodium: 1050mg
Substitutions for ingredients:
- You can use jasmine rice instead of glutinous rice.
- You can use beef or pork instead of chicken.
- You can use any vegetables you like in the curry.
Variations:
- You can add more or less red curry paste depending on your preference for spiciness.
- You can add other spices like ginger or lemongrass to the curry.
- You can add more coconut milk to the rice for a creamier texture.
Tips and tricks:
- Make sure to soak the glutinous rice for at least 2 hours to ensure even cooking.
- Use a non-stick skillet to prevent the chicken from sticking to the pan.
- Taste the curry before serving and adjust the seasoning if needed.
Storage instructions:
Store any leftovers in an airtight container 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 and rice in separate bowls and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced green onions, or chopped peanuts.
Pairings:
Thai iced tea or a light beer.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the rice is too sticky, try adding more water before steaming.
- If the curry is too thick, add more chicken broth or coconut milk.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Khao Kan Chin Kaeng Khai is a traditional Thai dish that is often served for breakfast or lunch.
Flavor profiles:
This dish is savory, spicy, and slightly sweet.
Serving suggestions:
Serve the curry and rice in separate bowls and let your guests mix them together.
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Region: Thai