Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 cup of coconut milk
- 1 teaspoon of salt
- 1 pound of boneless, skinless fish fillets (such as tilapia or cod)
- 2 tablespoons of red curry paste
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1/2 cup of sliced green beans
- 1/4 cup of sliced kaffir lime leaves
- 1/4 cup of sliced basil leaves
- 2 cups of water for steaming
Special equipment needed:
- Steamer basket or rice cooker
Step-by-step instructions:
1. Rinse the jasmine rice in cold water until the water runs clear. Drain the rice and add it to a rice cooker or a pot with 2 cups of water, 1 cup of coconut milk, and 1 teaspoon of salt. Cook the rice according to the manufacturer's instructions or until it is fully cooked.
2. While the rice is cooking, prepare the fish. Cut the fish fillets into bite-sized pieces and mix them with the red curry paste, fish sauce, and sugar. Let the fish marinate for 10 minutes.
3. In a steamer basket, add 2 cups of water and bring it to a boil. Add the marinated fish to the steamer basket and steam for 10-12 minutes or until the fish is fully cooked.
4. In a separate pot, blanch the sliced green beans in boiling water for 1-2 minutes or until they are tender. Drain the green beans and set them aside.
5. Once the rice is fully cooked, transfer it to a large mixing bowl. Add the sliced kaffir lime leaves, sliced basil leaves, and blanched green beans. Mix everything together until well combined.
6. To serve, spoon the rice mixture onto a plate and top it with the steamed fish. Garnish with additional basil leaves and kaffir lime leaves if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 60g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Jasmine rice can be substituted with any other type of white rice.
- Tilapia or cod can be substituted with any other type of white fish.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Kaffir lime leaves can be substituted with lime zest.
- Basil leaves can be substituted with cilantro or parsley.
Variations:
- Add sliced carrots, bell peppers, or onions to the rice mixture for additional flavor and texture.
- Use shrimp or scallops instead of fish for a seafood variation.
- Add a tablespoon of peanut butter to the fish marinade for a nutty flavor.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming too sticky.
- Use fresh fish for the best flavor and texture.
- Make sure the fish is fully cooked before serving.
- Adjust the amount of red curry paste to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Khao Kan Chin Pla on a large platter and garnish with additional herbs and lime wedges.
Garnishes:
- Additional basil leaves
- Kaffir lime leaves
- Lime wedges
Pairings:
- Thai iced tea
- Cucumber salad
- Tom yum soup
Suggested side dishes:
- Steamed vegetables
- Fried tofu
- Spring rolls
Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk and mix well.
- If the fish is overcooked, reduce the steaming time or use a lower heat setting.
Food safety advice:
- Make sure the fish is fully cooked before serving to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Khao Kan Chin Pla is a traditional Thai dish that originated in the northern region of Thailand. It is typically served as a street food and is popular among locals and tourists alike.
Flavor profiles:
Khao Kan Chin Pla is a flavorful and aromatic dish that combines the sweetness of coconut milk with the spiciness of red curry paste. The fish adds a savory and slightly salty flavor to the dish, while the herbs and lime leaves provide a fresh and citrusy aroma.
Serving suggestions:
Serve Khao Kan Chin Pla as a main dish for lunch or dinner. It can also be served as a side dish or appetizer.
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Region: Thai