Ingredients with Measurements:
- 1 cup jasmine rice
- 4 cups water
- 1 tablespoon vegetable oil
- 1 tablespoon red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup sliced mushrooms
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and transfer the rice to a large pot with 4 cups of water. Bring to a boil over high heat, then reduce the heat to low and cover the pot with a lid. Cook for 15-20 minutes, or until the rice is tender and the water is absorbed.
2. In a separate pot, heat the vegetable oil over medium heat. Add the red curry paste and stir for 1-2 minutes, or until fragrant.
3. Add the coconut milk, chicken broth, fish sauce, and palm sugar to the pot with the curry paste. Stir to combine and bring to a simmer.
4. Add the chicken to the pot and cook for 5-7 minutes, or until cooked through.
5. Add the sliced mushrooms and green onions to the pot and cook for another 2-3 minutes, or until the mushrooms are tender.
6. To serve, spoon some rice into a bowl and ladle the chicken and mushroom mixture over the top. Garnish with cilantro and a lime wedge.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 34g
Protein: 25g
Sodium: 720mg
Sugar: 6g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of white rice.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Chicken broth can be substituted with vegetable broth or water.
- Fish sauce can be substituted with soy sauce or tamari.
- Palm sugar can be substituted with brown sugar or honey.
- Chicken can be substituted with shrimp, tofu, or vegetables.
Variations:
- Add sliced bell peppers or carrots for extra vegetables.
- Use beef or pork instead of chicken.
- Make it vegetarian by using vegetable broth and tofu instead of chicken.
Tips and tricks:
- Use a spoon to skim off any excess fat from the top of the curry before serving.
- Add more or less curry paste depending on your spice preference.
- Make sure to rinse the rice thoroughly to remove excess starch.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a lime wedge on the side.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, green beans, or mixed vegetables.
Troubleshooting advice:
If the curry is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Khao Tom Kaeng is a traditional Thai dish that is often served for breakfast or as a light meal.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot with a side of steamed vegetables or a salad.
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Region: Thai