Asian > Thai

Kho Mu Yang with Coconut Milk Recipe

Ingredients with Measurements:
- 1 lb pork belly, sliced into bite-sized pieces
- 1 can coconut milk (13.5 oz)
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp vegetable oil
- 1/2 cup water
- 1/4 cup chopped cilantro leaves
- 2 red chili peppers, sliced (optional)

Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula

Step-by-step instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.

3. Add the pork belly and stir-fry for 5-7 minutes until browned and crispy.

4. Add the fish sauce, palm sugar, and water. Stir to combine.

5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes until the pork is tender and the sauce has thickened.

6. Add the coconut milk and stir to combine. Simmer for another 5-10 minutes until heated through.

7. Remove from heat and stir in the chopped cilantro leaves.

8. Serve hot, garnished with sliced red chili peppers (optional).


Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4 servings

Nutritional information:
Calories per serving: 480
Fat: 42g
Carbohydrates: 10g
Protein: 18g
Sodium: 540mg

Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Palm sugar can be substituted with brown sugar or honey.
- Cilantro leaves can be substituted with Thai basil or mint leaves.

Variations:
- Add sliced onions, bell peppers, or mushrooms for extra flavor and texture.
- Use coconut cream instead of coconut milk for a richer and creamier sauce.
- Add a squeeze of lime juice or a dash of vinegar for a tangy twist.
- Use different types of meat or seafood, such as shrimp, squid, or mussels.

Tips and tricks:
- To make the pork belly extra crispy, pat it dry with paper towels before cooking.
- Use a non-stick skillet or wok to prevent sticking and burning.
- Adjust the amount of curry paste and chili peppers to your desired level of spiciness.
- Taste the sauce and adjust the seasoning as needed before adding the coconut milk.

Storage instructions:
Store any leftover Kho Mu Yang with Coconut Milk in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the Kho Mu Yang with Coconut Milk in a microwave or on the stove over low heat until heated through.

Presentation ideas:
Serve the Kho Mu Yang with Coconut Milk in individual bowls or on a platter. Garnish with fresh cilantro leaves and sliced red chili peppers for a pop of color.

Garnishes:
Fresh cilantro leaves, sliced red chili peppers, lime wedges

Pairings:
Steamed rice, noodles, or crusty bread

Suggested side dishes:
Stir-fried vegetables, cucumber salad, or pickled vegetables

Troubleshooting advice:
- If the sauce is too thick, add more water or coconut milk to thin it out.
- If the sauce is too thin, simmer it for a few more minutes to reduce and thicken it.
- If the pork is tough, simmer it for a longer time until it becomes tender.

Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover Kho Mu Yang with Coconut Milk in the refrigerator within 2 hours of cooking.
- Reheat the Kho Mu Yang with Coconut Milk to an internal temperature of 165°F before eating.

Food history:
Kho Mu Yang with Coconut Milk is a traditional Thai dish that originated in the northern region of Thailand. It is typically made with pork belly, red curry paste, coconut milk, and Thai herbs and spices.

Flavor profiles:
Kho Mu Yang with Coconut Milk is a savory and spicy dish with a creamy and coconutty sauce. It has a complex flavor profile that combines the sweetness of palm sugar, the umami of fish sauce, and the heat of red chili peppers.

Serving suggestions:
Serve the Kho Mu Yang with Coconut Milk as a main dish for lunch or dinner. It pairs well with steamed rice, noodles, or crusty bread.

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Region: Thai

Taste: Spicy, Sweet, Savory, Tangy, Aromatic