Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup maprang (Thai fruit similar to apricot), peeled and pitted
- 1 can coconut milk (13.5 oz)
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
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 garlic, ginger, and onion to the skillet and sauté for 2-3 minutes until fragrant.
3. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
4. Add the red curry paste to the skillet and stir to coat the chicken and vegetables.
5. Pour in the coconut milk, fish sauce, and palm sugar. Stir to combine.
6. Add the sliced red bell pepper and maprang to the skillet and stir to combine.
7. Bring the curry to a simmer and let it cook for 10-15 minutes until the chicken is cooked through and the maprang is tender.
8. Add the lime juice to the skillet and stir to combine.
9. Season with salt and pepper to taste.
10. Serve the curry hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 390
- Total fat: 26g
- Saturated fat: 18g
- Cholesterol: 65mg
- Sodium: 630mg
- Total carbohydrates: 17g
- Dietary fiber: 2g
- Sugars: 9g
- Protein: 23g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Maprang can be substituted with apricots or peaches.
- Red curry paste can be substituted with green curry paste.
Variations:
- Add sliced bamboo shoots or baby corn to the curry for added texture.
- Use different types of protein such as beef or pork.
- Add more vegetables such as zucchini or eggplant.
Tips and tricks:
- Be careful not to overcook the maprang as it can become mushy.
- Taste the curry before serving and adjust the seasoning as needed.
- Serve the curry with steamed rice to soak up the flavorful sauce.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish or on the stove over medium heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl or individual bowls.
- Garnish with fresh cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Steamed rice
- Naan bread
Suggested side dishes:
- Thai cucumber salad
- Stir-fried vegetables
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or sugar to balance out the heat.
- If the curry is too thick, add more coconut milk 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.
- Store any leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Maprang is a fruit native to Southeast Asia and is commonly used in Thai cuisine.
Flavor profiles:
- This curry is spicy, sweet, and savory with a hint of tanginess from the lime juice.
Serving suggestions:
- Serve the curry hot with steamed rice and garnish with fresh cilantro and lime wedges.
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Region: Thai