Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon coconut oil
- 1 tablespoon red curry paste
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 cup snap peas
- 1 cup sliced mushrooms
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the red curry paste and stir for 1 minute until fragrant.
3. Add the chicken and cook for 5-7 minutes until browned on all sides.
4. Add the coconut milk, fish sauce, and brown sugar. Stir to combine.
5. Add the red bell pepper, onion, snap peas, and mushrooms. Stir to combine.
6. Bring the mixture to a simmer and cook for 10-15 minutes until the vegetables are tender and the chicken is cooked through.
7. Stir in the chopped basil and cilantro.
8. Serve hot with lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 12g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Red curry paste can be substituted with green curry paste.
- Snap peas can be substituted with green beans.
Variations:
- Add sliced carrots or baby corn for extra vegetables.
- Use different types of mushrooms, such as shiitake or oyster.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Use a non-stick skillet or wok to prevent sticking.
- Don't overcook the chicken, as it will become tough.
- Taste the sauce and adjust the seasoning as needed.
Storage instructions:
- Store leftovers 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 a large bowl with lime wedges on the side.
- Garnish with additional chopped herbs.
Garnishes:
- Chopped fresh herbs, such as basil or cilantro.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the sauce is too thick, add a splash of chicken broth or water.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers promptly in the refrigerator.
Food history:
- Phak Kratin Coconut Chicken is a Thai dish that combines coconut milk, red curry paste, and vegetables.
Flavor profiles:
- Spicy, creamy, savory.
Serving suggestions:
- Serve hot with steamed rice or noodles.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai