Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp Pinakro spice blend
- 1 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup green beans, trimmed
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro 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 chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until fragrant.
3. Add the Pinakro spice blend and stir well.
4. Add the chicken pieces and cook until browned on all sides.
5. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
6. Add the sliced bell peppers and green beans. Stir to combine.
7. Reduce the heat to medium-low and let the curry simmer for 15-20 minutes until the chicken is cooked through and the vegetables are tender.
8. Squeeze the lime juice over the curry and stir well.
9. Season with salt and pepper to taste.
10. Garnish with fresh cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the chicken and vegetables, then medium-low heat for simmering the curry.
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 24g
Carbohydrates: 12g
Protein: 30g
Sodium: 900mg
Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Green beans can be substituted with snow peas or broccoli.
- Pinakro spice blend can be substituted with curry powder or garam masala.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use different vegetables such as carrots, zucchini, or eggplant.
- Add a can of chickpeas or lentils for extra protein.
Tips and tricks:
- Use a non-stick skillet or wok to prevent the curry from sticking to the bottom.
- Adjust the amount of Pinakro spice blend to your liking. Add more for a spicier curry or less for a milder flavor.
- Use fresh lime juice for the best flavor.
Storage instructions:
Leftovers can be stored 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 stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl or on individual plates. Garnish with fresh cilantro and a lime wedge.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with rice or naan bread.
Suggested side dishes:
Cucumber salad, roasted vegetables, or steamed rice.
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Coconut curry is a popular dish in Southeast Asian cuisine, particularly in Thailand and India.
Flavor profiles:
Creamy, spicy, savory, and slightly sweet.
Serving suggestions:
Serve the curry hot with rice or naan bread.
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