Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 cup rice paddy herb, chopped
- 1 tablespoon lime juice
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef's knife and cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the curry powder, cumin, coriander, turmeric, paprika, and salt to the pot and stir to combine.
5. Add the chicken pieces to the pot and stir to coat with the spice mixture.
6. Pour in the coconut milk and chicken broth and stir to combine.
7. Bring the mixture to a simmer and let cook for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
8. Stir in the chopped rice paddy herb and lime juice and let cook for another 2-3 minutes.
9. Serve hot over rice or with naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 10g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with tofu or chickpeas for a vegetarian version.
- Rice paddy herb can be substituted with cilantro or Thai basil.
Variations:
- Add diced potatoes or carrots to the curry for extra vegetables.
- Use different types of curry powder or spices to change the flavor profile.
- Add a can of drained and rinsed chickpeas for extra protein.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from breaking apart.
- Taste the curry before adding the rice paddy herb and lime juice to adjust seasoning as needed.
- Leftover curry can be frozen for up to 3 months.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl with rice or naan bread on the side.
Garnishes:
Garnish the curry with additional chopped rice paddy herb or cilantro.
Pairings:
Pair the curry with a crisp white wine or a cold beer.
Suggested side dishes:
Serve the curry with steamed rice or naan bread. A side salad or roasted vegetables would also pair well.
Troubleshooting advice:
If the curry is too thick, add more chicken broth or coconut milk to thin it out. If it's 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 ensure it's safe to eat.
Food history:
Rice paddy herb is a popular herb used in Southeast Asian cuisine, particularly in Vietnamese dishes. It's known for its unique flavor that's a cross between cilantro and mint.
Flavor profiles:
This curry has a rich and creamy sauce with a warm and spicy flavor from the curry powder and spices. The rice paddy herb adds a fresh and herbaceous note to the dish.
Serving suggestions:
Serve the curry hot over rice or with naan bread for dipping in the sauce.
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Region: Thai