Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons red curry paste
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice, for serving
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the chicken and cook for 5-7 minutes until browned on all sides.
4. Stir in the red curry paste and cook for 1-2 minutes until fragrant.
5. Pour in the coconut milk, fish sauce, and brown sugar and stir to combine.
6. Add the sliced bell peppers and frozen peas and stir to combine.
7. Cover and simmer for 10-15 minutes until the chicken is cooked through and the vegetables are tender.
8. Season with salt and pepper to taste.
9. Serve over cooked rice and garnish with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 19g
- Carbohydrates: 18g
- Protein: 32g
- Sodium: 630mg
- Sugar: 8g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Red curry paste can be substituted with green curry paste.
- Fish sauce can be substituted with soy sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use coconut cream instead of coconut milk for a richer curry.
- Add a tablespoon of peanut butter for a nutty flavor.
- Add a teaspoon of turmeric for a golden color and added health benefits.
Tips and Tricks:
- Use a non-stick skillet or wok to prevent the chicken from sticking.
- Cut the chicken into bite-sized pieces for even cooking.
- Don't overcook the chicken to prevent it from becoming tough and dry.
- Adjust the amount of curry paste to your desired level of spiciness.
- Use fresh ginger for a stronger flavor.
Storage Instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation Ideas:
- Serve the curry in a large bowl or on a platter.
- Garnish with fresh cilantro and sliced red chili peppers for a pop of color.
Garnishes:
- Fresh cilantro
- Sliced red chili peppers
- Lime wedges
Pairings:
- Serve with steamed rice or naan bread.
Suggested Side Dishes:
- Cucumber salad
- Roasted vegetables
- Mango chutney
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, simmer uncovered for a few more minutes to thicken it up.
Food Safety Advice:
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Coconut chicken curry is a popular dish in Southeast Asian cuisine, particularly in Thailand and India.
Flavor Profiles:
- Spicy, creamy, savory, and slightly sweet.
Serving Suggestions:
- Serve the curry family-style in a large bowl or on a platter for a cozy and comforting meal.
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Region: Thai