Ingredients with Measurements:
- 1 lb. of Thong Yip (sweet egg yolk threads)
- 1 lb. of chicken breast, cut into bite-sized pieces
- 2 tbsp. of red curry paste
- 1 can of coconut milk (13.5 oz.)
- 1 tbsp. of fish sauce
- 1 tbsp. of palm sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 tbsp. of vegetable oil
- 1/4 cup of fresh basil leaves, chopped
- 1/4 cup of fresh cilantro leaves, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or wok, heat the vegetable oil over medium-high heat.
2. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
3. Add the chicken and stir-fry for 3-4 minutes until browned.
4. Add the coconut milk, fish sauce, and palm sugar. Stir well and bring to a boil.
5. Add the sliced bell peppers and onion. Stir well and simmer for 10-15 minutes until the vegetables are tender.
6. Add the Thong Yip and stir gently to combine.
7. Simmer for an additional 5-10 minutes until the Thong Yip is heated through.
8. Remove from heat and stir in the chopped basil and cilantro leaves.
9. Serve hot with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 420
- Total fat: 24g
- Cholesterol: 80mg
- Sodium: 770mg
- Total carbohydrates: 25g
- Dietary fiber: 3g
- Sugars: 11g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with shrimp, beef, or tofu.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Thong Yip can be substituted with sliced hard-boiled eggs.
Variations:
- Add sliced mushrooms for an extra earthy flavor.
- Use different types of bell peppers for a colorful presentation.
- Add sliced bamboo shoots for a crunchy texture.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent the Thong Yip from breaking apart.
- Adjust the amount of red curry paste according to your spice preference.
- Use fresh herbs for the best 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 pot or microwave until heated through.
Presentation ideas:
- Serve the curry in a large bowl with a ladle for a family-style presentation.
- Garnish with fresh herbs and lime wedges for a pop of color.
Garnishes:
- Fresh basil leaves
- Fresh cilantro leaves
- Lime wedges
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Thai cucumber salad
- Stir-fried vegetables
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too spicy, add more palm sugar or coconut milk to balance the flavors.
Food safety advice:
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F.
Food history:
- Thong Yip is a traditional Thai dessert made from egg yolks and sugar.
Flavor profiles:
- Spicy, sweet, savory, and creamy.
Serving suggestions:
- Serve hot with steamed rice or noodles.
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Region: Thai