Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1/2 cup tapai (fermented cassava)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1/4 cup fresh cilantro, chopped
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 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. Add the red curry paste and stir to coat the chicken and vegetables.
5. Pour in the coconut milk, fish sauce, brown sugar, salt, and black pepper. Stir to combine.
6. Add the tapai and stir gently to incorporate into the curry.
7. Reduce the heat to medium-low and simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing and browning, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Total fat: 28g
Saturated fat: 20g
Cholesterol: 75mg
Sodium: 840mg
Total carbohydrates: 15g
Dietary fiber: 2g
Total sugars: 8g
Protein: 28g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs or tofu for a vegetarian option.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Fish sauce can be substituted with soy sauce or tamari for a vegetarian option.
- Tapai can be substituted with other fermented foods such as kimchi or sauerkraut.
Variations:
- Add vegetables such as bell peppers, carrots, or broccoli for added nutrition and flavor.
- Use different proteins such as shrimp, beef, or pork.
- Add more or less curry paste depending on desired spiciness.
- Use different types of fermented foods such as natto or tempeh.
Tips and Tricks:
- Be sure to stir the curry occasionally while simmering to prevent it from sticking to the bottom of the pan.
- Adjust the seasoning to taste by adding more salt, sugar, or curry paste as needed.
- Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Storage Instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftover curry in a microwave-safe dish for 1-2 minutes or in a saucepan over medium heat until heated through.
Presentation Ideas:
Serve the Tapai Coconut Curry in a large bowl or individual bowls. Garnish with fresh cilantro and serve with steamed rice or naan bread.
Garnishes:
Fresh cilantro, sliced green onions, chopped peanuts, or lime wedges.
Pairings:
Steamed rice, naan bread, or roasted vegetables.
Suggested Side Dishes:
Cucumber salad, green papaya salad, or mango sticky 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, simmer for a few more minutes to thicken the sauce.
Food Safety Advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food History:
Tapai is a traditional fermented food made from cassava or rice that is popular in Southeast Asia. It is often used in cooking to add a tangy flavor to dishes.
Flavor Profiles:
This Tapai Coconut Curry is a rich and creamy dish with a spicy kick from the red curry paste. The tapai adds a tangy and slightly sour flavor to the curry.
Serving Suggestions:
Serve this Tapai Coconut Curry as a main dish with steamed rice or naan bread. It also pairs well with a refreshing cucumber salad or green papaya salad.
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Region: Thai