Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 tbsp vegetable oil
- 2 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 cup sliced mushrooms
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
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 Thai red curry paste and stir-fry for 1-2 minutes until fragrant.
3. Add the chicken and stir-fry for 5-7 minutes until browned on all sides.
4. Add the sliced bell pepper, onion, and mushrooms and stir-fry for 2-3 minutes until slightly softened.
5. Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine.
6. Reduce the heat to medium-low and simmer for 10-15 minutes until the chicken is cooked through and the vegetables are tender.
7. Stir in the lime juice and chopped cilantro. Season with salt and pepper to taste.
8. Serve hot over steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for stir-frying
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 22g
- Carbohydrates: 12g
- Protein: 30g
- Sodium: 670mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp
- Thai red curry paste can be substituted with green curry paste or yellow curry paste
- Fish sauce can be substituted with soy sauce or oyster sauce
- Brown sugar can be substituted with honey or maple syrup
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry
- Use different vegetables such as broccoli, carrots, or snow peas
- Add a can of drained and rinsed chickpeas for extra protein and fiber
Tips and tricks:
- Use a wooden spoon or spatula to stir-fry the curry paste to prevent it from sticking to the pan.
- Don't overcook the vegetables to keep them slightly crunchy and retain their nutrients.
- Adjust the amount of curry paste and fish sauce to your taste preference.
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 or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a large bowl with a scoop of steamed rice in the center.
- Garnish with a sprinkle of chopped cilantro and a lime wedge.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Steamed rice
- Naan bread
- Cucumber salad
Suggested side dishes:
- Thai cucumber salad
- Steamed broccoli
- Roasted sweet potatoes
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 reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Gulai Ayam Thai is a popular Thai curry dish that originated in Southern Thailand. It is known for its creamy coconut milk base and spicy flavor.
Flavor profiles:
- Creamy
- Spicy
- Savory
- Tangy
Serving suggestions:
- Serve hot over steamed rice with a side of cucumber salad.
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Region: Thai