Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons Thai red curry paste
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
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 cook for 2-3 minutes, until softened.
3. Add the chicken and cook for 5-7 minutes, until browned on all sides.
4. Add the curry paste and stir to coat the chicken and vegetables.
5. Pour in the coconut milk, fish sauce, and brown sugar and stir to combine.
6. Add the sliced bell pepper and mushrooms and bring the curry to a simmer.
7. Reduce the heat to medium-low and let the curry simmer for 10-15 minutes, until the chicken is cooked through and the vegetables are tender.
8. Stir in the chopped cilantro and remove from heat.
9. Serve the curry hot, garnished with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the chicken and vegetables, then medium-low heat for simmering the curry.
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 28g
Carbohydrates: 10g
Protein: 28g
Sodium: 590mg
Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Vegetable oil can be substituted with coconut oil or peanut oil.
- 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.
- Red bell pepper can be substituted with green bell pepper or yellow bell pepper.
- Mushrooms can be substituted with bamboo shoots or baby corn.
Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier dish.
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
- Use different vegetables, such as broccoli, carrots, or snow peas.
- Add a tablespoon of peanut butter to the curry for a nutty flavor.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from breaking apart.
- Taste the curry and adjust the seasoning as needed with more fish sauce, sugar, or curry paste.
- Serve the curry with steamed rice or noodles to soak up the sauce.
Storage instructions:
Leftover curry can be stored 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 over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or individual bowls, garnished with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve the curry with steamed rice or noodles.
Suggested side dishes:
- Thai cucumber salad
- Steamed broccoli
- Garlic naan bread
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or a dollop of plain yogurt to cool it down.
- If the curry is too thick, add a splash of chicken broth or water to thin it out.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Cook 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:
Thai curries are a staple in Thai cuisine, with each region of Thailand having its own unique version. Pong Moan curry is a popular dish in Northern Thailand, made with red curry paste, coconut milk, and chicken.
Flavor profiles:
Thai Pong Moan Curry is a spicy and creamy dish with a balance of savory and sweet flavors from the curry paste, coconut milk, and brown sugar. The lime wedges add a tangy and citrusy flavor to the dish.
Serving suggestions:
Serve the curry hot with steamed rice or noodles and a side of Thai cucumber salad.
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Region: Thai