Ingredients with Measurements:
- 10 Thong Yip (Thai egg yolk sweets)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp vegetable oil
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the red curry paste and stir until fragrant, about 1 minute.
2. Add the garlic and ginger and cook for another minute.
3. Add the chicken broth, coconut milk, fish sauce, and palm sugar. Stir well to combine.
4. Add the sliced bell peppers and onion to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
5. Add the Thong Yip to the pot and simmer for another 5 minutes.
6. Add the lime juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 23g
Carbohydrates: 18g
Protein: 5g
Sodium: 540mg
Sugar: 10g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Chicken broth can be substituted with vegetable broth or water.
- Palm sugar can be substituted with brown sugar or honey.
- Thong Yip can be substituted with other Thai sweets, such as Thong Yod or Foi Thong.
Variations:
- Add cooked chicken or shrimp to the stew for a protein boost.
- Add sliced mushrooms or bamboo shoots for extra texture.
- Use different vegetables, such as carrots, zucchini, or broccoli.
Tips and tricks:
- Be careful not to overcook the Thong Yip, as they can become too soft and lose their shape.
- Taste the stew before adding salt, as fish sauce is already salty.
- Adjust the amount of red curry paste to your liking, depending on how spicy you want the stew to be.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Thai cucumber salad or stir-fried vegetables.
Troubleshooting advice:
If the stew is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the stew to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Thong Yip is a traditional Thai dessert made from egg yolks and sugar. It is often served at special occasions, such as weddings and festivals.
Flavor profiles:
The stew is creamy and slightly sweet from the coconut milk and Thong Yip, with a spicy kick from the red curry paste.
Serving suggestions:
Serve the stew as a main dish for lunch or dinner.
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Region: Thai