Ingredients and Weight:
- Chicken breast: 500 grams (about 1 pound)
- Red curry paste: 3-4 tablespoons
- Coconut milk: 1 can (about 200 ml)
- Red bell peppers: 2, sliced
- Basil leaves: a handful
- Fish sauce: 1 tablespoon
- Brown sugar: 1 tablespoon
- Kaffir lime leaves: 5-6 leaves (can be found in the international aisle of most supermarkets)
- Sliced bamboo shoots/other vegetables of choice (optional): 150 grams
- Cooking oil: as needed for frying
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Cube the chicken breast into small pieces and set aside.
- In a large pot or Dutch oven, heat up the cooking oil and fry the red curry paste until fragrant.
- Add the chicken cubes and stir-fry until they start to turn white.
- Pour in the coconut milk and let it simmer for a few minutes.
- Add the red bell peppers, kaffir lime leaves, and fish sauce. Continue to stir and let the mixture come to a boil.
- Once the mixture starts boiling, add the brown sugar and adjust the seasoning if necessary.
- Add the optional bamboo shoots or other vegetables of choice and let them cook for another 5-10 minutes.
- Lastly, add the basil leaves and turn off the heat. Serve hot with rice or as a standalone dish.
Nutritional Information: (Per serving, assuming 8 servings total)
Calories: Approximately 400-500 (depending on the additional ingredients added)
Fat: Moderate
Carbohydrates: Moderate (from coconut milk and rice, if served with)
Protein: High (from chicken)
Dish Characteristics:
- Spicy and aromatic due to the red curry paste and basil leaves.
- Rich and creamy from the coconut milk.
- Can be adjusted to suit different tastes by adding more or less red curry paste or sugar.
- Goes well with rice or as a standalone dish with bread or other sides.
User Comments:
- "This dish was amazing! The combination of flavors was spot on."
- "I added some peanuts and peanuts sauce for a more authentic Thai touch."
- "I loved how spicy it was! I will definitely make this again."
- "The coconut milk really balances out the spice, making it a perfect dish for those who enjoy both spicy and creamy flavors."
Special Precautions and Tips:
- Make sure to use a good quality red curry paste for best results. Some brands may be spicier than others, so adjust according to your preference.
- If you can't find kaffir lime leaves, you can omit them or use lime zest as a substitute.
- Adjust the seasoning throughout the cooking process to ensure it meets your desired taste.
