Kai Kang Dang Chicken Curry With Coconut Milk Food

KAI KANG DANG (CHICKEN CURRY WITH COCONUT MILK)

Steps:

• Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.

THAI MASAMAN CURRY (KANG MASAMAN)

Steps:

• Put the steak and water in a pan and bring to the boil. Lower the heat, cover and simmer for 1 hour or until the meat is tender.
• To make the curry paste: Put the chilies in a pan with the pepper, coriander, cumin, lemon grass, cinnamon, cardamom and nutmeg. Cook over low heat until the mixture browns, stirring constantly. Transfer to a mortar and pound to a smooth paste. Add the remaining ingredients and pound the mixture until smooth.
• Remove the meat from the pan with a slotted spoon and set aside. Add the coconut cream (coconut milk) to the liquid in the pan and heat gently, stirring frequently. Add the peanuts and a little nam pla. Boil the liquid until reduced in volume by one third. Add the prepared curry paste and simmer for about 5 minutes, stirring constantly.
• Return the meat to the pan and cover with a tight fitting lid. Bring back to the boil and continue cooking until the meat is very tender. Add the tamarind water with coconut sugar and nam pla to taste. Serve hot. Serves 6.
• NOTE: Tamarind.Also known as asam or assem. An acid flavoured fruit resembling a bean pod. Sold as dried tamarind pulp in blocks and is dark brown in colour. The dried tamarind pulp must be made into tamarind water before using:-Soak about 1 ounce tamarind pulp in 1 1/4 cups water for 5 to 10 minutes, then squeeze, strain and use the water. The longer left to soak, the stronger the flavour.
• Lime, lemon or mango juice or vinegar may be used as substitutes but the flavour of the finished dish but will not be the same. Tamarind paste should be refrigerated once opened, in which case it will keep indefinitely. Both tamarind pulp and tamarind paste are available at Asian stores.
• Terasi.Also known as balachan/blacan (Malaysian) Kapi (Thailand) and ngapi (Burma). A kind of pungent shrimp paste, used in very small quantities.
• Coconut sugar.Also known as palm sugar. Brown sugar may be substituted.
• Nam pla is Thailand fish sauce.
• Lemon grass, fresh lemon grass is available from Asian stores. The lower third of the stalk, the bulb like portion, is the part to use when a recipe specifies 'chopped or sliced lemon grass'. Alternatively, the whole stalk may be bruised and added during cooking, but then it should be removed before serving. Dried lemon grass is a good substitute:--Soak in hot water for about 2 hours before using then remove from the dish before serving. 1 Tablespoon dried lemon grass is roughly equivalent to 1 stalk fresh. Powdered lemon grass is also available.
• The Encyclopedia of Asian Cooking.

KAI KANG DANG (CHICKEN CURRY WITH COCONUT MILK)

Steps:

• Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.

GREEN CHICKEN CURRY (GAENG KIEW WAN GAI)

Steps:

• Heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside.
• Heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown.
• Add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies).
• Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken.
• Add the fish sauce and the palm sugar.
• Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white.
• Add the stock and cook on a low flame for about 4 minutes.
• Add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes.
• Serve with jasmine rice.

ULTIMATE GREEN CURRY (GAENG KHIAW WAN GAI)

Steps:

• In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn't burn.
• Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.

KAENG PHET DAENG KAI (HOT RED CHICKEN CURRY)

Steps:

• Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
• Skim off the oil, and discard it.
• Add the chicken and other ingredients except the eggplant.
• Bring to a boil and cook until the chicken begins to change colour.
• Adjust the flavors to suit yourself.
• When it is at a boil again add the eggplant and continue till thechicken is cooked through.
• Serve with steamed white Jasmine rice.