Gaeng Kua Maprao On Recipe

[Keith_]

Hey, curry lovers! Let's embark on a culinary adventure with Gaeng Kua Maprao On, a delightful Thai red curry featuring tender chicken and young coconut. This dish combines the creamy richness of coconut milk with the aromatic spices of red curry paste, creating a flavorful experience that's both comforting and exotic. Let's explore this delectable recipe together!

Ingredients:​

For the Curry:​

• 2 tablespoons red curry paste
• 400ml coconut milk
• 1 cup chicken broth
• 500g chicken breast or thighs, cut into bite-sized pieces
• 1 young coconut, meat scooped out and cut into pieces (reserve the coconut water)
• 1 cup bamboo shoots, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• Fresh Thai basil leaves, for garnish
• Sliced red chili, for garnish (optional)

Instructions:​

1. Prepare the Ingredients:
   • If using a whole young coconut, carefully open it and scoop out the meat. Cut the coconut meat into bite-sized pieces and set aside. Reserve the coconut water.
2. Cook the Curry Paste:
   • In a large pot or deep pan, heat a bit of vegetable oil over medium heat. Add the red curry paste and stir-fry until fragrant, about 1-2 minutes.
3. Add the Coconut Milk:
   • Gradually stir in the coconut milk and chicken broth, mixing well to combine with the curry paste.
4. Cook the Chicken:
   • Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
5. Add Vegetables and Coconut Meat:
   • Stir in the young coconut meat, bamboo shoots, red bell pepper, and zucchini. Cook for another 5-7 minutes until the vegetables are tender.
6. Season the Curry:
   • Add fish sauce and palm sugar (or brown sugar). Adjust the seasoning to taste. If the curry is too thick, you can add some of the reserved coconut water to reach your desired consistency.
7. Simmer and Serve:
   • Let the curry simmer for a few more minutes to allow the flavors to meld together.
   • Remove from heat and garnish with fresh Thai basil leaves and sliced red chili (if using).

Serving Suggestion:​

• Serve Gaeng Kua Maprao On hot with steamed jasmine rice. The combination of tender chicken, young coconut, and rich, spicy curry sauce will transport your taste buds to the vibrant kitchens of Thailand!

Indulge in the exotic flavors of Gaeng Kua Maprao On and bring the authentic taste of Thai cuisine to your dining experience. Share your love for Thai curries with us in the comments below!

 

[corbin]

Hey, curry lovers! Let's embark on a culinary adventure with Gaeng Kua Maprao On, a delightful Thai red curry featuring tender chicken and young coconut. This dish combines the creamy richness of coconut milk with the aromatic spices of red curry paste, creating a flavorful experience that's both comforting and exotic. Let's explore this delectable recipe together!

View attachment 4363

Ingredients:​

For the Curry:​

• 2 tablespoons red curry paste
• 400ml coconut milk
• 1 cup chicken broth
• 500g chicken breast or thighs, cut into bite-sized pieces
• 1 young coconut, meat scooped out and cut into pieces (reserve the coconut water)
• 1 cup bamboo shoots, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• Fresh Thai basil leaves, for garnish
• Sliced red chili, for garnish (optional)

Instructions:​

1. Prepare the Ingredients:
   • If using a whole young coconut, carefully open it and scoop out the meat. Cut the coconut meat into bite-sized pieces and set aside. Reserve the coconut water.
2. Cook the Curry Paste:
   • In a large pot or deep pan, heat a bit of vegetable oil over medium heat. Add the red curry paste and stir-fry until fragrant, about 1-2 minutes.
3. Add the Coconut Milk:
   • Gradually stir in the coconut milk and chicken broth, mixing well to combine with the curry paste.
4. Cook the Chicken:
   • Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
5. Add Vegetables and Coconut Meat:
   • Stir in the young coconut meat, bamboo shoots, red bell pepper, and zucchini. Cook for another 5-7 minutes until the vegetables are tender.
6. Season the Curry:
   • Add fish sauce and palm sugar (or brown sugar). Adjust the seasoning to taste. If the curry is too thick, you can add some of the reserved coconut water to reach your desired consistency.
7. Simmer and Serve:
   • Let the curry simmer for a few more minutes to allow the flavors to meld together.
   • Remove from heat and garnish with fresh Thai basil leaves and sliced red chili (if using).

Serving Suggestion:​

• Serve Gaeng Kua Maprao On hot with steamed jasmine rice. The combination of tender chicken, young coconut, and rich, spicy curry sauce will transport your taste buds to the vibrant kitchens of Thailand!

Indulge in the exotic flavors of Gaeng Kua Maprao On and bring the authentic taste of Thai cuisine to your dining experience. Share your love for Thai curries with us in the comments below!

Just made the Gaeng Kua Maprao On recipe and it was absolutely delicious! The fresh coconut really brought out the flavors.