The idea for this fried rice dish comes from the famous southern style dry curry, phanaeng. It is a quick and easy to make dish. The
taste and aroma are very similar to phanaeng curry. The saltiness of the cashews and eggs is balanced with the coolness of the
cucumber slices. All three form the border of the dish, helping create its multi-faceted presentation.
Preparation
- Clean and slice chicken into thin bite-sized pieces.
- Clean and remove center vein of the kaffir lime leaves. Cut into thin slices (shredded).
- Clean Thai sweet basil leaves.
- Open coconut can. Place creamy coconut milk part in a bowl (need 1 cup).
- If desired, clean and peel cucumber, slice into 1/4" thick pieces.
- If desired, cut each salted boiled egg into 8 wedges.
Directions
- Heat oil in a pan on medium-high heat. Add phanaeng paste. Keep stirring and flipping for about 5 minutes so that it does not get
burned.
- Add chicken. Mixed well with phanaeng paste. Add coconut milk, Thai sweet basil, fish sauce and sugar. Stir until the coconut
milk is almost dried up, about 1/4 cup left in the pan.
- Add rice. Mix well.
- Serve on plate. Sprinkle with shredded kaffir lime leaves.
- If desired, serve salted boiled egg, lightly salted cashew nuts and cucumbers on the side.
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Before Cooking
- Serving size: 3-4 persons.
- When cooking rice, too much water will make the rice too soft and is not good for stir fry dishes.
- Chicken can be substituted with pork.
- The amount of phanaeng curry paste used depends on the brand you choose. Start with one tablespoon and taste it. If you
want it spicier, add more.
- The amount of fish sauce and sugar used depends on the brand of phanaeng curry paste you choose. Some brands are saltier
or sweeter than others. Start with a small amount of fish sauce and sugar.
- Using fresh coconut milk is the best. If canned coconut is used, do not shake the can because the creamy coconut milk and the
water-like part will be used separately.
Ingredients
3 cups Steamed Rice
1 cup Chicken
1 tablespoon Shredded kaffir lime leaves
1 cup Thai sweet basil leaves
2 tablespoons phanaeng curry paste
1 cup Creamy coconut milk
2 tablespoons Cashew nuts (optional)
2 Salted boiled eggs (optional)
1 Cucumber (optional)
1 1/2 tablespoons Sugar
2 1/2 tablespoons Fish sauce
4 tablespoons Vegetable oil
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