Craving an authentic taste of Thailand? Look no further than Kai Long Dong, a fiery and flavorful spicy Thai chicken dish that's guaranteed to tantalize your taste buds. This recipe delivers the perfect balance of sweet, sour, salty, and spicy – a true testament to Thai cuisine's complexity and deliciousness. Forget bland takeout; this recipe guides you through creating a restaurant-quality Kai Long Dong in your own kitchen, using readily available ingredients and simple techniques. Prepare to be amazed by the depth of flavour achieved with this seemingly straightforward preparation.
Imagine the aromatic blend of fragrant lemongrass, fiery chilies, and the sweet tang of fish sauce melding together with succulent chicken. This Kai Long Dong recipe isn’t just a dish; it's a culinary journey to the vibrant streets of Thailand. Ready to embark on this flavorful adventure? Let's dive into the step-by-step instructions to create your own unforgettable spicy Thai chicken masterpiece.
Tools Needed
- Mortar and pestle
- Pan
Ingredients
- Peppercorns: 1/2 teaspoon
- Lemongrass: 2 stalks, chopped
- Coriander roots: 1 tablespoon chopped, 2 stalks chopped
- Salt: 1 teaspoon
- Dried chilies: 10
- Fresh red chilies: 5
- Makrut lime leaves: 2, sliced
- Chinese garlic: 5 cloves
- Shallots: 5, small pieces
- Shrimp paste: 1 teaspoon
- Free-range chicken: 1, cut into pieces
- Fish sauce: 1 tablespoon + 2 tablespoons (boiled)
- Sugar: 1 teaspoon
- Galangal: 2 tablespoons, chopped
- Kaffir lime leaves: 10 baht worth, torn
- Basil leaves: 1 handful
Step-by-Step Instructions
Step 1. Prepare the Kai Long Dong Curry Paste
- Roughly pound peppercorns, lemongrass, coriander roots, and salt in a mortar and pestle.
- Add dried chilies, fresh red chilies, and makrut lime leaves to the mortar and pestle; pound roughly.
- Pound the rice well, then add 5 cloves of Chinese garlic, 5 shallots cut into small pieces, and 1 teaspoon of shrimp paste; pound roughly.
- Combine all ingredients from steps 1-3 to create the curry paste. Pound well.
Step 2. Cook the Chicken and Simmer the Curry
- Cut 1 free-range chicken into pieces and put it in a pan. Add the curry paste.
- Stir-fry over low heat until the curry paste thickens.
- Add the water used to rinse the mortar. Increase heat to medium. Bring to a boil.
- Add fish sauce, boiled fish sauce, and sugar. Stir. Reduce heat to medium-low.
- Cover and simmer for 45 minutes, stirring occasionally.
Step 3. Add Aromatics and Finish
- After 45 minutes, add chopped lemongrass, chopped galangal, and chilies.
- Add torn kaffir lime leaves and basil leaves. Stir-fry until fragrant.
- Turn off the heat. Serve hot.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- The curry paste should be fragrant and flavorful.
- Adjust the amount of chilies according to your spice preference.
- This menu is very delicious and spicy. You can adjust it to your liking.
Nutrition
- Calories: approximately 400-500
- Fat: 25-35g
- Carbs: 10-15g
- Protein: 30-40g
FAQs
1. Can I adjust the spice level in this recipe?
Absolutely! Start with fewer chilies, taste as you go, and add more to your preference. You can also control the heat by removing the seeds from the chilies before adding them.
2. What can I substitute for fish sauce if I don't have any?
Soy sauce can be a decent substitute, but it won't provide the same umami depth. For a closer approximation, try a combination of soy sauce and a few drops of Worcestershire sauce.
So there you have it – your very own authentic Kai Long Dong, a spicy Thai chicken dish bursting with flavour. This recipe proves that creating restaurant-quality meals at home is achievable with a little effort and the right ingredients. Now, grab your chopsticks and enjoy the fruits of your labour!