Light Chicken Curry with Lemongrass
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g chicken breasts
- 1 mango (s), ripe (preferably fly-in mango)
- 1 can coconut milk
- 100 g cashew nuts, (not salted)
- 1 lime (s)
- 4 small chilli pepper (s), red
- 2 shallot (s)
- 2 cloves garlic)
- 1 piece (s) ginger root, fresh
- 1 piece (s) galangal root or galangal powder
- 1 stick lemongrass
- 1 bunch coriander, fresher
- 1 tablespoon sugar
- 2 tablespoon chicken broth, instant
- 1 tablespoon fish sauce
- 2 tablespoon oil, (peanut oil)
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into fine strips.
- Roast cashew nuts in a pan until golden brown (without oil), stirring constantly, then set aside.
- Peel the ginger and galangal roots and grate finely. Finely chop the shallots and garlic. Cut the chillies and lemongrass into small rings. Squeeze the lime.
- Heat the oil in the wok. Sauté shallots, garlic, chillies, ginger, galangal and lemongrass for about 1-2 minutes while stirring constantly.
- Add the meat, stir and let fry briefly. Pour the juice of the lime, sugar and fish sauce over it and stir. Pour in the coconut milk, add the chicken stock powder and simmer gently over a low heat for about 15 - 20 minutes.
- Shortly before the end of the cooking time, add the mango cut into cubes and the roasted nuts, leave to stand for about 5 minutes. Garnish with the coriander after serving on the plate. If you don`t like coriander, you can also use basil, holy basil (Thai basil), or parsley, depending on your taste.
- Goes well with: Basmati or jasmine rice
- Note: Galangal has a certain sharpness and should be tried beforehand. If you don`t like it, just leave it out.
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