Marinated Thai Curry Chicken Fillet with Peanut Sauce and Caramelized Carrot Sticks
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g chicken breast (course, turkey breast is also possible)
- 400 ml coconut milk, unsweetened
- 3 teaspoon curry paste, red (Thai curry)
- 4 tablespoon cane sugar, brown
- some ginger (fresh or canned)
- 1 pinch (s) lemongrass, fresh
- Vegetable fat
- 400 g carrot (s)
- 2 spring onion (s)
- soy sauce
- 2 tablespoon peanut butter (creamy or crunchy - as you like)
- some ginger powder
Print Recipe
Pin Recipe Instructions
- Heat 150 ml coconut milk a little, for example briefly at 400 W in the microwave, add 2 teaspoons of curry paste, 2 tablespoons of sugar, ginger and lemongrass and stir until the curry paste and sugar have dissolved. Cut the meat across the grain into narrow slices or strips (approx. 0.5 cm) and place in them.
- Heat some fat in a pan or wok over low heat and add the drained meat over medium heat and roast covered for 4-5 minutes. Turn it every now and then.
- Peel the carrots and cut into pieces about the length of a match. Cut them into slices and finally into strips of double the size of a match. Cut the spring onions into thin slices.
- Put 100 ml coconut milk in a large saucepan and heat over medium heat. Add the carrots and cook with a little soy sauce and 1 teaspoon curry paste while stirring. Just before the point of cooking, add the spring onions. Add 2 tablespoons of sugar and caramelize while stirring constantly.
- For the peanut sauce, heat 150 ml coconut milk in a small saucepan over low heat and stir the peanut butter in it. Season with soy sauce and ginger powder.
- It is best to prepare the sauce first and keep it warm. Then you should prepare the carrots and finally fry the marinated meat. Rice or Chinese Mie noodles are ideal as a side dish.
- Tip: be careful with the curry paste! For the marinade, I personally use 1 teaspoon of curry paste from the Asian shop and 2 teaspoons of the curry paste that is on offer at discount stores every now and then. This gives me an excellent ratio between the sharpness of the original Asian paste and the aroma of the discounter paste. For the carrots, I only use the paste from the discounter.
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