Mild Thai Curry

Summary

Ingredients

For the sauce: (these ingredients are always included)

• 400 ml coconut milk without additives
• 150 ml orange juice
• 100 ml water
• 1 tablespoon, heaped curry paste, e.g. red, green or yellow
• 1 tablespoon, heaped peanut butter
• 1 tablespoon peanut oil
• 1 clove garlic
• 3 tablespoon soy sauce
• 2 tablespoon fish sauce
• 1 tablespoon, heaped chives
• 1 pinch (s) lemongrass
• 1 pinch (s) ginger powder
• 1 pinch (s) chili powder

Also: (meat and vegetables as you like)

• 400 g chicken breast fillet (s)
• 2 tablespoon soy sauce
• 1 tablespoon honey
• 2 red pepper (s)
• 1 glass corn on the cob
• 1 jar bamboo shoot (s), cut into strips
• 1 medium carrot (s)
• 1 small zucchini
• 3 mushrooms, brown
• 3 tablespoon pineapple, pieces
• 400 g rice (Thai frarant rice)

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Instructions

1. Cut chicken breast fillet into small pieces. Marinate in soy sauce and honey in the refrigerator for at least 30 minutes, or prepare the evening before. Fry in a wok over medium-high heat until cooked through (internal temperature 74°C / 165°F), then set aside.
2. Cut the vegetables into roughly bite-sized pieces—large enough to see what you're eating. Fry the mushrooms over medium heat for 2-3 minutes, then set aside.
3. Heat the peanut oil over medium heat. Add the curry paste and peanut butter and let melt for 1-2 minutes. Do not let it burn.
4. Deglaze with orange juice and bring to a boil over medium-high heat. Gradually add the coconut milk (400 ml) and stir well before each addition—this creates a nicer color. Dilute with roughly 100 ml water as needed.
5. Put on the rice according to package instructions.
6. Add 1 garlic clove, soy sauce, fish sauce, lemongrass, ginger powder, and chili powder to the curry. Add the vegetables and cook for 10-15 minutes over medium heat, until vegetables are still slightly crunchy. Just before the end of cooking, add the cooked chicken, mushrooms, pineapple, and chives.
7. Taste and season with additional soy sauce or chili powder if needed. Salt is usually not necessary since soy sauce and fish sauce are already salty. The orange juice and pineapple add pleasant sweetness.
8. Serve the curry over Thai fragrant rice.