Quick Thai Curry with Chicken, Paprika and Fine Peanut Note
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s), cut into thin strips
- 2 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 ginger root, fresh, about the size a thumb, peeled and finely chopped
- 1 tablespoon curry paste, red, or less
- 1 tablespoon peanut butter
- 400 ml coconut milk, unsweetened, creamy
- 2 red peppers, thinly sliced
- 3 spring onions, thinly sliced
- 1 small Glass bamboo shoot (s), cut into strips, drained well
- 10 corn cobs, from the glass, halved lengthways
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar, alternatively brown sugar
- 1 teaspoon lemongrass paste or finely chopped lemongrass
- 1 tablespoon Thai basil, fresh
- 500 g jasmine rice or frarant rice
Print Recipe
Pin Recipe Instructions
- Mix the meat well with 1 tablespoon each of oil, soy sauce and ginger and marinate for about 30 minutes. In the meantime, clean and cut the vegetables. Fry the meat quickly in a non-stick pan and then set it aside.
- Toast the curry paste in 1 tablespoon of oil in a wok or a large pan with a high rim. Stir in the peanut butter and let it melt. Deglaze with coconut milk, add the vegetables and let everything simmer for about 15 minutes.
- In the meantime, prepare the rice and let it steam off.
- Just before the end of the cooking time (the vegetables should still have bite) add the meat and briefly reheat. Season the curry with palm sugar, fish sauce (use a little salt if necessary) and lemongrass paste (should not be cooked). Scatter Thai basil on top and serve with the rice.
- The composition of the vegetables can be varied / supplemented according to taste and availability, e.g. finely chopped water chestnuts for even more bite, a few small broccoli florets or a few sugar snap peas (diametergonally divided, briefly blanched or seared) as an additional splash of color. There should be a total of approx. 4 - 5 handfuls of vegetables (measured cleaned and cut).
- Lemongrass paste is grated lemongrass soaked in a little vegetable oil. It is best to store the opened glass in the freezer.
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