Red Thai Curry À La Bangkok

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 30 mins
Total Time 3 hrs 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g chicken breast
  • 2 tablespoon soy sauce
  • 1 tablespoon cane sugar
  • 1 tablespoon grape sugar, or 2 s brown cane sugar, grape sugar can be used for fructose intolerance
  • 1 clove garlic
  • Pepper, black, freshly ground
  • 1 small bell pepper (s), red
  • 1 small bell pepper (s), green
  • 3 spring onion (s)
  • 1 stalk lemongrass, about tablespoon finely chopped
  • 0.5 ½ glass bamboo strips, approx. 165 g
  • 3 small chilli pepper (s), red, dried, fresh or frozen
  • 1 piece (s) ginger, about tablespoon finely chopped
  • 1 bunch Thai basil or packet regular basil, fresh
  • 2 cans coconut milk, 400 g each
  • 50 g Thai curry paste, red, without colorins and preservatives
  • Coconut oil for frying
  • 500 g rice Thai or jasmine rice, or if not available, lon rain rice
Red Thai Curry À La Bangkok
Red Thai Curry À La Bangkok

Instructions

  1. Cut the chicken breast fillet into strips or small pieces, as desired.
  2. Marinade: Soy sauce, garlic press (goes with the skin), add chicken strips and mix everything together. Let it steep in the fridge for about an hour. Then sprinkle with pepper, cane sugar and (if necessary, dextrose), mix again and leave to stand in the refrigerator for another hour.
  3. Core, wash and cut the paprika into fine strips. Drain the bamboo strips.
  4. Cut off the green leaves and the root end of the spring onions and dispose of them. Peel the sticks and cut into fine rings or very fine strips. Chop the chili peppers into very small pieces. Peel the ginger, cut into fine strips and then into small pieces. Cut off lemongrass, green leaves and roots and discard. Peel the rod (from the thick end) with the
  5. Tap the back of a knife blade and cut into fine rings. Cut the drained bamboo into fine strips. Wash the basil and put some nice leaves aside. Chop the rest into small pieces.
  6. Heat coconut oil in a pan or wok (if available). Sear the marinated chicken breast strips with the rest of the marinade in the pan so that the meat takes on a roasted aroma.
  7. Remove the meat from the pan and set aside. In the same pan, first roast the peppers a little (takes the longest), then add the spring onions and roast them with them. Then add the bamboo, chilli, ginger and finally the chopped basil, stirring constantly. Remove the finished vegetables from the pan and set aside.
  8. Heat about 2 tablespoons of coconut oil very strongly in the same pan. Add the red Thai paste and stir-fry briefly. Be careful, the paste burns very quickly. Add about 2 cups of the coconut milk and completely dissolve the paste while stirring. Bring the whole thing to a boil over the highest heat, stirring constantly, until the paste remains with the coconut milk that has turned into oil.
  9. Now add the meat and stir with the paste and roast together briefly, then deglaze with the rest of the 400 g can of coconut milk and stir. Add the vegetables, stir and let the whole thing steep a little.
  10. Depending on your preference, the sauce can then be made more liquid with more coconut milk, it is very thick with a can of coconut milk.
  11. Cook the rice as a side dish according to the instructions so that everything can be served together.
  12. Arrange the curry and finally pour the fresh, whole basil leaves over it.
  13. Tips: If you want, you can add 2 tablespoons of fish oil to the curry.
  14. Instead of chicken breast, peppers and spring onions, other types of meat or
  15. Vegetables can be used.

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