Red Thai Curry with Chicken and Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breast fillet (s), shredded
- 3 tablespoon curry paste, red (Thai curry)
- 3 tablespoon fish sauce
- 4 tablespoon water
- 0.5 teaspoon ½ cornstarch
- 500 g veetables (e.. reen beans, carrots, small cobs, asparaus)
- 3 tablespoon oil (peanut oil)
- 5 dl coconut milk
- 50 g nuts (e.. cashews, peanuts)
- 2 sprigs coriander green
Print Recipe
Pin Recipe Instructions
- Mix 1 tablespoon red curry paste, 1 tablespoon fish sauce, water and cornstarch to a marinade and mix with the chicken breast. Marinate for at least 1 hour at room temperature.
- Prepare and blanch the vegetables (cooking time varies, depending on the type of vegetable, but it should still be slightly crunchy). Quench cold.
- Heat the oil in a wok. Fry the chicken in two portions very hot all around and only briefly, then remove. Briefly toast 2 tablespoons of curry paste over low heat in the roasting tray. Deglaze with coconut milk. Bring to the boil and reduce a little. Add 2 tablespoons of fish sauce, vegetables, nuts and chicken and let everything get well hot. Garnish with coriander at the end and serve immediately.
- Basmati, jasmine or fragrant rice go well with this.
- Tips:
- In addition to the vegetables, approx. 500 g of potatoes can also be cut into bite-sized pieces, boiled and then also added to the curry.
- If it`s too hot: add a little more coconut milk or a little sugar.
- Instead of chicken, pork or beef can be used.
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