bunny-poultry

Thai chicken

Poultry

Original Thai curry

Ingredients:

  • 600gr Chicken breast
  • 100gr Soja bean sprouts
  • 40cl Coconut cream
  • 2 Carrots
  • 1 Leek
  • 1 Bell pepper (colour of your choice)
  • 1 Shallot
  • 1 Garlic clove
  • 4 tsp Curry paste (Massaman type for example)
  • Sunflower oil
  • Coriander (optional)
  • Crispy fried onion bits (optional)

Utensils:

  • Pot
  • Wok (or frying pan)

Steps:

  1. Slice carrots, shallot, bell pepper and leek in small pieces.
  2. Slice chicken breast into small slices or cubes.
  3. Warm the curry paste in a pot then slowly add the coconut cream and stir.
  4. Once the curry paste and coconut cream are mixed, remove the mix from the heat source.
  5. Heat up a wok, once warm, add oil.
  6. Stir fry the vegetables and chicken for 2-3 minutes until the chicken is nicely coloured.
  7. Add the curry mix to your vegetables and chicken and stir thoroughly before serving.

Side suggestion:

This dish is usually eaten with noodles or rice.

Tips and tricks:

  1. Coriander and/or crispy fried onion bits can be used as a topping to add taste and/or decoration.
  2. It’s important to not overcook the coconut cream and curry mix. The cream will lose its coconut flavour when heated for too long.