Red Curry

Last Updated on August 17, 2024

Inspiration from Thailand. An Asian classic prepared in a wok, chicken curry with Vegetable Recipes, seasoned with red curry paste, fish sauce, coconut milk, lemon juice, herbs and spices.

Ingredients:

Rule for 4 servings: 500 g of chicken (breast or legs) 500 ml 400 ml of coconut milk 2 tbsp red curry paste 2 tbsp cane sugar 2 tbsp olive oil 2 tbsp fish sauce 2 pcs small carrots 1 pcs of ginger about 2-3 cm long 1 pcs of larger garlic cloves 1 pcs of garlic/td> 1 pcs chilli pepper 1/2 pcs olive or zucchini juice from 1/2 lime fresh cilantro and basil pepper salt

Procedure:

First prepare all the ingredients; cut the meat into noodles, dice the cleaned Vegetable Recipes (carrots into rounds), chop the peeled ginger finely, remove the chilli pepper from the core and cut into pieces

In a wok heat good quality olive oil, add red curry paste, ginger, chilli and garlic mix, after a while add salted and peppered chicken noodles

When the meat is pulled, pour the coconut milk and stock into the wok, season with cane sugar, fish sauce and lime juice, leave to simmer for 5 minutes

Finally, add chopped basil leaves and coriander leaves, taste the dish, season with sugar and salt if necessary.

Recommendation:

As an additional ingredient we can add to the curry, for example, lemon grass, sugar snap pea pods, or other Vegetable Recipes, or mushrooms.

Note:

Photo: Nadya Indruchova