Red curry
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Red curry is a Thai staple. You can make your own curry but you can also buy good ones in the shops.
Ingredients for 4
2 chicken breasts (pork tenderloin with my own) 1 red pepper 1 handful of cherry tomatoes 1 spring onion 1 tbsp;1 bunch of coriander for garnish
Red curry paste (available ready-made in my shop)
5 chopped red chillies fresh (degree of spiciness to taste, cut out seeds) 1 lemongrass chopped 1 handful of chopped coriander stalks 3 cloves of garlic peeled 1 shallot peeled and chopped 1 pinch of garlic peeled and chopped 1 pinch of garlic peeled and chopped 1 pinch of garlic peeled and chopped 1 pinch of garlic peeled and chopped 1 pinch of garlic peeled and chopped1 teaspoon of coriander seeds 1 teaspoon of cumin 4 black peppercorns 2 teaspoons of salt 3 tablespoons of cooking oil
Tea n’ in:
In Thailand, curry is made in a large mortar and pestle. If you don’t happen to own a small one, you can put the ingredients in a chopper and press a button.
The wok is heated to a boiling point. Add a generous amount of rapeöljyä to the bottom.
Rub and dry the chicken breasts with kitchen paper. Cut into wok strips. (Why not buy chicken strips directly from the shop? They’re just plain crappy jämäm pieces.)
Peel the peppers and cherry tomatoes. Cut the tomatoes in half and chop the peppers into strips. Spring the onion into small pieces.
This is where things start to happen quickly
Throw a slice of chicken into the wok. If it starts to rattle then it’s hot enough. Put the rest in the wok – otherwise, wait a while.
Brown the chicken strips quickly. No need to läpikypsyä.
Add 1 tsp red curry paste, 1 tsp coconut (white part), 1 tbsp sugar and fish sauce to the chicken and pyörite quickly ”caramelize” the chicken.
Instantly add the prepared vegetables, freeze for a minute, then add the remaining curry paste (to taste), sugars and coconut milk. Bring to the boil and the red curry is ready.
