John Myers
Ingredients for 4 servings:
- 500 g chicken breast fillet(s), cut into bite-sized pieces
- 200 g king prawns, peeled and deveined
- 4 ports. Basmati, or Thai rice
- some oil (sunflower)
- some sesame oil
- some soy sauce
- 1 clove(s) garlic, crushed
- some coriander leaves, finely chopped
- some fresh ginger root, grated
- 6 cloves
- some turmeric
- 150 g sugar snap peas, finely chopped
- 1 red bell pepper(s), finely chopped
- 2 spring onions, cut into fine rings
- 2 ½ tbsp red curry paste
- 1 ½ small cans of coconut milk
- some lemongrass
- 1 bunch Thai basil
- some sugar
- n. B. Salt
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour
The night before, marinate the chicken breast cubes as follows: Mix the sunflower oil with soy sauce, garlic, coriander, and ginger. Cover and refrigerate overnight. The next day, cook the rice according to the instructions and season with cloves and turmeric, if desired. Cook the marinated chicken breast cubes in a wok. Add the snow peas, spring onions, and bell pepper pieces. Stir in the curry paste, season with salt, sugar, lemongrass, and Thai basil. Add the coconut milk and bring to a boil. Briefly fry the prawns in a pan with garlic, add to the sauce, and cook until cooked through. Add the chopped coriander and season again to taste.
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