Red chicken curry with pineapple – Gäng Phet Gai Pad

Ingredients for 2 servings:

• 250 g chicken breast, without skin and bones, frozen
• 2 tbsp curry paste, red (see appendix)
• 12 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 30 g spice lily (aromatic ginger)
• 80 g cauliflower florets
• 100 g pineapple pieces (can)
• e.g. spring onion(s), only the green part
• 3 tbsp curry paste, red
• 80 g coconut milk, 24% fat content
• 40 g pineapple juice (can)
• 1 tsp, leveled chicken broth powder
• 1 tsp, leveled tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 3 tbsp sunflower oil
• 2 tbsp sesame oil, light

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

An exotic and tasty side dish from Thai cuisine.

For the meat, slice the thawed chicken breast across the grain into 6 mm thick slices, ideally using a bread and sausage slicer. Halve these lengthwise and crosswise. Mix the remaining meat ingredients together and marinate the chicken pieces for 1 hour at room temperature, stirring occasionally. For the vegetables, peel and roughly chop the onions and garlic cloves. Cut the peeled lily crosswise into thin slices. Halve the cauliflower florets lengthwise, quarter the larger ones, and rinse well. Drain the pineapple pieces well. Set the vegetables aside. To garnish, slice the spring onions crosswise into thin rings. Mix all the sauce ingredients together. Strain the meat pieces and drain well. Heat the sunflower oil in a wok until very hot. Add the meat pieces and stir-fry for 90 seconds. Remove from the wok with a slotted spoon and let it drain back into the wok. Reduce the heat slightly, add the sesame oil, and let it heat through. Add the vegetables and stir-fry for 3 minutes. Deglaze with the sauce and simmer for 1 minute. Immediately remove the mixture from the wok and divide it among the serving dishes. Add the meat pieces, garnish, serve, and enjoy. For red curry paste, see: https://www.chefkoch.de/rezepte/4337671729488761/Mittelscharfe-rote-Currypaste.html