in Thailand

Thai chicken fillet

updated

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Ingredients for 3 servings:

  • 300 g chicken breast (fillet)
  • 3 stalk(s) leeks
  • 3 garlic cloves
  • 1 piece(s) ginger, hazelnut-sized
  • 100 g beans, fresh or frozen
  • 1 onion(s)
  • 20 g curry paste, Thai, red
  • 400 ml coconut milk
  • salt and pepper
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Thaw the beans; this isn’t necessary if using fresh ones. Slice the leek into rings and wash. Dice the garlic, onion, and ginger. Dice the chicken and fry in oil, preferably in a wok (or a frying pan). Season with salt, pepper, and half of the curry paste, remove from the pan, and set aside. Fry the beans, leek, garlic, onion, and ginger. Season with the rest of the curry paste, add the coconut milk, and reduce until thickened. Fold in the fried meat. Basmati rice goes best with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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