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Asian marinade with curry and ginger

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Ingredients for 1 servings:

  • 1 red chili pepper(s)
  • 1 piece(s) of ginger root, approx. 2 cm
  • 2 garlic cloves
  • 1 lime(s)
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp curry powder
  • 120 ml rapeseed oil
  • 500 g poultry, chicken or turkey

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

For poultry

Peel the ginger and finely dice it along with the chili pepper. Crush the garlic cloves. Zest the lime skin, removing the white pith, and then juice the lime. Mix the juice with the finely diced spices, curry, and soy sauce, then whisk in the oil to create a creamy marinade. Now pour the marinade into a freezer bag and add the chicken pieces. Seal the bag and knead everything thoroughly. Let it marinate in the refrigerator for about 3 hours.

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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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