in Thailand

Chicken breast fillet in curry coconut milk sauce

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Ingredients for 4 servings:

  • ½ kg chicken breasts (fillet)
  • 1 bell pepper(s), red
  • 3 leaves of lemongrass
  • 30 leaves of Thai basil
  • 1 can of coconut milk (200 ml)
  • 1 tbsp curry paste (Panäng curry paste)
  • 3 tbsp sugar, brown
  • 2 tbsp fish sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Panäng Gai – Thai / slightly spicy

Cut the meat into thin strips. Wash the bell peppers and cut into strips. Wash the basil leaves and pat them dry. Pour the coconut milk into the warm (or even hot) wok or deep pan/pot. Bring to a boil. Then stir in the curry paste (it’s lumpy and takes a while – be careful not to use too much, otherwise it will be incredibly hot!). Add the meat, fish sauce, sugar, and lemongrass leaves, and simmer until the meat is almost cooked. Then add the bell peppers and basil leaves. Finally, remove the lemongrass leaves (they don’t taste very good). I always serve it with delicious basmati rice.

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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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