John Myers
Ingredients for 5 servings:
- 1 ½ cups of fragrant rice (coffee cup with approx. 200 – 250 ml content)
- Oil for frying
- 500 g chicken
- 2 tbsp curry paste, red
- 1 stalk(s) leek
- ¼ celery root
- 2 carrots
- 1 can coconut milk
- 1 dashes soy sauce
- 1 tbsp meat broth powder
- salt and pepper
- Paprika powder
- Ginger powder
- Herbs, e.g. basil, salad herbs and parsley
- Turmeric powder
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
Clean the meat and cut into bite-sized pieces. Marinate these pieces in a deep dish with the curry paste. Heat the oil, preferably in a deep pan (e.g., a wok), and brown the meat. Finely chop the celery, carrots, and leeks and add them. Pour the coconut milk over the meat and mix. Season with meat broth powder, soy sauce, paprika powder, ginger powder, turmeric, salt, pepper, and herbs such as basil, salad greens, and parsley. Simmer at low heat for about 15 minutes. Meanwhile, cook the rice according to the instructions. When it’s ready, add it to the pot and let it simmer for a short while.
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