Marinated Thai curry chicken fillet with peanut sauce and caramelized carrot sticks

Ingredients for 3 servings:

• 500 g chicken breast (turkey breast will also work)
• 400 ml coconut milk, unsweetened
• 3 tsp curry paste, red (Thai curry)
• 4 tbsp brown cane sugar
• some ginger (fresh or from a can)
• 1 pinch(s) lemongrass, fresh
• vegetable fat
• 400 g carrot(s)
• 2 spring onions
• Soy sauce
• 2 tbsp peanut butter (creamy or crunchy – whatever you like)
• some ginger powder

Instructions

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

Spicy with coconut milk

Heat 150 ml of coconut milk slightly, for example briefly in a microwave at 400 W. Add 2 teaspoons of curry paste, 2 tablespoons of sugar, ginger, and lemongrass, and stir until the curry paste and sugar have dissolved. Cut the meat across the grain into thin slices or strips (approx. 0.5 cm) and place them in the pan. Heat a little fat in a pan or wok over low heat, then add the well-drained meat over medium heat. Cover and fry for 4-5 minutes, turning occasionally. Peel the carrots and cut into pieces about the length of a matchstick. Cut these into slices and then into strips twice the thickness of a matchstick. Thinly slice the spring onions. Pour 100 ml of coconut milk into a wide saucepan and heat over medium heat. Add the carrots and cook with a little soy sauce and 1 teaspoon of curry paste, stirring constantly, until tender. Just before they are cooked, add the spring onions. Add 2 tablespoons of sugar and caramelize, stirring constantly. For the peanut sauce, heat 150 ml of coconut milk in a small saucepan over low heat and stir in the peanut butter. Season to taste with soy sauce and ginger powder. It’s best to prepare the sauce first and keep it warm. Then prepare the carrots and finally fry the marinated meat. Rice or Chinese mie noodles are good side dishes. Tip: Be careful with the curry paste! I personally use 1 teaspoon of curry paste from an Asian shop and 2 teaspoons of the curry paste that’s occasionally on sale at discount stores for the marinade. This gives me an excellent balance between the spiciness of the original Asian paste and the flavor of the discount store paste. For the carrots, I only use the paste from a discount store.