John Myers
Contents
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Ingredients
- 350 g Chicken breast fillet
- 50 g Spring onions
- 10 g Garlic
- 1 size Red chilli
- 10 g Ginger
- 100 g Cauliflower
- 170 g Colorful peppers
- 70 g Zucchini
- 60 g Shii-Take mushrooms
- 80 g Dried apricots
- 70 g Cashew nuts
- 5 tbsp Peanut oil
- 1 tbsp Red curry paste
- 50 ml Vegetable or poultry stock
- 400 ml Coconut milk
- 1,5 tbsp Coconut blossom syrup
- 1 pinch Lemongrass powder
- Coriander f.d. Decoration
Instructions
- Cut the chicken breast fillet into bite-sized, not too small pieces. Clean the spring onions and cut into larger pieces. Peel the garlic and cut into fine slices. Remove the base of the chilli, cut in half, core and cut the halves into fine strips. Peel and roughly chop the ginger. Cut the cauliflower into very small florets. Wash the peppers, do not peel them, remove the stalk, remove the core and cut into pieces that are not too small. Wash zucchini, cut in half and cut halves into slices. If necessary, clean the mushrooms, quarter them large, halve smaller ones or leave them whole. Quarter the apricots. Remove a few of the cashew nuts for decoration and coarsely chop the rest.
- In a larger pan or wok in 2 tablespoons of peanut oil, fry the meat cubes very hot briefly and spicy. Pepper and salt at the same time. Take out of the pan and keep ready.
- Add the remaining oil to the sautéing fat and fry the spring onions, garlic, chilli and ginger in it. Add the red curry paste and sweat briefly. Then deglaze everything with the stock and let it boil briefly. Pour in coconut milk and also bring to the boil. Season with syrup, lemongrass powder, pepper and salt and add cauliflower and apricots. Turn the heat down and let both simmer in the sauce for approx. 2 minutes. Then add the peppers, zucchini and mushrooms and simmer everything just long enough for it to bite and the sauce to be slightly creamy.
- When the vegetables have reached the boiling point, add the roughly chopped nuts and the seared meat cubes including meat juice, cover well with the stock, turn off the heat and let the meat steep for about 3 minutes. This keeps it juicy inside, but is no longer raw. If the curry sauce has boiled down too much, you can optimize it with cream. At the end it is advisable to taste it and possibly add seasoning. It should taste spicy and hot.
- If you want to serve a rice side dish, you have to plan its preparation parallel to the curry. Keeping the curry warm for too long will dry out the meat. When serving - if you like - garnish with a little coriander.
- We also had Lacha Paratha (an Indian flatbread) as a side dish. The link for the recipe here: Lacha Paratha .... Indian flat bread
- If the chicken breast fillet is omitted and the stock consists of vegetables, then this dish is also suitable for vegetarians / vegans.
