John Myers
Contents
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Ingredients
Red curry paste:
- 5 g Coriander seeds
- 3 g Dried chilli
- 3 g Cumin
- 3 g Fennel seeds
- 2 g Fenugreek seeds
- 2 g Mustard seeds
- 1 g Cinnamon
- 1 g Sumac
- 3 g Paprika powder
Spiced rice:
- 1 piece Diced shallot
- 1 piece Garlic cloves chopped
- 3 piece Cardamom pod
- 1 piece Cinnamon stick
- 1 piece Ginger tuber
- 100 g Basmati rice
- 200 ml Vegetable broth
- Salt
- Olive oil
Chicken curry:
- 300 g Chicken breast
- 1 piece Onion
- 50 g Bean sprouts fresh
- 1 piece Spring onions fresh, cut
- 50 g Shiitake mushrooms fresh
- 50 g Sugar snap peas
- 2 tsp Curry paste
- 100 ml Unsweetened coconut milk
- 2 tbsp Mango chutney
- 0,5 piece Lemon
- Oil
- Salt
- Pepper
MaiTai:
- 3 cl White rum
- 3 cl Brown rum
- 2 cl Triple sec
- 2 cl Lime syrup
- 1 cl Almond syrup
- 1 cl Lime juice
- 3 cl Orange juice
- 3 cl Pineapple juice
- Crushed ice
- Mint fresh
Instructions
Red curry:
- Grind all ingredients as finely as possible in a mortar.
Spiced rice:
- Sauté shallots, garlic and the spices in olive oil until translucent. Add rice and ginger, sweat again, then pour in the broth. Bring to the boil, stir once, put the lid on the saucepan and simmer gently on a low heat. After 10 minutes the rice is ready.
Chicken curry:
- Cut the chicken breast into strips. Cut the vegetables into strips. Fry the chicken in a wok, add the vegetables. Add the curry paste and deglaze with the coconut milk. Add the mango chutney and lime juice, reduce for about 3 minutes. Season to taste with salt and pepper.
MaiTai:
- Briefly shake all ingredients in the shaker with a few ice cubes and strain into a glass filled to a third with crushed ice. Garnish and serve with a drinking straw.
Nutrition
Serving: 100gCalories: 112kcalCarbohydrates: 13.1gProtein: 7.8gFat: 1.2g
