John Myers
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Red Thai Curry in Wok
The perfect red thai curry in wok recipe with a picture and simple step-by-step instructions.
Marinate chicken breast fillet strips:
- 1 kg Fresh chicken breast fillet
- 2 Red chili peppers approx. 25 g
- 2 Garlic cloves
- 1 piece Ginger approx. 25 g
- 2 tbsp Dark soy sauce
- 2 tbsp Peanut oil
- 1 tsp Salt
- 1 tsp Mild curry powder
Red Thai curry in a wok:
- 6 tbsp Peanut oil
- 1 kg Marinated chicken breast fillet strips
- 2 tbsp Peanut oil
- 2 tbsp ( 2 – 4 tbsp / je nach gewünschter Schärfe ) rote Thai Curry Paste
- 600 ml Chicken broth (3 teaspoons instant broth)
- 1 Can Coconut milk 400 ml
- 150 ml Sour cream
- 100 ml Milk
- 1 Can Bamboo shoots in slices / weight 260 g
- 250 g Chinese cabbage leaf hearts
- 4 Onions approx. 200 g
- 2 Green peppers approx. 200 g
- 1 Red bell pepper approx. 150 g
- 2 Spring onions approx. 50 g
- 0,5 bunch Coriander approx. 50 g
- 2 tbsp Dark soy sauce
- 2 tbsp Sweet chili sauce
- 2 tsp Mild curry powder
- 2 tsp Turmeric
- 2 tsp Sugar
- 2 tsp Salt
- 2 tsp Fish sauce
- 1 tbsp Lime juice
- 2 tbsp Tapioca starch
Marinate chicken breast fillet strips:
- Clean and wash the chicken breast fillets and cut into strips. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Mix the chicken breast fillet strips with the diced ginger, diced garlic cloves, diced chili peppers, 2 tablespoons of dark soy sauce, 2 tablespoons of peanut oil, 1 teaspoon of salt and 1 teaspoon of mild curry powder and marinate for approx. 3 – 4 hours. Preferably overnight!
- Drain the bamboo shoots and cut the slices in half at an angle. Peel the onions, quarter them and cut into wedges / assemble apart. Clean and wash the spring onions and cut diagonally into pieces approx. 2 cm long. Cut the Chinese cabbage leaf hearts into small diamonds. Clean and wash the peppers and cut into small diamonds. Wash the coriander, shake dry and cut finely. Heat peanut oil (6 tbsp) in the wok and fry the marinated chicken breast fillet strips in it in portions / stir-fry and remove again. Put the peanut oil (2 tbsp) in the wok, heat, add the red Thai curry (2 tbsp) and fry (stir fry. As soon as it starts to smell) deglaze with the chicken broth (600 ml). The coconut milk (400 ml), sour cream (150 ml) and milk (100 ml) and bring everything to the boil briefly. Add the vegetables (bamboo in half slices, onion wedges, pepper diamonds, Chinese cabbage leaf hearts in diamonds and spring onion pieces) and simmer for about 10 – 12 minutes Season curry powder (2 teaspoons), salt (2 teaspoons), turmeric (2 teaspoons), fish sauce (2 teaspoons), sugar (2 teaspoons), dark soy sauce (2 tbsp), sweet chilli sauce (2 tbsp) and lime juice (1 tbsp) . Add the fried chicken breast fillet strips and the cut coriander and heat everything briefly. Finally, thicken with the tapioca starch (2 tablespoons) dissolved in a little cold water. The red Thai curry can be served with rice, noodles or potatoes.
Tip:
- The red Thai curry can also be frozen in advance.
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