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Spicy curry chicken from the wok with rice

updated

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Ingredients for 4 servings:

  • 500 g chicken breast or turkey meat
  • some soy sauce
  • some oil
  • 2 tbsp red curry paste
  • 1 Pepper, hot, only for those who like it really hot
  • 1 onion(s)
  • 2 carrots
  • 1 red bell pepper(s)
  • 1 bell pepper(s), yellow
  • 2 handfuls of bamboo shoots
  • some pepper
  • ½ liter coconut milk
  • 3 cups Basmati

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Gang Dang Gai

Cut the meat into small pieces and season with soy sauce. Dice or finely chop the vegetables. Now you can cook the rice in the meantime. Lightly fry the curry paste, finely chopped onions, chili peppers, and the meat in a wok. Then add the diced carrots and bell peppers. One minute later, add the bamboo shoots and fry everything together until the meat is thoroughly cooked. Season with soy sauce and pepper to taste. Deglaze with the coconut milk and simmer briefly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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