in Thailand

Thai curry

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Ingredients for 4 servings:

  • 400 g chicken breast fillet(s)
  • 4 potatoes
  • 2 onions
  • 1 bell pepper(s)
  • 1 stalk(s) lemongrass
  • 3 orange leaves
  • 1 tbsp sugar
  • 1 tbsp fish sauce
  • 2 tbsp oil
  • 1 tbsp yellow curry paste
  • 1 can coconut milk
  • 2 cubes of stock

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a pan, then fry the curry paste thoroughly. Chop the chicken into small pieces and fry well, then add the diced onions and potatoes. Pour in the coconut milk, refill the can with water, and add it. Cut the lemongrass into 3-4 cm pieces and add them. Tear the orange leaves and add them as well. Add the sugar, fish sauce, and stock cubes. Bring to a boil and simmer over low heat until the meat and potatoes are tender. Finally, add the bell peppers, simmer for about 5 minutes, and season to taste. Serve with rice.

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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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