in Thailand

Thai curry chicken with vegetables

updated

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Ingredients for 4 servings:

  • 6 bell peppers
  • 8 carrots (approx. 500 g)
  • 1 kg turkey breast or chicken breast
  • 2 leeks (approx. 400 g)
  • 800 ml coconut milk
  • 2 tsp, heaped curry paste, red (Thai curry paste)
  • ½ tsp ginger powder
  • some salt
  • some oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the meat into bite-sized pieces and fry in a little oil (I always use rapeseed oil) in a wok. Cut the peppers and leeks into small strips and the carrots into thin sticks and add them to the roasted poultry. Heat everything briefly with the lid on (stirring occasionally to prevent burning). After about 8-10 minutes, add the coconut milk and simmer over medium heat for another 10 minutes. Now add the spices (be careful with the hot red curry, it’s quite strong!) and simmer over low heat until the vegetables are nice and soft. Serve with rice (I prefer brown 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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