in Thailand

Thai curry with chicken fillet

updated

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Ingredients for 3 servings:

  • 5 tsp red curry paste
  • 1 tsp lemongrass paste
  • 1 m.-sized onion(s)
  • 1 garlic clove(s)
  • 2 spring onions
  • 500 g chicken fillet(s)
  • 1 tbsp coconut oil
  • ½ lemon(s)
  • 1 pinch(s) of salt and pepper
  • 500 ml coconut milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the chicken fillet and pat dry. Finely chop the onion, garlic, and spring onions. Season the fillet with salt and pepper and fry in coconut oil in a pan. Add the onion and garlic and fry briefly. Add the curry and lemongrass paste and deglaze with the coconut milk and lemon juice. Add the spring onions and simmer for about 10 minutes. Serve best with basmati 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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