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Thai Green Curry with Vanilla

5 from 4 votes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 233 kcal

Ingredients
 

  • 700 g Chicken inner fillet
  • Sea salt fine
  • Black pepper
  • 1 Green pepper
  • 1 Zucchini
  • 1 Leek
  • 1 bunch Spring onions
  • 1 Clove of garlic
  • 1 tsp Green curry paste
  • Rapeseed oil
  • 2 can Coconut milk
  • 1 Vanilla pod
  • 2 tsp Soy sauce dark
  • 1 splash Lemon juice
  • 1 splash Worcestershire sauce
  • 2 tsp Sugar
  • 2 tbsp Sauce binders
  • 2 tbsp Chives, for sprinkling

Instructions
 

  • Wash the inner chicken fillets, pat dry and cut into bite-sized pieces. Set aside until the other ingredients are cut and ready for preparation.
  • Wash and chop the bell pepper and spring onions as well. Cut the washed zucchini and leek into thin slices. Peel and chop the clove of garlic. Halve the vanilla pod with a sharp knife, scrape out the pulp.
  • Heat the oil in a wok or a high pan, fry the meat in portions on both sides while turning. Salt and pepper. Remove the roasted poultry meat and set aside.
  • Now fry the green curry paste briefly in the remaining oil, add a little salt. Now add the garlic cubes first, then the spring onions, also fry briefly. Finally add the diced paprika and the leek and zucchini slices; Cook everything together until firm to the bite while stirring.
  • When the vegetables have the right firmness to bite, return the roasted meat to the wok and mix everything together. Now pour in the contents of both coconut milk cans (together 800 ml). Season with lemon juice, salt, pepper, sugar, vanilla pulp, Saoja and Worcester sauce. Also add the scraped halves of the vanilla pod to the coconut sauce. Now sprinkle the sauce thickener. Simmer everything together for about 5 - 8 minutes on half the heat until the sauce has the desired consistency.
  • Finally, remove the two halves of the vanilla pods from the resulting sauce (with a whistle ..!), Season the cooked Asian dish to taste. Possibly then add a little spice to your liking or your own taste.
  • Spread the finished Thai green curry with vanilla flavor on four plates, sprinkle with a little chives and serve with grainy basmaiti or jasmine rice.
  • Good luck and bon appetite.

Nutrition

Serving: 100gCalories: 233kcalCarbohydrates: 52.3gProtein: 2.2gFat: 1.3g
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Written by John Myers

Professional Chef with 25 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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