in Thailand

Thai red curry

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Ingredients for 4 servings:

  • 500 g chicken breast
  • 1 stalk of lemongrass
  • 4 chili peppers, red
  • 3 cloves garlic
  • 1 can coconut milk
  • 1 jar water
  • 2 tsp sugar
  • 2 tsp fish sauce
  • 1 bell pepper(s), red
  • 1 tbsp curry paste, red
  • 1 tbsp sesame oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Spicy chicken breast in coconut sauce with peppers

Heat the sesame oil in a large wok or frying pan. Finely chop the garlic, chilies, and lemongrass stalk and sauté. Add the meat and fry until well browned. Remove the meat and slowly heat the curry paste in the pan until fragrant. Deglaze with the coconut milk and water. Heat gently until the paste and milk are combined. Add the meat and peppers to the milk and simmer for 20 minutes. Add the sugar and fish sauce and simmer for a further 5 minutes. Thicken slightly if necessary. Serve with rice or noodles.

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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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