Red curry
Ingredients
- 300 g chicken breast fillets pork tenderloin will do as well
- 1 red bell pepper
- 200 g cherry tomatoes
- 1 spring onion
- 3 dl coconut milk
- 1 tbsp fish sauce
- 3 tbsp brown sugar
- 1 tbsp rapeseed oil
- 5 tsp red curry paste
- 1 bunch of coriander for garnish
Red curry paste
- 5 chopped red chillies
- 1 lemongrass chopped
- 2 tbsp chopped coriander stalks
- 3 cloves garlic peeled
- 1 shallot peeled and chopped
- 1 piece fresh ginger
- 1 teaspoon coriander seeds
- 1 teaspoon cumin
- 4 teaspoons black pepper
- 2 teaspoons salt
- 3 tbsp cooking oil
Instructions
- In Thailand, curry pastes are made in a large mortar by grinding. If you don't own a mortar, you can put the ingredients in a grinder and press a button.
- Add a generous amount of rapeseed oil to the bottom.
- Rinse and dry the chicken meat with a paper towel. Cut into strips.
- Wash the bell peppers and cherry tomatoes. Cut the tomatoes in half and chop the bell peppers into strips. Spring onion also into small pieces.
- This is where things start to happen fast!
- Throw a slice of chicken into the wok. If it starts to rattle then the wok is hot enough.
- Fry the chicken strips until brown quickly. No need to cook through.
- Add 1 tsp red curry paste, 1 tsp coconut milk (creamy part), 1 tbsp sugar and fish sauce to chicken and quickly swirl to "caramelize" the chicken.
- Add the prepared vegetables immediately after that and fry a minute.
- Add the remaining curry paste (to taste), sugars and coconut milk. Bring to the boil and the red curry is ready.
Ravintoarvot (suuntaa antava opas)
Calories: 325kcalCarbohydrates: 16gProtein: 19gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 48mgSodium: 460mgPotassium: 647mgFiber: 1gSugar: 12gVitamin A: 2213IUVitamin C: 52mgCalcium: 45mgIron: 4mg
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