Colorful, aromatic and just a… touch spicy, this is what this Thai chicken is.
The curry paste, peppers, coconut milk and peanut butter transform the “humble” little chicken into a dish that will steal the show at the table.
I do not want you to be alarmed when you read “curry paste” in the ingredients. Curry paste is an ingredient you will find in some large supermarkets and of course in the many shops with Asian products that now exist in Greece. And once you buy such imported ingredients, you will be ready to make other Asian dishes too, such as spring rolls and Chinese chicken.
Red curry paste resembles red taramasalata in appearance, but its aroma and flavor are complex and explosive.
It contains various kinds of dried chili, many aromatics, vegetables and spices.
It is a very interesting mixture, with intensity and sparkle, that binds wonderfully with peanut butter and balances perfectly with the miraculous coconut milk.
The result is a chicken with deep deliciousness.
Ingredients for Thai chicken
- 1 kg chicken fillet, cut into small pieces
- 1 tablespoon red curry paste
- 1 tablespoon peanut butter
- 1 red Florina pepper, sliced into rings
- 1 small dry onion, finely chopped
- 2–3 spring onions, finely chopped
- 1 garlic clove
- 1 tablespoon fresh grated ginger
- 1 package coconut milk
- 100 ml red or rosé wine
- 30 ml light olive oil or vegetable oil
- 30 ml soy sauce
- 1 tablespoon brown sugar or molasses
- fresh coriander, finely chopped
- juice of lime or lemon
With Foodurismo’s automatic ingredient converter, easily see how many grams or ml correspond to each cup. Try it here!
Method
Heat the oil in a wide, shallow pot.
Sauté the chicken pieces well on all sides.
Add to the pan with the chicken the onions, garlic and ginger, as well as half the coriander.
Stir well for 2 minutes until the aromas are released.
Deglaze with the wine.
Add the curry paste and the peanut butter. Stir well until the ingredients are well combined.
Add the coconut milk and stir.
Add the Florina pepper as well.
Leave the dish to cook over low heat for 30–40 minutes.
Towards the end, add the soy sauce, the sugar or the molasses and stir well.
Turn off the heat and add the juice of half a lime.
Add the remaining coriander and the dish is ready to serve.
It pairs very nicely with fragrant rice.
To stay up to date with everything new from us, follow foodurismo on Facebook, on instagram, on pinterest and also subscribe to the foodurismo channel on youtube