Thai chicken
Recipe by Niklaus Gerber
2 chicken breasts (sliced into small cubes)
Coconut milk
Lemon grass (4)
Kaffir leaves (2)
A hand full of cherry tomatoes
One small can of bamboo sprouts
3 spring onions
Garlic (2)
Lime juice
Salt and pepper
Tandoori paste (check for gluten if you want a gluten free meal)
If you like it hot some green chili (keep it whole)
Sunflower oil
Coriander leaves
Prep. Time → 5 min
Cook Time → 25 min
1. Heat up the oil in the pan until it is screaming hot
2. Add the chicken cubes together with the sliced onions and garlic
3. Stir fry it for a couple of minutes
4. Then reduce the heat to medium and add the coconut milk
5. Add the lemon grass, the Kaffir leaves, the bamboo sprouts (and the chili)
6. Add 1 to 3 spoons of the tandoori paste (depends how hot or salty it is)
7. Season with salt and pepper and add a dash of lime juice
8. Mix everything very well
9. Cut the cherry tomatoes in half and add it to the other ingredients
10. Cover the pan with a lid and let it cook for 15 to 20 minutes on low heat (this would be the time to do the rice)
11. Fish out the Kaffir leaves, the lemon grass and the chili
12. Now it is ready to be served. Decorate with some Coriander leaves. Goes very well with basmati rice.
13. Bon Appétit
main courses, chicken, curry, spicy, coconut milk, thai, gluten free October 04, 2011 08:48
Author Niklaus Gerber | gerbers.ch
Love spicy thai recipes, you have any others?
More will follow as soon I have time. This is one of my all time favorites.