Chicken and Sugar Snap Peas in Coconut Curry Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 18 ozs Chicken breasts
- 4 shallots
- 2 garlic cloves
- 1 Tbsp vegetable oil
- ⅞ cup Coconut milk
- 2 Tbsps Panang curry paste (from an asian market)
- 2 Tbsps Fish sauce
- 2 Tbsps sugar
- 2 cups sugar Snap pea
- 2 small, red chili peppers
- 1 bunch Thai chive
Product recommendation
Panaeng curry paste:
6 large chili peppers; dried
1 tbsp salt
3 shallots
3 garlic cloves
1 stalk lemon grass; fresh
1 fresh galangale; 2 cm (1 inch)
1 Kaffir lime
2 coriander root
1/2 tsp black pepper
1/2 tsp shrimp paste
Remove the stem from the chili peppers. Cut in half crosswise. Soften in luke warm water for about 5 minutes. Drain well. Squeeze as much water from the peppers as possible. Crush in a mortar with the salt. Peel and finely chop the shallots and garlic. Remove the zest from the lime and finely chop. Finely chop the coriander rot. Put all the ingredients in the mortar. Grind well well. Add the pepper and shrimp and mix well until a stiff paste forms.
Preparation steps
1.
Rinse the chicken and pat dry. Cube.
2.
Peel and finely chop the shallots and garlic.
3.
Heat the wok and pour in the oil. Add the shallots and garlic. Saute for 1 minute.
4.
Add the coconut milk. Stir in the curry paste. Simmer over low heat for 2 minutes.
5.
Add the cubed chicken, fish sauce and sugar. Continue cooking over low heat for 3 minutes.
6.
Top and tail the sugar snap peas. Slice in half and add to the wok. Continue to stir and saute for 5 more minutes.
7.
Slice one chili pepper, lengthwise, in half. Remove the ribs and seeds. Finely chop. Slice the other into thin rings.
8.
Slice the chives in rings.
9.
Garnish the meat dish with the chilis and chives. Serve.
