Spicy Curry Bowl
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 21 ozs Chicken breasts
- 3 Tomatoes
- 1 cup Pineapple
- 2 stalks Lemongrass
- 1 Tbsp Oil
- 1 ⅔ cups canned Coconut milk
- 1 Tbsp brown sugar
- 3 Tbsps Fish sauce
- 2 Tbsps Lime juice
- For the red curry paste
- ¾ inch Galangal
- 1 shallot (peeled)
- 1 clove garlic cloves (peeled)
- ¾ inch Lemongrass
- 2 Thai chili
- kaffir lime zest (of 1 kaffir lime)
- salt
- ½ tsp Shrimp paste
Product recommendation
Can be frozen.
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Pot mit Deckel, 1 Wooden spoon, 1 Measuring cups, 1 Small bowl, 1 Fork, 1 Sieve, 1 Baking sheet, 1 Immersion blender, 1 Teaspoon, 1 Non-stick pan, 1 Slotted spatula
Preparation steps
1.
For the red curry paste place all ingredients except for the salt and the shrimp paste in a mortar and finely crush. Now mix in the salt and the shrimp paste and stir until smooth.
2.
Cut the chicken breasts into 1 inch pieces. Place the tomatoes into boiling water, then immediately into cold water. Peel, quarter, de-seed and chop the tomatoes. Slice the pineapple into small pieces. Wash and trim the lemongrass, then finely chop.
3.
Heat the oil in a wok or skillet. Fry the curry paste, then pour in the coconut milk and bring to a boil. Season with lemongrass, sugar, fish sauce and lime juice. Add the chicken pieces and the pineapple and simmer for about 5 minutes. Now add the tomatoes and heat until cooked. Divide into 4 bowls and serve.
