Thai Chicken Curry

Chicken curry is an excellent choice for moments when you crave a slightly spicy and quickly prepared spoon dish. The recipe can easily be adjusted to your preferences - if you like it spicy, add a bit more chili or cayenne pepper, if you dont have pak choi, use chard or spinach, and if you want to add some crunch, use roasted peanuts and sprinkle them over the prepared dish.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 1 piece Chili peppers, red chili, fresh

  • 3 pods Garlic, fresh

  • 1 spoon Ginger, fresh

  • 0.5 teaspoons Spices, coriander - seeds

  • 0.5 teaspoons Spices, cumin seeds

  • 1 pinch Spices, cloves, ground

  • 0.25 teaspoons Spices, cinnamon, ground

  • 0.25 teaspoons Spices, cardamom

  • 0.25 teaspoons Spices, pepper, black

  • 0.25 teaspoons Spices, pepper, red or cayenne

  • 0.5 teaspoons Spices, turmeric, ground

  • 500 g Meat, chicken, loaves

  • 420 ml Coconut milk

  • 1 teaspoon Salt, table

  • 1 piece Cabbage, Chinese (pak-choi), fresh

  • 2 spoons Juice, lime

Steps

  1. In a bowl, mix the spices: coriander, cumin, cloves, cinnamon, cardamom, black and cayenne pepper, and turmeric. Rinse the chicken under running water, dry it with paper towels, and cut it into smaller pieces. Peel the onion and garlic and finely chop them separately. Peel the ginger, wash the chili, and clean it. Finely chop the ginger and slice the chili.

  2. Heat the oil well in a wok (pan). Add the onion and chili and stir-fry them for 2 to 3 minutes. Add the ginger, garlic, and spices, and stir-fry the ingredients for 1 minute while continuously stirring.

  3. Pour the coconut milk into the wok and add the chicken. Season with salt, mix well, and cook covered over moderate heat for 20 minutes. Meanwhile, clean and wash the pak choi and cut it into smaller pieces, which you add to the wok during the last 10 minutes of cooking.

  4. When the chicken becomes tender, remove the wok from the heat. Add the lime juice and mix the curry well. Season the dish with additional salt and/or pepper if needed. Serve with boiled rice.

Nutrition Information (Per 100g)

  • Calories: 153.74 kcal
  • Fat: 8.19 g
    • Saturated Fat: 1.5 g
  • Carbohydrates: 3.28 g
    • Sugars: 0.82 g
  • Protein: 13.24 g
  • Fiber: 0.41 g