Scented Chicken Thai Curry
Main course
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Cook Time
2 h 25 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This chicken Thai curry is a true culinary journey! I often prepare it for a quick weeknight dinner, as it is ready in no time. The chicken marinated in lemon juice and spices is incredibly tender and flavorful. Coconut milk brings a creamy sweetness that perfectly balances the spiciness of the curry paste. A comforting and fragrant dish, ideal for lovers of Asian cuisine. Feel free to add some seasonal vegetables for an even more complete version. A real treat!
Ingredients (10 ingredients)
-
4 piece Chicken fillet(s)
-
1 piece Onion(s)
-
20 cl Coconut milk
-
50 g Curry paste
-
0.5 bouquet Coriander
-
6 c. à soupe Olive oil
-
1 branche Thyme
-
1 piece Lemon juice
-
to taste Salt
-
to taste Pepper
Preparation (9 steps)
Chicken in pieces
Cut the chicken fillets into small pieces. Place them in a bowl.
Chicken marinade
Add the lemon juice, thyme, salt and pepper to the chicken in the bowl. Mix well to coat all the chicken pieces.
Marinating time
Let the chicken marinate for 2 hours at room temperature.
Onion preparation
Place the onion in the Thermomix bowl and chop it for 3 Sek./Stufe 5.
Mixing the onion and marinade
Add the chopped onion to the marinade with the chicken and mix well.
Cooking the chicken
Sauté the chicken and onion mixture in a hot pan for 5 minutes until the chicken is golden brown.
Adding the curry paste and coconut milk
Add the red curry paste to the chicken in the pan, mix well, then add the coconut milk. Simmer for 10 minutes over low heat.
Coriander preparation
Chop the coriander in the Thermomix for 3 Sek./Stufe 5.
Adding the coriander
Before serving, add the chopped coriander to the preparation and mix gently.
Finished cooking? Great! 🎉
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Created by
Marine Rousseau
2
Rezepte
0
Kochbücher
Allergens
- None
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