If I had to choose one meal which is “my special” this is it. This is also my husband’s favourite one.
It arouses the memories from our trip to Thailand. If you are bored with another chop or casual soup for dinner challenge yourself, try something new and prepare this curry. 🙂 If you aren’t used to eating spicy dishes give less curry paste. Enjoy this mix of oriental bite and move yourself to an exotic land at least for a while… 🙂
- One chicken breast
- One red pepper
- 5 little mushrooms
- Few pieces of pineapple
- 500 ml coconut milk
- 250 ml water
- 3 tablespoons of red curry paste (recipe here https://potfulofjoy.blog/2019/03/02/red-curry-paste/)
- To taste:
- Salt (about 1 teaspoon)
- Fish sauce (about 2/3 spoons)
- 1 fresh red chili ( you can omit)
- 1 lemon grass
- Fresh coriander
- Lime or lemon juice (juice from half of it)
- Brown sugar ( about one teaspoon)
- Cut the chicken into small, thin pieces.
- Cut the vegetables: pepper into long pieces, mushrooms into thin slices and dice the pineapple. Remove the seeds from a red chili and cut it into small slices as well.
- Add 250 ml of coconut milk to the wok or larger pan and cook it for several minutes until it thickens. Then add three tablespoons of earlier prepared red chili paste and cook it for 5 more minutes.
- Add chicken and it cook shortly, only until the moment it is no longer raw (to check this you can cut one piece of the chicken and if it is no longer pink inside – it means it’s ready)
- Add another 250 ml of coconut milk and 250 ml of water to the wok.
- Add the spices salt, fish sauce, lemon grass, sugar and juice from a lime or lemon. Adjust it to your taste, experiment with the spices.
- Add the vegetables pepper, mushrooms and pineapple and cook the dish for 5-6 more minutes.
- When dish is ready add the chili and fresh coriander – serve with cooked rice. Enjoy! 🙂