Red Thai Curry (Gault Millau)

Serves: —

main thai chicken coconut

Ingredients

Rote Thaicurrysauce

  • 0.5 l coconut milk
  • 20 g red curry paste
  • 2 cloves garlic
  • 8 g lemongrass stalks
  • 15 g Sambal Oelek
  • 50 g tomato paste
  • 2 kaffir lime leaves
  • 2 g ginger
  • 1 cardamom pod, halved
  • 1 star anise
  • coriander, ground
  • 0.1 l heavy cream
  • 0.5 bay leaf

Marinierte Pouletwürfel

  • 3 chicken breasts
  • 5 g ginger, freshly grated
  • 2 kaffir lime leaves, finely chopped
  • 1 tbsp curry powder
  • 1 tbsp chili oil
  • 2 tbsp sesame oil
  • 2 tbsp peanut oil
  • coriander, ground
  • 1 pinch Sambal Oelek

Bio-Gemüse

  • 50 g carrot
  • 50 g yellow carrot
  • 50 g black radish
  • 40 g red onions
  • 40 g celery stalks
  • 20 g mushrooms

Basmatireis

  • 200 g basmati rice
  • 400 g water
  • 2 kaffir lime leaves
  • 0.5 lime, sliced

  • 1 handful glass noodles

Instructions

Rote Thaicurrysauce

  1. Combine all ingredients in a suitable pot and bring to a boil.
  2. Let it simmer for 1 hour, then strain.
  3. Taste and adjust seasoning as needed.

Marinierte Pouletwürfel

  1. Trim the chicken breasts and cut them into even cubes.
  2. Mix the remaining ingredients to create a marinade.
  3. Marinate the chicken cubes for about 2 hours.

Bio-Gemüse

  1. Wash, peel, and cut the vegetables into even wedges.
  2. Sauté the vegetables in sesame oil, then season with salt, pepper, and sugar.

Basmatireis

  1. Cook all ingredients together in a rice cooker.

  1. Fry the glass noodles briefly in hot oil and drain on paper towels.
  2. Remove the chicken cubes from the marinade, season, and lightly flour them.
  3. Sear the chicken in hot oil in a non-stick pan, drain excess oil.
  4. Add the chicken and vegetables to the warm curry sauce.
  5. Arrange the rice in a ring on the plate, add the Thai chicken, and garnish with spicy nuts and glass noodles.