THAI CURRY
Together we cook an authentic Thai meal - perfect dishes for the family
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Red Thai chicken curry
(GAENG KIEW WAN GAI)
This Thai curry is one of my favorite Thai curries. It is full of spicy flavors but also mild at the same time. By adding a little lime juice, you get a light, fresh taste. Traditionally, the curry is eaten with fish and is rather sour and soupy. I prefer a slightly creamier version with lots of coconut milk and replace the fish with chicken fillet or king oyster mushrooms. Lots of colorful vegetables are a must with this curry! Good luck!
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Have fun cooking!
Viel Spaß beim Kochen!
Cooking instructions
STEP 1
First, pat the meat dry and cut into bite-sized pieces. Set aside.
STEP 2
Wash the vegetables and cut into equal-sized pieces. Now heat the pan, add a little vegetable oil and fry the red curry paste.
STEP 3
How long? - Until the aromas have developed and the room smells of curry. Keep an eye on the heat and adjust accordingly. Now shake the coconut milk and add 100 ml to the pan; stir with the curry paste until creamy.
STEP 4
The meat can now be added to the pan. Increase the heat and cook the meat for 5 minutes, turning occasionally. (If using tofu, fry it first with a little oil until crispy.) Add a little sugar to the pan along with the vegetables and 1/2 glass of water or stock. Then pour in the remaining coconut milk and finish cooking over a medium-high heat
STEP 5
Turn off the heat - now for the most important part: seasoning! Please taste first. Then season according to the 5 flavor component balance (spicy-sour-sweet-salty-umami)! So a little fish sauce for salty-umami, sugar for sweet, lime juice for sour & possibly more curry paste for spicy. Garnish with herbs and serve on hot jasmine rice. Bon Appetit!
