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Curry thaï au poulet - En-tete

Thai Chicken Curry

This Thai chicken curry combines coconut milk, spices, and aromatics in a rich, silky sauce blended until smooth.
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Cook Time: 25 minutes
Total Time: 25 minutes
Course: Main course
Cuisine: Thai
Servings: 2 servings
Author: Marc Winer

Ingredients

  • 3 chicken thigh fillets (organic, free-range)
  • 150 ml coconut milk carton or canned
  • 1 red bell pepper
  • 1 or 2 bird's eye chilies
  • 1 large tomato
  • 3 spring onions
  • 4 cloves garlic
  • 1 small piece fresh ginger
  • 1 stalk fresh lemongrass
  • 1 to 2 teaspoons fish sauce (sugar-free)
  • 1 teaspoon sesame oil
  • 1 lime moderate-carb; or 0.5 lemon, low-carb
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon whole coriander seeds grind them yourself; or use ground coriander
  • black pepper to taste
  • avocado oil, mild olive oil or high-oleic sunflower oil for cooking; or coconut oil, for cooking

Optional

  • 1 or 2 makrut lime leaves (djeroek poeroet)

Fish-free

  • soy sauce or tamari NO fish sauce

Procédé

  • Slice the spring onions into rings. Keep the white parts separate from the green parts. Crush the garlic. Grate the ginger. Wash and chop the bell pepper.
    3 spring onions, 4 cloves garlic, 1 small piece fresh ginger, 1 red bell pepper
  • Heat the pan. Add the oil. Sear the chicken on both sides.
    avocado oil, mild olive oil or high-oleic sunflower oil, 3 chicken thigh fillets (organic, free-range)
  • Push the chicken to one side and sauté the bell pepper. Add the white parts of the spring onions, the ginger and the garlic. Sauté everything together.
  • Add the dry spices and sauté everything briefly.
    1 or 2 bird's eye chilies, 1 teaspoon ground turmeric, 1 teaspoon paprika, 1 teaspoon whole coriander seeds, black pepper
  • Wash and chop the tomato and add it to the pan.
    1 large tomato
  • Deglaze with the coconut milk. Squeeze the lime and add the juice. Add the fish sauce and sesame oil.
    150 ml coconut milk, 1 lime, 1 to 2 teaspoons fish sauce (sugar-free), 1 teaspoon sesame oil, soy sauce or tamari
  • Split the lemongrass lengthwise, but leave it attached at the base. Bruise it lightly and add the whole stalk. This makes it easy to remove before serving.
    1 stalk fresh lemongrass, 1 or 2 makrut lime leaves (djeroek poeroet)
  • Simmer for about 10 minutes. Pour the sauce into the food processor and blend until smooth. Leave the chicken out and keep it whole. Do not blend the lemongrass either. Pour the sauce back into the pan. Let everything heat through a little longer.
  • Add the green parts of the spring onions at the end. Sprinkle with cilantro only once plated.

Notes

Equipment: frying pan or Dutch oven, garlic press, grater, (small) food processor or immersion blender.
Did you make this recipe?Tag @marcwiner on Instagram!