No long introduction is needed for this recipe. I love Asian food (damn, all my posts are connected to food, maybe the next one should be about physical activity and how to get rid of some extra calories 😉 ). Back to the topic – Asian food. Sushi, Thai, Indian, Vietnamese – name the dish, I will love it. I bought my first “good” wok (not the black IKEA one) about half a year ago and it has been on rotation ever since.
My favorite throw-together-after-work-dish is my Thai curry. Well, it may not be typically Thai, as I am always just adding what I have on hand… so it is Vivi’s Thai Curry.
Thai Curry – Vivi Style
- sesame / wok oil, 1 tbsp.
- shallots, 2
- ginger, 3cm (1.1in)
- red curry paste, 2 tsp.
- vegetable stock, 100 ml
- coconut milk, 400 ml
- different kinds of vegetable you have on hand (f.ex. 5 carrots, 2 red bell peppers, 100 gr – 3.5 oz – broccoli were used for this recipe)
- chicken breast, 400-500 gr (14 – 17 oz)
- fish sauce, soy sauce and peanut sauce to taste
How to cook:
1) Peel shallots and ginger, dice with food processor or knife.
2) Wash and chop vegetables and chicken into small “eatable” pieces.
3) Put 1 tablespoon of wok oil or sesame oil into wok, add ginger and shallots when hot. After 1 minute, add curry paste and sauté quickly.
4) Add coconut oil and vegetable stock and bring to a boil. Add fish sauce, soy sauce and peanut sauce to taste. I like fish sauce more than soy, so I usually add more fish sauce. My favorite ingredient is the peanut sauce! If you are allergic to nuts, you should omit that last step.
5) Add chicken and carrots, cook for 10 minutes. Add “softer” vegetables like bell peppers and broccoli. Cook for approximatly 5 more minutes, so that the chicken is well-done.
Add rice as a side.
Voila – fast, easy and versatile. Exchange vegetables, cook it with prawns, with tofu, etc. Be creative and enjoy!!!