I don’t know anybody who disliked Thai cuisine. Visited Andrea in Neu-Anspach and we cooked a very tasty Yellow Thai Chicken Curry.

  • Chop up all ingredients and keep them in separate bowls since they have different cooking times
  • heat up wok with some cooking oil
  • add onions, potatoes & carrots and let them slightly roast
  • add in coconut cream, yellow curry paste, smashed lemongrass, kaffir lime leaves, chopped galgant & chicken stock
  • bring to boil & reduce heat and cook for 10 minutes
  • cook rice with some salt (1 cup rice, 2 cups water)
  • bring to boil, lid on top & cook on very low heat according to instructions
  • once  done, take lid away and mix so access steam can disappear
  • add zucchini, cherry tomatoes & chicken to curry
  • slightly simmer for 5 minutes and turn off heat
  • add sugar beans, spring onion greens, coriander, fish sauce, soysauce & lime juice to taste
  • Ready to serve
  • 250g basmati rice
  • 2 carrots
  • 100g small potatoes
  • 50g cherry tomatoes
  • 1 bunch spring onions
  • 1/2 bunch coriander
  • 100g sugar beans
  • 4 kafir lime leaves
  • 2 garlic cloves finely chopped
  • 400g chopped chicken breast
  • 1 small zucchini
  • 1 bell pepper
  • 2 tbs frying oil
  • 1 tbs yellow curry paste
  • 800ml coconut cream
  • 250ml chicken stock
  • 2 lemongrass sticks
  • 1 thumb size galgant
  • 1 tsp fish sauce
  • 1 tbs soysauce

Serves 4 person

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