A spicy dish of red curry and peanut sauce.
Dish for 3 people.
Ingredients:
4 chicken thigh fillet
1 tbsp Thai red curry
1/2 tsp ground ginger
Fresh basil, preferably Thai, but regular is also possible
Fresh coriander
200 ml coconut milk
1/8 cup soy sauce
1/2 tbs fish sauce
1/4 cup peanut butter
Juice of half a lime
teriyaki peanuts, regular ones can also be used
Rice
Cucumber
Spicy lime mango:
1/2 mango
1/2 jalapeno
Juice of 1 lime
Preparation:
Cut the chicken thigh fillet into coarse strips. Mix this well together with half of the red curry paste, all the ground ginger and 1 tbs of oil. Sort of like rubbing it in. Let this stand for at least 5 minutes, longer is always allowed.
Place a pan on the stove and let it get hot. Add a little oil and fry the chicken thigh until it turns nice and brown. Add the rest of the red curry paste, the basil and fresh coriander and fry briefly.
Turn the heat down to low. Add the coconut milk, soy sauce, fish sauce and some water, about 100 ml. Place the lid halfway on the pan and let it simmer gently for 20 to 30 minutes. At least until the chicken is thoroughly cooked. If the sauce becomes too thick, add some more water.
Now add the peanut butter and lime juice and stir until combined. Let it simmer gently until the sauce thickens a bit.
For the spicy lime/mango, cut everything small and mix together.
Serve it with the rice, lime/mango, cucumber and teriyaki nuts over the meat.
Enjoy your meal.
