thai_hähnchen

Thai Chicken & Mango Curry in 30 minutes!

A delicious creamy and sweet curry, this chicken and mango curry uses mango puree in the sauce as well as rich coconut cream. Simple to make in under 30 minutes from beginning to end, the Thai flavours sing in this delectable dish.

One of the inevitable things about a new year appearing from around the curve is the oft-asked question, "So what is your new year's resolution?". I'm not a firm practitioner of the resolution but I will admit that there are certain things that I may want to do this year. But they aren't exactly your standard things like "lose weight, work out more (I would be setting myself up for a fail) and drink less."

Mine are more things like:

1) develop magic skills

2) visit Harry Potter world and Cuba

3) eat more food

4) see if it is too late to become a police detective

Perhaps I don't really understand this resolution stuff properly but this was all I could come up with while I was cooking and thinking (which is when I do my thinking apart from in the shower). I was so distracted that I didn't actually intend to blog this recipe which is why there is just a pic of snake beans that I thought were pretty enough to put on instagram (they weren't). I was merely playing around in the kitchen. I'm not even sure if this is an authentic Thai dish or not so the Thai is more in reference to the flavours rather than any claim to authenticity.

I picked up some great mangoes and snake beans at the market and decided to make a chicken curry with them. I think I was thinking along the lines of the Thai duck and lychee curries that I've eaten and how the fruit cools against the spicy coconut of the sauce and meat. I pureed some of the mango around the pip area as it was a bit too hard to cut it up into chunks and added it to the sauce. It ended up being so delicious that I decided that I just had to share it with you! This sweet and creamy curry is easily done in less than 30 minutes and makes enough to feed four hungry people.

So tell me Dear Reader, do you do new year's resolutions? And if so, what are yours this year? Did you end up fulfilling last year's?

Thai Chicken & Mango Curry in 30 minutes

An Original Recipe by Not Quite Nigella

Preparation time: 10 minutes

Cooking time: 15-20 minutes

• Oil for frying
• 2 onions, peeled and chopped* I put them in a small food chopper with the garlic and ginger
• 4 cloves garlic, peeled and chopped
• 4 slices fresh ginger, peeled
• 3 tablespoons red curry paste
• 500g/1lb. chicken thigh fillets, cut into small pieces
• 2 cups coconut milk or coconut cream
• 2 cups chicken stock
• 1 large mango
• 1 bunch snake beans (or use green beans) chopped into 1 inch pieces
• Fresh coriander/cilantro and Thai basil to garnish
• Boiled rice to serve

Step 1 - First get the rice started because that will take about 15 minutes. Then place a few tablespoons of oil into a large wok or pot on medium to high heat. Add the onions, garlic and ginger and fry until golden. Add the curry paste and fry for a minute until very fragrant, then add the chicken pieces and coat in the paste. Add the coconut milk/cream and stock and place lid on and cook for 10 minutes until chicken has cooked through and the sauce has thickened. After 5 minutes, add the beans.

Step 2 - While the chicken is cooking, slice both cheeks off the mango and cut around the pip removing as much mango flesh as possible. Place the bits of mango flesh in the food chopper along with the the flesh from half of one cheek (remove the skin). Puree until smooth. Cut the rest of the 1.5 cheeks into small mango cubes.

Step 3 - Once chicken has cooked, add the pureed mango and taste for seasoning. As curry pastes vary I find that you may need to add fish sauce if it isn't salty enough, lime juice if it needs acidity or chilli if it needs spice. You shouldn't have to add sugar as the pureed mango gives the sauce additional sweetness. Once everything is cooked, add the mango pieces and top with the coriander/cilantro and Thai basil (go easy on the latter as it is strong). I pour a little of the coconut cream on top to make it a bit richer.

Thai Red Curry with Chicken & Mango

The secrets to a really great Thai curry using store bought curry paste are: sautéing the curry paste with onion, garlic and fresh chilli, and simmering the curry with kaffir lime leaves (key tip). Plus my secret tip for a thick, extra saucy, extra tasty sauce with 1/3 less calories – MANGOES. Seriously. (But I’ve also provided the recipe using just coconut milk!)

Ever since my visit to the Groves Grown Tropical Fruit farm which I babbled about in the Coconut Shrimp/Prawns with Spicy Thai Mango Sauce recipe I shared a couple of weeks ago, I’ve been going a little mango-mad.

Mango sorbet. Mango cheesecake. Mango marinade (seriously SO GOOD!). Mango salsas.

I don’t want to overwhelm you with mango recipes so I decided to pick one more to share this summer. And really, there was no contention.

This Mango Thai Red Curry. There are no words. Honestly, I think it’s the best “from scratch” invention to come out of this kitchen for a while. LOOK how thick and saucy it is! With 1/3 less calories.

Everyone loves a great curry, especially creamy coconut milk ones. But I rarely have Thai curries midweek because of the calories….WOWZER! Coconut milk is seriously loaded with calories. There are 920 calories / 3,850 kilojoules in one 400g/13oz can of coconut milk. Did you know that??

Sure, you could go low-fat coconut milk. But it’s nowhere near the same……Those who have tried it will know exactly what I’m talking about when I say that the curry sauce is watery instead of creamy.

So the awesome discovery I made?? Switch out half the coconut milk with mango puree. That’s right, mangoes! In puree form it’s thick and creamy, has the sweetness of coconut milk – the PERFECT coconut milk substitute. With less than 1/3 of the calories of coconut milk.

And in case you are concerned, NO it’s not too sweet! Coconut milk is sweet anyway, so it basically replaces that. Plus, here are the ratios I use: 1 can (400g/13oz) coconut milk, 1 cup mango puree and 3/4 cup chicken broth/stock (thins out the mango, adds extra flavour depth).

There is no way anyone would taste this curry and think “this is sweet”.

To be clear – I did not invent this recipe in a bid to lighten up curry! I made it simply because I thought it would be delish – and it blew me away. And my taste testers. Especially when I told them it was so much healthier than the usual red curry!

This is the very first recipe I’m sharing which uses a store bought curry paste. And it’s in response to a request from a friend who mentioned that curries she makes using store bought curry paste just never tastes as good as restaurant curries.

There’s no denying that a made-from-scratch curry paste makes a difference. But you know what? The bigger factor is using store bought curry paste properly – freshening up the flavours by sautéing it with onion, garlic, ginger and chillies.

And the ultimate tip I have? KAFFIR LIME LEAVES. That is the key. They smell limey but are earthier, and when you plonk them into the sauce to simmer away, that is when the magic happens and you’ll make a curry that rivals a restaurant one.

I need to stop here. Otherwise I’ll write a thesis.

I really hope you try this. I can’t stress enough how delicious it is! Thick, creamy, EXTRA saucy with less calories. *Eyes fluttering* Thai curry heaven. – Nagi x

• 1 tbsp oil (vegetable, canola, grape seed)
• 3 garlic cloves, minced
• ½ tsp ginger, minced (not critical)
• ½ - 1 tsp red chilli, minced (Optional. I used 1 tsp.)
• 1 small onion, sliced (brown, white, yellow) or 3 eschallots
• 1.2lb / 600g chicken thigh fillets (or breast), cut into bite size pieces
• 4 - 5 tbsp Thai Red Curry Paste (Note 1)
• 1 can (400ml/13oz) coconut milk (full fat is better but low fat is ok too)
• ¾ cup chicken broth
• 1 cup mango puree, preferably fresh (1 large mango) (Note 2)
• 1 tbsp fish sauce
• 2 kaffir lime leaves

• Jasmine rice
• Coriander/cilantro leaves
• Lime wedges
• Fresh red chili, sliced

1. Heat oil in a skillet over medium high heat.
2. Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
3. Add chicken and cook until white all over but still raw inside.
4. Add curry paste and saute for 2 minutes until fragrant.
5. Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.
6. Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
7. Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.

Nutrition per serving assuming 4 servings using MANGO puree. Note: This curry is saucier than most Thai curry recipes you’ll find!

Nutrition per serving assuming 4 servings using only Coconut Milk per Note 3.

Hi Nagi Could I replace the chicken with fish?

Have cooked this several times with the chicken & is so delicious !!

Definitely! Just pop it in right at the end, fish doesn’t take long to cook 🙂 N x

Could I use beef instead of chicken? Any adjustments?

Hi Sonja! What cut of beef do you have? 🙂

I want to make this but only have beef, would that work too?

Yes! If it’s a slow cooking cut, simmer slowly until tender 🙂 What cut do you have?

Karen Ellem says

Can this Thai curry be made with frozen mango chunks pureed?

Or would it be better with fresh mangoes?

Hi Karen! Frozen is just fine for this 🙂 Hope you love it! N x

How spicy is the red paste you use? Using mango, does it make this overly sweet?

Hi Jax! Because it’s curry paste from a jar, it isn’t that spicy. And the mango doesn’t make it overly sweet, in fact, the mango replaces coconut milk which is why this is so much healthier than the usual red curries. And coconut milk is sweet too so the mango just replaces that sweetness!

This one looks wonderful. Can it be made a day or two ahead and reheated? Is this likely to improve the flavour? I’m having a dinner party with a number of dishes and was hoping to make this a day ahead in order to make life easier!

Yes! It keeps so well!

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Hi, I’m Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! ♥

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Cremiges Thai-Curry Hähnchen und Reis (2 Portionen) 🐔🍛🌱 Zutaten: 125g Reis 400g Hähnchenbrustfilet 400ml Kokosmilch (light) 1 Zwiebel 2 TL Rote Currypaste 400g Asia Pfannengemüse (TK) 2 EL Sojasoße Gewürze: Salz, Pfeffer, Curry, Chili Zubereitung: 1) Reis laut Anleitung kochen 2) Hähnchenbrust kleinschneiden 3) In einer Pfanne Hähnchenbrust anbraten, wenn es leicht braun ist die Zwiebel dazu, danach Pfannengemüse hinzu 4) Nach 2 min Currypaste dazugeben kurz und mitbraten 5) Mit Sojasoße und Kokosmilch ablöschen, mit den Gewürzen kräftig würzen und ca. 10 min köcheln lassen, bis die Soße dickflüssiger wird und schön gelb ist #abnehmen #gesund #gesundabnehmen #juiceplus #training #fitness #bodychallenge #body #detox #fit #healthy #food #ernährung #schlank #juicepluslife #vital #diät #workout #sport #veränderung #definieren #frauen #muskelnaufbauen #juicepluscomplete #straffen #gesunderezepte #fitnessstudio #wohlfühlen

Cremiges Thai-Curry Hähnchen und Reis (2 Portionen) 🐔🍛🌱 Zutaten: 125g Reis 400g Hähnchenbrustfilet 400ml Kokosmilch (light) 1 Zwiebel 2 TL Rote Currypaste 400g Asia Pfannengemüse (TK) 2 EL Sojasoße Gewürze: Salz, Pfeffer, Curry, Chili Zubereitung: 1) Reis laut Anleitung kochen 2) Hähnchenbrust kleinschneiden 3) In einer Pfanne Hähnchenbrust anbraten, wenn es leicht braun ist die Zwiebel dazu, danach Pfannengemüse hinzu 4) Nach 2 min Currypaste dazugeben kurz und mitbraten 5) Mit Sojasoße und Kokosmilch ablöschen, mit den Gewürzen kräftig würzen und ca. 10 min köcheln lassen, bis die Soße dickflüssiger wird und schön gelb ist #abnehmen #healthy #gesunderezepte #body #gesundabnehmen #wohlfühlen #schlank #muskelnaufbauen #food #juicepluscomplete #frauen #diät #bodychallenge #fitnessstudio #workout #definieren #fit #vital #training #straffen #juicepluslife #juiceplus #gesund #veränderung #fitness #detox #ernährung #sport

Comments: 1

Die Bowl sieht super lecker aus! Schaut auch gerne mal bei uns vorbei:) LG!

Classic Thai BBQ Grilled Chicken Recipe (with Tangy Dipping Sauce)

• 50 mins
• Prep: 20 mins,
• Cook: 30 mins
• Yield: SERVES 2-3

This grilled chicken recipe is truly bursting with all the flavor and exquisiteness of Thai cooking! Marinated in a garlicky sweet and sour sauce, the chicken pieces are then easily barbecued or oven-baked to perfection. Add my special homemade Thai sauce as either a dipping sauce or a glaze, and this dish will be the life of your dinner or lunch party! It's a classic Thai BBQ chicken recipe you will want to keep in your recipe files for life!

What You'll Need

• 1/2 fresh chicken (chopped into small parts) or 4 pieces chicken
• Marinade:
• 2 tbsp. soy sauce
• 1 tsp. dark soy sauce (OR 1 more tbsp. regular soy sauce)
• 2 tbsp. fish sauce
• 3 tbsp. sherry (cooking sherry works well too)
• 2 tbsp. brown sugar
• 1 tbsp. black peppercorns (crushed with pestle & mortar) or 1 tsp. coarsely-ground black pepper
• 10 cloves garlic (minced)
• 1 red chili (minced, to taste)
• Dipping Sauce or Glaze:
• 2/3 cup rice vinegar (or another type of vinegar: white, white wine, or apple cider)
• 1/3 cup packed brown sugar
• 4 cloves garlic, minced
• 1 fresh red chili (minced) or 1/3 to 1/2 tsp. dried crushed chili or cayenne pepper

How to Make It

1. Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
2. Add chicken, turning several times to ensure the chicken is covered and literally bathed in the marinade. Cover and place in the refrigerator to marinate at least 2 hours, or overnight is even better.
3. To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a saucepan. Stir and bring to a boil (the smell will be quite pungent as the vinegar burns off). Reduce heat slightly to keep it on a gentle boil. When sauce has reduced to 1/3 and is bubbling all over the surface, remove from heat. The sauce will thicken as it cools and should taste tangy - a mixture of sweet, sour, salty, and spicy. Note that it's best to make the sauce right before eating, or it will thicken too much. If this happens, reheat and add a little water.

1. Brush your grill with a little vegetable oil, then grill the chicken, turning occasionally. Brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade. (If weather doesn't cooperate, see tip below recipe.)
2. Serve with the dipping sauce on the side, OR spoon a little sauce over each piece of chicken as a glaze before serving. This dish goes well with a salad or served with rice. ENJOY!

If the Weather Doesn't Cooperate:

Cook the chicken in your oven!

1. Place chicken pieces on a grill pan or on a baking sheet lined with foil.
2. Bake at 375 degrees for approximately 45 minutes, or until chicken is nearly done (thicker pieces may need slightly longer).
3. Then Turn oven to the "broil" setting (on "high" if you have a choice), and move chicken to one of the upper racks of your oven.
4. Baste both sides of chicken with the leftover marinade, or with a little of the dipping sauce, then broil 3-5 minutes per side, or until fully cooked (stay near the oven for this process, or chicken may burn).

Rotes Thai Curry Hähnchen

Eigentlich hätt’s das heute gar nicht geben sollen. Geplant war eines meiner Lieblings-Hähnchengerichte – Estragon Hähnchen. Die Zutaten waren alle schon im Einkaufskorb, als ich auf dem Markt dem Kräuterstand entgegensteuerte, um noch einen Topf Estragon zu kaufen. Dann war ich mir allerdings plötzlich ganz sicher, dass das Rezept nach getrocknetem Estragon verlangt und ging weiter. Leider hatte mich mein Gedächtnis jedoch getäuscht, und mit dem Trockengewürz wollte ich dann doch lieber nicht kochen.

Was mach ich jetzt also mit dem Huhn? Blick in den Kühlschrank, in den Vorratsschrank – Rote Thai Curry Paste, aha! Obwohl ich die indische Küche liebe, ist asiatisch sonst gar nicht mein Fall. Ich mag keine Sojasauce, kein Glutamat, und so ziemlich alle Currypasten enthalten Fischsauce. Aber die, die ich im Schrank hatte, war ein Glücksfund und enthielt keine.

Und so kam das heutige Gericht zustande – durch ein bisschen Vergesslichkeit, ein paar widrige Umstände und was sich so im Kühlschrank befand. Das Ergebnis? Ziemlich gut, wie so oft wenn was ungeplant ist. Ich mag an diesem Gericht, dass ausser der Curry Paste am Fleisch nur Salz und Kokosmilch als Würze dienen, die Zuckerschoten waren schön knackig, die Erdnüsse gaben noch Biss dazu, und das Curry Hähnchen war leicht scharf.

Da ich noch Currypaste hab, freu ich mich schon darauf, bald wieder Rotes Thai Curry Hähnchen zu machen!

Rotes Thai Curry Hähnchen

• Servings: 2-3
• Time: 30 min
• Print

Rote Thai Curry Paste [z.B. Alnatura]

1 gelbe Paprika

1 Handvoll Zuckerschoten

1 Handvoll Keniabohnen

500 g Champignons

1 Handvoll ungesalzene Erdnüsse

250 ml Kokosmilch

Hähnchen in mundgerechte Stücke schneiden, mit ein paar Löffeln Curry Paste vermischen und beiseitestellen.

Paprika in Streifen schneiden, Champignons in Scheiben schneiden. Bohnen und Zuckerschoten waschen und jeweils die Enden abschneiden, dann das Gemüse halbieren.

Reis mit 2 TL Salz in einen Topf geben und mit so viel Wasser auffüllen, dass etwa 2 cm mehr Wasser als Reis im Topf ist. Auf höchster Stufe zum Kochen bringen, dann bei mittlerer Hitze weiterköcheln, aber nicht umrühren.

Hähnechenstücke auf ein Backofengitter geben, Backblech mit Backpapier drunter, dann unter dem Backofengrill bei 200°C mit Umluft etwa 15 Minuten grillen.

Wenn der Reis etwa 15 Minuten gekocht hat, Limettenöl in einer Pfanne erhitzen, dann Gemüse anbraten: erst den Paprika, dann die Champignons und Erdnüsse, und zum Schluss die Bohnen und Zuckerschoten. Wenn alles braungeröstet ist, 1 TL Salz zugeben, gut umrühren, dann die Kokosmilch zuschütten. Kurz aufkochen und dann so lange weiterköcheln, bis die Kokosmilch fast verkocht ist.

Gemüse, Reis und Hähnchen entweder getrennt in Schüsseln servieren oder alles zusammenmischen.

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This looks really good. Too bad I can’t read german 😀 Love the setup.

Thank you, Tiina! Well, sometimes it’s enough to just enjoy the pictures, at least for me 🙂 .

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Rindfleisch in Thai Massaman-Currysoße mit Kartoffeln, Zwiebeln & Erdnüssen

Beef in Thai massaman curry sauce with potatoes, onions & peanuts

851 Kiau Waan Nuea – เขียวหวานเนื้อ 8, 80 €

Rindfleisch in grüner Thai-Currysoße mit Thai-Auberginen, Bambussprossen &

Beef in green Thai-curry sauce with Thai-eggplants, bamboo shoots &

873 Plaa Preaw Waan – ปลาเปรี้ยวหวาน 7, 80 €

Pangasius Filet paniert in süß-sauer Soße mit Ananas, Gurken, Tomaten &

Fried Pangasius fillet in a sweet-sour sauce with pineapple, cucumber,

874 Plaa Phad Himapaan – ปลาผัดหิมพานต์ 8, 00 €

Pangasius Filet paniert mit Paprika, chinesischen Pilzen, Zwiebeln &

Fried Pangasius fillet with peppers, chinese mushrooms, onions & cashewnuts

875 Plaa Saam Rod – ปลาสามรส 8, 50 €

Pangasius Filet paniert mit süß-sauer-scharf Soße und Gemüse

Fried Pangasius fillet with sweet-sour-spicy sauce and vegetables

876 Chu Chi Salmon – ฉู่ฉี่ปลาซาลมอน 8, 20 €

Lachsfilet in roter Thai-Currysoße mit Paprika, Thai-Kräutern & Thai-Basilikum

Salmon in red Thai curry sauce with peppers, Thai Herbs & Thai-basil

Vegetarische Gerichte – Vegetarian dishes – มังสวิรัติ

931 Phad Phak Ruam – ผัดผักรวม 6, 20 €

Gebratenes, gemischtes Gemüse in Sojasoße

Fried mixed vegetables in soya sauce

933 Gaeng Phed Phak – แกงเผ็ดผัก 6, 50 €

Gemüse in roter Thai-Currysoße mit Thai-Auberginen, Paprika,

Vegetables in red Thai-curry sauce with Thai-eggplants, peppers,

bamboo shoots & Thai-basil leaves

934 Kiau Waan Phak – เขียวหวานผัก 6, 50 €

Gemüse in grüner Thai-Currysoße mit Thai-Auberginen, Bambussprossen &

Vegetables in green Thai-curry sauce with Thai-eggplants, bamboo shoots &

935 Tofu Phad Phak – เต้าหู้ผัดผัก 6, 80 €

Gebratenes, gemischtes Gemüse in Sojasoße mit Tofu

Fried mixed vegetables in soy sauce with tofu

941 Khao Phad Phak – ข้าวผัดผัก 6, 50 €

Gebratener Reis mit Gemüse, Tomaten & Eiern

Fried rice with vegetables, Tomatoes & eggs

942 Bami Phad Phak – บะหมี่ผัดผัก 6, 80 €

Gebratene Eiernudeln mit Brokkoli, Blumenkohl &Eiern

Fried egg-noodles with broccoli, cauliflower & eggs

943 Phad Sie Iew Phak – ผัดซีอิ้วผัก 6, 80 €

Gebratene Reisnudeln mit Brokkoli, Blumenkohl & Eiern

Fried rice vermicelli with broccoli, cauliflower & eggs

945 Phad Thai Phak – ผัดไทยผัก 6, 80 €

Traditionelle, gebratene Reisnudeln mit Sojabohnensprossen & Erdnüssen

Traditional, fried rice noodles with soybean sprouts & peanuts

Gebratene Reisgerichte – Fried Rice Dishes – ข้าวผัด

Gebratener Reis mit Gemüse, Tomaten & Eiern; wahlweise mit

Fried rice with vegetables, Tomatoes & eggs; optionally with

952 Gai – ไก่ Hähnchen Chicken 7, 20 €

Khao Phad Khi Mao – ข้าวผัดขี้เมา

Scharf gebratener Reis mit Gemüse, frischem Pfeffer & Cashewnüssen; wahlweise mit

Spicy fried rice with vegetables, fresh peppercorns & cashewnuts; optionally with

956 Gai – ไก่ Hähnchen Chicken 7, 20 €

Gebratene Nudelgerichte – Fried Noodle Dishes – ผัดเส้น

Gebratene Reisnudeln mit Brokkoli, Blumenkohl & Eiern; wahlweise mit

Fried rice vermicelli with broccoli, cauliflower & eggs; optionally with

972 Gai – ไก่ Hähnchen Chicken 7, 50 €

Gebratene Eiernudeln mit Brokkoli, Blumenkohl & Eiern; wahlweise mit

Fried egg-noodles with broccoli, cauliflower & eggs; optionally with

977 Gai – ไก่ Hähnchen Chicken 7, 50 €

Traditionelle, gebratene Reisnudeln mit Sojabohnensprossen & Erdnüssen;

Traditional, fried rice noodles with soybean sprouts & peanuts; optionally with

987 Gai – ไก่ Hähnchen Chicken 7, 50 €

Bangkok Thai Restaurant

Tel.: (0 22 1) 8016 2378

Samstag, Sonntag & Feiertag:

Schärfegrad

Bangkok Thai Restaurant | Lindenstr.81 | 50674 Köln

Karsten's Blog

Sonntag, 29. Oktober 2017

Champignons-Brokkoli-Thai-Currynudeln

1 Kopf Brokkoli

2 TL rote Currypaste

1 TL Sambal Oelek

Kräuter der Provence

Brokkoli, Champignons, Zwiebel und Knoblauch klein schneiden. Die Nudeln nach Herstellerangaben bissfest kochen.

Das Öl mit Sojasauce und roter Currypaste im Wok erhitzen. Zwiebeln und Knoblauch darin anbraten. Anschließend das Gemüse darin braten ca. 10 min nach Geschmack mit Salz, Pfeffer und Kräutern würzen.

Die Nudeln mit dem Gemüse servieren.

1 Kommentar:

This looks very good. I must try it out some day.

Rezept Thai-Huhn in Kokosmilch

Holen Sie sich Asien nach Hause mit diesem mild-cremigen Klassiker der Thai-Küche geht es ganz einfach.

Rezeptinfos

30 bis 60 min Dauer

Zubereitung

Das Hähnchenfleisch in schmale Streifen schneiden. Die Paprikaschoten halbieren, putzen, waschen und in 3 cm große Stücke schneiden. Die Zucchini waschen, putzen, längs halbieren und in dünne Scheiben schneiden.

Einen Wok oder Topf erhitzen. Von der Kokosmilch 2-3 EL von dem dicken, festen »Rahm« an der Oberfläche abnehmen und im heißen Wok unter Rühren schmelzen und leicht bräunen lassen. Currypaste dazugeben und unter Rühren 1 Min. anbraten. Die übrige Kokosmilch dazugießen und mit 3 EL Fischsauce würzen.

Fleisch und Limettenblätter dazugeben und einmal kurz aufkochen lassen. Die Hitze reduzieren, das Gemüse dazugeben und zugedeckt bei schwacher Hitze 10-12 Min. köcheln, bis es gar ist. Inzwischen das Basilikum waschen, trocken schütteln, die Blätter abzupfen und grob zerschneiden. Das fertige Curry mit Zucker, Limettensaft und evtl. Fischsauce abschmecken und mit Basilikum bestreuen. Heiß mit Jasmin- oder Duftreis servieren.

Rezeptkategorien

Kommentare zum Rezept

Das Gericht gab's bei uns gestern Mittag. Schmeckte vorzüglich. Da ich noch eine reife Mango hatte, habe ich diese ganz kurz vor dem Anrichten noch beigegeben und warm werden lassen. Passte wunderbar.

Kung Pao Chicken

Cut calories and sodium by making this takeout favorite at home. This recipe delivers authentic flavor in less than 30 minutes.

Ingredients

• 2 tablespoons dark sesame oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 3/4 cup water
• 3 tablespoons lower-sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon brown sugar
• 1/2 teaspoon bottled minced ginger
• 1 to 1 1/2 teaspoons crushed red pepper
• 1 cup thinly sliced red bell pepper (about 1 large pepper)
• 1 cup snow peas, trimmed
• 2 tablespoons chopped unsalted, dry-roasted peanuts

Nutritional Information

• Calories 275
• Fat 13.8g
• Satfat 2.6g
• Monofat 5.3g
• Polyfat 4.8g
• Protein 25.3g
• Carbohydrate 11.9g
• Fiber 2.2g
• Cholesterol 94mg
• Iron 2mg
• Sodium 502mg
• Calcium 41mg

How to Make It

Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.

Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

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