Thai Curry Chicken
Main Dishes • Pan-Asian
Description
Chili pastes vary in their spiciness — it is important to be very cautious and adjust the dosage according to the circumstances and your own taste.
Ingredients
- Banana Leaves 0 oz
- Skin-On Chicken Breasts 1 piece
- Coconut Milk 5 fl oz
- Garlic 1 head
- Onion 0 oz
- Vegetable Oil 1 tablespoon
- Peppermint leaves 0 oz
- Mild Chili Spice 0 oz
- Lemongrass 0 oz
- Chili jam 0 oz
- Ground coriander 0 oz
Step-by-Step Guide
Step 1
Cut the chicken breast in half, season with coriander and half of the chili paste, wrap in banana leaves, and let it marinate for five minutes.
Step 2
Sauté a whole head of garlic in vegetable oil, then add the onion and cook until golden brown. Add the meat and sear it over fairly high heat. The entire browning process should take about five minutes. Pour in water and continue cooking until it evaporates.
Step 3
Add coconut milk, finely chopped red and green chili peppers, lemongrass, and lime leaves, and cook for another twenty minutes on low heat at a gentle simmer. Stir in the remaining chili paste at the very end.
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