Thai Chicken Curry

1 serving

40 minutes

Chicken in this form is popular not only in Thailand, but also in the Philippines, Malaysia and Vietnam.

Energy value per serving

• Calories: 671.9
• Proteins: 65g
• Fats: 35.8g
• Carbohydrates: 24.5g

Ingredients

• Banana leaves: 50 g
• Chicken breast with skin: 1 pc
• Coconut milk: 80 ml
• Garlic: 1 head
• Onion: 20 g
• Vegetable oil: 1 tbsp
• Lemon leaves: 5 g
• Chili pepper: 30 g
• Lemon grass: 5 g
• Chili paste: 10 g
• Ground coriander: 3 g

Cooking steps

1. Cut the chicken breast in half, season with coriander and half of the chili paste, wrap in banana leaves, and let marinate lightly for five minutes.

   Required ingredients:

   • Chicken breast with skin: 1 piece
   • Ground coriander: 3 g
   • Chili paste: 10 g
   • Banana leaves: 50 g

2. Fry a whole head of garlic in vegetable oil, add onion and sauté until golden. Add meat and fry over fairly high heat. The frying should take about five minutes. Pour in water and continue cooking until it evaporates.

   Required ingredients:

   • Vegetable oil: 1 tablespoon
   • Garlic: 1 head
   • Onion: 20 g
   • Chicken breast with skin: 1 piece

3. Add coconut milk, finely chopped red and green chili peppers, lemongrass, lemon leaves, and cook for another twenty minutes on low heat at a gentle simmer. At the very end, stir in the remaining chili paste.

   Required ingredients:

   • Coconut milk: 80 ml
   • Chili pepper: 30 g
   • Lemon grass: 5 g
   • Lemon leaves: 5 g
   • Chili paste: 10 g