Thai Paste with Chicken Fillet

6 servings

60 minutes

Thai pasta with chicken fillet is a vibrant combination of aromas and flavors embodying the richness of Thai cuisine. This recipe originates from traditional Thai curry dishes where coconut milk softens the spiciness of the curry paste, while ginger and lime add freshness. Tender chicken fillet absorbs a rich sauce filled with spices and exotic notes, while sweet pepper and basil complete the composition by adding contrast and depth. Linguine cooked to al dente perfectly complements the creamy texture of the sauce, while broccoli adds crunch and health benefits. This dish not only delights the palate but also energizes, creating a sense of journey through Thai streets filled with spicy aromas and warmth of Eastern hospitality.

Energy value per serving

• Calories: 462.3
• Proteins: 27.7g
• Fats: 13.5g
• Carbohydrates: 57.2g

Ingredients

• Red curry paste: 3 tsp
• Coconut milk: 400 ml
• Grated ginger: 1 tbsp
• Cornstarch: 1 tbsp
• Chicken broth: 1 glass
• Chicken breast fillet: 400 g
• Fish sauce: 2 tbsp
• Lime juice: 2 tbsp
• Red sweet pepper: 1 pc
• Green onions: 70 g
• Basil leaves: 20 g
• Broccoli cabbage: 200 g
• Linguine Pasta: 400 g

Cooking steps

1. Prepare fruits and vegetables before starting to cook, as they will need to be used quickly: grate ginger, squeeze the juice of 1 lime into a small container, dice the pepper, and finely chop the onion and basil. Prepare chicken broth (can be from a cube) and cut the chicken fillet into 1.3 cm cubes. Only then start cooking.

   Required ingredients:

   • Grated ginger: 1 tablespoon
   • Lime juice: 2 tablespoons
   • Red sweet pepper: 1 piece
   • Green onions: 70 g
   • Basil leaves: 20 g
   • Chicken broth: 1 glass
   • Chicken breast fillet: 400 g

2. In a saucepan or a high-sided skillet, mix coconut milk, curry paste, and ginger. Keep on low heat for about 1-2 minutes.

   Required ingredients:

   • Coconut milk: 400 ml
   • Red curry paste: 3 teaspoons
   • Grated ginger: 1 tablespoon

3. Stir the starch into the broth in a glass, wait for it to dissolve, then mix the broth into the saucepan. If you don't have cornstarch, substitute it with regular potato starch. Keep it on medium heat for about 2-3 minutes, stirring, until slightly thickened.

   Required ingredients:

   • Cornstarch: 1 tablespoon
   • Chicken broth: 1 glass

4. Add chopped chicken, fish sauce, and lime juice to the sauce. Cook for 2-3 minutes over medium heat until the fillet pieces are cooked.

   Required ingredients:

   • Chicken breast fillet: 400 g
   • Fish sauce: 2 tablespoons
   • Lime juice: 2 tablespoons

5. Mix in pepper, onion, basil. Let it sit for another 2 minutes.

   Required ingredients:

   • Red sweet pepper: 1 piece
   • Green onions: 70 g
   • Basil leaves: 20 g

6. Cook linguine in salted water until al dente. Three minutes before the pasta is done, add broccoli florets to the pot. Cook for the remaining time, but do not overcook the pasta. Drain in a colander.

   Required ingredients:

   • Linguine Pasta: 400 g
   • Broccoli cabbage: 200 g

7. Serve linguine with broccoli, adding sauce.