Thai fried chicken with mushrooms
4 servings
60 minutes
Thai-style fried chicken with mushrooms is a harmonious blend of spiciness, sweetness, and tenderness characteristic of Thai cuisine. Marinated in a mixture of vinegar, lime, curry paste, and spices, the chicken acquires a rich flavor complemented by the aroma of sautéed mushrooms and vegetables. Coconut milk adds creaminess to the dish while fish sauce provides traditional Asian depth of flavor. The dish is served with sprouts and cilantro for fresh notes. This recipe reflects Thai culinary art where the balance of flavors and textures plays a key role.
1
In a bowl, mix vinegar, sugar, lime juice, curry paste, and red pepper flakes. Pour into a plastic bag and add chopped chicken. Seal tightly and mix. Let sit for 15 minutes.
- Rice vinegar: 0.3 glass
- Brown sugar: 2 tablespoons
- Lime juice: 2 tablespoons
- Red curry paste: 2 teaspoons
- Red pepper flakes: pinch
- Chicken breast fillet: 500 g
2
Heat 1 tablespoon of vegetable oil in a wok over medium heat. Remove the chicken from the marinade and fry for 4 minutes. Transfer to a plate and keep warm.
- Vegetable oil: 1.5 tablespoon
- Chicken breast fillet: 500 g
3
In a pot, add the remaining oil and sauté finely chopped onion and carrot for 2 minutes. Add thinly sliced mushrooms and sauté for another 3 minutes. Pour in the marinade from the chicken, coconut milk, and fish sauce. Bring to a boil, breaking up lumps. Reduce heat and cook for 1 minute.
- Vegetable oil: 1.5 tablespoon
- Onion: 240 g
- Carrot: 250 g
- Fresh mushrooms: 250 g
- Rice vinegar: 0.3 glass
- Coconut milk: 0.5 glass
- Fish sauce: 1 tablespoon
4
Add chicken, salt it, and cook for another minute.
- Chicken breast fillet: 500 g
- Salt: 0.5 teaspoon
5
Serve, sprinkled with sprouts and cilantro.
- Bean sprouts: 1 glass
- Cilantro (coriander leaves): 0.3 glass
