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Prepare the Chicken

  • Chicken breast, boneless, skinless (about 5 oz. ea.) 3.5 lbs

Prepare the Paste

  • Garlic 0.25 cup
  • Shallots, peeled and finely diced 0.25 cup
  • Lemongrass 0.25 cup
  • Black peppercorns 1 Tbsp
  • Cinnamon, ground 1 Tbsp
  • Fish sauce 0.33 cup
  • Lime juice, fresh 4 Tbsp
  • Red Chilli Pepper 1 Tbsp
  • Galangal (can substituted with ginger root) 1 Tbsp
  • Lime leaves 10 each
  • Coriander seeds 0.5 tsp
  • Cumin seeds, toasted, prepared 1 Tbsp
  • Cardamom pods, green 4 each

Prepare the Curry Sauce

Finish the Dish

  • Peanuts 0.25 cup
  • Peppers and onions, mixed, sliced (3.5 oz per portion) 2 lbs
  • Cilantro, rough chop 2 Tbsp
  1. Prepare the Chicken

    • Cut the chicken into 1-inch dice.

  2. Prepare the Paste

    • Peel the garlic and work to a fine paste, add to the diced shallots, put aside.
    • Trim, peel and rinse all remaining paste ingredients. Food process all remaining ingredients into a paste.
    • Mix the garlic and shallots into the paste and reserve. Store, refrigerated.

    • Prepare the Curry Sauce

      • Put all the Curry sauce ingredients in a saucepan and cook at medium heat for 20 minutes. Remove from the heat. Store, refrigerated.

    • Finish the Dish

      • For each portion, fry 2 Tbsp of the paste in oil for 2 to 3 minutes.
      • Add portions of chicken, then add 1/2 cup of vegetables and continue to stir-fry, until the chicken starts to brown. Ladle in a portion of sauce and cook for another 15 minutes.
      • Garnish with peanuts and coriander.

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