Thai-Inspired Curry

Hey y’all!

As my favorite food is thai curry, (it is literally my life, I could eat it for the rest of my days and never grow tired of it), I couldn’t omit it from my diet! So, the answer is quite easy, ditch the rice. *cries a little* Even if I do love that sticky rice..

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Staying on track… I came up with this thai-inspired curry (and when I mean thai-inspired, I mean that I was too lazy to find a recipe and just dumped a whole lot of thai ingredients into a wok…, but it still turned out delicious so it was worth it;)) This curry has turkey (because we ran out of chicken, tastes amazing anyway), crunchy peanuts and carrots (again, we didn’t have any other vegetables at home but I recommend to add some bamboo stripes to make it even more thai style and delectable). Feel free to add even more vegetables, but keep in mind, if you want to add bell peppers, mushrooms or zucchini, add them at the very end to make sure they still have bit of a crunch. I made this curry in about 30 minutes, so it’s also perfect for a quick weeknight dinner!

x C

Recipe (for one person):

Ingredients:

  • 1 chicken breast (or turkey)
  • 1 carrot
  • 1 large tomato
  • A handful of crushed peanuts
  • 1/2 garlic clove
  • 1/2 onion
  • 250ml coconut milk
  • 4 tablespoons soy sauce*
  • 5 tablespoons coconut vinegar*
  • 1 tablespoon red curry powder
  • 1 teaspoon spicy curry powder (optional)
  • chili flakes (optional)
  • fresh cilantro

* I leisurely added these two, so I assumed the quantity, add more or less if you want to!

Instructions:

  1. Cut the chicken breast into slighter longer and thinner pieces.
  2. Mash up the garlic and dice the onion.
  3. Peel the carrot, and cut it into very thin slices (I used a grater for this). Cut the tomato into quarters.
  4. In a wok, pour in a tiny amount of vegetable oil and add your garlic and onion.
  5. When they are browned, add your chicken. To get a crunchier outside, let it sizzle on each side for 2 minutes without stirring, to get those crunchy brown bits. Don’t cook them through entirely, because they’ll cook in the coconut milk as well.
  6. Add the coconut milk, soy sauce, carrot, tomato, crushed peanuts and coconut vinegar.
  7. Cover it with a lid and let simmer for 2 minutes.
  8. Add the curry powders and chill flakes, and let simmer for another 4-5 minutes, to make sure the chicken is fully cooked (to make sure, find the biggest piece of chicken, take it out and cut it in half to check if it is done or not).
  9. Serve with fresh cilantro on top.
  10. Enjoy!

 

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