WHB #121: Quick Red Thai Chicken Curry

There is still some red curry paste left. So I used it again for Weekend Herb Blogging, this week hosted by Lia from Swirling Notions. As vegetable I used leek. Leek belongs, along with the onion and garlic, to the Alliaceae family. Leek has a more delicate and sweeter flavor than onion, and add a subtle touch to recipes without overpowering the other flavors that are present. Unfortunately the curry was overpowering a bit. Next time I would use only ginger and no curry paste.

This time I used my Wok but the rice I cooked in my Hotpan.

Quick Red Thai Chicken Curry
serves 2

1 chicken breast , cut into chunks
2 leeks, cut into rings
fresh grated ginger
0,5 dl chicken broth mixed with 1/2 ts Maizena
oil
salt and pepper

Marinade
1 tb thai red curry paste
4 tb soy sauce
2 tb Sherry
1/2 ts Maizena
paprika, pepper

Marinate the chicken in the marinade for about 3 hours.

For the stir fry, heat a wok over high heat and add the oil. Add the marinated chicken and stir-fry for two minutes. Remove chicken. Add more oil if necessary stir-fry ginger and leeks for 2 minutes. Add chicken, rest of marinade and broth/Maizena mixture. Bring to a boil and let simmer for 5 minutes. Season to taste with salt and pepper.

Serve with rice.

More recipes and entries in English.

Next week I have the honor to be the host of Weekend Herb Blogging! More information about how to participate you find here.

Please send an email with the details of your entry to kochtopf(at)gmail.com mentioning WHB in the subject line. Thank you and see you next week!