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Thai Curry mit Hähnchen

Thai Curry ist ein absoluter Klassiker der asiatischen Küche. Mit diesem einfachen Rezept zauberst Du Dir den authentischen Geschmack von Thailand auf Deinen Teller.

Und kleiner Tipp für Dich: Du kannst das Rezept ganz individuell an deinen Geschmack anpassen und bestimmte Zutaten weglassen oder hinzufügen. :)

30

min

14

Zutaten

🌶️

Schärfegrad

👨‍🍳

👨‍🍳

Schwierigkeitsgrad

Thai Curry mit Hähnchen - MAOMAO
Yi-Ming
Chief Food Officer bei MAOMAO
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Liquid error (snippets/image-element line 127): invalid url input MAE PLOY Sweet Chili Sauce 920g - 1001133 €4,59
Liquid error (snippets/image-element line 127): invalid url input COCK green curry paste 400g - 1000870 €3,89
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Liquid error (snippets/image-element line 127): invalid url input VALCOM Yellow Curry Paste 210g - 1001400 €3,79
Liquid error (snippets/image-element line 127): invalid url input MAE PLOY yellow curry paste 1kg - 1001134 €7,29
Liquid error (snippets/image-element line 127): invalid url input MAE PLOY Panang Curry Paste 1kg - 1001143 €7,29
Liquid error (snippets/image-element line 127): invalid url input VALCOM Green Curry Paste 210g - 1001401 €3,79
Liquid error (snippets/image-element line 127): invalid url input SQUID fish sauce 60ml - 1001376 €0,99
Liquid error (snippets/image-element line 127): invalid url input MAE PLOY yellow curry paste 400g - 1001135 €4,29
Liquid error (snippets/image-element line 127): invalid url input MAE PLOY green curry paste 400g - 1001138 €4,29
Liquid error (snippets/image-element line 127): invalid url input UNCLE BARN'S Tempura flour 500g - 1001397 €3,59
Liquid error (snippets/image-element line 127): invalid url input MAE PLOY red curry paste 1kg - 1001145 €6,99
Liquid error (snippets/image-element line 127): invalid url input MAE PLOY green curry paste 1kg - 1001137 €7,29
SCHRITT FÜR SCHRITT

Rezept für Thai curry with chicken


Ingredients

For 2 servings

  • 1/2 onion
  • 1 red pepper
  • 1 eggplant
  • 1 zucchini
  • 100g beans
  • 200g chicken meat  
  • 100g Thai curry paste
  • 400ml coconut milk
  • 150ml chicken stock
  • 1 tbsp fish sauce
  • 5 lime leaves
  • 1 tbsp Thai chili sauce
  • Juice of half a lime
  • Some lime zest
  • 1 tsp potato starch
  • 2 tsp water
  • Some oil for frying
  • A bit of salt


step by step

STEP 1
Peel the onion half and chop into fine cubes.

STEP 2
Remove the core of the pepper and cut the pepper into rough pieces (approx. 2cm).

STEP 3
Cut off the stem of the eggplant and quarter the eggplant lengthways, then cut into thin quarter slices.

STEP 4
Remove the core of the zucchini, halve the zucchini lengthwise and then cut into half slices.

STEP 5
Remove both ends of each bean and cut the middle bean pieces in half.

STEP 6
If necessary, remove bones from the chicken and cut the meat into rough pieces (approx. 2cm).

STEP 7
Heat some oil in a pot and briefly fry the onions in it.

STEP 8
Add Thai curry paste, coconut milk, chicken broth, fish sauce, lime leaves and chili sauce one after the other.

STEP 9

Wash the lime and grate some lime peel into the pot and add the juice of one lime half.

STEP 10
Mix everything well and simmer with the lid closed for about 5 minutes; then set aside.

STEP 11

Heat some oil in a pan, fry all the vegetables in it, season with salt and remove from the pan.

STEP 12
In the same pan, brown the chicken and season well with salt until cooked through.

STEP 13

In a small bowl, mix potato starch in a little water and stir into the curry sauce.

STEP 14
Combine the sauce, meat and vegetables, season to taste and serve with rice.

Bon appetit!