- 4 chicken breasts
- 2.5 dl coconut milk
- 3 or 4 tablespoons of Thai red curry paste
- 1 tsp ground ginger

1 bunch chives For the vegetables: 1 / 2 fennel 1 / 2 red pepper 1 / 2 yellow pepper 1 zucchini 1 red onion 1 tsp ground ginger 1 tsp sambal oelek (chili paste) , grapeseed oil Salt and pepper For the rice: 400g Thai fragrant rice 1 pinch ground ginger 4 cloves 3 cloves garlic 1 knob of butter Salt and pepper.

Preparation:

Start by preparing the rice by rinsing through a matching Chinese until the water runs completely clear. Put in a saucepan with the cloves, garlic, ginger, butter, salt and pepper. Cover up with water for 20 minutes.

Cut the chicken into two or three depending on their size. The sear in a little oil or a nonstick pan, once lightly browned, add ginger and red curry paste. Pour the coconut milk, mix in the whites really absorbs the sauce, sprinkle with chopped chives, cook for 5-8 minutes over low heat and cover. Keep warm.

Cut the fennel, peppers, and onion into strips, zucchini into thin strips, removing the center. Saute 3 minutes the vegetables in a little oil and add the sambal oelek, and ginger, salt and pepper. Mix well, cover and turn off the heat, they will be cooked with their own steam.

Develop the plate with rice, chicken and vegetables, pour a little of that red curry sauce.

Suggestion:

You can accommodate this recipe with vegetables of your choice. The red curry paste is found in all of Asian grocery stores but also in various supermarkets in the produce department of the world. Do not salt the chicken because usually this paste is already salted. This recipe is quick and easy to perform, usually barely cooked rice, you should have finished preparing the rest. You can also prepare it in advance without any problems.

Another improvised recipe, I wanted to repeat a recipe that I ate at a Thai restaurant and my time I am very happy with the result, in the recipe restaurant was filet mignon me I decided to do with against the net, I recommend it. 2 servings for 2 against filet steak cut into bite-size pieces, 2 large tbsp finely chopped ginger, 1 white onion, cut into 4 and sliced, 4 garlic cloves, salt and pepper , 6 green onions into pieces (green onions) 3 tbsp oil, 125 g rice vermicelli Spinach Sauce: 4 tbsp soy sauce (60ml) 2 tbsp rice vinegar, 2 tbsp sugar, 1 / 2 c.thé Sambal sauce,

Preparation:

Combine sauce ingredients and set it aside. Salt and pepper the beef, heat 2 tbsp (30ml) oil in a frying pan and cook the beef and set aside. In the same pan add onion, garlic and ginger and cook 4 minutes, stirring occasionally. Add beef, sauce and stir, add the scallions and cook, stirring 1 minute, let stand over low heat. During this time the anemia of water to a boil and cover with vermicelli, let stand 3 minutes and drain. The plates to a background of over vermicelli and beef mixture and serve.

For the salad:

¤ 100 g of Chinese noodles
¤ 1 zucchini,
¤ 2 carrots
¤ 50 g bean sprouts
¤ 150 g of shrimp to the sauce: 1 teaspoon chopped ginger (to taste) 1 tablespoon soy sauce 2 tablespoons sesame oil 1 tablespoon sesame seeds 3 tablespoons lemon juice 1 tablespoon honey

Preparation:

Cook the prawns and shell them. Cook the noodles 5 minutes in a large pot of boiling water (as you would for pasta). Drain and rinse with cold running water to prevent them from becoming sticky.

Wash and peel the zucchini and carrots, then cut into julienne. In a bowl, mix vegetables, noodles and shrimp.
Prepare the sauce by mixing all ingredients and season the salad just before serving.