Ingredients: serves 4
1/2 cup fresh coriander (cilantro), 3 cloves garlic (1 teaspoon garlic cream), 3 small chili peppers (1 teaspoon “Strong Steven” hot cherry pepper paste), 1 teaspoon turmeric, 1 teaspoon curry powder, 1 tablespoon granulated sugar, pinch of salt, 3 tablespoon fish sauce, 3 tablespoon cooking oil, 21 oz/60dkg boned chicken breast, 5-6 tablespoon coconut milk
Reserve a few coriander leaves for garnish and chop the rest coarse. Along with the garlic toss into a blender or food processor. Cut the chili peppers in half, scrape out the seeds, cut up the pepper and add to the other ingredients in the blender along with the turmeric, curry powder, sugar, salt, fish sauce and 1 tablespoon oil. Blend until smooth and creamy. Slice the chicken breasts into 12 small pieces and put them in a bowl. Spoon the spicy sauce over them and rub it thoroughly into the meat. Cover and refrigerate overnight. The next day, put the meat in a slightly oiled hot skillet. Spread coconut milk on top and cook for 3-5 minutes, that is, rather steam them as the coconut milk will run
off the meat and create a wonderful sauce. At this point turn the meat over, cover it with coconut milk again, and continue cooking another 3-5 minutes. Serve with a green salad and rice, garnish with the reserved coriander leaves.
Words of Wisdom
The dish can also be made with turkey breasts cut into strips, fish filet, or pork tenderloin.
Preparation time: 30 minutes + marinade
Calories per serving: 338
Skill: Easy to prepare