Ingredients — what you'll need
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- 20 gram Lemongrass
- 20 gram Fresh Cilantro
- 10 gram Garlic
- 150 gram Red Bell Pepper
- 25 gram Curry Powder
- 800 gram Coconut Milk
- 10 gram Ginger
- 30 gram Fish Sauce
- 1 piece Lime
- 250 gram Mushrooms
- 10 gram Brown Cane Sugar
- 5 gram Olive Oil
- 10 gram Ground Turmeric
- 700 gram Skinless Chicken Breast
- 250 gram Cherry Tomatoes
Step-by-step method
At a glance
You're building a beautifully balanced curry that starts with fragrant spices, then simmers together chicken and vegetables in coconut milk in just 27 minutes total. The clever part is keeping the base mild and letting guests control their own heat level with sriracha, so everyone gets to enjoy it their way.
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Fry off the spices
Peel the ginger and garlic and chop finely with a knife. Heat 2 tablespoons of oil in a large deep pan (a wok is ideal, of course) and fry the ginger and garlic in it. Add 2 tablespoons of curry powder and a tablespoon of turmeric. Fry for about another minute.
Ingredients
- 10 gram Garlic
- 10 gram Ginger
- 5 gram Olive Oil
- 10 gram Curry Powder
- 15 gram Curry Powder
- 10 gram Ground Turmeric
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Simmer with coconut milk
Pour in half the coconut milk, stir well and let it simmer gently together for five minutes.
Ingredients
- 800 gram Coconut Milk
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Add the chicken
Add the finely chopped lemongrass and the chicken pieces. Pour in the rest of the coconut milk. Cook for about 5 minutes.
Ingredients
- 700 gram Skinless Chicken Breast
- 20 gram Lemongrass
