Servings: persons
Thai inspired chicken stew with cucumber salad
This Thai inspired chicken stew is an absolutely fantastic dish! Mild, rounded, and creamy with tender chicken and a spicy twist – served with a slightly tangy quick homemade cucumber salad that perfectly complements the other flavors.
Ingredients
Chicken Casserole
- 600 gram Chicken Fillet
- 28.4 gram Butter for frying
- 300 gram Coconut Milk
- 150 gram Water
- 1 cubes Chicken Broth
- 10 gram Red curry paste more for a stronger version
- 4.5 gram Brown sugar
- 18 gram Fish Sauce
- 7.5 gram Lime Juice
- 1 pcs. Red bell pepper cut into cubes
Pickled Cucumber
- 1 pcs. Cucumber
- 1 pcs. Squash
- 60 gram White Wine Vinegar
- 3 gram Salt
- Pepper a little, freshly ground
- 18 gram Sugar
- 100 gram Water
- 1.5 gram Fresh rosemary chopped
In addition
- 360 gram Rice
Instructions
Chicken Stew
- Set rice to boil.
- Cut the chicken into smaller pieces and brown them in butter in a pot until slightly golden.
- Add all other ingredients and let it simmer for about 10 minutes.
Cucumber Salad
- Slice the cucumber thinly and make strips of the squash with a potato peeler.
- Put both in a bowl together with the other ingredients. Mix together and let sit while the sauce finishes simmering.
- Optionally thicken the sauce in the chicken stew a bit, season to taste, and serve with rice and cucumber salad.