Heya again...
Cooking cub  Ghosty writing again.
And now we are leaving the fall foods for a moment and get into something Thai-style.
Not sure if FA will crop the title, so... here it is again:
Yellow Curry Coconut-Peanut Chicken with Stir-Fry Vegetables and fragrant rice

Probably not fully authentic, but...well.
Problem is, my body can't handle too spicy food and will react very unpleasantly to it, so I decided to go for a yellow curry. The yellow curry paste has less ground dried chilies in it and is therefor a little milder than it's red or green (which is the hottest one) cousins.
If you like it more spicy, you can go for a red or green curry paste instead or add some fresh chilies to the dish.
Cooking with three hobs can make timing a little tricky. I just started with the curry chicken, as you can just keep it on low heat once it is finished. Then I prepared the stir-fry and the rice in parallel.

Coconut-Peanut Curry
- 350-400g chicken breast filet
- 1 piece of fresh ginger (~2-3cm)
- 2 garlic cloves
- 1/2 onion
- Yellow Curry paste (after your taste, I used about 1 Tbsp)
~ 1Tbsp Peanut paste (As the name suggests, it's basically peanut butter made from 100% peanuts, without adding extra fat. If you don't get this, you can use peanut butter instead)
~ 400ml coconut milk (if you are using Cream of coconut, use a bit less so the taste will not be too overpowering)
- fish sauce
- light soy sauce
- fresh coriander leaves
- fresh Thai basil
- Lime juice
- brown sugar
- a handful roasted peanuts
- vegetable oil suitable for frying on high temperature

Peel onion, garlic and ginger (the easiest way to peel ginger is to scrape off the peel with a spoon). Grate the ginger finely, chop the garlic and cut the onion into chunks.
Wash the herbs, tap them dry and chop roughly.
Chop the peanuts as well.
Tap dry the chicken breast with a paper towel (don't wash it, because you'd spread possible germs all throughout your kitchen with the water drops), remove fat and connective tissue and cut into bite-sized pieces.
In a wok or wok pan heat some vegetable oil to high heat and start to fry the onions.
Now the chicken filet and sear it until all the pink has vanished and the meat is starting to show some brown fry marks.
Add the curry paste, mix it with the chicken and continue to fry without burning it. Now put in garlic and the peanuts, stir, then add some brown sugar and caramelize for a moment. Make sure it doesn't get too dark.
Deglaze with a bit of fish sauce, light soy sauce and lime juice.
Turn down the heat a bit, add the coconut milk, peanut paste and ginger and mix thoroughly.
As from now on, the mixture shouldn't cook anymore, but only lightly simmer until the chicken breast is done and the sauce has thickened.
Add coriander leaves and Thai, mix them in and just let them simmer until serving.
If your sauce gets too thick or the coconut or peanut taste gets too overpowering, add a bit of broth or water.


Stir-Fry Vegetables
- 2 carrots
- 1/2 onion
- 1 red bell pepper
- a handful of sugar snaps or snow peas
- 2-3 green onion
- 2 Mini Pak Choi
- 1-2 garlic cloves
- 4-5 chestnut mushrooms
- 5-6 baby corn
- 4-5 cheery tomatoes
- fresh bean sprouts
- canned bamboo shoots (use as much as you like)
- salt, freshly ground pepper, ground coriander seeds, turmeric, cumin, star anise, cinnamon
- vegetable oil suitable for frying on high temperature

Peel carrots, onion, green onion and garlic. Wash and clean the other vegetables, wipe the mushrooms with a paper towel.
Cut off the ends of the sugar snaps and remove the fibers on the top side. When preparing the Pak Choi, it's best to remove the green leaves from the fleshy stems, as they have a slightly different cooking time.
Drain the bamboo shoots.
Cut everything into bite sized pieces or strips. Don't cut the vegetables too finely, so they won't get too soft too quickly while frying.
They should get some nice fry marks from the wok, but should be still firm to the bite afterwards.
In a wok or wok pan, heat up the oil to high heat.
Start with the onions, then carrots, bell pepper, garlic, baby corn, green onion, sugar snaps, Pak Choi and mushrooms. The tomatoes, bamboo shoots and bean sprouts only need to be heated at the end.
You can add the star anise right from the start. Cumin and coriander seeds also need a bit of heat. Add the rest of the spices later so they won't burn.
The vegetables shouldn't be seasoned too strongly, so the stir-fry aroma will make most of the taste.

Fragrant rice
Measure out 2 cups of fragrant rice (like..real coffee cups or something ^.^' We don't use the "cup" measurement in Germany like you do, so when I talk about cups it's a real cup from my cupboard XD ).
Wash at least 3 times with cold water until the water runs clear.
Add the rice to a small pot, together with 1,5x times of water and let it soak for 10 minutes (add a pinch of salt of you like)
Now cover the pot, bring it to a boil, reduce the heat and let it simmer for another 10 minutes without stirring until the rice has soaked up the water.
Remove the pot from the heat, stir carefully, cover again and let it rest for a moment.

Dress your stir-fry vegetables onto a soup plate or bowl and place some of the chicken curry on top and pour a bit of sauce over it.
Finish with some more herbs, chopped peanuts and green onion rings and serve with the fragrant rice.
Please enjoy your meal