For years we’ve been going to the little Thai restaurant in Leuven and oohing and aahing over one dish in particular, their chicken Thai curry. Simple, full of fresh ingredients and velvety texture prepared to perfection. Years later we’ve decided to move and the owner gave us a farewell present — instructions and some tips about our favorite dish on the menu.
The restaurant is gone now and I don’t know what happened to him exactly, but I feel it is time to share this goodness with those willing to try it!
Ingredients for 6 portions:
400g chicken or turkey • 1 tbsp coconut oil • 450ml coconut milk • Red, yellow and green freshly paprika • 1 zucchini • 2 shallots • 400g bamboo shoots • Red curry paste to taste • Salt and pepper to taste
Start with the mise en place: finely cut the shallots, dice the chicken or turkey, cut the paprika and zucchini in thin stripes and drain and rinse the bamboo shoots.
Heat up the oil using a wok and start by quickly frying the meat until a light crisp forms all around.
Add shallots and when they become translucent add the curry paste and salt and pepper. Once the curry paste releases its oils and aroma, add the coconut milk.
Add the bamboo shoots and let it simmer for 20 minutes. Then add paprika and continue boiling for 5 minutes and at the very end zucchini stripes and keep on the fire for only 2-3 minutes, to cook them through, but still keep them slightly crunchy.
Serve with steamed rice, egg noodles or even mash potatoes.
Any left over curry you can freeze for up to one month!