Author Notes
It doesn't get any better than this. A simple, fast dish with lots of flavor and strength. —Peter Steen Høgenhaug
Ingredients
- Chicken velveting
-
1 tablespoon
rice wine or gin
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1 tablespoon
cornstarch
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1/4 teaspoon
white pepper
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2
egg whites
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1 pound
chicken breast
- Green curry
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sesame oil
-
2
garlic cloves, sliced
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2 tablespoons
green curry (home made or from store)
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500 milliliters
coconut milk
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2-4 tablespoons
palm sugar (or brown sugar)
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1-2 tablespoons
fish sauce
-
1.5 pounds
vegetables (e.g. red onions, peppers, chili, sugar snaps, broccoli, etc. — whatever you like)
-
Handful
basil leaves
-
Handful
cilantro
-
4
lime wedges
Directions
- Chicken velveting
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Whip all ingredients but the chicken in a bowl.
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Cut the chicken in large pieces or strips and put it in a bowl. Cover it in the mix and leave for 20-30 minutes.
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TIP: The velveting method is great for tenderizing chicken pieces in other dishes as well — try adding some spices to suit your needs. It also works with other types of meat, such as pork or beef, they just need to be left en the mix a little longer.
- Green curry
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Heat the sesame oil in a wok or deep pan, and add the sliced garlic.
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When the curry starts to lose color, add the coconut milk one tablespoon at a time, and stir it in. When you've added about 5 tablespoons, pour in the rest, and give it a good stir and bring it to a boil.
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Serve over rice or noodles, lime wedges, and top with chopped cilantro.
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TIP: This dish works just as well with pork or beef.
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