May 31, 2017
There is no official or authoritative recipe for me to copy for this dish, I simply made it up as I went along but trust me, if you like a good Thai red / yellow curry then this is somewhere in that region. If you happen to have some fresh coriander to chop and add at the end of cooking then great but don't worry if you haven't, the Sambal Ulek has enough flavour to carry this dish over the finish line and onto the winners podium.
Additionally, you are probably wondering about the carrot and mushroom combination. Well this recipe came about during a 'use up whatever is left in the fridge' moment, so I advise you do the same! It works with any veg at all - cauliflower, broccoli, courgettes, peas, mange tout, potato (although that makes it more like a massaman). Don't be shy on experimenting just be sure to adjust your cooking time so you don't get a curried soup!
Ingredients (serves 3-4)
2 chicken breasts, diced
1 level tablespoon Sambal Ulek
1 carrot, sliced into 1cm rounds
7 - 8 mushrooms, quartered
300ml of coconut milk
Small bunch of chopped coriander
Salt to taste
1 tablespoon veg oil
Heat the oil in a wok over a medium heat before adding the diced chicken and the sambal ulek. Stir everything constantly to coat the chicken in the sambal. When the chicken has taken colour on all sides, about 4 minutes, tip in the water and coconut milk, add the carrots. Bring to a simmer and then turn the heat as low as possible, allow to cook for 10 minutes.
Next add the mushrooms, stir through well and cook gently for another 7 - 8 minutes or until the chicken is cooked through.If you don't have a temperature probe take a piece of chicken out and slice it in half to check if it is ready.
Taste the sauce and season with salt to taste.At this point you can add more sambal ulek to your liking if you want more heat. Stir through the chopped coriander and serve with jasmine rice.
How easy is that?!
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