Oriental Chicken Stew

Início Recipes Oriental Chicken Stew

This spicy stew has a milder flavour thanks to the Pain d’épices.

Ingredients

Red pepper
3 teaspoons red curry paste
1 chilli pepper, chopped

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200 g sugar

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2 tbsp fish sauce

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300 ml chicken stock
olive oil

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2 chicken breasts
1 piece of ginger, 2 cm, grated
1 shallot, minced
500ml coconut milk

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juice of ½ lemon
3 slices Pain d’épices, dried and mixed

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pepper and salt

Preparation Method

Cut the pepper into strips and the chicken breast into cubes.
Heat some olive oil in a frying pan and fry the chicken cubes until golden brown. Season with salt and pepper.
Heat some olive oil in another pan. Fry the curry paste with the grated ginger, chopped chili, and shallot.
Add the pepper and peas and fry briefly. Add the coconut milk, fish sauce, lemon juice, and chicken stock. Bring to a boil and lower the heat.
Add the well-mixed gingerbread. Let it simmer for 15 minutes on low heat. Add the chicken cubes and let it simmer for a while.

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