Wok Chicken Curry

Wok Chicken Curry – Calido Wok Header

Wok Chicken Curry

Schwäbisch meets Asia.
Widmann's chicken curry from the wok: The combination of local or regional food with spices from Far East gets particularly authentic and aromatic in the wok. Goodbye wanderlust, welcome enjoyment.

Ingredients

4 rooster legs
2 tablespoons vegetable oil
2 bell peppers
3 spring onions
10 mushrooms
10 snap peas
1 thumb-sized piece of ginger
2 stalks of lemongrass
1 tablespoon Thai red curry paste
1 tablespoon of fish sauce
1 tablespoon of soy sauce
400 ml coconut milk
2 kaffir lime leaves
1 bunch of Thai basil
4 small hot peppers
2 limes

Preparation

01
Rinse the thighs under cold running water and pat them dry. Cut through the bone.

02
Wash the vegetables and cut them into bite-size pieces. Peel the ginger, cut half and the lemongrass into small pieces.

03
Heat the oil in the wok and sear the thighs. Go out and reserve. Then add the vegetables, ginger and lemongrass and sauté. Add the curry paste and sear.

04
Then deglaze with the fish and soy sauce. Add the coconut milk and bring everything to a boil. Add the kaffir lime leaves and drumsticks and simmer, covered, until the drumsticks are tender.

05
Season again before serving, pour into a preheated bowl and garnish with Thai basil.

Tip
Cut the peppers into very thin rings, the remaining ginger into thin slices and the limes into wedges. Serve the chilli, ginger and lime separately in small bowls, so everyone can season their own curry.