Red Curry Chicken Ragout
Servings 4 servings
Equipment
- Cooking Pot
- Sauce pan
- Bowl
- Fine Sieve
- Whisk
Ingredients
- 4 tbsp Flour (about ¼ cups)
- 5 tbsp Olive Oil or Butter or Coconut Oil (about ⅓ cups)
- 1 tbsp Red Curry Paste or more if you like ;)
- 300 ml Stock or Water (about 1 ¼ cups)
- 350 ml Coconut Milk (about 1 ½ cups)
- 400 gram Chicken Thighs (about 3 ½ cups of shredded chicken)
- 300 gram Peas (about 2 cups)
- 1 tsp Lime Juice
- Fresh Cilantro
Serve with..
- Cilantro
- Lime Zest
- Chili Pepper
- 4 Puff Pastry Bowls
Instructions
Preparations
- For this recipe we need shredded chicken. Therefore this is a great recipe for leftover chicken. However, if not available, we can make this quickly. Pour the stock in the cooking pot and add the chicken thighs. Bring this to a boil en let it cook on a low heat for 30 minutes.
- Then take the chicken from the cooking pot and tear it apart by using two forks. Pour the stock through a fine sieve to remove any protein.
Cooking the Roux
- Add the flour, red curry paste and olive oil to the sauce pan. Mix and cook this until your kitchen smells like (spicy) fresh baked cookies. This will probably take about a minute.
- Then pour in the stock while stirring with a whisk. Add the shredded chicken, peas and coconut milk. Cook this until thickened.
- Just before serving, let it ragout cook on a low heat for 2 minutes, whereafter you can add some freshly chopped cilantro and the lime juice. Season with salt & pepper to your liking.
Serve..
- When serving the ragout in the puff pastry bowls, you can grate some lime zest on top for nice refreshing aroma's!