Thai curry with apple
Main dish with South Tyrolean Rubens® apple
Difficulty: medium
Preparation time: 60 min
Style: modern
Apple: Rubens®
Ingredients
¼ South Tyrolean apple, Rubens or similar
½ small onion
¼ stick of celery
1-2 cherry tomatoes
½ stalk of lemon grass
1 leaf of kaffir lime
½ banana
½ T browned butter
1 clove of garlic, peeled and cut in halves
1 to 2 strips of lime peel
½ T coriander stalks, chopped
2 to 3 green cardamom pods
2 to 3 slices of root ginger
1 small piece of cinnamon
¼ vanilla pod
1 heaped t of mild curry powder
300 ml chicken stock
75 ml coconut milk
½ T corn flour
2 chicken breasts, skinned, 120 g each
1 T browned butter
½ bunch of Thai asparagus
75 g shitake mushrooms
½ to 1 T thick coconut shavings
Coriander leaves for garnishing
½ South Tyrolean apple, Rubens or similar
1 small onion
½ stick of celery
3 cherry tomatoes
1 stalk of lemon grass
1 to 2 leaves of kaffir lime
1 banana
1 T browned butter
2 cloves of garlic, peeled and cut in halves
3 to 4 strips of lime peel
1 T coriander stalks, chopped
4 to 5 green cardamom pods
4 to 5 slices of root ginger
1 small piece of cinnamon
½ vanilla pod
2 heaped t of mild curry powder
600 ml chicken stock
150 ml coconut milk
1 T corn flour
4 chicken breasts, skinned, 120 g each
2 T browned butter
1 bunch of Thai asparagus
150 g shitake mushrooms
1 to 2 T thick coconut shavings
Coriander leaves for garnishing
1 South Tyrolean apple, Rubens or similar
2 small onions
1 stick of celery
6 cherry tomatoes
2 stalks of lemon grass
2 to 4 leaves of kaffir lime
2 bananas
2 T browned butter
4 cloves of garlic, peeled and cut in halves
6 to 8 strips of lime peel
2 T coriander stalks, chopped
8 to 9 green cardamom pods
8 to 9 slices of root ginger
1 small piece of cinnamon
1 vanilla pod
4 heaped t of mild curry powder
1200 ml chicken stock
300 ml coconut milk
2 T corn flour
8 chicken breasts, skinned, 120 g each
4 T browned butter
2 bunches of Thai asparagus
300 g shitake mushrooms
2 to 4 T thick coconut shavings
Coriander leaves for garnishing
Alfons Schuhbeck Created by Alfons Schuhbeck
How to make a Thai curry with apple
Preparation
Peel the onion, wash the celery and cut both into ½ to 1 cm pieces. Wash the tomatoes, slice the lemon grass, chop well the kaffir lime leaves. Peel the apple and banana and cut into small cubes.
Sweat the onion and celery in a saucepan in browned butter over a medium heat. Add the cherry tomatoes, garlic, lemon grass, lime leaves, apple, banana, lime peel, coriander stalks, ginger, cinnamon bark, cardamom pods, vanilla and curry powder and continue frying lightly for a moment. Pour in the chicken stock and coconut milk until all ingredients are covered and simmer lightly for around 15-20 minutes. Remove the cinnamon, cardamom and vanilla pods, purée the mixture with a hand-held blender and pass through a fine sieve. If desired, thicken with corn flour (stir 1-2 t of corn flour in a little cold water until dissolved, add to the mixture and continue simmering for 1-2 minutes).
Cut the chicken breasts into 2-3 cm cubes. Take a large pan and warm to a medium heat, put in a bit of browned butter and lightly fry the chicken breasts without browning for approx. 1 minute. Deglaze with the puréed sauce, remove from the heat and allow the meat to steep while remaining succulent. Season with flakes of crushed chilli.
Blanch the Thai asparagus in salted water for a few minutes and rinse in cold water. Sweat the Thai asparagus and shitake mushrooms in browned butter in a pan over a medium heat. Toast the coconut flakes in a dry pan (without fat) and use to garnish together with coriander leaves.
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