Undeniably one of our most popular preparations.
Serve with plenty of steamed white or brown rice
For the marinade:
1 tsp Wild Ginger curry powder
½ tsp white pepper
1 tsp sesame oil
1 egg white
1 Tbl rice wine
2 tsp corn starch
1½ lb chicken breast
For the curry:
2 green onions, bulb and greens, thinly sliced
1 shallot, thinly sliced
2 cloves garlic, minced
1 medium yellow onion, finely chopped
2 Tbl rice wine
1½ cup chicken stock
¾ cup coconut cream
1½ Tbl Wild Ginger curry powder
1 tsp sugar
fish sauce to taste
Marinate chicken for 30 minutes. Cut into bite size pieces.
Heat wok and sauté green onion bulbs (save greens to be used for garnish)
and thinly sliced shallots over medium high heat until slightly brown.
Add yellow onion and garlic to wok, sauté for 1 minute.
Over medium high heat, sweep onions to the side of the wok and add chicken.
Brown on all sides.
Deglaze wok with rice wine. Add chicken stock,
coconut cream, Wild Ginger curry powder and sugar.
Bring to a boil and let sauce reduce and thicken.
Season with fish sauce, to taste.
Serve your curry over steamed jasmine or brown rice and
garnish with reserved sliced green onions.