Green Curry Coconut Chicken – Gluten-free version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the ginger and curry paste and fry 1 minute, stirring.

   ⚙ Adding to the hot fat and fryingStove
2. 5
   Add slice the chicken and fry 3 minutes.

   ⚙ Adding to the hot fat and fryingStove
3. 6
   Add the salt and stir.
4. 7
   Add the coconut milk, gluten-free soy sauce and honey and bring to a boil.

   Stove
5. 8
   Turn down the heat, cover and simmer 10 minutes.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 9
   Add the green pepper and cook another 5 minutes.

   Stove
7. 10
   Sprinkle the basil on top.
8. 11
   Serve the stew with jasmine rice.