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Oriental Chicken Stew
This spicy stew has a milder flavour thanks to the Pain d’épices.
Ingredients
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Red pepper
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3 teaspoons red curry paste
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300 ml chicken stock
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olive oil
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2 chicken breasts
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1 piece of ginger, 2 cm, grated
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1 shallot, minced
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juice of ½ lemon
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pepper and salt
Preparation Method
- Cut the pepper into strips and the chicken breast into cubes.
- Heat some olive oil in a frying pan and fry the chicken cubes until golden brown. Season with salt and pepper.
- Heat some olive oil in another pan. Fry the curry paste with the grated ginger, chopped chili, and shallot.
- Add the pepper and peas and fry briefly. Add the coconut milk, fish sauce, lemon juice, and chicken stock. Bring to a boil and lower the heat.
- Add the well-mixed gingerbread. Let it simmer for 15 minutes on low heat. Add the chicken cubes and let it simmer for a while.
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