Southern food recipes

Ingredients for 4 portions
500 g chicken breasts
1 bunch green onion (s) (3-4 pieces, depending on size)
1 bag of curry paste (Massaman, there are portions in the finished Asialaden = approximately 3 tablespoons)
400 ml coconut milk
2 tablespoons peanut butter, creamy
1 tablespoon sugar
1 tablespoon vinegar
4 tablespoons fish sauce
100 g of peanuts (to taste less)
4 m.-wide potato (n)
3 cm ginger, fresh
½ bunch cilantro, fresh
1 stalk lemongrass
Oil, for frying

Preparation
The chicken breast cut into thin strips, cut the onions into rings, peel the potatoes and cut into 1cm cubes, peel the ginger and finely chop the stalks lemon grass cut into three pieces.
Chop the cilantro as well, while stems and roots, if necessary (not every bunch coriander there when, but they can be eaten safely) disconnect from the leaves coarsely. This need not be perfectly accurate, the stems and roots gare I only usually with longer, so they are soft.
Heat oil in a wok, fry meat strips. Add potato cubes and fry briefly. Pour in the coconut milk. Curry paste, peanut butter, sugar, vinegar, fish sauce, peanuts, ginger, lemon grass, stems and roots of coriander and cook admit about 40 minutes with frequent stirring. If too much liquid evaporates and the potatoes in the curry may bind strongly to add some more water or broth.
At the end of the cooking time to fish out the lemon grass, spring onions, mix, let simmer again about 5 minutes, then add the cilantro and serve.

We can usually there is Anna’s pan Naan (recipe is in my user profile). While this is not at all Thai, but tastes do absolutely fantastic.
Working time: 20 min
Difficulty: Normal

Ingredients for 6 portions
2 tin / n coconut milk
¼ liter chicken stock
5 stalks lemon grass
7 cm galangal, peeled, sliced
3 chili pepper (s), whole, red
3 tablespoons fish sauce
8 kaffir lime leaves (Bai Magrood)
400 g chicken breasts, cut into small cubes or strips
150 g mushrooms, quartered (or fresh straw mushrooms)
2 lime (s), the juice
Fish sauce, to taste
1 tsp palm sugar, maybe a little more (or refined sugar)
For the garnish:
Coriander, plenty
5 spring onion (s) (Thai), in 2 cm long pieces
2 Chili pepper (s), red, no cut cores into thin strips

Recipe
The lemon grass into 4 cm long pieces and pat lightly with the back of a knife. Bring the broth and half the coconut milk to a boil, and add the lemon grass, galangal to the Magroodblätter and chilli, season with fish sauce and simmer for 10 minutes.
Stir in the mushrooms and cook another 5 minutes, then the chicken and cook for few minutes over a low flame, it must remain soft.
Add the remaining coconut milk and season with lime juice, sugar and fish sauce. In bowls and garnish chili strips, spring onions and coriander.
The soup should taste slightly salty, sour and fresh.

Variations:
Diced chicken meat by 500 fish fillets, or substitute 500g mushrooms.
A suitable fish to saltwater fish with firm flesh and perch or catfish, if you prefer a more delicate fish taste.

Note:
Lemon grass, galangal and Magrood are condiments and not be eaten. Anyone who wants to spare the separation during the meal, they fish with a slotted spoon in the soup before the mushrooms are added.
Working time: 30 minutes
Difficulty: Normal

Ingredients for 4 portions
500 g chicken breast fillet, in fine strips
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 Ginger, fresh, about thumb size, peeled, finely chopped
1 tablespoon curry paste, red, or less
1 tablespoon peanut butter
400 ml coconut milk, unsweetened, creamy
2 pepper (s), red, in fine strips
3 spring onion (s) in fine strips
1 kl. Glass bamboo shoot (s), drained into strips, well
10 baby corn, from the glass, halved lengthwise
1 tbsp fish sauce
1 tsp palm sugar, brown sugar substitute
1 tsp lemon grass paste or finely chopped
1 tablespoon basil (Thai), fresh
500 g rice (jasmine / jasmine rice)

Recipe
Meat with 1 tablespoon oil, soy sauce and ginger, mix well and marinate 30 minutes. In the meantime, clean and cut vegetables. Fry meat in a nonstick pan and set aside.

In a wok (or large pan with high sides) curry paste 1 tbsp oil fry. Stir in peanut butter, melt. Pour in coconut milk. Vegetable admit let simmer about 15 minutes.

Meanwhile, prepare the rice and steaming can. Shortly before the end of cooking (the vegetables should still have bite), add meat and heat briefly. With palm sugar, fish sauce (if necessary, take some salt) and lemon grass paste (should not simmer) to taste. sprinkle to taste Thai basil and serve with rice.

The composition of the vegetables can vary quite complementary to taste and availability /, eg finely chopped water chestnuts for extra bite, a few small broccoli florets or some snow peas (split diagonal, blanched or fried) as an additional splash of color. It should be (measured cleaned and sliced) Total 4-5 handful of his vegetables.

Lemon grass paste is rubbed, marinated in a little vegetable oil lemon grass. Unopened, the glass is best kept in the freezer.
Working time: 30 minutes
Difficulty: Normal

Ingredients for 4  portions
12 tablespoons orange juice
6 tablespoons soy sauce
6 tablespoons honey
6 tablespoons oil (sesame oil, dark)
2 teaspoons sambal oelek
3 toe / n garlic
ginger
2 pieces chicken breasts

Preparation
Wash the chicken, pat dry with a kitchen towel. roll in flour. Mix all ingredients in a baking dish. Chicken breast into place. Preheat oven to 200 ° C. 20 min can bake – then turn chicken pieces and again from the other side about 15 minutes in the oven can. Rice
Can not fail!
Preparation time: 15 min
Level of difficulty: simple