For 4 portions
- 2 Pak Choi
- 2 Carrots
- 1 Zucchini
- 1 Mango (or 3 Nectarines)
The Meat (or not)
- 2 Chicken breasts (or Tofu)
The Spice + Other
- 1 big white Onion / 2 cloves of Garlic / 1.5 cm Fresh Ginger / 1-2 Pepperoncini
- 2 heaped teaspoons Curry Powder / 3-5 tablespoons Soy Sauce / 2 teaspoons of Honey
- 1 bunch of Coriander
- 500 ml Coconutmilk
- Pepperoncini – for topping
- Pickled Ginger – for topping
- Glass noodles
I hope you are well during this interesting time and I also hope that I can give you a bit of lift with one of my favourite recipes. This dish allows you to create deep flavour in a very short amount of time and is really easy because you can substitute different things according to your own taste.
But lets start off with a bit of history to this dish: It developed over time with me trying to make a type of Thai Curry or at least play around with the flavours that it should contain. The reason why I started doing that is because I wanted to incorporate Pak Choi into a recipe. This is quite a few years ago and Pak Choi was completely new to me, but I wanted to bring together the fresh and subtle flavours of the Pak Choi with a rich sauce.
When I found out a couple years ago, that Pak Choi is also grown in Switzerland it made me even happier. It is in season from April until November, so keep an eye out when you make your next quarantine shop!
Pak Choi – adds a light and slightly acidic flavour as well as crunch
Carrot – also adds a bit of crunch to the soup
Zucchini – adds a softer vegetable
Mango – adds wonderful sweetness (can be substituted with nectarine if you want to shop for local ingredients)
Chicken – usually I will cook this meal with chicken, but when I want to eat vegetarian I will use tofu instead and it is also very tasty. Because tofu tends to be softer I usually fry it separately and add it at the end.
Onion / Garlic / Fresh Ginger / Pepperoncini – These three are somewhat the foundation of the dish
Curry Powder / Soy Sauce / Honey – mainly for for marinating the chicken
Coconutmilk – the main liquid in the sauce
Misobroth – the other main liquid in the sauce
Glass noodles – boiled in miso broth (you can use other noodles or rice if you prefer)
Coriander – for garnish and cooking only at the end
Pepperoncini – always add a little extra fresh on top
Pickled Ginger – extra garnish
- Chop the chicken and mango into bite-size pieces and add curry powder, soy sauce and honey. Mix and leave to marinate.
- Chop carrot, zucchini and set aside.
- Chop onion, garlic, fresh ginger and pepperoncini and set aside.
- Chop Pak Choi and set aside.
- Set a pan of water on to boil and add carrot, zucchini.
- In a separate pan heat up oil to a high temperature and then add the marinated chicken to fry.
- Once the chicken is nice from the outside add onion, garlic, fresh ginger and pepperoncini.
- Take carrot and zucchini out of the water before they go soft, but make sure to keep the water.
- Add miso broth to the water and boil glass noodles to instructions in it. Then take the glass noodles out before they get too soft, but again keep the water.
- Add the coconutmilk and the broth to the chicken as well as extra curry and soy sauce to taste.
- In a separate pan start frying the white bit of the Pak Choi (if you like you can also add the noodles here, you could even make a fried rice).
- Then add the green leaves along with chopped coriander and the boiled veg all only for a short time.
- Move all the veg over to the sauce and leave to simmer for a couple of minutes.
- In the meantime chop your garnishes.
- Serve and enjoy!