Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Chicken drumsticks braised in coconut milk with red curry
Perhaps the quickest and easiest way to feel like you're in Thailand, even on a wet November day.
Cooking time: 40 minutes
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | kg | Chicken drumsticks, on the bone |
| 4 | tablespoon(s) | Olive oil |
| 1 | Zucchini, diced | |
| 2 | Shallots, cut into thin slices | |
| 2 | Garlic cloves, grated | |
| 3 | cm | Fresh ginger, grated |
| 1/2 | Broccoli, roughly chopped | |
| 3-4 | tablespoon(s) | Red Thai curry paste |
| 1 | tablespoon(s) | Turmeric, ground |
| 1 | can(s) | (400 ml) Coconut milk |
| 3 | tablespoon(s) | Fish sauce |
| 1 | teaspoon(s) | Honey |
| 250 | g | Rice noodles |
| 1 | bunch | Thai basil and/or mint, fresh |
| 1-2 | Limes | |
| Sea salt | ||
- Salt the legs generously. Heat 2 tablespoons of oil in a large saucepan over a medium-high heat.
- Add the chicken and fry on both sides until browned. Remove the drumsticks from the pan and add the zucchini, shallots, garlic, ginger and a pinch of salt.
- Steam for 5 minutes until they are just beginning to soften.
- Add the broccoli and cook for a further 2 to 3 minutes. Stir in the curry paste and turmeric and fry for approx. 2 minutes until fragrant.
- Add the coconut milk, ½ cup of water, the chicken, fish sauce and honey.
- Stir to mix everything together. Partially cover and simmer for 15 to 20 minutes until the chicken is cooked through.
- Add lime juice and more salt if necessary.
- In the meantime, cook the rice noodles according to the packet instructions.
- To serve, divide the noodles into bowls and top with the curry, vegetables and chicken.
- Garnish with fresh basil, mint and lime.
Tip:
Falstaff wine recommendation
2021 Grüner Veltliner DAC Ried Hoher Weg
91-93 Falstaff points Frank WineryMedium yellow-green, silver reflections. Fine yellow tropical fruit aromas, delicate notes of honeydew melon and candied mandarin zest, inviting bouquet. Juicy, finely-meshed, fresh apple, lively structure, mineral-salty finish, shows spice and good length, lemony nuances in the aftertaste.
weingutfrank.at, 19,50 Euro
