Chicken-plum pan sounds more like a tongue twister than an easy Thai dish. Though, I can assure you that the preparation of this delicious pan is not half as complicated as repeating the name of the dish three times in a row.
If you want to impress someone, this plate is made for you. The coriander seeds are the secret ingredient which makes this simple pan fried dish a real stunner. Lets get started and Kho hai dja !
Thai kitchen is not know as being an easy and accessible kitchen. This dish however is so simple that it can be done by anyone. It is nevertheless an extremely tasty recipe that is sure to make an impression on your guests.
- 250 g Plums. If it isn't the season, apricots will do.
- 400 g Chicken breast
- 1 Lemon
- 1 Leek
- 1 Garlic clove
- 1 Piece of ginger size of a walnut
- 100 g Dried apricots
- 100 g Bean sprouts
- 1 tbsp Coriander seeds
- 2-4 tbsp Soy sauce
- 1 tbsp Strong curry
- 250 ml Vegetable broth
- 1/2 tsp Starch
- Brown sugar
Start by cutting your fresh plums in half. Dice the chicken breasts and place them in a bowl. Squeeze the lemon and finely grate its peel. Add the juice and the zest to the chicken, finalize the marinade with the soya sauce and the starch. Let it marinate for at least 3 hours.
Fish out the meat but do not (!) throw away the marinade. Cut the leek in small rings, peel the ginger as well as the garlic and cut them in fine dices. Soak the dried apricots in water for around two minutes before slicing them. Crush the coriander seeds.
Heat up a pan with oil and sear the chicken in the hot oil for until gold (about two minutes). Add the garlic and the ginger, followed by the leek and the apricots. Stir and add the crushed coriander seeds as well as the curry.
Stir and deglaze the whole with the marinade you kept aside, as well as the vegetable broth. Bring the mixture to boil, reduce the heat and add the plums. Let it simmer for 2 minutes before coming to the seasoning.
Salt, pepper, soy sauce and sugar will help you to bring out flavors.
Last but not least add the bean sprouts, cover the chicken-plum pan and let the dish steep for around 5 minutes before serving.