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Thai coconut curry and chicken quiche
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Thai coconut curry and chicken quiche
Thai coconut curry and chicken quiche
Ingredients
  • 10 x 8.5 cm Pidy Gourmet Quiches
  • 1 kg chicken breasts, chopped
  • 150 g coconut milk
  • 150 g cream
  • 2 eggs
  • 1 egg yolk
  • 2 tbs groundnut oil
  • 1 tsp Thai curry paste
  • 200 g onions, sliced
  • 1 clove garlic, sliced
  • 1 tsp ginger, finely sliced
  • 1 stalk lemongrass, finely sliced
  • 2 red chillies, finely sliced
  • 1/2 bunch coriander, finely chopped
  • salt and pepper
Preparation
  • Heat up the oil and fry the chicken pieces (browned on the outside but half-cooked inside)
  • Mix with the curry paste
  • Remove from the pan and leave to drain
  • Fry the onion, garlic, chillies, lemongrass and ginger over a low heat
  • Leave to cook gently for 10 minutes
  • Mix the coconut milk, cream, eggs and yolk, salt and pepper
  • Mix the chicken pieces with the mixture in the pan and divide between the Pidy Gourmet Quiches
  • Sprinkle with the finely chopped coriander and cover with the coconut/cream mixture
  • Bake in a pre-heated oven at 180 °C for 10 minutes
This recipe can also be prepared with:
Blätterteigtörtchen Quiche + ALU Ø18cm