Vegetables:

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1 teaspoon thai Red Curry Paste

1 teaspoon Go Chu Jang

½ teaspoon Hoisin Sauce

1-2 ml (kryddmått) Sesame Oil

½ tespoon Capers Broth/Liquor (inläggningsspad)

1 teaspoon Light Soy Sauce

1 ml (kryddmått) Rapeseed Oil

1 thinly sliced Red Onion

1 sliced Red Bell Pepper

Handful of Sundried Apricots

2 sliced cloves of Garlic

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1. Slice the vegetables into thin slices. The bell pepper can be a bit thicker than the onions. The garlic should also be sliced, not pressed.

2. Mix together all of the above spices in a bowl.

3. Add the vegetables to the spice mix and stir. Leave it to soak until everything is absorbed. Preferably do this an hour or two before cooking or more.

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Chicken:

1-2 teaspoons thai Red Curry Paste

1-2 teaspoons Light Soy Sauce

½ teaspoon Hoisin Sauce

<1 ml (kryddmått) Mushroom (Chinese dark) Soy Sauce

1 teaspoon dried Yellow Curry Spice

1-2 teaspoons Rapeseed Oil

1 drop of Honey

Salt

Chicken

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1. Thinly slice chicken. Salt very, very lightly.

2. Mix the spices together.

3. Mix the chicken with the spices.

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Cooking:

Basmati rice

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1. (Optional) Prepare a sauce for step 4

2. Cook rice.

3. Once about 7 minutes remain for the rice stir fry the chicken in flavourless oil, add vegetables. Fry at very high temperature and keep stirring the pan.

4. Lower the temperature to medium and add more sauce if you want a "saucier" fry. This is probably better. Prepare one beforehand if possible that matches the spices of both and add to the mix.