Recipe detail

Poultry Thai Green Curry Chicken

23. 7. 2026

Author: Phil Smith

Company: Retigo

Food category: Poultry

Cuisine: South-East Asian

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Program steps

  • Preheating:

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1
Steaming
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2
Hot air
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probe icon75 °C
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Ingredients - number of portions - 6

Name Value Unit
chicken supreme with bone 6 pcs
coconut milk - can 1 pcs
Thai green curry paste 50 g
ginger paste 10 g
garlic paste 10 g
White rice 1 kg

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 230.5 kJ
Carbohydrate 48.1 g
Fat 1.2 g
Protein 4.9 g
Water 27.3 g

Directions

French trim the chicken subpreme's, then marinate in the garlic and ginger paste.

Make a sauce with the coconut milk and the curry paste, season to taste.

Steam the rice using equal ammounts of water, and keep warm.

Grill the chicken, skin side down, and rest.

Place the cooked rice into a mould and place on the plate.

Slice the chicken twice lenght ways and place ontop of the rice.

Then dress with the sauce and garnish.

Recommended accessories

Vision Express Grill

Vision Express Grill

GN container Stainless steel full

GN container Stainless steel full