Breaded nuggets in creamy yellow curry

Golden, crispy nuggets served in a smooth, aromatic yellow curry that coats each bite of meat. Subtle sweetness and warming spices perfectly balance the crunch of the breading. A dish that combines the comfort of classic nuggets with an exotic curry twist.

ingredients:

Curry

  • 8 Chef Patrick’s breaded nuggets
  • ½ red bell pepper
  • ½ zucchini
  • ½ onion
  • 1 garlic clove
  • 1 tsp freshly grated ginger
  • 2 tbsp yellow curry paste
  • 200 ml coconut milk
  • 1 tsp fish sauce (or soy sauce)
  • ½ tsp brown sugar
  • 1 tsp lime juice
  • 1 tbsp vegetable oil

extras:

  • 100 g jasmine rice
  • fresh cilantro or parsley
  • optional: chili slices

preparation:

Nuggets

  • Deep-fry the nuggets at 180°C for 4–5 minutes until golden and crispy.
  • Drain on paper towels and set aside.

Rice

  • Cook jasmine rice according to package instructions until fluffy and aromatic.

Vegetables & Curry Sauce

  • Slice bell pepper and zucchini into strips, and onion into thin slices.
  • Heat oil in a pan or wok, add onion, garlic, and ginger. Sauté for about 2 minutes until fragrant.
  • Stir in curry paste and fry briefly to release aroma.
  • Pour in coconut milk, then add fish/soy sauce, brown sugar, and lime juice.
  • Add the vegetables and cook for 7–10 minutes over medium heat until tender and the sauce thickens.

Assembly

  • Place a portion of rice in a bowl.
  • Pour hot curry with vegetables over it.

Top with crispy nuggets.

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