For ➋200 g chicken fillet
½ fennel bulb
½ (blood) orange
½ large fleshy tomato
1 ts Thai curry mix**
½ ts pepper
½ tbs oil
1 tbs coconut milk*
Cut the fillet into very thin slices. Shave the fennel into paper thin strips. Cut the tomato into very small cubes, save the juice*.
Heat the wok. Heat the oil. Add the curry mix.
After 1 m, add the chicken pieces. Stir fry them for a few m. Add the fennel strips. Let them fry for 1 m.
With a fork, press the juice out of the orange, right into the wok. Let it become hot.
Add the tomato chunks.
Turn the heat to medium. Cook for about 8 m. The juice should become a tangy orange sauce.
Mix tomato juice* or coconut milk in the sauce*.
Serve with rice. Or put in the refrigerator for a cold salad.*Optional.
**Or ½ ts coriander & ½ ts turmeric. Or 1 tbs fresh coriander, chopped & 1 tbs garlic, chopped.
