Thai Chicken with taro (arouille) mousse !
Super easy, yummy and healthy :). This recipe can be prepared in less than 30 minutes for those "lazy" days :)!
Thai Chicken with taro (arouille) mousse (For 3-4 servings)
3 medium size chicken breasts (about 350g)
1 medium size onion
2 cloves of garlic
3 tablespoons of olive oil
Salt and pepper to season
300g of taro (arouille) - boiled and cooled
3 branches of Thyme
500g (1 packet) of Thai mix veggies (refer to picture at step 2)
1 packet of red curry, Thai cooking sauce (Rs115 at Intermart - Chinese food section - refer to picture at step 2)
70g of cold Philadelphia Cream cheese (normal or light version - I used the former)
60ml of cold cooking cream either in heavy (35% fat) or light (12% fat) version. I used the latter (refer to picture at step 10), but if you prefer a more moussy texture, use the former (the higher the fat content, the more moussy the texture ;)).
Tons of love
Step 1 : In your pan, add your thinly sliced onion, olive oil (3 tablespoons) and your coarsely chopped gloves of garlic. Allow to cook on a low-medium heat.
Step 2: Get your main ingredients ready (this is what makes this recipe super easy to do - in less than 30 minutes, everything is ready to eat :)).
Step 3: Once your onion has reduced (and you have this nice smell of fried garlic :D), add your veggies (defrost them first).
Step 4: The veggies will start to release water (indicated by the blue arrow below), it will take approximately 8-10 minutes, on high heat, and while stirring every 1-2 minutes, for all water to evaporate.
Step 5: In the meantime, cut your chicken breast into large slices :).
Step 6: Once all water has evaporated, season your veggies with salt and pepper to taste.
Step 7: Add your chicken slices and Thai sauce (refer to the picture at step 2).
Step 8: Cover your pan and allow to cook on medium-high heat for 6-8 minutes (stir every 2-3 minutes).
Step 9: Your Thai chicken is ready :)!
Step 10: Cut your (cooked/ boiled and cooled) taro (arouille) into small chunks and place in a pan, add your cold philadelphia cheese and cooking cream (they should be straight from the refrigerator).
Step 11: Using you hand mixture (or any other type of mixer you have :)!), mix mix mix with love...
Step 12: Until you obtain a very smooth, moussy texture.
Step 13: Add salt and pepper to taste as well as some thyme leaves for that fresh taste, eventually you may serve directly on your plate or in verrines for the nice look :).
Note: The mousse should not be heated in any manner (another reason why your cream cheese and cooking cream should be cold), else all air will be released and you will be left with a kind of thick soup (still yummy though).
Step 14: Bon Appétit :)!
THANK YOU FOR WATCHING !...