Another week another blog post, as you can guess by the title this is a dish inspired by Wagamama. EVERYONE loves a Wagas, one of my favourite things to have at Wagamama is the chicken raisukaree, and this is what I have recreated today. So let's jump straight into our DIY Wagamama raisukaree.
You can make this raisukaree with chicken or prawns but I went with chicken to mix it up a little as I eat prawns quite often. There are some key ingredients that you'll need for the recipe which are: red Thai curry paste, and coconut milk.
To start off you'll need two chicken breasts, wash with lemon juice and vinegar, if you don't wash chicken you can skip this step but I'm looking at you funny for it. Then dice the chicken breast and marinate with seasonings of your choice, salt and pepper at the very minimum, I added some chicken seasoning, garlic powder, ground ginger and all purpose seasoning. You can leave the chicken on the side to marinate and move onto prepping the veg.
Firstly, wash all your vegetables, then chop a medium yellow onion and two spring onions (only the white part). Then take two/three cloves of garlic and a thumb sized piece of ginger and mince them. Chop half a red bell pepper, and some baby corn, including baby corn is optional I just wanted to incorporate some more vegetables in the dish. You'll also have to add mangetout but that will go in later as adding it in too early can cause it to discolour and dish will lose its vibrancy.
Once all your veg is prepped we can go back to the chicken, heat up some oil in a hot pot/ pan on medium heat, once the oil is hot then you can add the chicken and cook for 3/5 minutes, once the chicken has cooked through you can remove on a separate plate, you can use the same oil you fried the chicken in or use fresh oil, the choice is yours, you can then throw in the onions, spring onions, garlic and ginger and add some more oil if necessary. Once the onions and garlic are starting to soften you can add two tables spoons of red Thai curry paste, it is important to use an authentic brand because certain brands lack quality, I use the Mae Ploy curry paste which is by far the best one I have used. Here is a picture of the curry paste I used in case you want to buy it, you can find it in international food stores or oriental Asian stores. After the curry paste has been added then add a table spoon of fish sauce.
Once everything has been mixed in properly you can add the cooked chicken which had been set aside earlier and also add some of the veg, the red pepper and the baby corn. Stir all the ingredients and make sure everything is mixed in well. Then you can add coconut milk, I used a 400ml can of coconut milk but ONLY used 3/4 of the can however, you can use the full can. Then you can add some water and a chicken stock cube, I didn't measure the water I just eye balled it, used under 500ml of water, cover the pot and bring to a boil.
Once, the curry has been brought to a boil, remove the lid, and reduce the heat to simmer and add the juice of a whole lemon or lime and add the mangetout. Once the curry has reduced and the sauce has thickened you can remove the curry from the heat and it'll be ready to serve, you should serve it with rice on the side, because I am EXTRA I toasted some sesame seeds and garnished my rice. To garnish the curry, chop a handful of coriander and a handful of scallions and serve with a lime wedge, and here you have it your DIY Wagamama is ready. I hope you enjoyed this blog post if you'd like to see some more content follow me on Instagram and TikTok for pictures and videos of these recipes @shefshahira.
Ingredients
-two chicken breasts
-2tbsp red Thai curry powder
-1tsp fish sauce
-1 chicken stock cube
-juice of 1 lemon/lime
-3/4 of a can of coconut milk
-half a red bell pepper
-6/7 baby corn
-handful of mangetout
-1 medium yellow onion
-2 spring onions
-2/3 cloves of garlic
-a thumb sized piece of ginger
-around 500ml of water
-a lime wedge
-handful of coriander
-handful of scallions
-a dash of salt
-a dash of pepper
-a dash of chicken seasoning
-a dash of ground ginger
-a dash of garlic powder
-a dash of all purpose seasoning
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