Lockdown Restaurant Recreations - Wagamama Style Chicken Raisukaree

We're in the third week of the UK 'lockdown' and I think it's safe to say that we're all starting to miss our favourite takeaways and restaurants and it's definitely made me realise how eating is an actual hobby of mine rather than just a necessity to live!

One of the things I miss the most is Wagamama Chicken Raisukaree so I decided to try and recreate my own and it was surprisingly simple to do so I thought I'd share my recipe and method so you can also have your own piece of Wagamama while in lockdown and beyond!

wagamama-chicken-raisukaree


Chicken Raisukaree Ingredients (serves 2)

250g chicken breast (cut into thin slices)
2 teaspoons lazy garlic (or 2 cloves minced)
1 red onion
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
1 can coconut milk (400ml) - I use light coconut milk but you can use normal
1 chicken stock cube
100g mangetout
1 red pepper (sliced)
Juice from 1 lime
Small handful of coriander

How to make Chicken Raisukaree 

1. Heat a wok or frying pan with a drizzle of oil or a spray of fry light 

2. Slice the red onion (I like it to be quite chunky) and add this, along with the garlic, to the pan and fry until soft. 

3. Add the chicken and cook through 

4. Add the curry paste, fish sauce, stock cube, coconut milk and lime juice. Mix gently and simmer for 20 minutes, stirring occasionally. 

5. Add the sliced red pepper, mangetout and coriander and continue to simmer for another 3-5 minutes. This should mean that the pepper and mangetout still have a crunch.

Serve with rice (I used a heart shaped dipping bowl to get the heart shaped pile in the middle of the plate) 

So that's it! That's how to make Wagamama style Chicken Raisukaree - a really simple recipe that doesn't cost an absolute fortune to make and I guarantee you'll want to make it more than once! 

What's one recipe you'd love to recreate at home?


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