Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 300 g chicken breast fillet (s)
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 1 leek
- 2 carrot (s)
- 2 tablespoon sesame oil
- 1 can coconut milk, normal or reduced-fat
- 1 teaspoon curry paste, red
- 1 tablespoon soy sauce
- Chilli flakes
- possibly fish sauce if required
Print Recipe
Pin Recipe Instructions
- Cut chicken breast into bite-sized pieces. Wash, core, and cut red and yellow peppers into thin strips. Peel and grate carrots. Clean leek and cut into thin rings.
- Heat sesame oil in a wok over medium-high heat. Fry chicken pieces for 8-10 minutes until cooked through (internal temperature 74°C/165°F). Remove and set aside.
- Fry the vegetables in the wok for 4-5 minutes. Return the chicken to the wok.
- Add soy sauce and pour in the coconut milk. Stir in the curry paste and add fish sauce to taste if desired. Heat through for 2 minutes, stirring gently.
- Season with chilli flakes to taste and serve.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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