Asian Chicken Curry

Summary

Ingredients

• 400 g chicken breast fillet (s)
• 300 g broccoli
• 200 g beans (reen beans), fresh or frozen
• Salt water
• 150 g carrot (s)
• 1 red pepper (s)
• 0.5 ½ bunch spring onion (s)
• 0.5 ½ glass bamboo shoot (s)
• 50 g coconut cream, concentrated
• 300 ml Cremefine with 7% fat or
• sweet cream
• 1 teaspoon, leveled curry paste, red
• soy sauce
• Curry powder, red
• Curry powder, yellow
• 4 tablespoon sesame oil

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Instructions

1. Cut chicken breast fillets into bite-sized pieces. In a bowl, mix 50g coconut cream, 1 teaspoon red curry paste, 1 tablespoon sesame oil, roughly 1 tablespoon soy sauce, roughly 1/2 teaspoon red curry powder, and roughly 1/2 teaspoon yellow curry powder. Add chicken pieces and mix well. Refrigerate for 15 minutes.
2. Trim green beans and cut in half. If using fresh beans, cook in salted water over medium-high heat for 5–7 minutes until tender-crisp, then drain. Frozen beans do not require precooking. Cut broccoli, carrots, red pepper, and spring onion into bite-sized pieces. Roughly chop bamboo shoots.
3. Heat 3 tablespoons sesame oil in a large pan or wok over medium-high heat. Add marinated chicken and cook for 3 minutes, stirring.
4. Add broccoli and carrots and cook for 3 minutes, stirring.
5. Add green beans, red pepper, spring onion, and bamboo shoots and cook for 2 minutes.
6. Season to taste with soy sauce, red curry powder, and yellow curry powder. Add 300 ml Cremefine or sweet cream. Reduce heat to medium and simmer for 10 minutes until chicken reaches 74 °C / 165 °F internally.