Asian Chicken Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Dice the chicken breast fillet into bite-sized pieces. Mix the coconut cream with curry paste, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1/2 teaspoon red curry and 1/2 teaspoon yellow curry in a plastic bag. Then add the meat, mix everything well and marinate for 15 minutes.
- In the meantime, cut the beans once in the middle and cook them in salted water until they are firm to the bite (if they are frozen beans, precooking is not necessary). Cut the remaining vegetables into bite-sized pieces.
- Heat 3 tablespoons of sesame oil in a pan and fry the marinated meat in it. Add the broccoli and carrots and fry for 3 minutes. Then add the remaining vegetables to the pan and fry for another 2 minutes.
- While frying, season with soy sauce, red and yellow curry, then add the cream and simmer for another 10 minutes. I recommend jasmine rice with it.
- I use a mix of yellow and red curry because the red in this amount is too hot and the yellow too mild. Those who prefer it spicy can omit the yellow curry and only use red curry and vice versa. The red curry paste is also relatively spicy, there are certainly mild pastes here for people who prefer to eat something milder. Those who like it more coconut can replace part of the cream with coconut milk.
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