Asian Chicken Curry Pan with Coconut Milk
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 0.5 ½ pack noodles (wok noodles)
- 3 chicken breasts
- 1 package Maggi barbecue marinade (curry) or 2 tablespoon yellow curry paste
- 200 ml coconut milk, creamy
- 200 ml chicken broth
- 300 g seasonal veetables (carrots, peppers, zucchini,)
- 1 jar bamboo shoot (s)
- 1 teaspoon curry paste, red, yellow or green
- 0.5 ½ chilli pepper (s), fresh, red
- 2 spring onion (s)
- 1 teaspoon curry powder, Indian
- 2 tablespoon soy sauce
- 3 tablespoon oil (almond or peanut oil)
- salt and pepper
- Chili powder
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into small flat pieces. Marinate with the grill marinade and a tablespoon of coconut milk for about 2 hours. Alternatively, you can also take a tablespoon of red or yellow curry paste with 2 tablespoons of coconut milk. Cut the vegetables into strips or slices, cut the spring onions into rings and dice the chilli pepper.
- Heat the oil in a pan or in a wok (highest setting). Now add the marinated chicken breast. Let everything continue to fry for approx. 5 - 7 minutes (depending on the pan or wok). Remove the meat from the pan and continue cooking in a closed bowl.
- Briefly fry the onions and chilli in the remaining stock (colors should be retained) and then add the vegetables. After 3-4 minutes, deglaze with the stock and then add the rest of the coconut milk.
- Let simmer for another 3 minutes. Reduce the temperature and add soy sauce, a teaspoon of red curry paste and a teaspoon of curry powder. Season with salt, pepper and chilli. Fold in the meat and wok noodles and simmer everything together over a low heat for another 3 - 4 minutes until the noodles are cooked through.
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