Chicken Breast Fillet in Curry – Coconut Milk – Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 kg ½ chicken breasts (fillet)
- 1 red pepper (s)
- 3 leaves lemongrass
- 30 basil leaves, Thai
- 1 can coconut milk (200 ml)
- 1 tablespoon curry paste (Panäng curry paste)
- 3 tablespoon sugar, brown
- 2 tablespoon fish sauce
Print Recipe
Pin Recipe Instructions
- Cut the meat into thin strips. Wash the peppers and cut into strips. Wash the basil leaves and pat dry. Pour coconut milk into the already warm (can also be hot) wok or deep pan / saucepan. Bring to a boil.
- Then stir in curry paste (is lumpy and takes a while - be careful: don`t get too much, otherwise it will be hellishly spicy!). Add the meat, fish sauce, sugar and lemongrass leaves, simmer until the meat is almost done. Then add the paprika and basil leaves. Finally remove the lemongrass leaves (don`t taste really good)
- I always have delicious basmati rice with me, of course.
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