Summary

Ingredients

• 6 teaspoons curry powder
• 0.5 teaspoon ½ salt
• 500 g chicken breast fillet (s)
• 250 g carrot (s)
• 200 g suar snap peas
• 6 spring onion (s)
• 400 g coconut milk
• 2 tablespoons oil
• 1 pinch (s) sugar
• 300 ml vegetable stock

Print Recipe Pin Recipe

Instructions

1. Mix 2 teaspoons of curry powder and 1/2 teaspoon of salt. Cut the chicken breast fillets into bite-sized pieces, rub them in and put them in the refrigerator for 15 minutes.
2. Peel the carrots and cut into slices. Wash and drain the sugar snap peas and spring onions.
3. Remove 3 tablespoons of the coconut milk cream and heat in a pan or wok. Fry the fillets in it and when they are crispy remove and set aside.
4. Add 2 tablespoons of coconut cream with the vegetables, the remaining curry powder and the sugar to the pan or wok and cook for 5 minutes while stirring. Lightly salt the vegetables, stir in the remaining coconut milk and vegetable stock. Add the fillets and briefly bring to the boil.
5. Serve with rice or pasta.