Summary

Ingredients

• 4 tablespoon olive oil
• 600 g chicken breast fillet (s)
• 200 ml chicken broth
• 200 ml white wine, dry
• 2 tablespoon curry paste, yellow or green
• 3 tablespoon curry powder
• 3 bell pepper (s)
• 3 carrot (s)
• 1 can coconut milk
• 3 tablespoon desiccated coconut
• salt and pepper
• Sauce thickener, lighter, if necessary

Print Recipe Pin Recipe

Instructions

1. Core the peppers and cut into strips or cubes, clean and peel the carrots and cut into sticks. Cut the chicken breast fillet into cubes and season with a little salt and pepper.
2. Fry the meat well in the heated oil, add curry paste, curry powder and carrot sticks and roast briefly. Deglaze with the wine and pour on the chicken stock, season with salt and pepper. Let everything simmer for a few minutes, then add the paprika pieces, coconut milk and desiccated coconut and cook for a few more minutes. Thicken with sauce thickener if desired. Season everything again to taste and serve.
3. Rice goes well with it.