Summary

Ingredients

• 600 g chicken breast
• 2 cans coconut milk
• 1 tablespoon chicken broth, instant, from the Asian store or simple granular broth
• 1 vegetable onion (s)
• 3 carrot (s)
• 1 bunch spring onion (s)
• 3 tablespoon curry paste (red Thai curry)
• 40 g iner
• 1 bowl mushrooms, fresh
• 4 cloves garlic
• 2 red pepper (s)
• 3 tablespoon soy sauce, light
• 1 bunch coriander, fresher, for garnishing, optional
• 3 chilli pepper (s), fresh, (red Thai chilli) for garnishing, optional
• oil

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Instructions

1. Wash and pat dry the chicken breast, then cut into bite-sized pieces.
2. Mince the 4 garlic cloves and 40g of ginger. Dice the red peppers, carrots, and fresh mushrooms. Cut the onion into small chunks. Cut the spring onions into rings.
3. Heat roughly 1-2 tablespoons of oil in a large pan with high sides over medium heat for about 1-2 minutes until hot.
4. Add the minced garlic and ginger, cook for 1-2 minutes until fragrant.
5. Stir in 3 tablespoons of curry paste and cook for 1 minute, stirring constantly.
6. Add the thick part from the top of one coconut milk can, stir well, and increase heat to medium-high for 2 minutes.
7. Add the chicken pieces, carrots, peppers, mushrooms, onion chunks, and spring onion rings. Pour in the 3 tablespoons of light soy sauce, 1 tablespoon of instant chicken broth, and the remaining coconut milk.
8. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until the chicken reaches 74°C (165°F) internally.
9. Season with salt to taste. Garnish with fresh coriander and fresh red Thai chili peppers if desired.
10. Serve with rice, bread, or potatoes.