Chicken with Vegetables in Thai Curry Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 tablespoon oil (wok oil)
- 3 tablespoon curry paste, red or green
- 450 ml coconut milk
- 1 teaspoon sugar
- 1 teaspoon salt
- 500 g chicken breast
- 150 g mushrooms
- 1 onion (s)
- 1 zucchini
- 2 medium carrot (s)
- 1 red pepper (s), cut into thin strips
- 1 can bamboo shoot (s)
Print Recipe
Pin Recipe Instructions
- Cut the chicken, vegetables and mushrooms into bite-sized pieces. Just let the oil warm up in a large, deep pan, add the curry paste and fry well.
- Add the chicken, fry it, then add the vegetables and fry again briefly. Now pour in the coconut milk. Season with salt and sugar.
- Bring the whole thing to the boil and season to taste. Serve with rice.
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