Crunchy Chicken Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s)
- 3 teaspoon curry paste, yellow
- 400 g bunch carrots
- 500 g mushrooms, brown
- 2 cans coconut milk
- 250 g wok noodles
- 2 lettuce heart (s)
- 2 cloves garlic
- sea salt
- pepper
- turmeric
- chili
Print Recipe
Pin Recipe Instructions
- Clean and slice the carrots, clean and quarter the mushrooms, peel and chop the garlic, roughly cut the lettuce hearts, cut the chicken breast fillet into bite-sized pieces.
- Fry the chicken breast pieces in a little butter. When they are almost done, add the curry paste so that the flavors can soak into the meat. Now add the carrots and fry them until they are just slightly firm to the bite. Then add the mushrooms so that they are still nice and crunchy at the end. Then add the coconut milk and bring to the boil briefly. Now add the wok noodles and simmer until they are done and the coconut milk is reduced. Now season to taste with sea salt, pepper, turmeric and chilli. Finally add the cut lettuce hearts and stir everything well.
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