Red Thai Curry with Chicken Breast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g chicken breast
- 1 head broccoli
- 3 carrot (s)
- 150 g beans, reen
- 1 medium onion (s)
- 2 red pepper (s)
- 1 teaspoon curry paste, red
- 160 ml coconut milk
- 250 ml chicken broth
- salt and pepper
- Chili powder
Print Recipe
Pin Recipe Instructions
- First wash the chicken breast and dice it into bite-sized pieces. Rinse the broccoli, carrots, onions and peppers, then chop them up. Peel the carrots beforehand.
- Pre-cook the broccoli and beans in lightly salted water.
- Heat the oil in a pan and fry the rest of the vegetables (except beans and broccoli) in it.
- Add the chicken and let everything take on color. Now add the curry paste and sweat with it. Then deglaze everything with the coconut milk and the chicken stock and simmer for about 10 minutes over medium heat. Now add the beans and broccoli and simmer everything again for about 5 minutes. Season to taste with salt, pepper and chilli.
- This goes well with rice as a side dish.
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