Spicy Curry Chicken from Wok with Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast or turkey meat
- some soy sauce
- some oil
- 2 tablespoon curry paste, red
- 1 hot pepper, hot, only for those who really like it hot
- 1 onion (s)
- 2 carrot (s)
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 2 handfuls bamboo shoots
- some pepper
- 0.5 liter ½ coconut milk
- 3 cup basmati
Print Recipe
Pin Recipe Instructions
- Cut the meat into small pieces and season with soy sauce
- Dice or chop the vegetables.
- Now the rice can be cooked on the side.
- Lightly fry the curry paste, finely chopped onions, peppers and the meat in a wok. Then add the diced carrots and peppers, 1 minute later add the bamboo shoots and fry everything together until the meat is well done. Season with soy sauce and pepper. Deglaze with the coconut milk and simmer briefly.
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