Thai Chicken Curry with Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 bell pepper (s)
- 8 carrot (s) (approx. 500 g)
- 1 kg turkey breast or chicken breast
- 2 leeks (approx. 400 g)
- 800 ml coconut milk
- 2 teaspoons, heaped curry paste, red (Thai curry paste)
- 0.5 teaspoon ½ ginger powder
- a bit salt
- some oil
Print Recipe
Pin Recipe Instructions
- Cut the meat into bite-sized pieces and fry them in a little oil (I always use rapeseed oil) in a wok. Cut the peppers and leek into small strips and the carrots into fine sticks and add to the roasted poultry. Heat everything briefly with the lid closed (stir from time to time so that nothing sticks).
- After about 8-10 minutes add the coconut milk and simmer on medium heat for another 10 minutes. Now add the spices (be careful with the hot red curry, it`s got a lot of stuff!) And simmer the whole thing on a low flame until the vegetables are nice and soft. Serve with rice (I prefer brown rice).
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