Thai Coconut Curry Chicken with Vegetables

Summary

Ingredients

• g 1,200 chicken breast fillet (s)
• 300 g mushrooms
• 200 g suar snap peas
• 300 g mun bean seedlins
• 600 g white cabbae
• 2 onions)
• 5 clove (s) garlic
• 5 chilli pepper (s), sort as desired
• 15 g iner, fresh
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin powder
• 1 teaspoon fenugreek, ground
• 5 kaffir lime leaves
• 5 basil leaves, Asian
• some coriander green
• 2 tablespoon soy sauce
• salt and pepper
• Oil for frying

For the sauce:

• 200 ml white wine
• 200 ml poultry stock
• 400 ml coconut milk
• 3 tablespoon curry paste, red
• 2 tablespoon soy sauce
• 2 tablespoon oyster sauce
• 1 tablespoon honey

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Instructions

1. First prepare the sauce in a small saucepan. Bring the wine and stock to the boil and simmer for about 5 minutes. Add coconut milk, curry paste, oyster sauce, soy sauce and honey. Simmer on a low flame for at least 45 minutes.
2. Cut the chicken into pieces approx. 2 - 3 cm in size and season with a little salt and pepper. Finely chop the onions and sauté in a large pan over medium heat until well browned. Finely chop the garlic, ginger and chillies, add and fry together with the onions for approx. 1 minute. Add the spices and sweat for another 2 minutes.
3. Raise the temperature a lot and add the chicken. Fry until browned, then add the sauce. Chop the lime leaves and basil, add to the sauce and simmer the sauce on medium heat for about 15 minutes.
4. Slice the mushrooms and finely chop the cabbage. First fry the mushrooms in a little oil in a separate pan over medium heat until they start to turn brown.
5. Add the sliced cabbage and the mung bean sprouts as well as the sugar pea pods whole and cook with the lid closed for about 7 minutes. The vegetables should stay crisp! Deglaze the vegetables with soy sauce and then season with salt and pepper.
6. Serve with rice or pasta and garnish with coriander leaves.