Thai Coconut-vegetable-chicken-curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g basmati rice
- salt and pepper
- some chili powder
- 300 g chicken breast
- some oil for frying
- 1 medium zucchini
- 1 large red pepper (s)
- 1 medium carrot (s)
- 0.5 ½ onion (s)
- 1 teaspoon curry paste, red
- 0.5 clove ½ garlic
- some ginger
- 400 ml coconut milk
- 1 handful cashew nuts
Print Recipe
Pin Recipe Instructions
- Prepare the basmati rice according to the instructions on the packet.
- Cut the chicken breast into pieces and season with a little salt, pepper and chili powder. Heat the oil in a large pan and fry the meat in it.
- Cut the zucchini, bell pepper and carrot into pieces, add to the chicken breast in the pan and fry with it. Cut the onion, some garlic and some ginger into small pieces, add the red curry paste to the pan and fry briefly. Deglaze with the coconut milk and, if necessary, add a little water or cow`s milk to get the desired consistency. Season with red curry paste, chili powder, salt and pepper.
- Sprinkle with cashew nuts and serve with the rice.
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