Thai Curry Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast
- 2 tablespoon tomato paste
- 0.5 liter ½ chicken broth
- 1 can coconut milk
- 1 carrot (s)
- 1 pinch (s) sugar
- 1 jar bamboo shoot (s)
- 3 teaspoons, heaped curry paste, red
- 1 teaspoon sambal oelek
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- salt and pepper
- Cayenne pepper
- Ginger powder
- Coconut oil for frying
Print Recipe
Pin Recipe Instructions
- Cut the meat into narrow strips and sauté in a little coconut oil: sauté the tomato paste. Add the stock and coconut milk and bring to the boil. Peel the carrots and cut into thin slices and add them as well. Drain the bamboo shoots and add. Season with sugar, curry paste, sambal oelek, salt, pepper, cayenne pepper and ginger powder. Wash and chop the peppers and add at the end. Let everything simmer for another 10 minutes.
- Brown rice tastes very good with it, but also Mie noodles.
- Broccoli, mushrooms and bean sprouts also taste great.
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