Thai Curry À La Kochdorf
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet Mie noodles
- 400 g chicken breast
- 250 g broccoli
- 1 can coconut milk
- 250 ml cooking cream or whipped cream
- 2 carrot (s)
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 4 clove garlic
- 1 chilli pepper (s)
- 4 stalks coriander green
- 1 tablespoon Thai curry paste, red
- 2 tablespoon tomato paste
- 3 tablespoon sesame oil
- cumin
- turmeric
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into strips, then rub the spices and let them soak in briefly.
- In the meantime, cut all the vegetables into bite-sized pieces.
- Heat a dash of sesame oil in a large pan or wok and sear the meat in it. Then take the meat out of the pan and set it aside on a plate.
- Put another shot of sesame oil in the pan and briefly toast the curry paste, tomato paste and garlic. Then deglaze with coconut milk and cooking cream. Now add the carrots and simmer. Add peppers after 10 minutes. Broccoli, chilli and chopped coriander
- add and let everything simmer for a few more minutes without the lid. Add the meat again and just let it get hot.
- In the meantime, prepare the Mie noodles according to the instructions on the packet.
- Before serving, add the Mie noodles to the curry and fold in.
- Tip: If you don`t like it that spicy, you can leave out the chilli pepper and use yellow or green curry paste instead of red.
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