Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 cans coconut milk, reduced fat
- 1 bunch spring onion (s)
- 6 teaspoons curry powder (Thai curry)
- 5 teaspoon curry paste, red
- 350 g chicken fillet (s)
- 1 large carrot
- water
Print Recipe
Pin Recipe Instructions
- Chop the chicken fillet and fry it in a saucepan. Dice the carrot and cook it in a saucepan with water until soft. When they are tender, add them to the meat.
- Chop the spring onions and add them to the meat. Sweat everything for about 5 minutes, then deglaze with the coconut milk.
- Now season with Thai curry and add the red curry paste. Let everything simmer for another 5 - 7 minutes.
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