Thai Curry with Chicken Breast and Coconut Milk

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g chicken breast fillet (s)
  • 2 tablespoon soy sauce
  • 1 tablespoon sugar
  • pepper
  • 1 clove garlic
  • 800 g veetables, mixed as desired
  • 1 jar bamboo shoot (s), cut into strips
  • 0.5 can ½ coconut milk
  • 1 tablespoon curry paste, green
Thai Curry with Chicken Breast and Coconut Milk
Thai Curry with Chicken Breast and Coconut Milk

Instructions

  1. Cut the chicken breast into strips and marinate in a marinade of soy sauce, pepper and sugar for about 1 hour.
  2. Fry well in a wok or pan. Remove.
  3. Wash mixed vegetables and bamboo shoots and cut very finely, also fry, then remove.
  4. Mix the curry paste and coconut milk in the wok and let simmer briefly (!). Then add the meat and vegetables again and simmer briefly. Season with soy sauce.
  5. Chinese sticky rice goes well with it.
  6. Attention: The Thai curry paste is very hot!

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