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
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into strips and marinate in a marinade of soy sauce, pepper and sugar for about 1 hour.
- Fry well in a wok or pan. Remove.
- Wash mixed vegetables and bamboo shoots and cut very finely, also fry, then remove.
- 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.
- Chinese sticky rice goes well with it.
- Attention: The Thai curry paste is very hot!
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