Thai Curry with Chicken, Sweet Potatoes, Bell Pepper, Zucchini, Mushrooms, Sugar Peas and Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup couscous
- some vegetable broth, powder
- water
- 2 dashes lemon juice, orange juice or passion fruit juice
- 500 g chicken breast in strips
- 1 onion (s)
- 1 sweet potato (s)
- 1 bell pepper
- 1 zucchini
- 125 g peas (suar peas)
- 5 mushrooms
- 1 handful cocktail tomatoes
- curry
- salt
- pepper
- some curry paste, yellow, amount to taste and brand
- 1 can coconut milk
Print Recipe
Pin Recipe Instructions
- Bring the water with the vegetable stock and juice to the boil and pour it over the couscous. Cover and leave to soak.
- Meanwhile, fry the chicken strips with the onion in the pan or wok. It doesn`t have to be all the way through yet. Set aside in a bowl.
- Cut all vegetables into cubes and fry in the order given above. Season well with salt, pepper, curry and about 2 teaspoons of curry paste. The spiciness of the curry paste varies depending on the manufacturer, adjust here as you wish.
- At the end, the chicken is put back in the wok and everything simmers a little until all the vegetables and the chicken are cooked through.
- Now add the coconut milk and season again well and season to taste.
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