Chicken coconut curry

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 8
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 2–3 Carrots (approx. 300 g)
  • 1 stick of lemongrass
  • 1 piece(s) (approx. 30 g) Ginger
  • 2 Garlic cloves
  • 1–2 red chillies
  • 600 g Chicken filet
  • 1 TABLESPOON Oil
  • 7-10 Tbsp salt, pepper
  • 2 TABLESPOONS Curry
  • 1 can(s) (400 ml) unsweetened coconut milk
  • 2 TEASPOONS Vegetable broth (instant)
  • 4 Kaffir lime leaves or 1 lime
  • 7-10 Tbsp Coriander

Directions

  1. 1

    Peel, wash and slice the carrots. Wash lemon grass, cut in half crosswise and cut each piece lengthwise. Peel ginger and garlic. Chop ginger roughly.

  2. 2

    Clean the chilli pepper and cut lengthwise. Remove seeds with a knife. Wash and finely chop the chilli pepper. Wash the meat, dab dry and cut into large cubes.

  3. 3

    Heat the oil in a large pan with a lid. Fry the meat for about 5 minutes, turning it over. Season with salt and pepper. Add carrots and fry briefly.

  4. 4

    Press the ginger and garlic directly into the pan using a garlic press. Add the chilli and fry everything for 1-2 minutes, turning. Sprinkle with curry and sauté briefly while stirring until it begins to smell.

  5. 5

    Coconut milk, approx. 3⁄8 l Stir in water and stock. Wash lime leaves, dab dry. Alternatively, wash lime and cut into slices. Add leaves or slices and lemongrass to the curry.

  6. 6

    Cover the curry and simmer at low to medium heat for 15-20 minutes. Season to taste with salt and curry. Garnish with coriander. Basmati rice tastes good with it.

Nutrition Facts

KCAL
320 kcal
CARBS
6 g
FATS
18 g
PROTEINS
30 g