Red chicken curry
Mild curry sauce caresses juicy chicken and crunchy vegetables.
45 Min.
Gesamtdauer
30 Min.
Arbeitszeit
Zutaten für Personen
0.5 zucchini
1 red bell pepper
6 cherry tomatoes
4 stalks coriander
1 lime
1 tsp red curry paste
1 tbsp fish sauce
100 ml vegetable stock
0.5 tsp palm sugar
200 ml coconut milk
1 chicken breast fillet (200 g each)
salt
pepper
Zubereitung
- Stir the red curry paste with 2 tbsp water until smooth.
- Place the vegetable stock, palm sugar, fish sauce, curry paste and coconut milk in a pan, stir well and simmer the curry sauce for approx. 10 minutes.
- Halve the cold rinsed and pat dry chicken breast and cut into 0.5 cm thick strips.
- Halve the zucchini and cut into 0.5 cm thick strips.
- Cut the stalk out of the bell pepper, remove all the seeds and white membranes and dice the bell pepper.
- Halve the cherry tomatoes.
- Heat a pan with vegetable oil and gently fry the chicken breast for 3 minutes.
- Add the zucchinis and peppers to the chicken breast in the pan and fry for a further 5 minutes.
- Then remove the chicken breast, peppers and zucchini from the pan and add to the curry sauce together with the halved cherry tomatoes and leave to infuse for approx. 10 minutes until the chicken breast cubes are juicy and cooked through.
- Roughly chop the coriander stalks (leaves and stems).
- Grate the green part of the lime zest.
- Cut the lime in half and squeeze.
- Season the chicken curry with the lime zest and juice, salt and pepper.
- Sprinkle the chicken curry with the chopped coriander.
UNser TIPP
The curry paste will keep for 4-5 days in a screw-top jar in the fridge. It goes best with rice prepared in the Asian style without salt. You can also prepare the classic Thai coconut soup in the same way. You then increase the amount of coconut milk, fish sauce, lime zest and vegetable stock.
