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Thai curry with coconut milk

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Ingredients for 4 servings:

  • 500 g chicken breast or shrimp
  • 1 can coconut milk
  • 1 tbsp, heaped curry paste, red
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp fish sauce
  • 1 pinch of salt
  • 1 pinch of chili powder
  • n. B. Vegetables of your choice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Mix the curry paste, honey, soy sauce, and fish sauce and marinate the chicken breast for about 1 hour. Cut the vegetables into bite-sized pieces and sauté in a pan or wok with a little oil. Add the meat and sauté. Pour in the coconut milk and cook until the meat is tender. Note: The shrimp won’t take long! Season with salt and chili powder and serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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