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Fiery coconut chicken from the wok

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Ingredients for 4 servings:

  • 400 g chicken, shredded
  • 1 red bell pepper(s), cut into fine strips
  • 3 carrots
  • 3 spring onions or 1 leek
  • 1 can coconut milk
  • 1 ½ tsp, leveled curry powder
  • 1 ½ tsp, ground paprika powder, sweet
  • salt and pepper
  • 1 bunch of parsley
  • 2 tbsp curry paste, red

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the carrots and slice them into thin strips using a potato peeler. Slice the spring onions into rings. Stir-fry the red curry paste in a wok until hot. Season the meat with salt and pepper, and sear it in the curry paste. When the chicken is cooked through, add the bell peppers, carrots, and spring onions. Immediately deglaze everything with the coconut milk (otherwise the vegetables will become too soft). Season to taste with paprika and curry powder. Garnish with parsley. Serve immediately, as it becomes very spicy after cooling and reheating.

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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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