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Asian chicken curry with coconut, lemon, ginger

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Ingredients for 4 servings:

  • 1 ginger root
  • 1 ½ onions
  • 1 lemon(s)
  • 1 tbsp curry paste
  • 4 chicken breast fillets (approx. 150 g each)
  • 2 tbsp clarified butter
  • 4 tbsp soy sauce
  • 1 can coconut milk, unsweetened
  • 1 pinch(s) of sugar
  • 1 pinch of salt
  • 2 garlic cloves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chop the ginger, onion, and garlic and grate the lemon zest. Mix the ingredients with the curry paste. Cut the chicken breast into strips. Heat the clarified butter in a wok and sear the chicken. Then place the chicken strips on a plate. Pour the soy sauce and half a can of coconut milk into the now empty wok, which should still have a thin film of fat, and bring to a boil briefly. Add the prepared curry paste and simmer for 1-2 minutes. Add the sugar and the remaining coconut milk and mix in the lemon juice. Add the meat to the wok, season with salt, and heat through. We always served it 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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