in Recipes

Chicken and coconut pan

updated

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Ingredients for 2 servings:

  • 1 tbsp oil (peanut oil)
  • 300 g chicken breast fillet(s), diced
  • 1 bunch of spring onions
  • 1 mango(s), ripe
  • 300 g green beans (frozen or fresh), cut into 3 cm long pieces
  • 1 can coconut milk, unsweetened (400 g)
  • 1 tsp coriander, ground
  • Salt
  • pepper
  • some sambal oelek

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Heat oil in a pan, fry the diced chicken breast fillets all over. Season with salt and pepper and remove. Meanwhile, chop the spring onions. Peel and dice the mango. Sauté the spring onions in the frying fat. Add the beans. Briefly sauté the coriander. Deglaze with the coconut milk and bring to a boil. Season with salt, pepper, and sambal oelek. Cover and simmer for about 8 minutes. Add the mango after 4 minutes. Return the chicken to the pan and heat through, seasoning again if desired. Serve with rice or flatbread.

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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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