John Myers
Chicken and Peanut Curry
The perfect chicken and peanut curry recipe with a picture and simple step-by-step instructions.
- 4 Carrots
- 0,5 Can Bamboo halves
- 600 g Chicken breast
- 150 g Sugar snap
- 2 tbsp Oil
- 1 tbsp Red curry paste
- 400 ml Coconut milk thin
- 150 ml Chicken broth
- 1 tbsp Peanut cream
- Lime juice
- 2 Stems Basil
- Peel the carrots and cut into thin slices. Cut the bamboo halves into thin slices. Cut the chicken breast into strips. Wash and clean the sugar snap peas.
- 1El oil in a wide, non-stick pan and fry the meat until light brown. Remove from the pan.
- Heat 1El oil in the frying pan in the pan and sauté the curry paste briefly. Pour in coconut milk and chicken stock and bring to the boil. Stir in peanut cream. Add the carrots and cover and simmer for 5 minutes over a medium heat. Add the sugar snap peas and bamboo slices and simmer for another 5 minutes. Add the meat and heat it up.
- Season the curry with a few squirts of lime juice (add a little salt if necessary) and serve sprinkled with basil, served with basmati rice.
Facebook Comments