in China

Chicken and vegetable curry

Spread the love

Ingredients for 3 servings:

  • 300 g chicken breast fillet(s)
  • 200 g carrot(s)
  • 1 bunch of spring onions
  • 2 cloves garlic
  • 1 can coconut milk, slightly less
  • 3 tbsp soy sauce
  • 2 tbsp curry
  • 1 tsp sugar
  • ½ can of corn

Instructions

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

Cut the chicken breast into bite-sized pieces, slice the carrots and spring onions into strips, peel and finely chop the garlic, and season with salt. Brown the chicken in a wok or deep pan, adding the garlic after about 3 minutes. Add the carrots and cook for another 3 minutes, then add the spring onions and corn and cook for another 2-3 minutes. Sprinkle with curry powder and stir. Whisk together the coconut milk, soy sauce, and sugar and pour over the vegetables. Stir thoroughly and let it reduce briefly (about 2 minutes). Note: the vegetables should still have some bite. Serve with fragrant Thai rice.

Facebook Comments

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.

Veal loin steak under herb crust with chanterelles

Steamed apple slices