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Chicken curry with coconut milk

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s)
  • 2 tbsp oil
  • 1 tbsp curry paste, red
  • 350 ml coconut milk
  • 4 tbsp fish sauce
  • 1 can sprouts (mung bean sprouts)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the meat into bite-sized strips. Rinse the sprouts and drain well. Heat oil in a pan and fry the curry paste. Add the meat and fry. Deglaze with coconut milk and season with fish sauce. Add the mung bean sprouts and simmer for 5 minutes. Season with more fish sauce, if desired. Serve with rice or mie noodles.

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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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