in Recipes

Chicken curry with vegetables and rice

updated

Spread the love

Ingredients for 4 servings:

  • 500 g chicken breast fillet(s)
  • 1 bunch of spring onions
  • 1 small zucchini
  • 2 carrots
  • 1 red bell pepper(s)
  • ½ jar bamboo shoots
  • 2 cloves garlic
  • some sugar snap peas
  • 100 ml vegetable stock
  • 250 ml coconut milk
  • possibly curry paste, red
  • Curry powder or similar
  • 2 cups basmati rice or jasmine rice
  • 4 cups of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

super easy and delicious

Chop the meat and all vegetables into small pieces. Cook the rice according to the package instructions. Heat oil in a pan (I always use chili or sesame oil) and fry the meat until it starts to brown. Add the chopped vegetables and fry. Deglaze everything with the broth and add the coconut milk. Add some red curry paste, if desired, and season with curry powder, salt, and pepper.

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.

Quinoa and vegetable stir-fry with figs and avocado

Spicy Schmarrn