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Chicken in Coconut Milk with Red Thai Curry

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 28 kcal

Ingredients
 

  • Corn chickens
  • 2 big red Pointed peppers
  • 2 kl. Onions
  • 1 Clove of garlic
  • 1 Soybean oil (sweet)
  • 4 Splash Lemon
  • 4 Splash Peanut oil
  • 4 Splash Chili oil and a ciliflak
  • 4 Splash Thai curry
  • 4 Splash Curry
  • 4 Splash Sweet paprika
  • 2 drops Theryaki sauce
  • 1 half a teaspoon Honey and / or sugar
  • 1 kl. Can Unsweetened coconut milk
  • 3 small cups Some vegetable broth

Instructions
 

  • Pat the chicken dry after washing, cut into small pieces (remove white fat) and soak in a little soybean oil.
  • Chop the onions, press the garlic and, after cleaning, also cut the pointed peppers into thin strips.
  • Briefly sear the chicken in peanut oil in a wok or pot / pan. Salt, pepper and take out again. It should still be tender.
  • Now put the onions, garlic, peppers and curries together in the oil. Then add the coconut milk and a little later, if you like, the vegetable broth or just water.
  • Season to taste with the spices. It is better to take a little less first and then try gradually. Add the meat again and let everything simmer gently.
  • This time I didn't feel like taking more photos because it should be quick ... the hunger ... but that's not so dramatic with this dish, I think. Good Appetite!

Nutrition

Serving: 100gCalories: 28kcalCarbohydrates: 4.9gProtein: 1.2gFat: 0.3g
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Written by John Myers

Professional Chef with 25 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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