in Thailand

Chicken with vegetables in Thai curry sauce

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Ingredients for 3 servings:

  • 2 tbsp oil (sauté oil)
  • 3 tbsp curry paste, red or green
  • 450 ml coconut milk
  • 1 tsp sugar
  • 1 tsp salt
  • 500 g chicken breast
  • 150 g mushrooms
  • 1 onion(s)
  • 1 zucchini
  • 2 m.-large carrot(s)
  • 1 red bell pepper(s), cut into thin strips
  • 1 can of bamboo shoots

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

quick, tasty and spicy!

Cut the chicken, vegetables, and mushrooms into bite-sized pieces. Heat the oil in a large, deep pan, add the curry paste, and fry until just warm. Add the chicken and brown, then add the vegetables and fry briefly again. Now pour in the coconut milk. Season with salt and sugar. Bring to a boil and adjust the seasoning to taste. Serve with rice.

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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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