in Recipes

Chinese pan

updated

Spread the love

Ingredients for 4 servings:

  • 1 pack of vegetables (Asian vegetables, frozen)
  • 1 handful of bean sprouts
  • 3 chicken breast fillets or beef fillet (500 g)
  • 1 cm ginger, grated
  • 1 tbsp curry paste (Thai curry paste), yellow
  • 2 tbsp peanut butter
  • 150 ml chicken broth
  • 1 can coconut milk
  • Soy sauce

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

super tasty and super fast

Brown the meat and add the curry paste. Add the vegetables and sauté. Then add the peanut butter, coconut milk, ginger, and chicken broth and stir. Simmer for about 10 minutes. Season with soy sauce and Thai curry paste. Serve with 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.

Spätzle in cheese sauce with ham

Quick carrot and coconut soup