John Myers
Ingredients for 3 servings:
- 250 g chicken, shredded
- 500 ml coconut milk
- 100 g curry paste, yellow
- 3 bell peppers (pointed peppers)
- 2 stalk(s) leeks
- 2 carrots
- 250 g rice (rice chips / long grain rice)
- 2 tbsp oil (peanut oil)
- n. B. Bamboo shoot(s)
- n. B. Mung bean sprouts
- n. B. Mushrooms, Chinese
- Five-spice powder
- curry powder
- chili powder
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
spicy – with curry, coconut milk and chicken
Prepare the rice chips according to the instructions (soak in warm water, do not boil). Clean or peel the vegetables and chop them up. Brown the meat in hot peanut oil, ideally in a wok. Add the rice chips and the chopped vegetables and fry briefly. Add the coconut milk and bring to a boil briefly. Dissolve the curry paste in the coconut milk and bring to a boil again. Season to taste with, for example, Chinese five-spice powder, curry powder and chili powder. Simmer until the desired consistency is reached (takes about 15 minutes). Other types of meat, such as pork, can also be used. We always use curry paste depending on our needs – sometimes up to 4 tablespoons. Rice chips are pressed rice grains for cooking and can be found in Chinese shops.
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