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Coconut chicken with vegetables and chili

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s)
  • 300 g carrot(s)
  • 100 g sugar snap peas
  • 200 ml chicken broth
  • 400 ml coconut milk
  • 2 garlic cloves, chopped
  • 30 g ginger, grated
  • 1 bunch of spring onions
  • 1 bunch coriander greens, chopped
  • 3 chili peppers, pitted, finely chopped
  • oil
  • Salt
  • Chicken seasoning

Instructions

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

Chop the chicken breast fillet, season, and sauté with garlic and ginger for about 5 minutes. Then pour in the chicken stock and coconut milk and simmer over low heat for a few minutes. Peel the carrots, cut into sticks, and blanch for 2 minutes. Add them to the sauce along with the chopped mangetout and spring onions. Simmer for another 5 minutes, then add the chili peppers and coriander leaves and season with salt and chicken seasoning.

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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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