John Myers
Contents
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Ingredients
- 200 g Chicken breast fillet
- 1 Red pointed peppers
- 1 Carrot
- 1 Red Onion
- 2 Garlic cloves rubbed with salt
- 0,5 cup Cream 30% fat
- 1 tbsp Nam Pla sauce
- 0,02 g Saffron threads
- 1 shot Cooking oil
- 0,25 L Red wine medium quality wine
- 0,5 L Vegetable broth
- 1 tsp Ground ginger
- 1 tsp Thai curry red
- 1 tbsp Tomato paste
- Salt
- Pepper
Instructions
- Clean the vegetables and brew a vegetable stock with the cleaning waste.
- Cut the chicken breasts into bite-sized strips and season with the Nam Pla sauce, salt and pepper, curry and ginger on a plate and stir well.
- Grind the vegetables, finely grind the garlic with salt and saffron.
- Now fry the chicken strips in the oil, when they are slightly colored, the vegetables are added to the stew, they should still retain a bit of bite.
- Now roast the tomato paste, deglaze with red wine and simmer a little, then fill up with the vegetable stock, briefly bring to the boil, stir in the saffron-garlic mixture, remove the heat, add the cream and season with salt and pepper.
- It goes well with wok noodles, rice or other pasta as well.
Nutrition
Serving: 100gCalories: 63kcalCarbohydrates: 1.4gProtein: 5gFat: 2.5g
