John Myers
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Shii Take Chicken in Coconut Curry Sauce
The perfect shii take chicken in coconut curry sauce recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast
- 1 size Onion
- 1 Spring onion
- 400 g Shii-Take mushrooms
- 150 g Donated bamboo
- 1 Can Coconut milk thin
- 1 tbsp Curry
- Pepper, salt, possibly chilli flakes
- Peanut oil f. D. Wok
- 1 pack Mie noodles
Preparation:
- Cut the chicken breast into approx. 2 cm cubes. Peel and quarter the onion and halve the quarters once more. Clean the spring onions and cut into rings that are not too thin. If necessary, clean the mushrooms a little and cut through once. Let the bamboo drain ……… have everything ready, because preparation is then very quick.
- Put Mie noodles in a larger saucepan and pour so much boiling (!), Lightly salted water over them that they are completely covered. Put the lid on and let it stand for 4 – 5 minutes. The pot does not have to be on the stove. The time it takes to prepare the Shii-Take pan is just enough.
Preparation:
- Heat about 2 tablespoons of peanut oil in a wok or pan with a higher rim and fry the pieces of meat until they have turned color. Then immediately add the onion and spring onion and stir-fry for about 2 minutes. Add the mushrooms, stir again for about 2 minutes, add the bamboo and immediately deglaze everything with the coconut milk. Turn down the heat. Sprinkle in the curry, season with pepper, salt and a little chilli and let everything simmer a little.
- Now just drain the pasta and you can serve.
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