John Myers
Contents
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Ingredients
For the marinade
- 2 tsp Curry paste red, yellow or green
- 300 ml Coconut milk
- 2 tsp Peanut butter
- 250 ml Vegetable broth
- 2 Handful Snow peas
- 2 Pc. Paprika
- 1 Pc. Zucchini
- 2 Pc. Spring onions
- 1 Glass Bamboo shoots
- 1 tsp Food starch
- 1 Ta Jasmine rice
- 2 Ta Water
- 1 Sch. Lemon
- Salt
- 3 tsp Peanut oil
- 2 tsp Curry paste
- 2 tbsp Soy sauce
Instructions
- Wash the chicken, cut it into bite-sized pieces and let it steep in the marinade of curry paste, soy sauce and oil for at least 30 minutes, or better longer (overnight).
- Put one cup of rice, two cups of water, salt and a thick slice of lemon in a saucepan and simmer for about 20 minutes until the water is completely absorbed.
- Sear the meat in a large pan or wok and take it out again. Pour the broth into the wok, melt the peanut butter in it and gradually add the cut vegetables, the bamboo shoots at the very end. Pour coconut milk on top, add salt, chilli and curry to taste.
- To thicken the curry, stir the cornstarch in a cup of cold water and add sip by sip to the wok. Let everything simmer for a few minutes so that the vegetables still bite. Rice and curry should be ready at the same time.
Nutrition
Serving: 100gCalories: 332kcalCarbohydrates: 60.1gProtein: 8.3gFat: 5.8g
