Yellow curry with chicken

Ingredients for 2 servings:

• 1 tbsp peanut oil
• 1 chicken thigh, the meat from it, without skin and bones, cut into strips
• 3 tbsp curry powder
• ½ zucchini, cut into small cubes
• ½ onion(s), white, cut into fine strips
• 1 ¼ dl chicken broth, strong
• 1 tsp cane sugar or coconut blossom sugar
• 1 tbsp soy sauce, dark
• 1 tbsp oyster sauce
• 2 pineapple slices, cut into strips
• 2 dl coconut milk

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

simple and delicious

Heat the peanut oil in a wok. Stir-fry the meat strips for 2-3 minutes (depending on the heat of the wok). The meat can brown slightly. Remove from the wok and place on a plate. Reduce the heat to medium. Briefly toast the curry powder until fragrant. Add the zucchini and stir-fry for 1 minute. Add the onions and fry for another 1 minute. Add the chicken stock, sugar, soy sauce, and oyster sauce. Mix everything well and simmer for 4-8 minutes at 3/4 heat (depending on the desired consistency of the zucchini). Add the coconut milk, mix well, and bring to a boil briefly. Add the meat, including any juices that have collected on the plate, and the pineapple strips. Immediately remove the wok from the heat. Mix everything well, cover, and let stand for another 5 minutes. Serve with jasmine rice. Since the dish is spicy, salty, and sweet, we like to eat something sour with it to balance it out, such as a pickled cucumber salad.