Chicken Curry with Coconut Milk

Coconut milk gives this curry a distinctive flavor of Thai cuisine, contributing to an even more delicious and highly energetic dish.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 500 g Meat, chicken, breasts

  • 2 piece Chili peppers, red chili, fresh

  • 1 twig Lemongrass

  • 2 spoons Oil, vegetable oil, canola

  • 1 spoon Sugar, brown

  • 1 spoon Fish sauce

  • 4 dl Coconut milk

  • 8 ml Soy sauce, tamari

  • 3 spoons Spices, curry powder

  • 1 bouquet Coriander, leaves, fresh

Steps

  1. Wash the meat, dry it thoroughly, and cut it into larger, bite-sized pieces. Place the meat in a bowl and pour soy sauce over it. Mix well and let it rest for at least 15 minutes. Meanwhile, wash the chili, remove the seeds, and chop it into pieces. Wash the cilantro, pluck the leaves, and finely chop them. Remove the outer tougher leaves from the lemongrass, then cut it into larger pieces.

  2. Heat vegetable oil in a pan and quickly sear the marinated meat until it is browned on all sides. Transfer the meat to a plate and cover it to keep it warm. Add two deciliters of coconut milk, curry powder, and lemongrass to the pan. Cook for five minutes to let the mixture develop a nice aroma. Add the seared meat, sugar, fish sauce, and the remaining coconut milk. Mix well and cook covered for another ten minutes.

  3. Finally, add the chopped cilantro and sliced chili. Serve while still warm.

Nutrition Information (Per 100g)

  • Calories: 173.66 kcal
  • Fat: 9.96 g
    • Saturated Fat: 1.69 g
  • Carbohydrates: 3.07 g
    • Sugars: 2.3 g
  • Protein: 15.48 g
  • Fiber: 0 g