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Asian Chicken and Vegetable Curry

Name: Asian Chicken and Vegetable Curry
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 3 portions
Cuisine: thai
Ingredients: 400 g Chicken breast; 2 piece Carrots; 200 g Broccoli; 400 ml Coconut milk; 2 tbsp Red curry paste; 1 piece Onion; 2 clove Garlic; 250 g White rice; 2 tbsp Oil; 1 tbsp Soy sauce; 500 ml Water; à volonté pinch Salt

A delicious Asian curry with tender chicken, fresh vegetables, and rich coconut milk. Served over white rice or with noodles for a flavorful and exotic meal.

37 min3 servings420 kcalDifficulty: Medium

Ingredients

400 g Chicken breast
2 piece Carrots
200 g Broccoli
400 ml Coconut milk
2 tbsp Red curry paste
1 piece Onion
2 clove Garlic
250 g White rice
2 tbsp Oil
1 tbsp Soy sauce
500 ml Water
à volonté pinch Salt

Instructions

Step 1
Cook the rice in boiling water according to package directions (15-20 minutes).
Step 2
Cut the chicken into medium-sized pieces.
Step 3
Mince the onion and garlic, slice the carrots into rounds, and cut the broccoli into florets.
Step 4
Heat the oil in a skillet and brown the chicken 5 minutes on each side.
Step 5
Add the onion and garlic, sauté for 2 minutes.
Step 6
Add the curry paste, stir well, then pour in the coconut milk.
Step 7
Add the carrots and broccoli, simmer for 10-12 minutes until tender.
Step 8
Season with soy sauce and salt, then serve over hot rice.

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