Yellow curry with chicken Recipe

Name: Yellow curry with chicken
Prep time: 35 min
Total time: 35 min
Ingredients: 300 g chicken; 400 ml coconut milk; 3 EL yellow curry paste; 50 ml water; 2 onions; 6 medium-sized potatoes; 30 g ginger; 1 chili pepper; 1 yellow bell pepper; 2 TL coconut flower sugar; 2 TL ginger lemongrass spice oil; juice of one lime; 2 TL soy sauce; Thai basil

35 min

Servings 4 Servings

Ingredients

Amount Ingredient

300 g

chicken

400 ml

coconut milk

3 EL

yellow curry paste

50 ml

water

onions

medium-sized potatoes

30 g

ginger

chili pepper

yellow bell pepper

2 TL

coconut flower sugar

2 TL

ginger lemongrass spice oil

juice of one lime

2 TL

soy sauce

Thai basil

Preparation

Cut the chicken and bell pepper into thin slices. Cut the potatoes into bite-sized pieces, chop the onions and finely mince the ginger and chili pepper. Place the solid part of the coconut milk in a wok and warm up over moderate heat. Stir in the curry paste. Add the meat and fry in the curry paste for two minutes. Pour in the remaining coconut milk and 50 ml water to cover the meat. Add potatoes, ginger, chili and pepper to the wok. Bring to the boil and simmer for 20 minutes over moderate heat. Thin with water if necessary. Season with coconut flower sugar, ginger lemongrass spice oil, lime juice and soy sauce. Garnish with fresh Thai basil.

Pour in the remaining coconut milk and 50 ml water to cover the meat. Add potatoes, ginger, chili and pepper to the wok. Bring to the boil and simmer for 20 minutes over moderate heat. Thin with water if necessary. Season with coconut flower sugar, ginger lemongrass spice oil, lime juice and soy sauce. Garnish with fresh Thai basil.

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