Yellow curry with chicken Rezept zurück zur Rezeptübersicht
Zutaten für 4 PersonenZubereitungszeit: 35 Minuten
Schwierigkeit: normal
Zutaten
| 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 |
Zubereitung
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.
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