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🍽️ Quick Thai Curry with Chicken, Peppers, and a Hint of Peanut

610 kcal · 55 min · 4 servings

Ingredients

• 500 g chicken breast fillet(s)
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 piece ginger root (about thumb-sized)
• 1 tbsp Thai curry paste (red, or less)
• 1 tbsp peanut butter
• 400 ml coconut milk (creamy, unsweetened)
• 2 red bell pepper(s)
• 3 spring onion(s)
• 1 small can bamboo shoot(s) (approx. 175 g, well drained)
• 10 corn on the cob (from the can)
• 1 tbsp fish sauce
• 1 tsp palm sugar (or brown sugar as a substitute)
• 1 tsp lemongrass paste (or finely chopped lemongrass)
• 1 tbsp Thai basil
• 500 g jasmine rice (or fragrant rice)

Instructions

1. 1. Cut the chicken meat into thin strips.
2. 2. Peel the ginger and chop it finely.
3. 3. Mix the meat with one tablespoon of oil.
4. 4. Add one tablespoon of soy sauce to the meat.
5. 5. Stir the chopped ginger into the meat.
6. 6. Let the meat mixture marinate for about 30 minutes.
7. 7. Cut the bell peppers into thin strips.
8. 8. Cut the spring onions into thin strips.
9. 9. Halve the corn cobs lengthwise.
10. 10. Cut the bamboo shoots into strips.
11. 11. Quickly fry the marinated meat in a coated pan.
12. 12. Remove the fried meat from the pan and set it aside.
13. 13. Toast the curry paste in the remaining oil in a wok or a large pan with high sides.
14. 14. Stir the peanut butter into the curry paste.
15. 15. Let the peanut butter melt in the pan.
16. 16. Deglaze the pan with coconut milk.
17. 17. Add the prepared vegetables to the coconut milk.
18. 18. Let the curry mixture simmer for about 15 minutes.
19. 19. Prepare the rice according to the package instructions.
20. 20. Let the rice steam after cooking.
21. 21. Add the fried meat back to the pan shortly before the end of the cooking time.
22. 22. Warm the meat briefly in the sauce.
23. 23. Make sure the vegetables are still crisp-tender.
24. 24. Season the curry with palm sugar.
25. 25. Add fish sauce to the curry.
26. 26. Use some salt instead of fish sauce if necessary.
27. 27. Stir the lemongrass paste into the curry.
28. 28. Do not let the lemongrass paste continue to cook.
29. 29. Sprinkle Thai basil over the finished curry.
30. 30. Serve the curry with the rice.

Nutrition per serving

• kcal: 610
• Protein: 37 g · Fett/Fat: 28 g · Carbs: 62 g