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🍽️ Creamy yellow chicken curry with fresh Thai basil

324 kcal · 30 min · 4 servings

Ingredients

• 560 g chicken breast fillet (4 chicken breast fillets approx. 140 g each)
• 2 garlic cloves
• 1 red chili pepper
• 1 tsp freshly grated ginger
• 2 tbsp sesame oil
• 1 tbsp yellow curry paste
• 250 ml coconut milk
• 250 ml poultry broth
• salt
• 1 tbsp fish sauce
• 4 sprigs Thai basil

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the chicken meat into small, bite-sized cubes.
4. 4. Peel the garlic cloves and slice them thinly.
5. 5. Wash the chili pepper and cut it into small pieces.
6. 6. Heat oil in a large pan or pot over medium-high heat.
7. 7. Add the garlic, chili, and ginger to the hot oil.
8. 8. Fry the aromatics until golden brown and fragrant.
9. 9. Add the cubed chicken pieces to the pan.
10. 10. Fry the meat for 2 to 3 minutes until lightly browned.
11. 11. Stir the yellow curry paste into the meat.
12. 12. Fry the paste briefly to release the flavors.
13. 13. Deglaze the mixture with the coconut milk and broth.
14. 14. Let the curry simmer gently over low heat for about 10 minutes.
15. 15. Season the curry to taste with salt and fish sauce.
16. 16. Divide the hot curry among individual serving bowls.
17. 17. Pluck the fresh Thai basil leaves from the stems.
18. 18. Garnish the bowls with the basil leaves and serve the dish.

Nutrition per serving

• kcal: 324
• Protein: 34 g · Fett/Fat: 19 g · Carbs: 3 g