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🍽️ Quick Chicken Curry with Vegetables

449 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet
• 200 g snow peas
• 2 red bell peppers
• 2 mild red chili peppers
• 1 onion
• 1 clove garlic
• 2 cm ginger
• 2 tbsp coconut oil
• 2 tbsp green curry paste
• 400 ml poultry broth
• 200 ml coconut milk
• 1 stalk lemongrass
• 3 tbsp soy sauce
• 1 handful cilantro
• 1 tbsp lime juice

Instructions

1. 1. Rinse the chicken under cold water and pat it dry with a kitchen towel.
2. 2. Cut the chicken into bite-sized pieces.
3. 3. Wash the snow peas and remove the tough stems.
4. 4. Halve the snow peas lengthwise.
5. 5. Wash the bell pepper, halve it, and remove the seeds and core.
6. 6. Cut the bell pepper into thin strips.
7. 7. Wash the chili peppers and remove the stems.
8. 8. Slice the chili peppers into thin rings.
9. 9. Peel the onion, garlic, and ginger.
10. 10. Slice the onion into thin strips.
11. 11. Finely chop the garlic and ginger.
12. 12. Heat the oil in a large wok or frying pan.
13. 13. Fry the chicken until golden brown.
14. 14. Remove the chicken from the wok and set it aside.
15. 15. Fry the chilies, onions, garlic, and ginger in the same wok for about 2 minutes, stirring constantly.
16. 16. Add the curry paste and let it sweat briefly.
17. 17. Slit the lemongrass lengthwise.
18. 18. Add the bell pepper and snow peas to the wok.
19. 19. Pour the broth and coconut milk over the vegetables.
20. 20. Season the curry with soy sauce.
21. 21. Return the chicken and lemongrass to the wok.
22. 22. Let the curry simmer gently for about 5 minutes.
23. 23. Wash the coriander leaves and shake off excess water.
24. 24. Finely chop the coriander leaves.
25. 25. Stir the coriander into the curry.
26. 26. Adjust the seasoning of the curry with soy sauce and lime juice.
27. 27. Serve the curry warm.

Nutrition per serving

• kcal: 449
• Protein: 41 g · Fett/Fat: 25 g · Carbs: 14 g