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🍽️ Chicken Curry on Wheat

465 kcal · 30 min · 4 servings

Ingredients

• 75 g snow peas
• 100 g Thai asparagus (or thin green asparagus)
• 100 g bamboo shoots (drained weight; jar)
• 200 g cherry tomatoes
• 125 g pre-cooked wheat grains (cooking bag, 10 minutes cooking time)
• salt
• 150 g chicken breast fillet (1 chicken breast fillet)
• 2 tbsp oil
• pepper
• 1 tsp yellow curry paste
• 200 ml coconut milk (9 % fat)
• 0.5 bunch Thai basil

Instructions

1. 1. Thoroughly wash the snow peas.
2. 2. Let the snow peas drain well.
3. 3. Cut the snow peas diagonally in half.
4. 4. Wash the asparagus under running water.
5. 5. Pat the asparagus dry with a kitchen towel.
6. 6. Cut off the woody bottom ends of the asparagus.
7. 7. Cut the asparagus spears diagonally in half.
8. 8. Drain the bamboo shoots in a colander.
9. 9. Wash the tomatoes under running water.
10. 10. Cut the tomatoes in half.
11. 11. Bring water to a boil in a pot and add salt.
12. 12. Cook the wheat according to the package instructions.
13. 13. Wash the chicken breast fillet under running water.
14. 14. Pat the chicken fillet dry with kitchen paper.
15. 15. Cut the chicken fillet into thin strips.
16. 16. Heat the wok on the stove.
17. 17. Pour the oil into the hot wok.
18. 18. Distribute the oil by swirling the wok.
19. 19. Fry the chicken strips over high heat.
20. 20. Stir constantly to ensure even browning.
21. 21. Season the chicken with salt and pepper to taste.
22. 22. Remove the fried chicken strips from the wok.
23. 23. Pour out the old oil from the wok.
24. 24. Add the prepared snow peas to the wok.
25. 25. Add the prepared asparagus pieces to the wok.
26. 26. Fry the vegetables over high heat.
27. 27. Stir the vegetables constantly while frying.
28. 28. Fry the vegetables for about one minute.
29. 29. Stir the curry paste into the vegetables.
30. 30. Pour the coconut milk into the wok.
31. 31. Bring the mixture to a boil.
32. 32. Return the chicken strips to the wok.
33. 33. Add the bamboo shoots to the sauce.
34. 34. Add the halved tomatoes to the sauce.
35. 35. Let everything simmer over medium heat.
36. 36. Simmer the ingredients for about two minutes.
37. 37. Season the sauce with salt.
38. 38. Wash the Thai basil under running water.
39. 39. Shake the basil dry.
40. 40. Carefully pluck the leaves from the stems.
41. 41. Fold the basil leaves into the curry.
42. 42. Let the cooking bag with the wheat drain.
43. 43. Open the cooking bag carefully.
44. 44. Distribute the wheat onto two plates.
45. 45. Place the chicken curry on top of the wheat.
46. 46. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 465
• Protein: 29 g · Fett/Fat: 18 g · Carbs: 45 g