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🍽️ Chicken Strips in Coconut Curry Sauce

389 kcal · 30 min · 4 servings

Ingredients

• 600 g Turkey breast fillet
• 2 Red bell peppers
• 4 Spring onions
• 1 Clove of garlic
• 1 tsp Ginger (freshly grated)
• 1 Chili pepper
• 4 cm Lemongrass
• 2 tbsp Oil
• 1 tbsp Red curry paste
• 200 ml Coconut milk
• 200 ml Poultry broth
• Soy sauce
• Cayenne pepper

Instructions

1. 1. Rinse the chicken breast under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken breast into thin strips.
4. 4. Wash the bell peppers thoroughly.
5. 5. Halve the bell peppers lengthwise.
6. 6. Remove the seeds and the white pith.
7. 7. Cut the bell peppers into thin strips as well.
8. 8. Wash the spring onions.
9. 9. Remove the wilted tips and the roots.
10. 10. Cut the spring onions diagonally into pieces about 4 centimeters long.
11. 11. Peel the garlic clove.
12. 12. Finely chop the garlic.
13. 13. Wash the chili pepper.
14. 14. Halve the chili pepper lengthwise.
15. 15. Remove the seeds from the chili pepper.
16. 16. Finely chop the chili pepper.
17. 17. Heat oil in a large pan.
18. 18. Add the chopped garlic, chili, lemongrass, and chili pepper to the hot pan.
19. 19. Sauté the aromatics briefly.
20. 20. Stir in the curry paste.
21. 21. Add the chicken strips.
22. 22. Sear the meat briefly.
23. 23. Deglaze the mixture with coconut milk.
24. 24. Let the sauce simmer briefly.
25. 25. Pour in the broth.
26. 26. Add the bell pepper strips to the pan.
27. 27. Add the spring onion pieces to the pan.
28. 28. Simmer everything for about 2 minutes.
29. 29. Pluck the basil leaves from the stems.
30. 30. Set aside a few leaves for decoration.
31. 31. Finely chop the remaining basil.
32. 32. Stir the chopped basil into the ragout.
33. 33. Season with soy sauce.
34. 34. Season with cayenne pepper.
35. 35. Serve the dish garnished with the fresh basil leaves.
36. 36. Serve with rice if desired.

Nutrition per serving

• kcal: 389
• Protein: 42 g · Fett/Fat: 20 g · Carbs: 8 g