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🍛 Thai Chicken Curry with Coconut Milk

350 kcal · 35 min · 2 servings

Thai Chicken Curry with Coconut Milk Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the 400 g chicken breast into bite-sized cubes. Tip: Don't cut them too small, or the meat will dry out.
  2. 2. Peel the 2 onions and dice them finely. Important: Cut them evenly for even cooking.
  3. 3. Peel the 3 garlic cloves and chop them finely. Caution: Garlic burns quickly, so add it later.
  4. 4. Cut the 2 stalks of lemongrass into fine rings. Remove the tough outer leaves first.
  5. 5. Roughly chop 1 bunch of coriander. Set a small amount aside for garnish later.
  6. 6. Heat 1 tsp sesame oil in a large pot over medium heat (5 out of 9). The oil should shimmer slightly.
  7. 7. Sauté the 2 diced onions in the pot for about 3 minutes, until they are translucent and soft. Stir constantly.
  8. 8. Add the 2 tbsp Thai curry paste and the finely chopped garlic. Sauté everything for 1 minute, until fragrant.
  9. 9. Pour the 400 ml coconut milk into the pot and stir well until the paste dissolves.
  10. 10. Add the 2 stalks of lemongrass and 1 tsp sugar to the milk. Let the curry simmer gently for 5 minutes.
  11. 11. Add the 400 g chicken cubes to the curry. Stir so that each piece is covered with sauce.
  12. 12. Let the curry simmer over medium heat for about 10 minutes, until the chicken is cooked through. The sauce should thicken slightly.
  13. 13. Stir the 2 tbsp soy sauce into the finished curry. Taste and add salt if needed.
  14. 14. Remove the pot from the heat. Stir the chopped coriander (except for the garnish) into the curry.
  15. 15. Pour the curry into a shallow dish and sprinkle the remaining coriander garnish over the top. Serve hot.
  16. 16. The curry is ready when the chicken is white and firm and the sauce is creamy and glossy. Eat immediately!

Nutrition per serving