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–+ servings

Thai Curry

simple and healthy Thai curry with chicken and veggies
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Gesamtzeit 30 Minuten
Portionen 3 servings

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  • 400 g chicken breast fillet
  • ½ zucchini
  • ½ broccoli
  • 200 g mushrooms
  • 2 cloves of garlic
  • 1 onion
  • 1 thumb-sized piece of fresh ginger
  • 50 g yellow curry paste
  • 1 tablespoon soy sauce
  • 200 ml fat reduced coconut milk
  • 100 ml soy milk (light)
  • 100 ml water
  • 1 pinch of Afican Birds Eye Chili Powder from Dhow Nature Foods

Anleitungen
 

  • Remove the tendons from the chicken and cut it into small pieces. Fry in a wok or large pan with a bit of oil or non-stick cooking spray. Meanwhile, wash the zucchini and broccoli, clean the mushrooms and cut everything into small pieces.
  • Take the chicken out of the pan as soon as it has taken on a white color on the outside, but it is not quite done yet. Now put the chopped veggies in the wok. Peel and finely dice the onion, garlic and ginger and add them to the veggies.
  • Then add the curry paste, soy sauce, coconut milk, soy milk and water, mix well and let it simmer for about 10 minutes at medium heat. Next, add the chicken and chili powder and let everything simmer over low heat for another 8 minutes.
  • Finally server with Jasmine rice, Udon or Shirataki noodles.

Notizen

nutritional values per serving (for just the curry):
  • calories: 306 kcal
  • fat: 11,3 g
  • carbohydrates: 11.3 g
  • protein: 38.1 g
If you like it spicy, you should definitively add a pinch of the African Birds Eye Chili Powder!
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