Coconut Chicken Curry
- 4 Chicken breasts
- 2 Tbsps vegetable oil
- 2 carrots
- 1 Red Bell pepper
- 1 stalk Leeks (Only greens)
- 60 grams Mung bean sprouts
- 150 grams Bamboo shoots (in strips, from a jar)
- 1 tsp ginger (freshly grated)
- 2 garlic cloves
- 2 Tbsps Red Curry paste
- 250 milliliters Coconut milk
- 250 milliliters Chicken broth
- ½ bunch cilantro (for)
- light Fish sauce
- chili peppers
Rinse chicken breasts, pat dry and cut into strips.
Peel carrot and cut or slice into thin strips.
Rinse bell pepper, cut in half, remove seeds and ribs and cut into thin strips.
Rinse leeks, clean and cut into 6 cm (approximately 2 inch) long strips.
Rinse mung bean sprouts and drain.
Peel garlic and chop finely.
Heat oil in a pan, fry chicken and remove from the pan.
Add carrots and garlic to the pan, saute, mix in ginger, bell pepper and curry paste and deglaze with coconut milk. Allow to simmer and add broth. Add sprouts, leek and chicken admit, fry for 3-4 minutes while stirring and season with fish sauce and chile pepper. Arrange on plates and serve garnished with cilantro leaves.