Coconut Chicken Curry with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps vegetable oil
- 1 carrot (cut in slices)
- paprika (1 each, red and yellow, coarsely chopped)
- 100 grams Cashews
- 2 scallions
- 100 grams soybean sprout
- 150 milliliters Coconut milk
- 200 milliliters Chicken broth
- 1/2 tsp Turmeric
- 1/2 tsp Curry powder
- salt
- peppers
- cayenne pepper
Preparation steps
1.
Rinse meat, pat dry, cut into large cubes. Season with salt, pepper and cayenne pepper. Heat the oil and brown the meat in portions, stirring frequently, 10 minutes. Remove and keep warm. Sauté carrots and peppers in a small amount of oil. Rinse spring onions, cut off ends, cut into rings and add along with the nuts. Add coconut milk and chicken stock and simmer.
2.
Add sprouts and meat, curry and turmeric. Mix until combined, season with salt and pepper and serve.
