Coconut Vegetables with Chicken and Shrimp

Coconut Vegetables with Chicken and Shrimp
25 min.


for 4 servings
2 Carrots
Bell pepper (1 red and yellow)
175 grams small Zucchini
1 Red Chile pepper
2 Garlic cloves
1 fresh Ginger root (about 2 cm large piece)
2 Chicken breasts (skinless, boneless)
1 tablespoon Sunflower oil
450 milliliters Coconut milk (Unsweetened, canned)
175 grams peeled Shrimp (ready to cook)
½ bunch Scallions
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Preparation steps

Step 1/8

Peel carrots and cut lengthwise with a vegetable peeler into thin slices.

Step 2/8

Rinse bell peppers, cut into quarters, remove seeds, remove ribs, rinse and cut crosswise into thin strips.

Step 3/8

Rinse zucchini and cut diagonally into thin slices.

Step 4/8

Cut chile pepper lengthwise, remove seeds, remove ribs, rinse and chop finely.

Step 5/8

Peel garlic and chop finely.

Step 6/8

Peel ginger and chop finely.

Step 7/8

Cut chicken crosswise into thin slices.

Step 8/8

Heat a wok or a large frying pan, add the oil and quickly fry the chicken on all sides while stirring. Remove and set aside. Add garlic, chile pepper and ginger and stir-fry for about 1 minute. Add the coconut milk and carrots, bring to a boil, reduce heat and simmer for about 2 minutes. Then add the chicken along with the bell peppers and zucchini. Simmer for another 5 minutes, then stir in the shrimp and cook for 2 minutes. Garnish with the scallions and serve with rice, if desired.