Green Vegetable Curry with Chicken

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Green Vegetable Curry with Chicken
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Health Score:
9,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
150 grams Peas (frozen)
150 grams green Beans
2 handfuls mixed Fresh herbs (such as mint, parsley, coriander)
2 scallions
150 grams Broccoli
1 small zucchini
200 milliliters Coconut milk
1 Tbsp green Curry paste
½ stalk cinnamon
1 Lime leaf
200 milliliters Vegetable broth
600 grams Chicken breasts
1 Red chili pepper
2 Tbsps sesame oil (light)
salt
freshly ground peppers
1 Lime (juice)
1 Tbsp soy sauce

Preparation steps

1.

Thaw the peas. Trim the beans, rinse and cut into 3 cm (approximately 1 1/4 inches) long pieces. Rinse the herbs, shake dry, pluck leaves and chop finely. Trim the scallions, rinse and cut into thin rings. Rinse the broccoli and cut into small florets. Rinse the zucchini, cut off ends and cut into thin slices.

2.

Add 1-2 tablespoons of the solid mass of the coconut milk to a hot wok (or pan) and gently cook the curry paste. Add the cinnamon and lime leaf and pour in the remaining coconut milk and broth. Add the beans and cook 1-2 minutes. Add the broccoli, zucchini and scallions and simmer for another 5 minutes. Finally, mix in the peas and finish cooking for 1-2 minutes.

3.

Season the curry sauce with lime juice and soy sauce to taste. Mix the chicken with herbs into the curry sauce, taste again and serve with coarsely ground pepper.