Thai Chicken Stew

5
Average: 5 (2 votes)
(2 votes)
Thai Chicken Stew
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Health Score:
9,7 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in

Ingredients

for
4
Ingredients
2 red chile peppers (cut into rings)
2 cloves garlic (diced)
1 onion (diced)
2 tablespoons vegetable oil
2 ½ cups green and white striped Thai eggplant (cut into wedges)
4 Chicken breasts (approx. 120 g each, cut into strips)
2 tablespoons green Curry paste
cup chicken stock
1 ⅔ cups Coconut milk
1 baby Bok Choy (chopped)
2 handfuls fresh peas
2 tablespoons fresh cilantro (chopped)
2 tablespoons light soy sauce
How healthy are the main ingredients?
Coconut milksoy saucegarliconionChicken breastBok Choy

Preparation steps

1.

Fry the chilli peppers, garlic and the onion in hot oil for 1-2 minutes. Add the eggplants and fry for a few minutes. Add the chicken and fry for another 2-minutes.

2.
Stir in the curry paste and deglaze with the stock. Add the coconut milk and bring to the boil. If necessary, add some more stock.
3.

Add the bok choy, peas and coriander to the curry and simmer for around 5 minutes. Season to taste with soy sauce.

4.
Transfer the curry to bowls and serve with red rice.