Thai Chicken Stew
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 red chili peppers (cut into rings)
- 2 cloves garlic cloves (diced)
- 1 onion (diced)
- 2 Tbsps 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 Tbsps green Curry paste
- ⅞ cup chicken stock
- 1 ⅔ cups Coconut milk
- 1 baby Bok Choy (chopped)
- 2 handfuls fresh peas
- 2 Tbsps fresh cilantro (chopped)
- 2 Tbsps light soy sauce
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.
