Red chicken curry with vegetables
Today we have a Red Chicken Curry with vegetables by @sandraskochblog from the Adamant® Wok.
Thanks to its original Chinese wok shape, the Adamant® Wok is ideal for crisp, gentle cooking. You can flip pancakes in no time. Use metal spatulas with confidence. You can sear at high heat or cook gently, let sauces bubble until all the ingredients have come together into a harmonious whole. And then proudly place the result on the table. Our Adamant® Collection does it all effortlessly. After the meal, cleaning is also easy. Made in Germany for the highest standards.
25 min
Total Time
15 min
Cooking Time
10 min
Preperation Time
Ingredients
| 400 g | chicken breast |
| 1 tbsp. | soy sauce |
| 1 tsp. | cornstarch |
| 1 tsp. | red curry paste |
| 2 | bell peppers |
| 250 g | broccoli |
| 1 | carrot |
| 1 tbsp. | oil for frying |
| 400 ml | coconut milk |
| 2 tbsp. | red curry paste |
| salt & pepper to taste | |
| Optional | some toasted sesame seeds for topping and fresh coriander or parsley |
| 150 g | basmati rice (weighed uncooked) |
Instructions
Step 1 of 5:
Cut the chicken into fine strips and marinate with 1 tsp. curry paste, 1 tsp. cornstarch, and 1 tbsp. soy sauce. Also cut the bell pepper into strips. Peel the carrot and cut it into batons, and divide the broccoli into individual florets.
Step 2 of 5:
Heat the oil in the Wok and sear the chicken on all sides, then remove it.
Step 3 of 5:
Stir-fry the vegetables for about 10 minutes until slightly softer, then briefly sauté the curry paste and deglaze with the coconut milk.
Step 4 of 5:
Add the meat back in and let everything simmer gently for about 5 more minutes. Season with salt and pepper to taste.
Step 5 of 5:
If you like, garnish the dish with fresh coriander or parsley and a little toasted sesame. Serve together with the rice and enjoy.
Tipp:
By the way, you can easily cook the rice at the same time in the Pressure Cooker - it is super quick.
