Red chicken curry with vegetables
Today we have a red chicken curry with vegetables from @sandraskochblog cooked in the Adamant® wok.
The Adamant® wok, with its authentic Chinese wok shape, is ideal for crispy yet gentle stir-frying. It features a particularly scratch-resistant, water-based non-stick coating and is suitable for all stovetops, including induction.
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.
