Bean and chicken curry from the wok

Name: Bean and chicken curry from the wok
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 500 g Princess beans; 250 g Wax beans; 7-10 Tbsp Salt; 500 g Carrots; 1 can(s) (425 ml) Kidney Beans; 300 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Sesame seed; 1 tin(s) (165 g) Coconut milk; 1-2 TEASPOONS red curry paste

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

500 g Princess beans
250 g Wax beans
7-10 Tbsp Salt
500 g Carrots
1 can(s) (425 ml) Kidney Beans
300 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TABLESPOONS Sesame seed
1 tin(s) (165 g) Coconut milk
1-2 TEASPOONS red curry paste

Directions

1
Clean, wash and chop the beans. Cook in boiling salted water for 20 minutes, then drain. In the meantime peel, wash and cut carrots into fine strips. Rinse and drain the kidney beans. Wash the chicken filet, dab dry and cut into strips. Heat oil in a wok. Fry the chicken for two minutes on a high heat.
2
Season with salt and pepper and push aside. Add carrots, salt a little. Fry for four minutes while turning. Add beans and sesame seeds, fry for two minutes. Deglaze with coconut milk, stir in curry paste, add kidney beans. Cook for another two minutes and season if necessary. Tastes best with rice