Chicken coconut curry

Name: Chicken coconut curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2–3 Carrots (approx. 300 g); 1 stick of lemongrass; 1 piece(s) (approx. 30 g) Ginger; 2 Garlic cloves; 1–2 red chillies; 600 g Chicken filet; 1 TABLESPOON Oil; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Curry; 1 can(s) (400 ml) unsweetened coconut milk; 2 TEASPOONS Vegetable broth (instant); 4 Kaffir lime leaves or 1 lime; 7-10 Tbsp Coriander

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2–3 Carrots (approx. 300 g)
1 stick of lemongrass
1 piece(s) (approx. 30 g) Ginger
2 Garlic cloves
1–2 red chillies
600 g Chicken filet
1 TABLESPOON Oil
7-10 Tbsp salt, pepper
2 TABLESPOONS Curry
1 can(s) (400 ml) unsweetened coconut milk
2 TEASPOONS Vegetable broth (instant)
4 Kaffir lime leaves or 1 lime
7-10 Tbsp Coriander

Directions

1
Peel, wash and slice the carrots. Wash lemon grass, cut in half crosswise and cut each piece lengthwise. Peel ginger and garlic. Chop ginger roughly.
2
Clean the chilli pepper and cut lengthwise. Remove seeds with a knife. Wash and finely chop the chilli pepper. Wash the meat, dab dry and cut into large cubes.
3
Heat the oil in a large pan with a lid. Fry the meat for about 5 minutes, turning it over. Season with salt and pepper. Add carrots and fry briefly.
4
Press the ginger and garlic directly into the pan using a garlic press. Add the chilli and fry everything for 1-2 minutes, turning. Sprinkle with curry and sauté briefly while stirring until it begins to smell.
5
Coconut milk, approx. 3⁄8 l Stir in water and stock. Wash lime leaves, dab dry. Alternatively, wash lime and cut into slices. Add leaves or slices and lemongrass to the curry.
6
Cover the curry and simmer at low to medium heat for 15-20 minutes. Season to taste with salt and curry. Garnish with coriander. Basmati rice tastes good with it.