Green chicken curry

Name: Green chicken curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 g fresh ginger; 2 Onions; 1 Garlic clove; 1–2 Chillies; 400 g Chicken filet; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 1-2 TABLESPOONS green curry paste; 200 ml Poultry broth; 400 ml unsweetened coconut milk; 7-10 Tbsp Pepper; 1 collar Spring onions; 1 small pot of coriander; 2-3 TABLESPOONS Lime juice; 7-10 Tbsp Sugar

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

20 g fresh ginger
2 Onions
1 Garlic clove
1–2 Chillies
400 g Chicken filet
3 TABLESPOONS Oil
7-10 Tbsp Salt
1-2 TABLESPOONS green curry paste
200 ml Poultry broth
400 ml unsweetened coconut milk
7-10 Tbsp Pepper
1 collar Spring onions
1 small pot of coriander
2-3 TABLESPOONS Lime juice
7-10 Tbsp Sugar

Directions

1
Peel and finely dice the ginger, onions and garlic. Wash and clean the chillies and cut into fine rings. Wash the meat, dab dry and cut into strips. Heat 1 tablespoon of oil in a frying pan. Fry the meat until golden brown and salt lightly
2
Heat 2 tablespoons of oil in a wide saucepan. Sauté the ginger, onions, garlic and chilli in it for 2-3 minutes. Add curry paste and steam briefly. Deglaze with broth and coconut milk. Reduce for about 5 minutes, season with salt and pepper
3
Clean, wash and cut the spring onions into pieces of about 4 cm. Add the chicken strips and spring onions to the curry and cook for 2-3 minutes at low heat
4
Wash the coriander, shake dry and chop coarsely. Season the curry with lime juice, salt and sugar and serve sprinkled with coriander. Rice tastes good with it