Green Thai curry with broccoli, cauliflower, mushrooms, snow peas, carrots and chicken filet

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean and wash the cauliflower and broccoli and cut into small florets. Clean and wash sugar snap peas. Peel and wash the carrots, possibly cut them in half lengthwise and cut into slices. Clean and clean the mushrooms, halve if necessary. Peel and finely dice onion

2. 2

   Cook the cauliflower in boiling salted water for about 6 minutes. After about 2 minutes add carrots and broccoli. After another 2 minutes add mangetouts. Pour the vegetables into a sieve, collecting the vegetable water. Measure out approx. 375 ml stock

3. 3

   Wash the chicken filet, dab dry and cut into pieces. Heat oil in a coated pan. Fry the mushrooms and chicken cubes for about 4 minutes. Add the onion cubes after about 3 minutes. Add curry paste and fry briefly. Deglaze with coconut milk and vegetable stock. Bring to the boil and simmer for about 5 minutes. Stir starch into 1 tbsp. water until smooth, thicken sauce with it, bring to the boil again and simmer for 1-2 minutes

4. 4

   Roast the cashew nuts in a pan without fat. Take them out, let them cool down and chop them roughly. Wash the coriander, chop the upper 1/3 of the stems, except for 4 stems for garnishing. Fold in the vegetables, cashew nuts and coriander, bring to the boil briefly and season to taste with salt, pepper and lime juice. Rice tastes good with it

Nutrition Facts

KCAL
470 kcal

CARBS
22 g

FATS
30 g

PROTEINS
26 g