Thai curry goulash

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel onion, ginger and garlic. Dice onion, chop garlic and ginger finely. Clean and wash spring onions and cut into fine rings. Wash chicken fillets, dab dry and cut into cubes. Heat oil in portions (1-2 tablespoons per portion) in a large casserole pan.

2. 2

   Brown the chicken meat in 3 portions, salt lightly and remove. Finally sauté onion in hot frying fat, add ginger and garlic and sprinkle with curry. Add chicken cubes and approx. 1 teaspoon of Sambal Oelek and stir-fry again briefly. Deglaze with chicken stock and coconut milk, add 2/3 of the spring onions and simmer covered for 4-5 minutes. In the meantime, roughly chop the peanuts and fry them lightly in a pan without fat. Finally add 1 tablespoon of oil. Remove the finished peanuts from the pan immediately and arrange them in a bowl. Arrange the remaining spring onions and some mango chutney also in small bowls. Wash coriander, shake dry, chop coarsely or pluck off leaves. Mix starch with approx. 100 ml cold water until smooth and stir into the boiling goulash.

3. 3

   Remove the finished peanuts from the pan immediately and arrange them in a bowl. Arrange the remaining spring onions and some mango chutney also in small bowls. Wash coriander, shake dry, chop coarsely or pluck off leaves. Mix starch with approx. 100 ml cold water until smooth and stir into the boiling goulash. Simmer Thai curry goulash for another 1-2 minutes. Season to taste with salt and Sambal Oelek in a bowl and sprinkle with coriander. Serve with basmati rice

Nutrition Facts

KCAL
390 kcal

CARBS
14 g

FATS
21 g

PROTEINS
37 g