Chicken, Curry, Thai cuisine, Chicken dishes, Thai chicken, Chicken curry

Thai chicken curry

Ingredients

Servings 4
  • 400 ml of coconut milk
  • 200 ml chicken broth
  • 2 tbsp. l. Thai green curry paste
  • 4 skinless chicken breast fillets, 600g total (cut into strips)
  • 350 g potatoes (cut into large pieces)
  • 6 green onions (cut into diagonal slices)
  • 2 tbsp. l. lime juice
  • 125 g fresh or frozen peas
  • 8 small cream or cherry tomatoes (cut in half)
  • 4 tbsp. l. fresh coriander

Cooking

Step 1

In a wok or large skillet, add coconut milk, chicken broth, Thai curry paste and heat to a boil. Add chicken and potatoes, stir and bring to a boil again.

Step 2

Reduce heat and cook, uncovered, for about 15 minutes, until chicken and potatoes are tender.

Step 3

Stir in green onions, lime juice, peas, tomatoes and cook for 3-4 more minutes. Add coriander, season with salt and pepper to taste, stir.

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