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.