Chicken curry pot

Chicken curry pot

Total: 25 Min. | Active: 25 Min.
lactose-free
Nutritional value / people: 599 kcal
, Fat: 18 g
, Carbohydrate: 70 g
, Protein: 34 g

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Fry the chicken

olive oil for frying
300g chicken breasts, cut into strips approx. 5 mm wide
200g shiitake mushrooms, cut into strips
500g Chinese cabbage, halved, cut into thin strips
2tbsp red curry paste
2tbsp soy sauce
2sticks lemongrass, crushed
2.5dl coconut milk
2dl chicken bouillon

Cook the noodles

salted water, boiling
350g pasta 350.00 g noodles (e.g. Chinese noodles)
1bunch coriander, finely chopped
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How it's done

Fry the chicken

Heat a little oil in a wide-bottomed frying pan. Stir-fry the chicken in batches for approx. 4 mins., remove from the pan. Wipe the cooking fat from the pan and add a little oil. Stir-fry the Chinese cabbage and mushrooms in the same pan for approx. 2 mins. Add the curry paste and all other ingredients up to and including the stock, bring to the boil, add the chicken again, simmer on a medium heat for approx. 10 mins. Remove the lemongrass.

Cook the noodles

Cook the noodles in salted water until al dente, drain. Mix the noodles with the chicken, scatter coriander over the top.

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