Chicken curry pot
Ingredients
for 4 person
olive oil for frying | |
300 g | chicken breast, cut into strips approx. 5 mm wide |
200 g | shiitake mushroom, cut into strips |
500 g | Chinese cabbage, halved, cut into thin strips |
2 tbsp | red curry paste |
2 tbsp | soy sauce |
2 stick | lemongrass, crushed |
2 ½ dl | coconut milk |
2 dl | chicken bouillon |
salted water, boiling | |
350 g | pasta 350.00 g noodles (e.g. Chinese noodles) |
1 bunch | coriander, finely chopped |
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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