Chicken curry pot

Total: 25 min. | Active: 25 min.
lactose-free

Ingredients

for 4 person

Fry the chicken
  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
Cook the noodles
  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.

Show complete recipe