Chicken Breast with Thai Curry

(449 votes)
Total Time Icon
Total time: 25 min
Preparation Time Icon
Prep time: 10 min
Cooking Time Icon
Cook time: 15 min
Yield Icon
Enough for 4 people

🍓 Ingredients

200 grams Sugar snap peas
500 grams Chicken breast
1 small Red bell pepper
2 Garlic cloves
1 small Zucchini
1 Onion
1 can Coconut milk
1 piece Ginger small piece
1 level teaspoons Instant chicken broth
2 tablespoons Curry powder Thai
  Cinnamon powder
some Sesame oil
as you like Chili powder

🍽 Instructions

Wash the chicken breast and cut into small cubes. Also chop the onion, garlic, zucchini and bell bell pepper, grate the ginger.

In a pan, fry the chicken breast in the sesame oil (be careful! Sesame oil is very intense and you only need a small amount).

Add the chopped vegetables (except ginger and sugar snap peas) to the chicken breast and fry for a few minutes.

Now deglaze with the coconut milk and season with the curry, chicken stock and spices and ginger to taste. The cinnamon really adds that special kick. Finally, fold in the sugar snap peas and let everything cook for a few minutes. I sauté the chicken breast just a little bit. The meat then becomes nice and tender during the subsequent simmering. Rice tastes best with this.

📊 Nutrition Facts

Nutritional values per serving:

4 g
4 g
21 g

📝 Recipe Overview

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