Quick Thai Chicken Curry

Name: Quick Thai Chicken Curry
Prep time: 20 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 1 garlic clove; 50 - 100 g onions; ½ - 1 tsp fine sea salt; 30 g oil; 50 - 100 g Thai red curry paste; 200 g coconut milk; 200 g water; 400 g waxy potatoes; 100 g carrots; 15 g fish sauce; 2 tsp sugar; 2 - 3 makrut lime leaves; 600 g chicken breasts, skinless; 150 g frozen green peas; 2 - 3 sprigs fresh coriander

4.2 190 évaluations

Préparation 20min

Total 40min

4 portions

Ingrédients

garlic clove
1
onions to taste
50 - 100 g
fine sea salt to taste
½ - 1 tsp
oil
30 g
Thai red curry paste to taste
50 - 100 g
coconut milk
200 g
water
200 g
waxy potatoes (e.g. Charlotte, Jersey royals), peeled, cut in bite-sized pieces
400 g
carrots cut in bite-sized pieces
100 g
fish sauce
15 g
sugar
2 tsp
makrut lime leaves
2 - 3
fresh makrut lime leaves
chicken breasts, skinless diced (3 cm)
600 g
frozen green peas
150 g
fresh coriander leaves only, for garnishing
2 - 3 sprigs