Chicken curry pot


Total time: 25m
Preparation Time: 25m

Servings
For 4 people


Nutritional Information

Contains 599 Kcal, 34g Protein, 70g Carbohydrates, 18g Fat


Ingredients

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

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Instructions

  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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