Zutaten für Best Chicken Curry
- 1 pound boneless, skinless chicken thighs
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- 1 medium onion
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- 1/4 cup chopped cilantro
- 2 tablespoons vegetable oil
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- 1 (13.5 ounce) can full-fat coconut milk
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- 1/2 cup water
- 1 lime wedge (for garnish)
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Zubereitung von Best Chicken Curry
- Finely chop 1 medium onion.
- Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the chopped onions and cook until translucent, about 5 minutes.
- Add 1 pound of boneless, skinless chicken thighs (diced) to the pan and cook for 6 minutes, until lightly browned. You can substitute 1 pound of beef if preferred.
- Pour in 1 (13.5 ounce) can of full-fat coconut milk and 1/2 cup of water. Stir to combine.
- Add the following spices and vegetables: 2 tablespoons Thai green curry paste, 1 red bell pepper (sliced), 1 green bell pepper (sliced), 1 cup broccoli florets, 1/2 cup bamboo shoots (canned, drained), 1/4 cup chopped cilantro, and 1 lime (juiced).
- Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Stir occasionally to prevent sticking.
- Serve hot over steamed basmati rice. Garnish with extra cilantro and a lime wedge, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
21g
Fat
120g
Carbs
9g
