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

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Schwierigkeitsgrad einfach

Arbeitszeit 20 Min

Gesamtzeit 40 Min

Portionen 4 portions

Zutaten

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

Nährwerte: pro 1 portion
Kalorien: 459 kcal / 1914 kJ
Protein: 42 g
Fett: 20 g
Kohlenhydrate: 27 g
Ballaststoff: 6.2 g