Yellow Thai Curry with Chicken
Chicken breast simmered with carrot and potato in coconut milk and yellow curry paste, finished with lime juice.
Ingredients11
- Chicken Breast500 g
- Onion1 Stück
- Garlic Clove1 Stück
- Carrot1 Stück
- Potatoes2 Stück
- Coconut Oil2 EL
- Coconut Milk500 ml
- Yellow Curry Paste2 EL
- Curry Powder2 TL
- Lime0,5 Stück
- Rice250 g
Instructions
- 1
Cut the chicken into cubes, slice the carrots into rounds and dice the potatoes small.
- 2
Sear the meat all over in the coconut oil until it takes on color, then let the vegetables cook alongside briefly.
- 3
Stir in the curry paste and curry powder, pour in the coconut milk and lime juice and let it reduce.
- 4
Simmer the sauce for about 10 minutes, until it is glossy and the vegetables have the right texture.
- 5
Serve it hot over freshly cooked rice, with more chile to taste.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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