Intensive Thai Chicken Coconut Curry

Zutaten

• ✓800 ml Chicken broth
• ✓400 ml Coconut milk (full fat)
• ✓2 pieces (approx. 400g) Chicken breast fillets
• ✓1 piece Red onion
• ✓2 pieces Garlic cloves
• ✓3 cm piece Ginger
• ✓2 tbsp Red curry paste
• ✓1 tbsp Fish sauce
• ✓1 tsp Sugar
• ✓1 piece Lime (juice)
• ✓1 piece Red bell pepper
• ✓100 g Sugar snap peas
• ✓to taste Fresh coriander
• ✓1 piece Red chili pepper (optional)

Zubereitung

1. 1

   Cut the chicken breast fillets into bite-sized strips. Finely chop the onion, garlic, and ginger. Slice the bell pepper into thin strips and trim the sugar snap peas.

2. 2

   Heat some oil in a pot or wok. Sauté the onion, garlic, and ginger for about 2 minutes until fragrant.

3. 3

   Add the red curry paste and roast while stirring for 1 minute to intensify the flavors.

4. 4

   Add the chicken strips and sauté on all sides until they take on a light color.

5. 5

   Deglaze with chicken broth and coconut milk. Stir in the fish sauce and sugar. Bring to a boil and then reduce the heat.

6. 6

   Add the bell pepper strips and sugar snap peas and simmer for about 5-7 minutes until the vegetables are tender-crisp and the chicken is cooked through.

7. 7

   Stir in the lime juice and taste the soup. Adjust seasoning if necessary.

8. 8

   Fill bowls with the soup, garnish with fresh coriander and optional chopped chili, and serve immediately.