Red chicken curry with vegetables
Today we have a red chicken curry with vegetables from @sandraskochblog cooked in the Adamant® wok.
The Adamant® wok, with its authentic Chinese wok shape, is ideal for crispy yet gentle stir-frying. It features a particularly scratch-resistant, water-based non-stick coating and is suitable for all stovetops, including induction.
25 min
Total Time
15 min
Cooking Time
10 min
Preperation Time
Ingredients
| 400 g | Chicken breast |
| 1 tbsp | Soy sauce |
| 1 tsp | cornstarch |
| 1 tsp red curry paste | |
| 2 | Paprika |
| 250 g | Broccoli |
| 1 | Carrot |
| 1 tbsp | oil for frying |
| 400 ml | Coconut milk |
| 2 tbsp | red curry paste |
| Salt & pepper to taste | |
| Optional | Some toasted sesame seeds for topping and fresh coriander or parsley |
| 150 g | Basmati rice (weighed uncooked) |
Instructions
Step 1 of 5:
Cut the chicken into thin strips and marinate with 1 tsp curry paste, 1 tsp cornstarch, and 1 tbsp soy sauce. Also cut the bell pepper into strips. Peel the carrot and cut into sticks, and divide the broccoli into florets.
Step 2 of 5:
Heat the oil in the wok, sear the chicken on all sides, then remove it.
Step 3 of 5:
Sauté the vegetables for about 10 minutes until slightly softened, then briefly sauté the curry paste and deglaze with coconut milk.
Step 4 of 5:
Add the meat back and let everything simmer gently for about 5 more minutes. Season with salt and pepper.
Step 5 of 5:
If desired, garnish the dish with fresh cilantro or parsley and some toasted sesame seeds. Serve with rice and enjoy.
Tip:
By the way, you can easily prepare the rice simultaneously in a pressure cooker; it's super quick.
