Yellow curry with chicken
A classic dish of Thai cuisine. Thanks to the curcuma, the dish gets a beautiful yellow colour. The power of the spices and the coconut milk make it an extremely exotic and aromatic dish.
Preparation: 45 min
Advanced
Preparation: 45 min
Advanced
Ingredients:
- 500 g water
- 60 g broth paste - CVR
- 7 g hot chili pepper
- 20 g ginger
- 5 g curry powder
- 5 g turmeric, ground
- 750 g chicken breast
- 8 g chicken spices
- 200 g sweet pepper
- 90 g lime
- 25 g coriander leaves
- 11 g sugar, brown
- 20 g soy sauce
- 150 g Onion, raw
- 300 g Squash-summer, raw
- 15 g garlic
- 200 g Carrot
- 5 g salt
- 400 g condensed coconut milk
- 120 g Oil, rapeseed
Method of cooking:
- Peel and chop the onion and garlic into smaller pieces. Remove the seeds from the chilli peppers and cut into smaller pieces as well. Peel the ginger using a spoon or peeler and cut into thin slices. Place all ingredients into a bowl and chop for 10 seconds at 10 rotations.
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