Sweet and sour Thai chicken coconut curry
A tasty and particularly flavorful midweek recipe. Thai sweet and sour chicken with coconut curry is ready in no time and always tastes good.
Ingredients
- 300 grams chicken fillets
- 400 ml coconut milk 1 can
- 1 tablespoon red curry paste
- 1 carrot about 100 grams
- 1 sweet pepper about 150 grams
- 1 pak choi about 200 grams
- 0.25 Chinese cabbage about 150 grams
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon lemon juice
- 140 grams pineapple cubes 1 small can
- 50 grams cashew nuts
Instructions
Preparations
- Cut the chicken into bite-sized pieces.
- Peel the carrot and cut it into small pieces.
- Halve the sweet pepper lengthwise. Remove the seeds and stem. Then cut it into small pieces.
- Cut the Chinese cabbage and pak choi into small pieces.
Wok the sweet and sour Thai chicken coconut curry
- Heat the coconut milk with the red curry paste in a wok pan.
- Add the chicken and let it cook for two minutes.
- Then add the vegetables: carrot, sweet pepper, pak choi, and Chinese cabbage. Mix everything well. Optionally, put a lid on it to speed up the heating process.
- After five minutes, add the soy sauce, fish sauce, and lemon juice. Mix everything well and let it cook for another three minutes.
- Now add the pineapple cubes and cashew nuts. Mix everything well and let them heat up for another two minutes.
- Serve with rice.
Nutrition
Serving: 1personCalories: 792kcalCarbohydrates: 35gProtein: 45gFat: 57gSaturated Fat: 39gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 96mgSodium: 2657mgPotassium: 1627mgFiber: 4gSugar: 17gVitamin A: 8719IUVitamin C: 97mgCalcium: 127mgIron: 10mg
