Cream chicken with thai coconut sauce

Name: cream chicken with thai coconut sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 1 stem lemongrass; 2 el sunflower oil; 2 el Thai green curry paste; 200 ml creamy coconut milk; 4 chicken fillets; 400 g wok vegetables coarsely chopped; 1 el fish sauce

A nice thai recipe. The main course contains the following ingredients: poultry, sereh, sunflower oil, Thai green curry paste, creamy coconut milk, chicken breasts, wok vegetables (coarsely cut) and fish sauce.

Ingredients

Directions

Cut the stalk of lemongrass open longitudinally and put a knot in each half stalk.
Heat the oil in a pan and gently fry the curry paste for 1 minute. Add 200 ml water, coconut milk and lemongrass and bring everything to the boil.
Sprinkle the chicken breasts with salt and pepper. Put the chicken breasts in the pan and let them cook for about 15 minutes without the boiling of the water.
Meanwhile, heat the remaining tablespoon of oil in the wok. Stir fry the vegetables in approx. 5 min. Until al dente. Add a dash of water when the pan is too dry.
Divide the chicken fillets over 4 warm deep plates or wide bowls and spoon the vegetables next to them. Season the sauce with fish sauce and spoon the sauce over the chicken. Delicious with pandan rice and cassava chips.