Potato curry with wok vegetable

Name: potato curry with wok vegetable
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 650 g steam potato mix; 370 g chicken fillet; 1 el wok and stir fry; 800 g Japanese wok vegetable soybeans and bok choy; 70 g green curry paste; 400 ml coconut milk light; 7,5 g fresh coriander

Green curry with potatoes, wok vegetable, coconut milk and coriander.

Ingredients

650 g steam potato mix
370 g chicken fillet
1 el wok and stir fry
800 g Japanese wok vegetable soybeans and bok choy

70 g green curry paste
400 ml coconut milk light
7,5 g fresh coriander

Directions

Steam the potatoes according to the instructions on the package.
Meanwhile, cut the chicken fillet into strips.
Heat the oil in a wok or frying pan and stir fry the chicken for 4 minutes on a high heat. Add the vegetables and cook for 1 min.
Add the curry paste and coconut milk and let the curry cook for 5 minutes on low heat.
Meanwhile, halve the steamed potatoes in the length and scoop with the curry. Season with pepper and salt.
Divide the curry over deep plates. Cut the coriander fine and spread over the curry.