Thai chicken curry

Name: Thai chicken curry
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 3 shallot; 1 Shanghai pak choi; 2 el traditional olive oil; 300 g chicken breast cubes; 1 el Thai green curry paste pot a 250 g; 250 g chilled broken green bean; 200 ml coconut milk; 2 el fish sauce; tl granulated sugar; 2 el unsalted peanuts

Thai curry of chicken, bok choy, peanuts and shallots. Easy to make for large groups.

Ingredients

Kitchen Stuff

1 stir fry

Directions

Peel the shallots and cut into wedges. Wash the bok choy and cut the lower part into strips. Tear the sheet into pieces. Heat the oil in the woks and fry the chicken cubes over a high heat in 1-2 min. Brown.
Fry the shallots over half of the curry paste for 1 min. Scoop the green beans and paketsorypen through them. Add the coconut milk, fish sauce and sugar and bring to the boil. Turn the heat down and let the dish simmer for 10 minutes, regularly shoving.
Add the paksoiblad if the green beans are al dente, warm this for 2 min. Season with salt or fish sauce or any extra curry paste. Chop the peanuts coarsely and sprinkle over the chicken curry.