Thai chicken with oxheart cabbage and creamy coconut rice

Name: Thai chicken with oxheart cabbage and creamy coconut rice
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 400 ml coconut milk; 275 g nut rice; 2 el traditional olive oil; 300 g chicken breast cubes; 1 tl Thai red curry powder; 400 g cut pointed cabbage; 400 g Chinese wok vegetable coal and sugarsnaps; 3 el sweet chilli sauce; 15 g fresh coriander

Tasty wok recipe: Asian chicken curry with coconut nut rice and pointed cabbage.

Ingredients

Kitchen Stuff

1 stir fry

Directions

Bring the coconut milk to the boil with plenty of water and possibly salt and cook the rice with the lid on the pan over medium heat in 8 min. Until done.
Drain, put the rice back in the pan and leave with the lid on until use.
Meanwhile, heat the oil in the stir-fry stir fry the chicken and curry 5 min.
Add the cabbage and wok vegetables and stir-fry 3 minutes. Add the chili sauce and stir-fry 1 min.
Cut the coriander coarsely. Divide the coconut rice and the chicken-vegetable mixture over the plates and garnish with the coriander.