Thai curry with chicken and capuchin

Name: thai curry with chicken and capuchin
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g pandan rice bag 1 kg; 2 el oil; 1 Scale chicken breast (2 pieces approx. 380 g), in strips; 1 bag Thai stir fry mix 400 g; 2 el green curry paste pot 225 g; 1 package coconut milk 200 ml; 1 pot young capuchins (330 g), drained

A nice thai recipe. The main course contains the following ingredients: poultry, pandan rice (bag 1 kg), oil, chicken fillet ((2 pieces approx. 380 g), in strips), Thai stir-fry mix (400 g), green curry paste (pot 225 g), coconut milk (200 ml), young capuchins ((330 g) and drained).

Ingredients

Directions

Boil the rice according to the instructions on the package. Heat the oil in a wok and fry the chicken breast in 3-4 minutes brown. Add the stir-fry mix and fry for 4-5 minutes.
Add the curry paste and cook for another 1 min. Add the coconut milk and the capuchin and heat for another 4-5 min on low heat, without cooking. Season with salt and pepper.
Spoon the rice into 4 bowls and divide the curry over it.