Moms Cookbook

Hähnchencurry

Quick Thai-style chicken curry with coconut milk, red or green curry paste, lemongrass and crisp mixed vegetables. Serve with basmati rice or mie noodles. Serves 4.

Makes
4 servings

Instructions

  1. Cut the meat into not too small pieces, fry it in batches in fat and take it out of the pan. Set aside, covered.

  2. Trim the vegetables, cut them small and fry them in oil or fat as well.

  3. Briefly sweat the curry paste, curry powder, chili and garlic with them, add the remaining seasonings and deglaze with the coconut milk. Return the meat.

  4. Let everything simmer very gently for a few minutes and season again (salt, pepper, curry).

  5. Serve with basmati rice, or mie noodles tossed in the pan with the curry.