Chicken wok with coconut milk and vegetables

Chicken wok with coconut milk and vegetables is full of good taste.

Season: All year       Persons: 4        Difficulty: Easy

The recipe is not low fat.

Ingredients:
3 Pcs paprika in different colors
1 Pc squash
½ Pc broccoli
2 Pcs spring onion
2 stems lemon grass
3 tablespoons oil
2 teaspoons curry paste
1,3 lb chicken fillet
1 1/2 Cup coconut milk
1 lime
Maizena flour to level with.

Procedure:

Cut the peppers into smaller pieces. Split the squash along and cut the core into the middle using a spoon. Cut squash and broccoli into oblong pieces and spring onions in thin strips. Chop lemongrass and chop the chicken into smaller pieces.

Pour oil into a wok or a deep pan. Add the curry paste and fry the chicken in this. When the chicken is cooked on all sides, add the peppers, squash, broccoli, onion, and lemongrass.

Leave the vegetables for a few minutes before coconut milk and squeezed lime juice are added to the dish. Turn the plate down on medium heat and allow to dry for a few minutes. If you want a slightly thicker sauce you can have some Maizena flour as well.

Serve the finished food with rice, noodles or pasta, and maybe some sweet chili sauce!

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Author: Oeystein

Hi, I'm a pensioner who likes to cook, my page will contain recipes advice and tips. I`m living in Norway, married to a Filipina, so in winter time we stay in Philippines and summertime we stay in Norway.

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