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.
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
Maizena flour to level with.
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!