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Chicken curry pot
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 599
  • Fat about 18g
  • Carbohydrates about 70g
  • Protein about 34g
This is needed
This is needed for 4 people
Fry the chicken
  • olive oil for frying
  • 300 g chicken breasts, cut into strips approx. 5 mm wide
  • 500 g Chinese cabbage, halved, cut into thin strips
  • 200 g shiitake mushrooms, cut into strips
  • 2 tbsp red curry paste
  • 2 tbsp soy sauce
  • 2 sticks lemongrass, crushed
  • 2.5 dl coconut milk
  • 2 dl chicken bouillon
Cook the noodles
  • salted water, boiling
  • 350 g pasta 350.00 g noodles (e.g. Chinese noodles)
  • 1 bunch coriander, finely chopped
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And that's how it's done
And that's how it's done
Fry the chicken
Heat a little oil in a wide-bottomed frying pan. Stir-fry the chicken in batches for approx. 4 mins., remove from the pan. Wipe the cooking fat from the pan and add a little oil. Stir-fry the Chinese cabbage and mushrooms in the same pan for approx. 2 mins. Add the curry paste and all other ingredients up to and including the stock, bring to the boil, add the chicken again, simmer on a medium heat for approx. 10 mins. Remove the lemongrass.
Cook the noodles
Cook the noodles in salted water until al dente, drain. Mix the noodles with the chicken, scatter coriander over the top.