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Green curry with chicken
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 797
  • Fat about 31g
  • Carbohydrates about 79g
  • Protein about 49g
This is needed
This is needed for 4 people
Curry paste
  • 1.5 bunches coriander, roughly chopped
  • 40 g ginger, coarsely chopped
  • 4 sticks lemongrass, core roughly chopped
  • 6 kaffir lime leaves (Thai-Kit), roughly chopped
  • 3 green chillies, deseeded, roughly chopped
  • 3 garlic clove, coarsely chopped
  • 2 shallot, coarsely chopped
  • 1 tbsp coarse cane sugar
  • 2 tbsp fish sauce
  • 1 tsp cumin, roasted
  • 1 tbsp peanut oil
  • 2 tsp ground coriander seeds
  • 600 g Skinless chicken steaks (boneless)
  • 1 tbsp peanut oil
  • 0.25 tsp salt
  • 3 pak choi, cut into strips
  • 3 spring onion incl. green part, cut into pieces
  • 250 g sugar snap peas
  • 5 dl coconut milk
  • 2 dl chicken bouillon
  • 1 tbsp fish sauce
  • 250 g rice noodles
  • water, boiling
  • 1 lime, rinsed with hot water, dabbed dry, cut into wedges
  • 0.5 bunch coriander, torn into pieces
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And that's how it's done
And that's how it's done
Curry paste
Place the coriander (incl. stems) in a blender along with all the other ingredients up to and including the coriander seeds, puree until smooth.
Heat the oil in a wok or a large frying pan. Salt the chicken, brown for approx. 5 mins. on each side, remove. Add the vegetables to the same pan, stir fry for approx. 3 mins. Add the curry paste, cook briefly. Pour in the coconut milk and stock, bring to the boil. Return the chicken to the pan, simmer for approx. 10 mins., season with the fish sauce.
Place the noodles in a bowl, pour over boiling water and leave to stand for approx. 8 mins., drain. Serve the noodles in bowls, top with the curry, garnish with the coriander and lime wedges.