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Grünes Curry | What's For Dinner

Ingredients

1 lb Hähnchenschenkel ohne Knochen, in Streifen14 oz Kokosmilch (Vollfett)3 EL grüne Currypaste1/2 Tasse Bambussprossen, abgetropft1 Tasse Thai-Aubergine oder normale Aubergine, gewürfelt1/2 mittelgroß rote Paprika, in Streifen2 EL Fischsauce1 EL brauner Zucker oder Palmzucker1/2 Tasse Thai-Basilikum-Blätter3 Blätter Kaffir-Limettenblätter1 EL Pflanzenöl2 Tassen Jasminreis

Instructions

1

Öl in einer großen Pfanne oder einem Wok bei mittlerer Hitze erhitzen. Grüne Currypaste hinzufügen und 1 Minute rühren, bis sie duftet.

2

Die Hälfte der Kokosmilch eingießen und mit der Paste verrühren. 2-3 Minuten kochen, bis sich das Öl an der Oberfläche absetzt.

Tip: Dieser Schritt röstet die Currypaste in der Kokoscreme. Ohne diesen Schritt wird das Curry weniger komplex und wässrig.

3

Hähnchen hinzufügen und 3-4 Minuten garen. Restliche Kokosmilch, Aubergine, Bambussprossen und Kaffir-Limettenblätter hinzufügen.

4

10-12 Minuten köcheln, bis das Hähnchen durchgegart und die Aubergine zart ist. Fischsauce und Zucker einrühren.

5

Paprika hinzufügen und weitere 2 Minuten garen. Vom Herd nehmen und Thai-Basilikum unterheben.

6

Über gedämpftem Jasminreis servieren.

Nutrition per Serving

480kcal

Calories

28g

Protein

30g

Carbs

28g

Fat

4g

Fiber

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Grünes Curry

Ingredients

Instructions

Nutrition per Serving

Tags

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