1 Red Thai Curry Chicken

1 2 3 4

Serves

Time Prep 5 Min

Cook 10 Min

Total 15 Min

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2

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We Need

1 Tablespoon Thai Red Curry (2 Tablespoons if you like it spicier)

1 Tablespoon Vegetable Oil

400 ml Coconut Milk

150 g Sugarsnap Peas

Freshly Ground Black Pepper

6 Skinless Boneless Chicken Breasts (ca. 650g

Red Thai Curry Chicken

3

Preparation

Preparation Step 1

Put on the water for the rice.

Wash and top and tail the sugarsnap peas.

Slice the chicken breast into thin strips.

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Red Thai Curry Chicken

Step 1

4

Cooking Instruction Step 1

Heat the oil in a frying pan and add the chicken breast. If you have a young child, you might want to put some of the chicken breast into another small frying pan.

Add the rice to the boiling water.

Cook the chicken breasts over a medium heat until golden brown (ca. 5 minutes).

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1

Cooking Instruction

Step 1

Red Thai Curry Chicken

5

Cooking Instruction Step 2

In all steps below, add a proportion of the ingredients to the child's frying pan too, except for the Thai red curry.

Add the sugarsnap peas.

Add the Thai red curry.

Add the coconut milk and stir in well.

Season with freshly ground black pepper.

Cook for 5 minutes until the chicken is cooked and the sauce is heated through.

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Cooking

Instruction

Step 2

Red Thai Curry Chicken

6

Serve

Serve with the rice. Bottom photo is the child's version. I hope you will enjoy it,

Ralf

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Red Thai Curry Chicken