Oriental spiced chicken stew - Vondelmolen

Oriental spiced chicken stew

  • 2 portions
  • 30 minuten
  • €€€

Ingredients

  • red bell pepper
  • 2 chicken breasts
  • 3 tsp red curry paste
  • 2 cm piece of fresh ginger, grated
  • 1 chili pepper, finely chopped
  • 1 shallot, finely chopped
  • 200 g sugar snaps
  • 500 ml coconut milk
  • 2 tbsp fish sauce
  • juice of ½ lime
  • 300 ml chicken stock
  • 3 slices of spice cake, dried and ground
  • olive oil
  • salt and pepper
  • 1

    Slice the bell pepper into strips.

  • 2

    Dice up the chicken breasts.
    Heat some oil in a frying pan and sauté the chicken until golden brown.
    Season with salt and pepper.

  • 3

    Heat some oil in a different frying pan. Add the curry paste with the grated ginger, the chopped chili pepper and the shallot and cook.

  • 4

    Add the bell pepper and the sugar snaps and stirfry quickly.

  • 5

    Then pour in the coconut milk, the fish sauce, the lime juice and the chicken stock. Bring to the boil and reduce the heat.

  • 6

    Add the finely ground soft gingerbread. Let simmer for 15 minutes over low heat.

  • 7

    Add the diced chicken and let simmer a while longer.

Also tasty

Spice cake breadcrumbs