Ingredients
-
2 tablespoons yellow curry paste
-
400g chicken breast fillet
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250ml coconut milk
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50g coconut cream
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2 tablespoons fish sauce
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1 teaspoon palm sugar
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2 stalks lemongrass
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4 kaffir lime leaves
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2 red onions
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200g mangetout
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100g green peas
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100g sugar snap peas
-
50g coriander
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1 red chilli
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1 carrot
-
Optional: pineapple
Directions
Prepare a delicious chicken curry in your Inverter Microwave in less than 30 min.
Ingredients
| 2 tablespoons yellow curry paste | |
| 400g chicken breast fillet | |
| 250ml coconut milk | |
| 50g coconut cream | |
| 2 tablespoons fish sauce | |
| 1 teaspoon palm sugar | |
| 2 stalks lemongrass | |
| 4 kaffir lime leaves | |
| 2 red onions | |
| 200g mangetout | |
| 100g green peas | |
| 100g sugar snap peas | |
| 50g coriander | |
| 1 red chilli | |
| 1 carrot | |
| Optional: pineapple |
Steps
|
1
|
Preheat your Inverter Microwave with the grill function for 4 minutes. |
|
2
|
Cut the chicken breast fillets into strips and place them into a microwave tray. Sprinkle some oil over the chicken. |
|
3
|
Place the microwave tray into the Inverter Microwave and turn on the Grill Function on the highest power and cook for 5 minutes. |
|
4
|
Chop the Kaffir lime leaves and chilli finely. Peel the red onions, halve and cut them into thin strips. Remove the outer leaves of the lemon grass and then cut into very fine rings. Peel the carrot and cut it into very thin slices. Clean the peas and cut the ends if neccessary. Give all cut vegetables including the fish sauce, palm sugar and chicken into a bowl that can be used in the microwave and stir everything. |
|
5
|
Mix the coconut milk and cream with the curry paste and add into the bowl. |
|
6
|
Place the bowl into the Inverter Microwave and cook the curry for 7 to 9 minutes on 600 Watt Microwave Power |
|
7
|
Divide the curry into bowls or deep plates and add the chopped coriander leaves on top. Optional: Serve with rice |
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