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Red Thai curry with chicken

Category Vegetables & mushrooms

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  • 45 minutes
  1. 300 g chicken thighs (skinless and boneless)
  2. 1/2 red bell pepper
  3. 100 g snow peas
  4. 150 g broccoli
  5. 2 tbs red curry paste
  6. 1 tbs peanut oil
  7. 250 ml coconut milk
  8. 1/2 stick lemongrass
  9. 1 kaffir lime leaf

1. Remove the chicken from the fridge about 30 minutes before you intend to prepare it, dab dry with paper towel and cut into narrow strips. Clean the bell pepper and the snow peas and cut into bite-sized pieces. Cut the broccoli into florets.

2. Stir the curry paste with the oil in the Wok. Place the Wok on the hob and switch to highest level. Once the paste begins to simmer, add half of the coconut milk and let it simmer for a while.

3. Crush the thick end of the lemongrass. Stir in the vegetables, lemongrass and kaffir lime leaf; heat the Wok on highest level up to the vegetable window, switch to a low level and cook for approx. 2 minutes in the vegetable area.

4. Add the chicken strips, as well the remaining coconut milk and stir, heat the Wok on highest level up to the vegetable window and cook for approx. 5 minutes in the vegetable area.

This recipe has been tested and approved by AMC.

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Cooking method

Vegetable window

Cooking without added water

suitable for controlled coooking

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