Explanation of nutritional value:
All cookbook recipes include nutritional information. This is an inspiration recipe (which means it’s not cookbook-worthy, but still delicious 😉). Calculate the nutritional values yourself based on the quantity of the ingredients you use. Don’t know how to do that? You can read about it here.
Quick Coconut Curry
A delicious and simple quick curry (in the making). Sorry, I don’t have exact quantities, but I assume this can offer some great inspiration to work with 😉”
Ingredients
- Chicken breast cubes
- Pepper (diced)
- Mushrooms (sliced)
- Shallot (finely chopped)
- Fresh garlic (pressed)
- Full-fat unsweetened coconut milk
- Curry powder
- If desired, salt and pepper to taste
You can also add other vegetables such as zucchini, cauliflower florets, broccoli florets, (precooked) green beans, green asparagus, etc… Determine the quantities based on the number of servings you want to make.
Preparation
Heat a generous amount of oil of your choice in a large wok or skillet and sauté the chicken breast. Add the vegetables and sauté them until they become translucent.
Pour in a generous splash of coconut milk and add curry powder (amount to taste). Allow the mixture to simmer until the sauce reaches the desired thickness (while the vegetables and chicken breast continue to cook in the sauce).
If the sauce remains too thin, you can easily thicken it using one of the options in this article.
Serve the curry with, for example, fried cauliflower rice or broccoli rice 😋