Curried Chicken And Vegetables

Für 6 Portionen

INGREDIENTS

4 mittl. Yukon gold potatös, unpeeled and cut into

- quarters

1 Unsweetened coconut milk 14-ounce can

3 EL Yellow curry paste

0.33333333 333 Tassen ; water

450 g Boneless, skinless chicken thigh, cut into 1-

- inch cubes

1 Carrot, roll cut

1 Onion, cut into 1/2-inch pieces

3 EL Sugar

3 EL Fish sauce

0.25 Tasse(n) Chopped cilantro, plus a few leaves for garnish

1 TL Cornstarch dissolved in 2 teaspoons water

6 Tasse(n) Hot cooked rice

Cooking:

1. Put potatös into a medium saucepan, cover with cold water and bring to a boil over high heat. Reduce heat to medium and cook until potatös are just tender.

2. Pour 1/2 cup of the coconut milk into a medium saucepan; place over medium heat for 30 seconds. Stir in curry paste; stirring constantly, slowly bring to a boil. Add remaining coconut milk and water; bring to a boil. Add chicken, carrots, and onions and cook, stirring occasionally, until it is no longer pink in the center, 3 or 4 minutes. Add sugar, fish sauce, and potatös; bring to a boil and cook for 5 minutes. Add chopped cilantro and cornstarch solution; cook, stirring, until sauce boils and thickens slightly. Garnish with cilantro leaves and serve over steamed rice.


Stichworte	Vietnam

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