Thai-style green curry chicken stir-fry

Total time60 mins

15 minspreparation time

30 minsmarinating time

15 minscooking time

Transport your tastebuds to the streets of Thailand with this vibrant green curry stir-fry, where fragrant kaffir lime and lemongrass blend with aubergines, courgette and coconut sauce to create a mouth-watering dish.

Ingredients

2 portion(s)

Marinated chicken:

300 g

chicken breast

50 ml

Kikkoman Naturally Brewed Soy Sauce

1 tsp

green curry paste

Juice and zest of 1 lime

 ½ tsp

brown sugar

Vegetables:

onion

150 g

aubergine

200 g

courgette

100 g

mushrooms

75 ml

Kikkoman Naturally Brewed Soy Sauce

fresh or frozen kaffir lime leaves (optional)

1 tbsp

chopped or ground lemongrass

 ½ bunch

bunch of fresh coriander

 ½ bunch

bunch of Thai basil

100 ml

coconut milk

Nutritional facts (per portion):2093 kJ / 500 kcal

26 gFat

44 gProtein

22 gCarbohydrates

Preparation

Step 1

Cut the chicken into cubes. Mix the Kikkoman Soy Sauce, curry paste, lime juice, zest and brown sugar in a bowl. Thoroughly coat the chicken with the marinade. Set aside for at least 30 minutes.

Step 2

Slice the onion. Dice the aubergine and courgette and quarter the mushrooms. Chop the herbs.

Step 3

Heat a little cooking oil in the pan. Add the onion and fry for 1 minute. Then add the chicken, fry until golden and remove from the pan.

Step 4

In the same pan, add the mushrooms and fry until brown. Add the courgette and aubergine and fry for about 2 minutes. Add the chicken, Thai basil, kaffir lime leaves and lemongrass and fry for 1-2 minutes. Finally, add the Kikkoman Soy Sauce and coconut milk and stir-fry until the liquid slightly evaporates.

Step 5

Serve with the chopped coriander.

Tip:

The dish can be served with rice if desired.

Recipe-ID: 1392

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Cut the chicken into cubes. Mix the Kikkoman Soy Sauce, curry paste, lime juice, zest and brown sugar in a bowl. Thoroughly coat the chicken with the marinade. Set aside for at least 30 minutes.

Slice the onion. Dice the aubergine and courgette and quarter the mushrooms. Chop the herbs.

Heat a little cooking oil in the pan. Add the onion and fry for 1 minute. Then add the chicken, fry until golden and remove from the pan.

Serve with the chopped coriander.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends