Ingredients
- 300 g chicken breast, cut into thin slices
- 1 can (400 ml) of coconut milk
- 1 medium zucchini, diced
- 150 g of mushrooms, sliced
- 1 tablespoon of green curry paste
- 1 clove of garlic, chopped
- 1 chilli pepper, finely chopped
- 3 cm of fresh ginger, grated
- 2 teaspoons of vegetable oil
- 2 cups of chicken broth (or more if you like less dense soups)
- a handful of chopped fresh basil to be served
- lemon juice, sugar, salt, pepper to taste
Preparation
Step 1
Heat oil in the medium pot over medium heat, add chicken, curry paste and chilli and cook stirring for about 2 minutes.
Add stock and all vegetables and cook for about 15 minutes, or until vegetables are soft. Add coconut milk and cook for 5 more minutes.
Season generously with sugar, lemon juice, salt and pepper and serve serve garnished with basil.
Preparation for Tefal Companion:
Add oil, chicken, curry paste and chilli into TC bowl fitted with stirrer and start Slow cook P1 program for 3 minutes.
Add stock and all vegetables and start Slow cook P2 program for 15 minutes or until vegetables are soft. Add coconut milk and start P1 Slow cook program for 5 more minutes.
Season generously with sugar, lemon juice, salt and pepper and serve serve garnished with basil.
Enjoy!