20 min.
Thai green curry
Preparation
Thanks to this mild curry from the Thai cuisine you can daydream about all your travel adventures.
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1
Start by cutting the chicken fillet into small cubes. Now, chop the onion into small pieces and fry them in a pan over a medium heat till they’re golden brown.
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2
Add the curry paste and a little bit of water. Wait until most of the moisture has evaporated, put the chicken fillet in the pan and fry until it’s done.
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3
Pour the coconut milk into the pan and stir well. Add the chickpeas, cherry tomatoes (in quarters) and the spinach leafs.
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4
Cook for 10 more minutes on a low heat and stir it occasionally.
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5
Let it cool down for a few minutes in the pan. Enjoy your meal!
