Bean and chicken curry from the wok
- 500 g Princess beans
- 250
g wax beans - Salt
- 500 g Carrots
- 1 Can (s) (425 ml) Kidney beans
- 300 g Chicken fillet
- 2 EL Oil
- Pepper
- 2 EL Sesame seeds
- 1 Can (s) (165 g) coconut milk
- 1-2 TL red curry paste
45 minutes
light
- 1.
- Clean the beans, wash them, cut into pieces. Cook in boiling salted water for 20 minutes, then drain. In the meantime, peel and wash the carrots and cut into fine strips. Rinse and drain kidney beans. Wash the chicken fillet, pat dry and cut into strips. Heat the oil in the wok. Fry the chicken in it for two minutes over high heat. Season with salt and pepper and set aside. Add the carrots, season a little salt. Fry for four minutes, turning. Add the beans and sesame seeds, fry for two minutes. Deglaze with coconut milk, stir in curry paste, add kidney beans. Cook for another two minutes and season if necessary. Tastes best with rice
1 person approx:
- 720 kcal
- 3020 kJ
- 58 g protein
- 31 g fat
- 53 g carbohydrates
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