Créé avec l’IA
Chicken and Tofu Coconut Milk Curry
40 min 580 kcal par portion Moyen
Ingrédients
4 Portions
- chicken breast200 g
- firm tofu150 g
- coconut milk400 ml
- curry powder1 tablespoon
- onion1 medium
- garlic2 cloves
- vegetable oil1 tablespoon
- red bell pepper1 medium
- fish sauce1 tablespoon
- soy sauce1 tablespoon
- sugar1 teaspoon
- ginger1 teaspoon
- lime1 medium
- fresh cilantrofor garnish
Instructions
- 1
Cut the chicken breast into bite-sized pieces and set aside.
- 2
Cut the firm tofu into cubes and set aside.
- 3
Heat the vegetable oil in a large pan over medium heat.
- 4
Add the chopped onion and sauté until translucent.
- 5
Add minced garlic and grated ginger, and sauté for another minute.
- 6
Stir in the curry powder and cook for 1 minute until fragrant.
- 7
Add the chicken pieces to the pan and cook until they are browned on all sides.
- 8
Add the red bell pepper slices and cook for 2-3 minutes.
- 9
Pour in the coconut milk, fish sauce, soy sauce, and sugar. Stir well to combine.
- 10
