Portions : 4
Preparation : 10 minutes
Cooking : 20 minutes
Ingredients
- 2 chicken breasts, cubed
- 1l(4 cups) chicken broth
- 60 ml (4 tablespoons) olive oil
- 3 garlic cloves, chopped
- 60 ml (4 tbsp.) ginger
- 30 ml (2 tbsp.) red curry paste
- 250 ml (1 cup) red bell pepper, julienned
- 250 ml (1 cup) green bell pepper, julienned
- 500 ml (2 cups) cherry tomatoes
- 60 ml (4 tablespoons) maple syrup
- 500 ml (2 cups) coconut milk
- Salt and pepper to taste
Garnish
- Rice vermicelli or cooked ramen noodles
- Fresh herbs, coriander, parsley, chives, etc.
Preparation
- In a saucepan, brown the chicken cubes in a little oil for 2 to 3 minutes.
- Add the garlic, ginger and red curry paste and sauté for a further 2 minutes.
- Add peppers, tomatoes, maple syrup, broth and simmer for 15 minutes.
- Stir in coconut milk and check seasoning.
- Add Ramen noodles or rice vermicelli and serve, sprinkled with fresh herbs.
