Koh Thai Curry pasta yellow

Description

Curry for 3 people: 3 tablespoons curry paste •165ml Koh Thai coconut milk •200g sliced chicken fillet or (natural) tofu • 400g Thai stir-fry vegetables.

Preparation: 1. Fry the curry paste briefly in 1 tablespoon of oil. 2. Add the chicken fillet/tofu and fry for 2-3 minutes. 3. Add the vegetables and fry for 3 minutes. 4. Add the coconut milk with 50ml of water and bring everything to a boil while stirring. Let it simmer until the (chicken and) vegetables are cooked.
Serve with Pandan rice and fish sauce.

Nutritional Value

Per 100 g

Energy	654 kJ / 154 kcal
Fat	1 g
Saturated fat	0.1 g
Carbohydrates	33.9 g
Sugars	26.1 g
Protein	2.4 g
Salt	8.3 g

Ingredients

Storage

Keep refrigerated after opening

Container

glass

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