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.