Budget : €
Preparation 30 mn | Cooking 30 mn
Difficulty : Easy
For 6 people
20 oz/600 g chicken breast
1 head of broccoli
5 oz/150 g fresh green peas
2 garlic cloves
10 fl. oz/30 cl coconut milk
6.5 fl. oz/20 cl chicken bouillon
2 Tb soy sauce
1 Tb nuoc-mâm (fish sauce)
1 Tb curry powder
½ tsp cayenne pepper
1/ Cut the chicken into small pieces. Peel and mince the onion and garlic. Wash and cut the ends of the zucchini. Cut zucchini in half and then into slices.
2/ Break the broccoli into florets and rinse. Blanch the florets with the peas for 5 minutes in your wok with salted boiling water. Remove and emerge immediately in ice water, and then drain.
3/ Heat a dash of oil in the wok. Add the zucchini slices and sauté for 5 minutes over high heat. Set aside.
4/ Heat a dash of oil in the wok. Add the onion and garlic and sauté for 5 minutes, without letting them brown. Add the curry, stir and then pour in the coconut milk and bouillon. Bring to a boil. Add the chicken pieces and sauces, and then add pepper. Let simmer for 10 minutes.
5/ Add the vegetables to the wok. Cook for another 5 minutes. Check the seasoning, sprinkle over the cayenne pepper and serve.