Poultry with Peppers and Coconut
Main course
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
40 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This poultry dish with peppers and coconut milk is a real delight! I often prepare it for a quick and tasty dinner. The sweetness of coconut milk goes perfectly with the colorful peppers and fragrant curry. It's a comforting dish, perfect for cool evenings. The preparation is simple and quick, ideal for weeknights. It can be accompanied by basmati rice for a complete meal. A true taste journey to Asia, without leaving your kitchen! Feel free to add a little chili to enhance the taste.
Ingredients (10 ingredients)
-
4 piece Poultry scallop
-
1 piece Red pepper
-
1 piece Yellow pepper
-
2 piece Carrot
-
1 piece Onion
-
1 c. à café Curry powder
-
20 cl Coconut milk
-
Peanut oil
-
Salt
-
Pepper
Preparation (7 steps)
Preparation of the ingredients
Cut the poultry scallops into medium-sized pieces. Peel and finely chop the onion. Clean and halve the peppers. Remove the stems, seeds and white skins then cut them into strips. Peel and grate the carrots.
Chop the onion
Put the onion in the bowl and chop it for 3 seconds at speed 5.
Sauté the onion and peppers
Add a dash of peanut oil to the bowl. Sauté the onion and pepper strips for 10 minutes at 120°C at speed 1.
Cook the poultry
Remove the vegetables from the bowl and set aside. Add a little peanut oil to a pan and cook the poultry pieces for 10 minutes over medium heat, until they are well browned.
Add the carrots and spices
Put the vegetables back in the bowl. Add the grated carrots, curry powder, salt and pepper. Mix for 2 minutes at 100°C at speed 1.
Add the coconut milk
Pour the coconut milk into the bowl and mix well. Let it cook over low heat for 10 minutes at 90°C at speed 1 in Reverse rotation.
Serve
At the end of cooking, arrange the pieces of poultry with peppers and coconut milk on the plates. Enjoy hot with cooked white rice or fresh tagliatelle.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Marie Petit
5
Rezepte
0
Kochbücher
Allergens
- None
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Poultry scented with lemon and mushrooms
Main course
Poultry with Almonds and Sweet Spices
Main course
Crispy spring rolls with chicken and fragrant broth
Main course
Turkey slices in mint curry sauce
Main course
Creamy chicken with curry and coconut milk
Main course
Chicken with Red Curry and Pineapple
Main course