For four persons:

  • 1 tablespoon of oil
  • 300 grams marinated Thai chicken pieces
  • 700 grams wok vegetables
  • 400 milliliters coconut milk
  • 600 grams rice

Method of preparation

Heat up the oil in a wok and stir-fry the chicken pieces for 2 minutes over a high heat. Add the wok vegetables and stir-fry for another 3 minutes. Add the coconut milk, bring to the boil and let it boil for 5 minutes.

Prepare the rice according to the instructions on the packaging. Serve the rice with the Thai curry.