Thai Chicken Cabbage Stir-Fry
recipe

A delicious Thai chicken and cabbage stir-fry flavored with red curry paste, kaffir lime leaves, and Thai sauces. A quick dish perfect for a weeknight dinner!
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 400 g chicken fillet
- 1/2 head of cabbage
- 1 bell pepper
- 1 carrot
- 2 tablespoons oil
- 2 tablespoons red curry paste
- 4-5 kaffir lime leaves
- 2 tablespoons Thai fish sauce
- 2 tablespoons sweet soy sauce (kecap manis)
- 100 ml coconut milk
- 2 tablespoons sweet chili sauce
- Fresh cilantro and/or basil for garnish
- Cooked rice for serving

Instructions:

1. Cut the chicken into strips. Also slice the cabbage, bell pepper, and peeled carrot.
2. Heat oil in a wok over medium heat. Add red curry paste and sauté for a moment.
3. Add chicken strips to the wok and lightly fry.
4. Add the vegetable strips and tear the kaffir lime leaves into the wok. Continue cooking, stirring with two spatulas.
5. Add fish sauce, sweet soy sauce, coconut milk, and sweet chili sauce. Mix well.
6. Simmer for four minutes until all ingredients are cooked and flavors are combined.
7. Taste and add salt or chili if necessary. Garnish with fresh cilantro and/or basil.
8. Serve hot with cooked rice.

Nutritional Information (per serving):

- Calories: 450 kcal
- Protein: 30 g
- Carbohydrates: 40 g
- Fat: 20 g
- Fiber: 5 g

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