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Home Thaise curry met sugarsnaps en cashew

Recipes

By eating mindfully you pay attention to what you eat. You taste more, eat more slowly and therefore less. Your brain only gets the signal that food is arriving about 20 minutes later. If you eat too fast, you almost automatically overeat, which can result in a bloated stomach, stomach pain or digestive issues. Not very chill. Look, smell and taste your food attentively. I'm putting my phone away now, I'm at the dining table and the TV stays off. Zen mode on!

Recipe

Thai curry with sugar snaps and cashew

This Thai curry combines tender chicken, sweet potato and crunchy sugar snaps in a creamy coconut sauce. An easy midweek dish that comes together quickly.

Course	Main course
Kitchen	Thai
Servings	2

Preparation time

Preparation time	10 min
Total	45 min

Equipment

Wok (or frying pan)

Ingredients

200 g chicken breast
150 g (brown) rice
1 packet Conimex Thaise Massaman Curry specerijenpasta
150 g sugar snaps
2 sweet potatoes (2 regular potatoes also work)
200 ml coconut milk
1 onion
1 clove garlic
2 cm fresh ginger
1 tbsp peanut butter
2 tbsp wok oil
2 handfuls unsalted cashews

Thai curry with sugar snaps and cashew

Peel and slice the onion. Peel the sweet potatoes and cut into small cubes of about 2 cm.

Cook the rice according to the instructions on the package.

Cut the chicken fillets into pieces. Heat the wok oil in a wok and stir-fry the chicken until golden brown. Add the sweet potato to the chicken and fry briefly. Grate the ginger and stir-fry the ginger, onion and garlic for 1 minute. Turn the heat down and add the coconut milk, 150 ml water, peanut butter and the Conimex Thaise Massaman Curry specerijenpasta. Stir everything and bring to the boil while stirring. Let the curry simmer gently for 10 minutes. Wash the sugar snaps and remove the ends and any strings. Add the sugar snaps and let everything simmer for another 5 minutes. Serve with the rice and sprinkle a handful of unsalted cashews over each plate. Enjoy your meal!

Cooking mode Prevents your screen from going to sleep

Want to make this dish vegetarian? Leave out the chicken and add extra vegetables, like bell pepper or broccoli. The curry will be just as flavorful and filling.

Store leftovers in a sealed container in the fridge and reheat them the next day in a pan with a splash of water. The flavors will have blended even more and the curry will taste just as good the next day.

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