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Le Chaudron recipe
Poulet au curry vert thaï (Cookéo)
Thai green curry chicken (Cookeo)
⏱ 30 minServes 4Medium430 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)chicken tenders
400 ml (1⅔ cups)coconut milk
2 tbspgreen curry paste
1green bell pepper
2onions
150 ml (⅔ cup)chicken stock
1 tbspchopped cilantro
- 600 g (21 oz) chicken tenders
- 400 ml (1⅔ cups) coconut milk
- 2 tbsp green curry paste
- 1 green bell pepper
- 2 onions
- 150 ml (⅔ cup) chicken stock
- 1 tbsp chopped cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the chicken into large cubes, run the BROWN mode for 6 minutes and sear until golden.
- Add the sliced onions and pepper and continue on BROWN mode for 3 minutes, stirring.
- Stir in the green curry paste for 1 minute, then add the chicken stock.
- Close the lid and run PRESSURE COOK mode for 12 minutes.
- Carefully release the pressure, open the lid and check the chicken is cooked through.
- Switch to SIMMER mode for 4 minutes and stir in the coconut milk. Sprinkle with cilantro and serve hot.
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