http://www.supperforasteal.com/thai-red-curry-chicken/
Ingredients Serves: 4
4 oz can red curry paste
1 (15oz) can coconut milk
1 pound chicken breast, cut crosswise into ¼ inch slices
Small strips of peel from 1 lime
1 red bell pepper, julienned
3 tablespoons brown sugar
2 tablespoons fish sauce
1 cup basil
Cilantro, for garnish
Combine the coconut milk and curry paste in a 3 qt saucepan over medium heat. Bring to a slow boil for 1 minute. Add chicken and increase heat to medium high. Cook for 2-3 minutes, stirring often.
Add lime peel and lower heat to medium. Add red bell pepper and cook for 2 minutes, stirring occasionally.
Add the fish sauce and sugar, stir to combine. Cover and simmer 3-4 minutes.
Turn off heat and stir in basil. Allow to sit for 2-3 minutes.
Garnish with fresh cilantro and serve over jasmine rice.
Ingredients Serves: 4
4 oz can red curry paste
1 (15oz) can coconut milk
1 pound chicken breast, cut crosswise into ¼ inch slices
Small strips of peel from 1 lime
1 red bell pepper, julienned
3 tablespoons brown sugar
2 tablespoons fish sauce
1 cup basil
Cilantro, for garnish
Combine the coconut milk and curry paste in a 3 qt saucepan over medium heat. Bring to a slow boil for 1 minute. Add chicken and increase heat to medium high. Cook for 2-3 minutes, stirring often.
Add lime peel and lower heat to medium. Add red bell pepper and cook for 2 minutes, stirring occasionally.
Add the fish sauce and sugar, stir to combine. Cover and simmer 3-4 minutes.
Turn off heat and stir in basil. Allow to sit for 2-3 minutes.
Garnish with fresh cilantro and serve over jasmine rice.
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