Description
For a while I lived in Thailand and absolutely fell in love with this country. And Thai food is just a gift! One of my favorite dishes "chicken Curry with coconut milk". Prepared very quickly and simply, with fresh vegetables and no salt. And most importantly - incredibly delicious!
Ingredients
-
Chicken fillet
250 g
-
Green onions
3 piece
-
Corn
6 piece
-
Coriander
1 coup
-
Beans
7 piece
-
Coconut milk
1 can
-
Pasta pepper
2 Tbsp
-
Sauce
-
Brown sugar
2 tsp
-
Lime
2 piece
Cooking
Chicken fillet cut into strips (about 0.5 cm wide).
Vegetables and herbs to wash and prepare the meats.
Corn cut into two unequal parts.
Beans cut into three parts.
Green onions cut into little rings, only the white part. To place them in a bowl to wait.
A bunch of coriander split into two parts. First very finely chop, second chop coarsely and set aside.
In a frying pan-wok fried chicken fillet when the fillet turns white, add the curry paste. Mix well.
Add the coconut milk, mix well.
Add the coriander, mix well.
Reduce the heat and simmer, stirring constantly.
Add the fish sauce.
Add brown sugar, mix well.
Rice at this time should already be ready. Cover the pan with the rice with a lid. It should be slightly sticky, not crumbly. Do not add salt.
Sauce cook until starts to gurgle bubbles (sorry, could not find another definition).
Add in the curry corn and beans, mix well.
Cook vegetables until tender - takes me 7-10 minutes. They should not be soft, on the contrary - slightly crispy.
Half of the rice and put into a deep bowl.
In figure put the curry and cover with the sauce.
Sprinkle with green onions and top with coarsely chopped coriander.
The dish is ready! Bon appetite!:)
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