Inspiration from Thailand. An Asian classic prepared in a wok, chicken curry with Vegetable Recipes, seasoned with red curry paste, fish sauce, coconut milk, lemon juice, herbs and spices.
Ingredients:
Rule for 4 servings:
500 g
of chicken (breast or legs)
500 ml
400 ml
of coconut milk
2 tbsp
red curry paste
2 tbsp
cane sugar
2 tbsp
olive oil
2 tbsp
fish sauce
2 pcs
small carrots
1 pcs
of ginger about 2-3 cm long
1 pcs
of larger garlic cloves
1 pcs
of garlic/td>
1 pcs
chilli pepper
1/2 pcs
olive or zucchini
juice from 1/2 lime
fresh cilantro and basil
pepper
salt
Procedure:
First prepare all the ingredients; cut the meat into noodles, dice the cleaned Vegetable Recipes (carrots into rounds), chop the peeled ginger finely, remove the chilli pepper from the core and cut into pieces
In a wok heat good quality olive oil, add red curry paste, ginger, chilli and garlic mix, after a while add salted and peppered chicken noodles
When the meat is pulled, pour the coconut milk and stock into the wok, season with cane sugar, fish sauce and lime juice, leave to simmer for 5 minutes
Finally, add chopped basil leaves and coriander leaves, taste the dish, season with sugar and salt if necessary.
Recommendation:
As an additional ingredient we can add to the curry, for example, lemon grass, sugar snap pea pods, or other Vegetable Recipes, or mushrooms.