Thai curry

Thai curry


  • 400-500g chicken fillet
  • a bag of pasta Thai green curry
  • 450gr coconut milk
  • 300g eggplant
  • 1 medium onion
  • 3 cloves of garlic
  • 1.5-2 cm of fresh ginger root
  • a handful of leaves of fresh Basil or mint
  • 25-30g fresh coriander more
  • a couple of sprigs of lemongrass or a twig with leaves of lemon balm
  • 1/2 — 1/4 lime
  • 1 green chili pepper
  • 2-3 tbsp olive oil

Method of preparation

  • First you need to chop the chicken, try to cut as thin as possible. Next, the eggplant cut into thin half-rings and put aside. Onions should be finely chop. Garlic razdelyaet flat side of a knife, or use a special device. Then cut into small pieces cilantro, ginger root, lime.
  • Finally, start preparing the sauce. Need to warm up a large frying pan and then add olive oil. Add the green curry paste and wait about 2 minutes. Pour the milk and add all sliced products, just don’t forget about the chicken. Stir and cook 4 minutes. Add seasonings, bring to a boil and allow to infuse for 5 minutes.
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