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Thai Chicken Curry


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The ingredient of Thai Chicken Curry

  • 1 teaspoon vegetable oil
  • 1 brown onion finely chopped
  • 2 garlic cloves crushed
  • 3cm piece ginger peeled grated
  • 1 tablespoon green curry paste
  • 1kg chicken breast fillets trimmed cut into 2cm cubes
  • 1 teaspoon massel chicken style stock powder
  • 1 3 cup light coconut milk
  • 2 tablespoons fish sauce
  • 1 large lime juiced
  • 1 tablespoon brown sugar
  • 1 cup coriander leaves
  • 1 2 cup mint leaves
  • 1 cup steamed jasmine rice to serve
  • lime wedges to serve

The Instruction of thai chicken curry

  • heat oil in a non stick frying pan over medium heat add onion garlic and ginger cook for 3 minutes or until tender stir in curry paste cook for 1 minute or until aromatic
  • add chicken to pan stir to coat in curry mixture combine stock coconut milk and 1 cup water in a jug stir into curry mixture increase heat to high bring to the boil
  • combine fish sauce 2 tablespoons lime juice and sugar in a small bowl stir into curry roughly chop half the coriander and mint stir into curry reduce heat to low simmer for 10 minutes or until chicken is cooked through
  • spoon curry over rice top with remaining coriander and mint serve with lime

Nutritions of Thai Chicken Curry

calories: 430 678 calories
calories: 8 2 grams fat
calories: 3 5 grams saturated fat
calories: 23 7 grams carbohydrates
calories: n a
calories: n a
calories: n a
calories: 175 milligrams cholesterol
calories: 1285 milligrams sodium
calories: https schema org
calories: nutritioninformation

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