Thai Chicken Curry
Ingredients
1 (14 oz)can of coconut milk
1 (14 oz)can of coconut milk
1 tbs of curry past
2 oz. of fish sauce
2 oz. of fish sauce
2 tbs. of sugar
4 oz. water
20 oz. of thinly sliced chicken Breast
8 oz. of zucchini, julienned
1 red bell pepper, julienned
8 leaves of fresh basil, torn in half
Preparation
-Start by preparing a curry sauce. In a bowl, combine coconut milk, curry paste, sugar and fish sauce and water. You can find fish sauce in the ethnic aisle of your local grocery store.
-Then, in a hot pan, add some curry sauce and cook the chopped chicken. Once the chicken starts to cook toss in zucchini, red pepper and fresh basil. Mix this all together.
To Plate:
At the restaurant, they serve jasmine rice and top it with the curry chicken.
8 leaves of fresh basil, torn in half
Preparation
-Start by preparing a curry sauce. In a bowl, combine coconut milk, curry paste, sugar and fish sauce and water. You can find fish sauce in the ethnic aisle of your local grocery store.
-Then, in a hot pan, add some curry sauce and cook the chopped chicken. Once the chicken starts to cook toss in zucchini, red pepper and fresh basil. Mix this all together.
To Plate:
At the restaurant, they serve jasmine rice and top it with the curry chicken.
You can also serve this dish with chopsticks.
Serves: 4
Serving Suggestion: Beer
Serves: 4
Serving Suggestion: Beer
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