Chicken with green Curry

cocina asiatica
Thai kitchen
Chicken with green Curry
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Portions 4
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prep time
20 min
cooking time
25 min
total time
45 min
prep time
20 min
cooking time
25 min
total time
45 min
  • 2 cups (500 ml) coconut milk
  • 2 tablespoons oil
  • 1 Onion, minced
  • 2 tablespoons of green curry paste
  • 500 g boneless chicken anodes, cut into strips
  • 1/4 Cup (60 ml) water
  • 4 kaffir lime leaves
  • 100 g of serpentiform beans, chopped
  • 2 tablespoons of fish sauce
  • 2 spoonfuls of lime juice
  • 1 teaspoon lime peel, fine grated
  • 3 teaspoons shredded palm sugar, or fine brown sugar
  • coriander leaves, as a garrison
  1. Cook over a high heat in a saucepan, coconut milk 10 minutes until they start sizzling small bubbles of oil on the surface.
  2. Heat the oil in a wok or thick-bottomed pan. Add onion and curry paste and saute over a high heat during 1 minute, until they give off an intense aroma. Incorpore the chicken and salteo during 5 minutes until it's almost completely done.
  3. Add coconut milk, water, kaffir lime leaves and beans; Bring it to the boil, stirring up from time to time. Reduce heat and let it simmer, uncovered, a few 10 minutes or until the chicken is completely tender.
  4. Incorpore the fish sauce, lime juice, the zest and sugar; remove it well. Roast with coriander leaves and serve with steamed rice.
  • For this dish, you can prepare the curry paste to your liking or buy an already made. Cooking coconut milk to separate the oil is a traditional technique of Thai cuisine. With it you get the taste and texture you prefer.
Recipes easy to https://recetasdecocinafaciles.NET /

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