Thai
Chicken in Green Curry
Thai green curry with coconut milk and chicken
Tempo30 min
Porzioni3
Calorie475 kcal
LivelloMedio
Ingredienti
- filetto di pollo400 g
- pasta di curry verde2 cucchiaio
- latte di cocco400 ml
- melanzana1 pz
- salsa di pesce2 cucchiaio
- basilico tailandese10 g
- riso al gelsomino200 g
- zucchero1 cucchiaino
- olio2 cucchiaio
Istruzioni
1
Fry the green curry paste in oil for 1–2 min until fragrant.
2
Add the sliced chicken breast; cook for 5 min.
3
Pour in the coconut milk; season with fish sauce and sugar.
4
Add the sliced eggplant and Thai basil.
5
Simmer for 10 min until the chicken is cooked through.
6
Serve with jasmine rice.
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