Thai Red Curry
Aromatic Thai curry with chicken, coconut milk, vegetables, and basil.
Ingredienti
- filetto di pollo500 g
- latte di cocco400 ml
- pasta di curry rosso2 cucchiaio
- peperone1 pz
- fagiolini150 g
- melanzana1 pz
- salsa di pesce2 cucchiaio
- zucchero1 cucchiaino
- basilico20 g
Istruzioni
Cut the chicken into thin pieces and the vegetables into convenient chunks.
In a pot, heat the thick part of the coconut milk and fry the curry paste in it for 1–2 minutes.
Add the chicken and stir until the pieces turn white.
Pour in the remaining coconut milk, then add the vegetables, fish sauce, and sugar.
Simmer for 10–12 minutes until the chicken and vegetables are cooked through.
Add the basil, turn off the heat, and serve with jasmine rice.
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