|
|
|
| Ingredients |
- 1 ½ chicken breast (sliced).
- ½ - 2 table spoon of homemade curry paste.
- ½ cup of sliced of vegetables (such as carrot, squash, long beans for red curry and sliced zucchini or bamboo shoots)
- 1 cup of coconut milk.
- Queen Siam basil (add according to your taste)
- 3 tablespoons of vegetable oil.
- 3 lime leaves.
- 1 cup of chicken stock.
- ½-1 teaspoon of palm sugar.
- 1-2 tablespoons of fish sauce.
|
|
Cooking instructions
- Heat vegetable oil in the pan and add the curry paste, lime leaves and stir gently for 2-3 minutes on the medium heat.
- Add 1 ½ tablespoon full of coconut milk at a time if it to dry.
- Add sliced chicken and stir with curry paste for 1 ½ minute.
- Add chicken stock and vegetables and simmer approximately 5 minutes or until they cook.
- Add palm sugar, test and add fish sauce if needed.
- Add the rest of coconut milk and bring back to the boil.
- Try again and season more according to test.
- Add basil and remove from the heat. Serve while hot.
|
| |
|
|
|
