Ingredients
4 boneless, skinless chicken breast halves, cut in thin strips
3 cloves garlic
1 Tbsp fish sauce
2 tsp red or green curry paste
2 cans coconut milk
1 cup chicken stock or bouillon
2 Tbsp chopped lemon grass
2 Tbsp lemon juice
2 tsp sugar
1-2 Tbsp grated fresh ginger
1/2 tsp white pepper
1 tsp lime zest or 8 dried kaffir lime leaves
1/4 cup cilantro as garnish
any mixed vegetables (optional, but really good)
4 boneless, skinless chicken breast halves, cut in thin strips
3 cloves garlic
1 Tbsp fish sauce
2 tsp red or green curry paste
2 cans coconut milk
1 cup chicken stock or bouillon
2 Tbsp chopped lemon grass
2 Tbsp lemon juice
2 tsp sugar
1-2 Tbsp grated fresh ginger
1/2 tsp white pepper
1 tsp lime zest or 8 dried kaffir lime leaves
1/4 cup cilantro as garnish
any mixed vegetables (optional, but really good)
Directions
1. Put coconut milk, chicken stock, fish sauce, ginger, garlic & lemon grass in a large saucepan and bring to boil.
2. Reduce heat, add chicken, and simmer until chicken is almost done. If using vegetables, add now.
3. When meat and veggies are ready, add curry paste, sugar, lime zest and lemon juice. Simmer 1 min and taste to see if extra fish sauce, sugar, lemon juice, curry, or ginger is needed.
4. Garnish with chopped cilantro and/or peanuts.
5. Serve with steamed rice.
1. Put coconut milk, chicken stock, fish sauce, ginger, garlic & lemon grass in a large saucepan and bring to boil.
2. Reduce heat, add chicken, and simmer until chicken is almost done. If using vegetables, add now.
3. When meat and veggies are ready, add curry paste, sugar, lime zest and lemon juice. Simmer 1 min and taste to see if extra fish sauce, sugar, lemon juice, curry, or ginger is needed.
4. Garnish with chopped cilantro and/or peanuts.
5. Serve with steamed rice.
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