coconut chicken and curry Ingredients: Veggie version - 1 teaspoon of - ginger powder or fresh grated curry powder (2 to 3 level tablespoons) - 2 - yellow onions - 4 - chicken cutlets (about 120 g each) coconut milk (1 can or about 300 g) button mushrooms (a small can).
Utensils： 1 brush - 1 Lid 1 pitter
Total time:
1h15
Preparation:
15 min -
Cooking:
1 hour
Phase 1
Brown the onions in olive oil over medium heat, until they are transparent.
Phase 2
Add half of the curry, then brown the cutlets, stirring from time to time. Salt and pepper.
Phase 3
Reduce the heat, and add the ginger, then cover with coconut milk, add the rest of the curry, andcoconut shavings, and mushrooms if desired.
Phase 4
Leave to simmer for around 30 minutes. Serve hot with Thai rice. Enjoy your meal!
Utensils： 1 brush - 1 Lid 1 pitter
Total time:
1h15
Preparation:
15 min -
Cooking:
1 hour
Phase 1
Brown the onions in olive oil over medium heat, until they are transparent.
Phase 2
Add half of the curry, then brown the cutlets, stirring from time to time. Salt and pepper.
Phase 3
Reduce the heat, and add the ginger, then cover with coconut milk, add the rest of the curry, andcoconut shavings, and mushrooms if desired.
Phase 4
Leave to simmer for around 30 minutes. Serve hot with Thai rice. Enjoy your meal!