Thai chicken with red curry and green curry with coconut milk Ingredients: Thai rice (jasmin rice) for 4 people 1 fillet of - olive oil - 1 onion - 4 chicken breasts - 250 ml of - coconut milk curry paste - red and green (found in supermarkets) 1 shallot.
Utensils：
- 1 Garlic press- garlic press 1 saucepan- pots of pots 1 frying pan- frying pans 1 1 pitter-
Total time: 25 min Preparation: 15 min Rest:- Cooking: 10 min
Phase 1
Boil a large pot of salted water where you will cook the rice.
Phase 2
Slice and brown the onion and shallot in a drizzle of oilolive oil over low heat for 1 minute.
Phase 3
Meanwhile cut the chicken breasts into cubes +/- 2 cm thick which you will add to the pan. Salt and pepper.
Phase 4
Brown the chicken breasts for 3 minutes over medium heat.
Phase 5
Add a teaspoon of red curry paste and green curry to the chicken.
Phase 6
Let the mixture cook for 30 seconds.
Phase 7
Then add the coconut milk and let the mixture reduce until you obtain a creamy sauce.
Phase 8
Serve with the rice and enjoy...
Utensils：
- 1 Garlic press- garlic press 1 saucepan- pots of pots 1 frying pan- frying pans 1 1 pitter-
Total time: 25 min Preparation: 15 min Rest:- Cooking: 10 min
Phase 1
Boil a large pot of salted water where you will cook the rice.
Phase 2
Slice and brown the onion and shallot in a drizzle of oilolive oil over low heat for 1 minute.
Phase 3
Meanwhile cut the chicken breasts into cubes +/- 2 cm thick which you will add to the pan. Salt and pepper.
Phase 4
Brown the chicken breasts for 3 minutes over medium heat.
Phase 5
Add a teaspoon of red curry paste and green curry to the chicken.
Phase 6
Let the mixture cook for 30 seconds.
Phase 7
Then add the coconut milk and let the mixture reduce until you obtain a creamy sauce.
Phase 8
Serve with the rice and enjoy...