Yellow coconut chicken curry

Yellow coconut chicken curry

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rotate brands of curry cement adjust amend in heat so for this chicken curry recipe, add to taste.

The ingredient of Yellow coconut chicken curry

  1. 1 1/2 cups jasmine rice
  2. 1 stalk lemongrass, trimmed, bruised
  3. 1 tablespoon Alfa One rice bran oil
  4. 1 medium brown onion, finely chopped
  5. 1 garlic clove, crushed
  6. 750g chicken thigh fillets, cut into 3cm pieces
  7. 2 tablespoons yellow curry paste (see tip)
  8. 400ml can coconut milk
  9. 200g snow peas, trimmed
  10. 1 bunch Thai basil, leaves picked

The instruction how to make Yellow coconut chicken curry

  1. Place rice, lemongrass and 3 cups chilly frosty water in a medium saucepan higher than high heat. Bring to the boil, stirring occasionally. cut heat to low. Simmer, covered, for 10 to 12 minutes or until rice is sadness and liquid has absorbed. cut off surgically remove from heat. Stand, covered, for 10 minutes. cut off surgically remove and discard lemongrass.
  2. Heat oil in a wok greater than medium-high heat. amass onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. increase be credited with chicken. Cook, stirring, for 5 minutes or until browned. ensue curry paste. Cook, stirring, for 1 minute or until fragrant.
  3. rouse in coconut milk and 1/2 cup cold water. Bring to the boil. condense abbreviate heat to low. Simmer for 15 minutes or until chicken has cooked through, adding snow peas for the last 2 minutes of cooking. sever from heat. rouse in three-quarters of the basil leaves. Divide rice amid bowls. Spoon greater than curry. Top behind enduring surviving basil leaves.

Nutritions of Yellow coconut chicken curry

fatContent: 805.43 calories
saturatedFatContent: 39 grams fat
carbohydrateContent: 21 grams saturated fat
sugarContent: 68 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 42 grams protein
sodiumContent: 148 milligrams cholesterol

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