When I feel nostalgia for Thailand, I open my ethnic recipe cookbook and search for something which may recall Thai smells. Last Friday I set eyes on chicken bites cooked in a sauce made with coconut milk and curry. So I decided to surprise my husband, as it was a long time since the last time I had cooked Thai food… but as soon as I had started to cook, I run into the kitchen, saying “You’re cooking Thai, I can smell it!” Well, my surprise was ruined, but he loved my Curry and Coconut Milk Chicken, served with some rice!
Have a nice week beginning 😉
Ingredients for 4 servings:
treat adenoma of prostate 800 g of diced chicken
1 can of coconut milk (350-400 ml)
1 tbsp of curry
1 tbsp of corn starch
1 tsp of ginger Promethazine without prescription
2 tbsp of price of Asacol seed oil
1 tbsp of nam pla (fish sauce)
Preparation Time: 30 min.
Cooking Time: 20 min.
Total Time: 50 min.
Put chicken in a bowl, cover with coconut milk and let rest for at least 30 minutes.
Let brown chopped shallot and ginger in a wok, together with some seed oil.
As soon as the shallot will get golden, drain chicken (put aside the coconut milk) and add it into the wok.
Dissolve 1 tablespoon of curry and 1 tablespoon of corn starch into the coconut milk, and put aside.
When the chicken will be almost ready, season with fish sauce, add the curry coconut milk, and cook on a high heat for a few minutes.
Let thicken the sauce, and serve accompanied by some rice.
There are no comments yet for this recipe