Red thai curry chicken

Red thai curry chicken
Red thai curry chicken

Thailand has many varieties of eggplant. We used a long and green eggplant. You can replace the eggplant and take young zucchini. The recipe is designed for 2-3 people. But if you serve with steamed rice, you can feed many more applicants.

 

Preparation time: 35 minutes.

 

The recipe is well suited for:  lunch, dinner.

Servings: 3

 

Ingredients:

3 tbsp curry paste

1 eggplant or 2 zucchini, cut into large pieces

Carrot 1 piece, large pieces

Long beans – 200 g

Red chili 1 piece. (Seeded and cut into large pieces)

Coconut milk – 400 g

Chicken – 300 g, cut into thin slices 1 × 1 inches

Sugar – 1 tbsp

Soy sauce – 4 tbsp

Basil – 1 handful

Salt – 0.5 tsp

 

 Preparation:

Red thai curry chicken

Fry the curry paste for 10 minutes on a dry frying pan, stirring all the time.

 

Add the chicken and fry quickly for 2-3 minutes.

 

Then pour in the coconut milk, salt, sugar, soy sauce.

 

When boiling, put the vegetables and cook for 7-10 minutes.

Red thai curry chicken

At the end sprinkle with basil leaves.

Red thai curry chicken is simple step by step recipe with photos.

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