Rice with Chicken Curry Recipe |
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PREPARATION:
1. Cut the chicken crosswise against the grain of the meat into pieces 1 1/2 inches
long and 1/4 inch thick. Pan grill until just cooked.
2. Simmer 1 cup of coconut milk in a skillet over medium heat until oil droplets form.
Add the curry paste in this boiling coconut milk and mix well. Add the chicken, mix
and add the remaining coconut milk. Increase the heat and cook until the mixture boils.
Add the asparagus to the mixture and continue cooking until everything is done.
3. Season with fish sauce, sugar and salt. When the mixture boils, add the sweet basil
and kaffir lime leaves and red chilies.Turn off the heat.
4. Serve the curry in a bowl. Garnish with a flower-shaped red spur chili, sweet basil
sprigs and young kaffir lime leaves. Serve hot with steamed rice.
Thai Food Source:
The Best Thai Rice Dishes
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Rice with Chicken Curry Recipe
(Khao Kap Kaeng Kai)
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INGREDIENTS:
2 cups |
steamed rice |
300 grams |
chicken breast meat |
3 cups |
coconut milk |
2 tbsp |
red curry paste |
300 grams |
asparagus cut into 1 1/2 inch lengths |
1 |
finely sliced red spur chili |
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1/2 cup |
sweet basil leaves |
5 |
torn kaffir lime leaves |
1/2 tsp |
salt |
1 tbsp |
coconut sugar |
2 tbsp |
fish sauce |
flower-shaped red spur chili, sweet basil sprigs, young kaffir lime leaves for garnishing |
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Thai Food&Recipes > Thai Rice Dishes > Rice with Chicken Curry Recipe |
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Related Keyword: Khao, Kap, Kaeng, Gaeng, Gang, Kang, Keng, Geng, Kai, Khai, Gai, Thai food, Thai rice dish |
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