- cross-posted to:
- cooking@lemmy.world
- cross-posted to:
- cooking@lemmy.world
cross-posted from: https://lemmy.world/post/31773784
- 800 g chicken breast
- 3 spoons red curry paste
- 500 ml coconut milk
- half stalk lemongrass (chopped)
- 2 tbsp grated galangal
- 2 lime leaves
- 2 carrots, 1 red pepper, 1 red chilli
- 1 spoon fish sauce
- thai basil
- jasmine rice
Pan fried the chicken, set aside. Same pan: fry curry paste, lemongrass, galangal, lime leaves for a couple minutes. Add coconut milk in, then veg and chicken back. Simmered ~10 min, added fish sauce and basil at the end.
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Looks great. One of my favorites, and the green version too!
I want it! Did you marinate the chicken or somehow made the chicken more tender? I find chicken breast usually quite dry and hard even at restaurants. I prefer using chicken thighs.
No, not really. Got it earlier today from the butcher, pan fried for a bit before simmering it in the curry, it was pretty tender.
What all is in that?
I wrote the ingredient list in the original post…
