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.

  • cloudless@piefed.socialEnglish
    2·
    2 days ago

    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.

    • beerclue@lemmy.worldOPEnglish
      2·
      2 days ago

      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.