Green Coconut Curry

Rating: 3.33 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Cut the chicken into wings, upper and lower legs, halve the two halves of the breast each, cut the back in half. Or ask the butcher to do it for you. Remove the peel from the onion and chop coarsely 7-10 cloves of garlic, remove the peel and crush them. Cut the stalks of the zirona grass generously at both ends, remove the peel 2 times and cut them into fine wheels, cut the egg fruits into quarters and place them in the cold water, Put the most beautiful leaves on the side for the long grain rice garnish. Open the can of coconut milk and mix with 400 ml of water. Shape the long grain rice in a strainer and wash it under running water until the water runs clear, drain it in the strainer Thai Parfume Rice Shape the drained long grain rice in a bowl, then add enough water until the water covers the long grain rice by the width of a thumb. Cover with the lid, bring to a boil, do not stir, turn down to the lowest setting, gently toss until the long-grain rice has absorbed the liquid, remove from the heat and leave for about 15 minutes with the lid closed. If necessary, loosen the long grain rice with the frying fork Green Coconut Curry 1/2 dl peanut oil with the green curry paste in a wok or in a wide medium-high pan (preferably with a lid) under constant heat.

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