- 22, Jun 2020
- #1
Ingredients:
1 tablespoon yellow curry paste
1/2 cup chicken stock
1 teaspoon white sugar
1 1/2 teaspoons curry powder
1/2 teaspoon of salt
4 1/2 teaspoons of soy sauce
1 (160 g) can of coconut milk
1 tablespoon of rapeseed oil
3 sliced chicken breasts, skinless and boneless, sliced
2 teaspoons minced garlic
1 teaspoon chopped fresh ginger
1 onion, chopped
2 potatoes - peeled and chopped
Cooking:
It is worth warning that the dish is a little hot, so probably it should not be tried by young children and people who have problems with the digestive system.
In a bowl, knead the yellow curry paste with 2 tablespoons of chicken stock to dissolve it; add the remaining chicken stock, sugar, curry powder, salt, soy sauce and coconut milk.
Set aside. Heat the wok or large frying pan over high heat for about 30 seconds, pour in oil.
Allow the oil to warm up for about 30 seconds.
Place the chicken, garlic and ginger in the hot oil, fry, stirring slowly, until the chicken turns brown, and the garlic and ginger spread the flavors for about 2 minutes. Add onions and potatoes, mix all the ingredients in hot oil and pour the sauce into the mixture.
Bring to a boil, reduce heat and cover the pan with a lid.
Cook over low heat until the chicken is cooked and the potatoes are tender, 20 to 25 minutes.
Serve with boiled rice.
1 tablespoon yellow curry paste
1/2 cup chicken stock
1 teaspoon white sugar
1 1/2 teaspoons curry powder
1/2 teaspoon of salt
4 1/2 teaspoons of soy sauce
1 (160 g) can of coconut milk
1 tablespoon of rapeseed oil
3 sliced chicken breasts, skinless and boneless, sliced
2 teaspoons minced garlic
1 teaspoon chopped fresh ginger
1 onion, chopped
2 potatoes - peeled and chopped
Cooking:
It is worth warning that the dish is a little hot, so probably it should not be tried by young children and people who have problems with the digestive system.
In a bowl, knead the yellow curry paste with 2 tablespoons of chicken stock to dissolve it; add the remaining chicken stock, sugar, curry powder, salt, soy sauce and coconut milk.
Set aside. Heat the wok or large frying pan over high heat for about 30 seconds, pour in oil.
Allow the oil to warm up for about 30 seconds.
Place the chicken, garlic and ginger in the hot oil, fry, stirring slowly, until the chicken turns brown, and the garlic and ginger spread the flavors for about 2 minutes. Add onions and potatoes, mix all the ingredients in hot oil and pour the sauce into the mixture.
Bring to a boil, reduce heat and cover the pan with a lid.
Cook over low heat until the chicken is cooked and the potatoes are tender, 20 to 25 minutes.
Serve with boiled rice.
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