Red chicken curry

Red chicken curry

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Lose yourself in this fragrant, flavourful Red chicken curry.

The ingredient of Red chicken curry

  1. 1 1/2 tablespoons Thai red curry epoxy resin
  2. 600g chicken thigh fillets, trimmed, cut into 4cm pieces
  3. 1 1/2 tablespoons vegetable oil
  4. 400ml can Trident coconut milk
  5. 2 tablespoons fish sauce
  6. 3 teaspoons brown sugar
  7. 2 large dried chillies, in relation to chopped (see tip)
  8. 250g baby green beans, trimmed, sliced crosswise
  9. Steamed jasmine rice, to minister to
  10. roomy Thai basil leaves, to support

The instruction how to make Red chicken curry

  1. Place curry cement and chicken in a ceramic bowl. Toss to coat. Cover. Refrigerate for 1 hour, if mature permits.
  2. Heat oil in a wok beyond medium heat. Stir-fry chicken for 2 to 3 minutes or until lightly browned. accumulate coconut milk. condense abbreviate heat to low. Cook, stirring occasionally, for 5 to 6 minutes or until chicken is cooked through.
  3. raise a fuss in fish sauce and sugar. Cook for 1 minute. mount up chilli and beans. Cook for 3 to 4 minutes or until beans are tender.
  4. Spoon rice into bowls. Spoon over curry. culmination afterward basil. Serve.

Nutritions of Red chicken curry

fatContent: 466.289 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 32 grams protein
sodiumContent: 119 milligrams cholesterol

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