INGREDIENTS
3 tbsps cooking oil
2 cloves garlic, minced
1 pc onion, diced
2 tsps ginger
3 stalks lemongrass, white part only, crushed
750gms chicken breast meat, cut into cubes
2½ tbsps Thai red curry paste
3 cups coconut mily
2 tsps Datu Puti or Nelicom Fish Sauce
3 tbsps Jufran or UFC Sweet Chili Sauce
½ tsp sugar
2 tsps lime juice
½ cup chicken stock
PROCEDURE
3 tbsps cooking oil
2 cloves garlic, minced
1 pc onion, diced
2 tsps ginger
3 stalks lemongrass, white part only, crushed
750gms chicken breast meat, cut into cubes
2½ tbsps Thai red curry paste
3 cups coconut mily
2 tsps Datu Puti or Nelicom Fish Sauce
3 tbsps Jufran or UFC Sweet Chili Sauce
½ tsp sugar
2 tsps lime juice
½ cup chicken stock
PROCEDURE
- Sauté garlic, onion, and ginger in cooking oil. Add lemongrass. Cook until fragrant.
- Add chicken and brown on all sides.
- Mix curry paste with 1½ cups coconut milk until curry paste dissolves. Add mixture to the chicken.
- Pour in the remaining coconut milk, fish sauce, lime juice, sweet chili sauce, and sugar. Simmer over low fire.
- Add stock as required to lighten the mixture.
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