Tuesday, April 20, 2010

Thai Style Chicken Curry

In Taiwan, we have one favorite Thai Restaurant (Thai Town Cuisine) and every time we're there chicken curry is a must! Actually, there are different ways how to make Thai Chicken Curry. Today, I made the simplest ingredients as possible since I don't have Thai curry paste. I prepared the following:
1 skinless chicken breast (cubed)
green beans (cubes) - around 150 g
1 cup coconut milk
Thai curry paste
few fresh basil leaf

If there is no curry paste, here's alternative:
1tablespoon fresh ginger (minced)
1 teaspoon curry powder
1 teaspoon chili power
1 teaspoon sugar ( I used brown)
1/4 teaspoon cayenne powder
1 tablespoon olive oil
Heat 1 tablespoon of olive oil, saute the chicken until turn all white, add salt.

Reduce heat, add paste curry (or the mix seasoning above) and coconut milk.
Add little water if it's too thick and  it cook for few minutes. Add the green beans
until cook.

Serve it with rice

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