Coconut Milk and Curry Chicken

Name: Coconut Milk and Curry Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Coconut milk 1.7 cups; Fresh ginger 0.7 oz; Fresh chili pepper 1; Lemongrass stem 1; Coarse salt 1 spoonful; Ground pepper 1 spoonful; Lime (juice and zest) 1; Brown sugar 2 tsp; Chicken breast 1.8 lbs; Rice flour 2 tbsp; Thai green curry 1 ½ tbsp; Vegetable oil 2 tsp; Garlic 1 clove; Fresh chili pepper 1; Fine salt to taste; Chives to taste

306

Calories per serving

Lactose Free

Energy Kcal 306
Carbohydrates g 11.8
of which sugars g 4.3
Protein g 50.7
Fats g 6.2
of which saturated fat g 1.09
Fiber g 1.7
Cholesterol mg 121
Sodium mg 403

Difficulty: Average
Prep time: 15 min
Cook time: 40 min
Serving: 4 persone
Cost: Average

PRESENTATION

If you also enjoy experimenting in the kitchen and discovering new culinary adventures, the recipe for coconut milk and curry chicken is the perfect preparation for you: a skillful mix of exotic spices and local aromas that together create an explosion of flavors that will conquer you at the first taste. All seasoned with a special coconut milk broth where sour, sweet, and spicy unite in a harmonious dance of flavors. If you are among the lovers of curry chicken, this main course will be an excellent version to test and add to your ethnic menus. If instead, you are among the more skeptical traditionalists, we challenge you to open up to new horizons of taste... we are sure that coconut milk and curry chicken will break down all your barriers in one bite!

INGREDIENTS

306

Calories per serving

Ingredients for the broth: Coconut milk 1.7 cups (400 g); Fresh ginger 0.7 oz (20 g); Fresh chili pepper 1; Lemongrass 1 - stem; Coarse salt 1 spoonful; Ground pepper 1 spoonful; Lime 1 - (juice and zest); Brown sugar 2 tsp (10 g)

for the chicken: Chicken breast 1.8 lbs (800 g); Rice flour 2 tbsp (30 g); Thai green curry 1 ½ tbsp (20 g); Vegetable oil 2 tsp (10 g); Garlic 1 clove; Fresh chili pepper 1; Fine salt to taste; Chives to taste

Preparation

How to prepare Coconut Milk and Curry Chicken

To make coconut milk and curry chicken, start by preparing the broth: take a fresh chili pepper, remove the stem, and cut it in half while keeping the seeds inside 1. Then, peel the ginger with a vegetable peeler 2, remove the base of the lemongrass, and cut the stalk into three parts 3.

In a pot, pour the coconut milk 4, season it with coarse salt 5, and peppercorns 6.

Add the brown sugar 7 and fresh ginger 8; for a more intense flavor, you can cut it into slices. Also, add the fresh chili pepper without the seeds 9

Add the lemongrass 10, then season with the zest of the previously washed and dried lime 11, and then add its juice 12. Let the broth cook for about half an hour from boiling. Then turn off the heat. When you pour it over the chicken, it will need to be filtered.

Cut the chicken breast into cubes 13, then coat it with rice flour and shake it in a strainer to remove the excess flour 14. Now cut the chili pepper into thin strips, which will be used for cooking the chicken 15.

Heat a wok well, and when it is very hot, pour in the vegetable oil, season it with the freshly cut chili pepper 16, squeeze in the garlic clove 17, and then add the floured chicken cubes 18.

Brown, stirring for about 1 minute, then season with green Thai curry 19, sauté the chicken for another 2-3 minutes 20, and then drizzle with the coconut milk broth, ensuring to strain it with a colander 21.

Cook the chicken for 5 minutes 22 to thicken the sauce, then finish by seasoning with chopped chives 23. The coconut milk and curry chicken is ready to be enjoyed hot!