Preview

thai chicken with homemade green curry and coconut milk, thai white rice |

Vegetables and Fruits, Risotto, Pasta and Rice, Poultry

Thailand! the flavors, the frank tastes, you do not even suspect the culinary journey that awaits you.

Get ready to take off.

The link for the homemade green curry if you wish

Note

The piece of chicken you choose doesn't change the recipe as such, but it can be different in the way it is cooked.

Ingredients

Recipe for 4 servings

Thaï Chicken

400 Gr

Boneless chicken thigh

150 Gr

Green pepper

200 Gr

Eggplant

150 Gr

Snow peas

200 Gr

Chinese cabbage

400 Ml

Coconut milk

1 Tbsp

Green cari paste

150 Gr

Onion

20 Gr

Sugar

3 Sprig(s)

Fresh cilantro

White rice Thaï

250 Ml

White rice

2 Tbsp

Soy sauce

1 Unit(s)

Egg

150 Gr

Onion

1 Clove(s)

Garlic

Preparation time: 60 min

Thaï Chicken

Cube the chicken (1 inch), cube the peppers and eggplant. Thinly slice the Chinese cabbage and onion.

Cooking

In a hot frying pan with oil, sauté the chicken to give it a nice color. Remove it, then fry the onions with the homemade green curry paste.

Add the peppers, Chinese cabbage and eggplant, then moisten with the coconut milk.

Simmer for about 15 minutes, add the chicken and peas and cook for another 5 minutes.
White rice Thaï

Peel and wash the garlic and onions and chop them on a kitchen board.

In a saucepan, cook the rice in boiling water (the time varies according to the product, look on the package). Once cooked, drain and set aside.

In a bowl, with a fork, beat the egg.

In a wok over high heat with a good spoonful of oil, fry the beaten egg like a scrambled egg.

Add the onions, garlic and soy sauce, mix well and add the rice, continue cooking for 3 minutes.

Now you just have to serve it.
Finition

You can serve on a plate or in a dish, in both cases, add the chopped coriander at the last moment on top.

Serve the rice on the side for a platter, otherwise place it on the plate next to the chicken, or cover the Thai rice with the chicken and sauce.