Chicken with coconut milk and red curry

Name: Chicken with coconut milk and red curry
Yield: 1
Ingredients: Chicken and grøndsager of your choice; 1 Handful of thai Basil; 1 tsp White peppercorns come; 1 l Coconut milk; 1 tsp Caraway seeds toasted and ground; 1 tsp Shrimp pasta; 12 Dried long red chilies soaked in water and drained; 1-2 Coconut; 2 tsp Chopped galanga; 2 tsp Minced lime must; 2 tsp Coriander seeds toasted and ground; 2.5 dl Condensed milk; 2-3 tbsp Fish sauce; 3 tbsp Minced lemon grass; 5 tbsp Minced red thais skull caps; 5-6 Keffir lime leaves; 6 tbsp Minced garlic

Mains

Cook time: 0 min.
Servings: 1

Ingredients for Chicken with coconut milk and red curry

		Chicken and grøndsager of your choice
1		Handful of thai Basil
1	tsp	White peppercorns come
1	l	Coconut milk
1	tsp	Caraway seeds toasted and ground
1	tsp	Shrimp pasta
12		Dried long red chilies soaked in water and drained
1-2		Coconut
2	tsp	Chopped galanga
2	tsp	Minced lime must
2	tsp	Coriander seeds toasted and ground
2.5	dl	Condensed milk
2-3	tbsp	Fish sauce
3	tbsp	Minced lemon grass
5	tbsp	Minced red thais skull caps
5-6		Keffir lime leaves
6	tbsp	Minced garlic

Instructions for Chicken with coconut milk and red curry

To prepare the Chicken with coconut milk and red curry recipe, please follow these instructions:

Coconut milk: Bank the coconut, fling the nuts and scrape the meat, blend it with a little water and allow it to pull for a minimum of 30 minutes, sight and use.

Red curry paste: shake the dry spices, soak the dry chilli and mix it all together into a food processor or mortar for a fountain paste.

Red curry with chicken: mix curry paste with coconut milk, warm up and taste with lime juice, fish juice and sweet skim milk.
Add chicken and vegetables of your choice.

Chicken with coconut milk and red curry

Ingredients for Chicken with coconut milk and red curry

Instructions for Chicken with coconut milk and red curry

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