Poulard breast with thai curry and rice with fresh corn

Ingredients for Poulard breast with thai curry and rice with fresh corn

Instructions for Poulard breast with thai curry and rice with fresh corn

To prepare the Poulard breast with thai curry and rice with fresh corn recipe, please follow these instructions:

Heat a little oil in a frying pan and fry the poulard breast with skin side down. When they are golden, turn over the and added thai curry paste and 1 cup of water. Simmer 10 minutes. Turn the breasts in the process. Cook rice according to instructions. With a knife cut corn kernels off cob and cooked with rice the last 4-5 minutes, flip to the last with picked coriander. Halve the cucumber and remove the seeds. Cut the cucumber and toss with coarse cut red onions and picked coriander. Stir in vinegar and sugar together and getting it across. Served to the strong "breasts" and the good rice.