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Chicken Thai Curry

Costo $15, salva $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $15

INGREDIENTI

  • Main

    • 🍚 2 cups cooked rice
    • 🍗 150g chicken thigh
    • 1/2 yellow bell pepper
    • 🧅 1/4 onion
    • 🍅 4 cherry tomatoes
    • 🍆 1 eggplant
    • 🍄 1/2 pack shimeji mushrooms
    • 1 tbsp salad oil
    • 1 tsp curry powder
    • 1/4 tsp chili flakes
    • 🧂 1/4 tsp salt

  • Chicken Marinade

    • 🧂 Pinch of salt and pepper
    • 1 tsp curry powder

  • Curry Sauce

    • 💧 300ml water
    • 1 tsp consomme
    • 🥥 200ml coconut milk
    • 1 tbsp fish sauce
    • 🍬 1 tsp sugar

PASSI

1

Cut chicken into bite-sized pieces and rub with marinade ingredients.

2

Prepare vegetables: cut yellow bell pepper and onion into 2cm pieces, halve cherry tomatoes, slice eggplant into 1cm rounds, and separate shimeji mushrooms.

3

Heat salad oil in a pot over medium heat, add chicken, and cook until browned. Add vegetables and sauté until softened.

4

Sprinkle curry powder and stir well. Add curry sauce ingredients and bring to a boil over high heat.

5

Reduce heat to low and simmer for 10 minutes. Add cherry tomatoes, chili flakes, and salt, then bring to a quick boil. Serve with rice.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 25g
    Proteine
  • 50g
    Carboidrati
  • 15g
    Grassi

💡 Suggerimenti

Use Thai jasmine rice for authentic flavor.Adjust chili flakes to your spice preference.Coconut milk adds creaminess; avoid boiling too long to retain its texture.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.