Chicken and Coconut Peanut Curry sauce - Detailed recipes with photos.

Curry with chicken and coconut peanut sauce – a detailed recipe cooking. Time: 40 min Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

Hen and vegetables

700 gr. cut into pieces 2.5 cm. chicken breasts
225 gr. frozen chopped string beans (defrost)
225 gr. frozen pepper strips (thaw)
2 tbsp. l canola oil
Salt and ground black pepper

Curry sauce

1.5 tbsp. coconut milk
1/2 tbsp. chicken broth
1 tbsp. l red curry paste
1/3 Art. peanut butter with slices
2 tbsp. l brown sugar
2 tbsp. l lime juice plus slices for decoration
Coconut Rice (see recipe below)
Cilantro twigs for decoration

Coconut rice

3/4 Art. coconut milk
1 tbsp. chicken broth
1/2 lime juice
2 tbsp. instant rice
1/4 Art. fried sweet coconut flakes

Recipes with similar ingredients: chicken breasts, beans Capsicum, sweet pepper, coconut water, coconut flakes, curry pasta, peanut butter, brown sugar, lime juice, rice, cilantro

Recipe preparation:

In a large frying pan over medium heat, heat oil. Add chopped chicken, salt and fry until cooked, stirring occasionally for about 5 minutes. Add green beans and strips of pepper. Continue cooking for 3 мин.
Start cooking peanut curry sauce while roasting hen. In a medium-sized bowl, mix all the ingredients for sauce. Pour the sauce into the pan on the chicken and vegetables, mix. Increase the heat to high and bring the contents of the pan to boiling, stirring occasionally. Reduce heat and simmer until the sauce does not slightly thicken, about 6-8 minutes. Serve with Coconut rice or ordinary boiled rice.
Coconut Rice: In a medium-sized saucepan, mix coconut milk, chicken stock, lime juice and rice. Bring to boil over moderate heat. Remove from heat and leave under cover for 7-9 minutes. Stir rice with a fork and add coconut shavings. Serve. To fry coconut, put it in dry the pan and put on a moderately low heat. Fry stirring occasionally until golden brown.