Green Curry Chicken - Detailed recipes with photos.

Green Curry Chicken – A Complete Cooking Recipe. with friends: Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
- 1.1 Thai green curry paste:
2 Recipe preparation:

Ingredients for the recipe:

700 gr. cut into strips of 2.5 cm. skinless chicken breasts and bones
450 gr frozen vegetable mixture (with carrots, peas)
3/4 Art. chicken broth
3 tbsp. (2 cans of 380 gr.) Unsweetened coconut milk
2 tbsp. l vegetable oil
1 medium onion cut into 8 slices the size
1 sliced green bell pepper
1 stem of lemongrass (only the white part of the stem)
1 tbsp. l coarsely chopped fresh ginger
3 tbsp. l Thai green curry paste (see recipe below)
2 sheets of kaffir lime
Sea salt
1 lime juice
Fresh Thai Basil Leaves
Fresh cilantro leaves
Lime wedges for decoration

Thai green curry paste:

2 tbsp. l coriander seed
1 tbsp. l cumin seeds
1 tbsp. l whole peppercorns
8 fresh green Thai chili peppers
2 coarsely chopped shallots
4 crushed cloves of garlic
A small handful of fresh twigs of cilantro
A peeled and coarsely chopped piece of galangal 5 cm long.
2 coarsely chopped lemongrass stems (white only parts)
2 sheets of kaffir lime (pick)
2 tsp dried shrimp pasta
1/2 tbsp. water

Recipes with similar ingredients: chicken breasts, sweet peppers, chili pepper, ginger root, carrots, peas, shallots, garlic, salt sea cereal, curry paste, lime juice, coconut milk, lemon grass, coriander, cumin, black peppercorns, basil, cilantro

Recipe preparation:

Place a large deep frying pan over medium heat and pour oils. Sauté the onions and green chilli for 3 minutes. before softness. Cut a piece of lemongrass in half to half and beat off flat side of the knife to make the aroma appear.
Put lemongrass, ginger, curry paste and leaves in a pan. lime. Cook, stirring, 2 minutes. Pour in coconut milk and chicken bouillon. Put frozen chicken into this mixture. vegetables, add a pinch of salt. Stir and cook over low heat. 10-15 minutes Squeeze lime juice and sprinkle the dish with basil and cilantro. Serve in deep plates with rice, garnished with slices lime. Thai green curry paste: On a little dry heat the coriander seeds, cumin seeds and black pepper in a pan within 2 minutes before the aroma. Put the seeds clean grinder or grinder for spices and grind into powder. Put chopped spices and remaining ingredients in a food processor and beat in pulse mode. Pour water so that the mixture turns into pasta.