With coconut milk and medium-season green curry paste, this an Asian-style dish with a drop of lime juice turns out to be bright, thanks to red bell pepper. Share with friends: 
Time: 30 minutes Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 very thinly sliced across small chicken breasts without skin and bones (approximately 450 gr.)
- 6 tbsp. low salt chicken stock
- 1 can (425 gr.) Coconut milk
- 110 gr. broken into thin rice noodle slices
- 1 tbsp. l vegetable oil
- 1 onion chopped into thin rings
- 2 minced cloves of garlic
- 1 tbsp. l fish sauce, plus some more to taste
- 2 thinly julienne red bell peppers
- 1 tbsp. l fresh lime juice, plus to taste
- 2 tbsp. l green curry paste (a mixture of ground green peppers chili, lemon sorghum, coriander, garlic and lime juice)
- 1 tbsp. coarsely chopped fresh cilantro
Recipes with similar ingredients: chicken breasts, rice noodles, coconut milk, sweet peppers, onions, garlic, curry paste, fish sauce, lime juice, cilantro
Recipe preparation:
- Heat in a large saucepan over medium-high heat. vegetable oil. Put the onions and fry, periodically stirring until soft and golden. Add garlic and pasta curry and cook, stirring 1-2 minutes. Pour in the chicken stock, coconut milk and fish sauce. Cover and bring to boil. Add bell peppers and noodles and cook on low heat. boil without lid, until al dente, about 3 min Add chicken and cook until tender, about 3 minutes more. Add lime juice and cilantro. Add more fish sauce and lime juice.
