Thai red curry with couscous garnish – a detailed recipe cooking. 
Time: 30 мин.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.
Ingredients for the recipe:
- 700 gr. chopped chicken breasts
- 150 – 170 gr. thinly chopped shiitake mushrooms (legs delete)
- 1 tbsp. frozen green peas
- 1.5 tbsp. couscous
- 3 grated or finely chopped cloves of garlic
- Peeled and grated or finely chopped ginger root 2.5 cm
- 4 sliced 2.5 cm. Stalks of green onions (white and green parts)
- Salt and ground black pepper
- 2 tbsp. l no spicy or spicy red curry paste
- 2 sliced baked red peppers
- 1 tbsp. “light” or unsweetened coconut milk
- 1.5 tbsp. chicken broth
- 1 tbsp. l (15 gr.) Butter
- Zest and lime juice 1
- 2 tbsp. l vegetable oil (by eye)
- 1 tbsp. shredded fresh basil leaves
- 2 tbsp. chopped iceberg lettuce (1/2 small head of cabbage)
- 1/2 tbsp. chopped peanuts for decoration
Recipes with similar ingredients: chicken breasts, couscous groats, shiitake mushrooms, ginger root, green onions, garlic, curry paste, chili peas, peas, iceberg lettuce, coconut milk, lime juice, basil, peanuts
Recipe preparation:
- Over high heat, heat a couple of tablespoons of vegetable oils. Put the chicken and fry until golden brown, then add mushrooms, garlic, ginger, green onions, salt, pepper and cook for 3-4 minutes, stirring constantly. Add the curry paste, baked red pepper and coconut milk, reduce heat to weak. Stew for a few minutes, then add green peas and warm the mixture.
- In a pan, bring to a boil chicken broth, butter and lime zest. Add couscous and mix. Turn off the fire cover the pan and let stand. Add basil, juice lime and stir the couscous with a fork. Serve the couscous by laying on top a layer of chopped lettuce, and a few spoons of red curry with shrimp. Sprinkle with chopped peanuts.
