Chicken Was Swimming in Coconut Lake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g chicken breast fillet (s)
- 250 ml coconut milk
- 1 tablespoon curry paste, red
- 1 spring onion (s), finely chopped
- 1 teaspoon curry powder
- 1 piece (s) palm sugar (small ) or tablespoon sugar
- Soy sauce, sweet, for marinating
- 1 clove garlic
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Wash the chicken breast fillet and cut into bite-sized pieces. Peel the garlic, chop it into small pieces and pour it over the meat together with the soy sauce, curry paste and curry powder and leave to marinate.
- Heat the oil in a frying pan. Add the meat and palm sugar. Fry for about 5 minutes, stirring. Then reduce the heat, pour coconut milk on the meat and let it simmer for another 5 minutes (if necessary stir in a little cornstarch if you want the sauce to be a little thicker).
- Turn off the stove and add chopped spring onions to the meat. Serve hot.
- Basmati rice goes well with it.
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