Thai Curry
by Editorial Staff
Thai curry is made with chicken fillet and bell pepper. It turns out to be a very tasty and spicy dish. Here’s how to cook it!
Cook: 30 mins
Servings: 3-4
Ingredients
- Coconut Milk – 4 Glasses
- Curry Paste – 30-50 Grams (Green curry paste is not as hot as red curry paste.)
- Chicken fillet – 300-500 grams
- Bell Pepper – 2 Pieces (Take in different colors.)
- Onions – 0.5 Pieces
Directions
- Combine curry paste with coconut milk in a saucepan.
- Place the chicken fillet, cut into small pieces, in the coconut milk.
- Simmer under a closed lid until the chicken is cooked through.
- Cut the bell pepper into thin strips. You can add them in whole, or by dividing them in two.
- When the chicken is ready, add finely chopped onions and bell peppers to it.
- Now simmer a little more until the vegetables are tender. It is not necessary to boil them, the taste of semi-raw vegetables is great for Thai curry.
Bon appetit!
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