Ingredients :
- 2 tablespoons vegetable oil
- 3 tablespoons red Thai curry paste
- 1 yellow onion sliced with the grain
- 1 1/2 cups broccoli florets
- 1 1/2 chopped carrots
- 1 teaspoon dried basil
- 3 cloves garlic minced
- zest of 1/2 lime
- 1 1/4 coconut milk
- 14 oz can diced tomatoes
- lime wedge
- 2 chicken breast cut into cubes
- 1/4 cup chicken stock
Method :
- Cook 1 Tblsp of oil, curry paste, and onions in large saute pan over medium heat stirrng often letting it sizzle for 5-6 min
- Pat chicken dry, sprinkle with salt and pepper and add remaining oil to pan.
- Cook the chicken in the onion-curry mix untill golden on all sides
- Add the broccoli, carrots, basil, garlic, and lime zest and cook untill the veggies are coated, about 2 mins
- Add the coconut milk, chicken stock, and tomatoes and bring to simmer
- Cook and simmer for 20 min then squeeze the lime to curry before serving
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