The original recipe for this curry called for tofu. I can't seem to find the tofu that I have tasted before that I like, so instead, I used chicken. Also, if you don't like spicy, you may like to add more coconut milk or cream. I know I did and I love spicy.
- 1 tablespoon oil
- 1 tablespoon garlic
- 1/2 teaspoon ginger
- 1 tablespoon curry paste
- 1 large can coconut milk
- 1/2 tablespoon palm sugar
- 1/2 tablespoon soy sauce
- 3/4 tablespoon lime juice
- 1/2 cup mushrooms
- 1/2 cup white onion
- 2 Thai basil leaves
- 3 broccoli florets
- 1/2 cup capsicum
- 5 snow peas
- 2 chicken breasts
1. Heat the oil in a frypan and cook the ginger and garlic.
2. Add the curry paste and cook until fragrant.
3. Add the milk, palm sugar, soy sauce, and juice little by little.
4. Add the vegetables and leaves and cook until soft.
- 1 tablespoon oil- 1 tablespoon garlic
- 1/2 teaspoon ginger
- 1 tablespoon curry paste
- 1 large can coconut milk
- 1/2 tablespoon palm sugar
- 1/2 tablespoon soy sauce
- 3/4 tablespoon lime juice
- 1/2 cup mushrooms
- 1/2 cup white onion
- 2 Thai basil leaves
- 3 broccoli florets
- 1/2 cup capsicum
- 5 snow peas
- 2 chicken breasts
1. Heat the oil in a frypan and cook the ginger and garlic.
2. Add the curry paste and cook until fragrant.
3. Add the milk, palm sugar, soy sauce, and juice little by little.
4. Add the vegetables and leaves and cook until soft.
No comments:
Post a Comment