Bell pepper chicken curry
Ingredients
4 to 6 servings
2 cans coconut milk
2/3 pack Mae ploy yellow curry
1 puck palm sugar
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
2 medium onions
4 carrots
4 _ 5 chicken breast or 8 - 10 boned chicken thighs
4 tablespoons fish sauce
2 tablespoons salt
2 tablespoons fresh cracked black pepper
3 tablespoons vegetable oil
Steps
Cut chicken in to roughly 1.5 inch cubes
Cut peppers in to strips removing seeds.
Dice onions to 1.5 centimeter peices.
Peel and cut carrots to half centimeter coins at a slight angle
Add 1/2 of vegetable oil, onion, and carrots to medium heat pan. Brown until onions are starting to caramelize. Remove from pan and set aside.
Add chicken, salt, and fresh cracked pepper. Fry chicken until staring to brown.
Add remaining vegetable oil, curry paste, and 1/2 (2 table spoons) of fish sauce. Heat until curry paste starts to turn into a sauce and add 1 can of coconut milk.
Simmer 5 minutes and add onions and carrots set aside earlier. Add palm sugar puck, simmer for about 10 minutes stirring occasionally making sure puck doesn't burn.
Add bell peppers and second can of coconut milk and remaining fish sauce. (2 tablespoons) simmers 10 to 15 minutes or until peppers are desired tenderness.
Serve with any good rice. I prefer basmatti rice but any good rice will do. NOT INSTANT RICE!!!
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Ingredients
4 to 6 servings
2 cans coconut milk
2/3 pack Mae ploy yellow curry
1 puck palm sugar
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
2 medium onions
4 carrots
4 _ 5 chicken breast or 8 - 10 boned chicken thighs
4 tablespoons fish sauce
2 tablespoons salt
2 tablespoons fresh cracked black pepper
3 tablespoons vegetable oil
Steps
Cut chicken in to roughly 1.5 inch cubes
Cut peppers in to strips removing seeds.
Dice onions to 1.5 centimeter peices.
Peel and cut carrots to half centimeter coins at a slight angle
Add 1/2 of vegetable oil, onion, and carrots to medium heat pan. Brown until onions are starting to caramelize. Remove from pan and set aside.
Add chicken, salt, and fresh cracked pepper. Fry chicken until staring to brown.
Add remaining vegetable oil, curry paste, and 1/2 (2 table spoons) of fish sauce. Heat until curry paste starts to turn into a sauce and add 1 can of coconut milk.
Simmer 5 minutes and add onions and carrots set aside earlier. Add palm sugar puck, simmer for about 10 minutes stirring occasionally making sure puck doesn't burn.
Add bell peppers and second can of coconut milk and remaining fish sauce. (2 tablespoons) simmers 10 to 15 minutes or until peppers are desired tenderness.
Serve with any good rice. I prefer basmatti rice but any good rice will do. NOT INSTANT RICE!!!
MSS Organic Farms:
Please visit our website
http://www.organicjaggery.shop
Please visit our recipe channel
https://www.facebook.com/vaagmeefoods
Please visit our insta page
https://www.instagram.com/vaagmeefoods/
Please join in our telegram
https://t.me/organicjaggery
hello@organicjaggery.shop
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