John Myers
Chicken in Coconut Milk with Red Thai Curry
The perfect chicken in coconut milk with red thai curry recipe with a picture and simple step-by-step instructions.
- Corn chickens
- 2 big red Pointed peppers
- 2 kl. Onions
- 1 Clove of garlic
- 1 Soybean oil (sweet)
- 4 Splash Lemon
- 4 Splash Peanut oil
- 4 Splash Chili oil and a ciliflak
- 4 Splash Thai curry
- 4 Splash Curry
- 4 Splash Sweet paprika
- 2 drops Theryaki sauce
- 1 half a teaspoon Honey and / or sugar
- 1 kl. Can Unsweetened coconut milk
- 3 small cups Some vegetable broth
- Pat the chicken dry after washing, cut into small pieces (remove white fat) and soak in a little soybean oil.
- Chop the onions, press the garlic and, after cleaning, also cut the pointed peppers into thin strips.
- Briefly sear the chicken in peanut oil in a wok or pot / pan. Salt, pepper and take out again. It should still be tender.
- Now put the onions, garlic, peppers and curries together in the oil. Then add the coconut milk and a little later, if you like, the vegetable broth or just water.
- Season to taste with the spices. It is better to take a little less first and then try gradually. Add the meat again and let everything simmer gently.
- This time I didn’t feel like taking more photos because it should be quick … the hunger … but that’s not so dramatic with this dish, I think. Good Appetite!
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