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COCONUT CHICKEN CURRY
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INGREDIENTS
3 Chicken thighs fillets chopped 1 small Onions 1 small Green capsicum chopped 4 cloves Garlic 4 Red chilies 2 sticks Lemon grass 1/2 tsp Cinnamon powder 2 tsp Coriander powder 1/2 tsp Nutmeg powder 13 Black peppercorns pounded 2 Kaffir lime leaves sliced finely 220g Bamboo shoots (canned) 150ml Coconut cream 10 Basil leaves 4 tbsp Cooking oil 1 tsp Sugar 1.5 tbsp Fish sauce 1/3 cup Water 1 pinch MSG (Optional) Salt to taste |
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METHOD
Put the cinnamon, coriander, nutmeg, capsicum, chilies, and garlic in a blender and blend to a paste
Put the cooking oil into a deep cooking pot and heat on medium high
Bruise the lemon grass sticks and add
Add the paste you made in step one
Add the chicken meat and mix well
Add the peppercorns
Add fish sauce
Add salt
Add sugar
Add bamboo shoots
Add water
Add coconut cream
Add kaffir lime
Reduce heat to medium. Cover and cook for 5 minutes
Add basil leaves
Add MSG (optional)
Serve with rice and your choice of vegetable dish
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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