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RED / GREEN COCONUT CURRY CHICKEN /
VEGETABLES

-  60 gr  long green beans, chopped
-  2       onions, finely sliced
-  2        red peppers, diced
-  5/6     Thai eggplants, finely sliced
-            some Thai basilikum leaves, finely chopped
-            some scallions, finely chopped
-  1 Tbsp red / green curry paste
-  2         cans coconut milk
-  2 Tbsp soy sauce
-  2/3      chicken breasts, diced
-  15-20 cashews, unsalted and slighly roasted

Heat coconut milk and stir in red or green curry paste until well mixed. 

Add chicken, let it cook med-heat 10 min. and then vegetables into mixture 
for 10 more min. Just 2-3 min. before serving toss in basilikum leaves and 
scallions. 

Sprinkle cashews and serve in wok or transfer to pan or platter placed on a 
warm resistance.






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Terry Olier

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