ingredients Boneless Chicken Recipes
500 ml (2 cups) coconut milk
250 ml (1 cup) chicken broth
30 ml (2 tbsp.) Of green curry paste
3 kaffir lime leaves, cut into strips
200 g (7 oz) chopped pumpkin
4 chicken breast fillets, cut into cubes
120 g (4 oz) bamboo shoots, drained
120 g (4 oz) chopped beans kilometer
200 g (7 oz) chopped choy sum
15 ml (1 tbsp.) Fish sauce
15 ml (1 tbsp.) Grated palm sugar
60 ml (¼ cup) Thai basil leaves, torn
250 ml (1 cup) chicken broth
30 ml (2 tbsp.) Of green curry paste
3 kaffir lime leaves, cut into strips
200 g (7 oz) chopped pumpkin
4 chicken breast fillets, cut into cubes
120 g (4 oz) bamboo shoots, drained
120 g (4 oz) chopped beans kilometer
200 g (7 oz) chopped choy sum
15 ml (1 tbsp.) Fish sauce
15 ml (1 tbsp.) Grated palm sugar
60 ml (¼ cup) Thai basil leaves, torn
Rice with lemongrass
375 ml (1 ½ cup) jasmine rice
2 stalks lemongrass, crushed
preparation
Mix the coconut milk, broth, curry paste and lime leaves in slow cooker set to high. cook intensity until the sauce begins to thicken. Add on pumpkin and cook for 20 minutes or until it begins to soften.
Add Boneless chicken and bamboo shoots and cook for 1 h. add beans, choy sum, fish sauce and sugar palm. cook until vegetables are tender, about 1 hour more. Add the basil leaves.
Rice with lemongrass
To make the rice with lemongrass, put the rice, lemon and 1 liter (4 cups) of water in a saucepan. wear to a boil and cook over high heat until steam holes are formed on the surface rice. cut back the heat, cover and simmer for 10 minutes or until the liquid has been absorbed and rice tender. tap out lemongrass. pour it up the curry on rice bowls.
comment
Preparation time: 35 min
Cooking time: 240 min
Makes: 6 servings
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