Beer makes batters better, meat more tender, and sauces more flavorful.
Gaeng Gari Gai (Chicken Curry)
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- #99627
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (16 ounce size) coconut milk
2 ounces yellow curry paste
1 tablespoon sugar
12 ounces sliced chicken breast
12 ounces chicken stock
2 teaspoons fish sauce
2 tablespoons ground peanuts
5 Thai basil leaves
1/2 teaspoon ground red chili
1/2 cup bell peppers, chopped
directions
Start heating a saute pan over medium heat.
Open can of coconut milk, being careful not to shake it. Scoop some of the cream off the top and heat with curry paste until you see the oil separate. Add sugar, chicken, stock and the remaining coconut milk and mix together.
When chicken is almost finished, add fish sauce, peanuts, basil, red chili and bell peppers. Let simmer for 10 minutes and serve.
added by
jreamer
nutrition data
Nutritional data has not been calculated yet.
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