coriander
Thai Chicken Curry
INGREDIENTS
400 ml coconut milk
200 ml chicken stock
2 tbsp. l thai green curry paste
4 skinless chicken breast fillets, total 600 g (cut into strips)
350 g of potatoes (cut into large pieces)
6 green onion feathers (cut into slanting slices)
2 tbsp. l lime juice
125 g fresh or frozen peas
8 small cream or cherry tomatoes (cut in half) Continue reading
pieces
leaf
decoration
chicken
temperature
taste
vinegar
curry
climatic
department
spicy
shrimp
salt
zira
heat
peanuts
dish
sorghum
soup
chili
juice
lemon
medium
plate
throughout
smooth
ingredients
leaves
season
lime
vermicelli
carrots
sugar
sausages
cilantro
saucepan
products
breadcrumbs
cold
pepper
fennel
suitable
distribute
water
lemon sorghum
sambal
ginger
coriande
sauce
shake
chili peppers
prepare
mix
tender
turmeric
oyster mushrooms
cloves
mushrooms
onions
aroma
boiler
squeeze
nuts
garlic
lemongrass
boil
scissors
peppers