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
tender
taste
scissors
oyster mushrooms
aroma
cold
saucepan
cloves
squeeze
vermicelli
sauce
suitable
shake
distribute
sambal
mushrooms
products
chili
lemon sorghum
zira
salt
mix
onions
smooth
coriande
peanuts
cilantro
turmeric
dish
shrimp
lime
climatic
carrots
pepper
spicy
temperature
plate
department
prepare
ingredients
decoration
leaf
boiler
peppers
juice
garlic
heat
sausages
leaves
lemongrass
sugar
throughout
nuts
boil
breadcrumbs
ginger
medium
chili peppers
chicken
fennel
lemon
season
curry
water
pieces
sorghum
soup
vinegar