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