Coconut Mango Thai Curry
by #Fariha Bilal
Ingredients
Chicken boneless thigh 500grams
Coconut cream can 400 min
Onion sliced 1 small
Red Thai curry paste 3 tbs
Red pepper 1tsp crushed (chopped)
Chicken broth 1 cup
Lime leaves
Basil leaves
Zucchini 1/2
Beans sprout few
Fish oil 1 tbs
Ginger 1tsp
Garlic 4 cloves
Corn flour 1 tbs
Mango chunks 1/2cup
Method
Sauteed ginger and garlic and onion until translucent remove from the oil and blend this.
In same oil add chicken saute well until it becomes white but remains raw inside.Add blended mixture red pepper 1tsp and red Thai curry paste saute well then add coconut cream or milk and chicken broth and fish oil.Leave it for 15 min until chicken tender.Now add beans sprouts zucchini lime leaves (best kaffir limes)basil leaves .Now mix Cornflour in water to make this curry thick.In the end add mango chunks.
Tags:
Thai Cuisine