Thai Style Curry

Thai Style Curry

Kaffir lime leaves are essential for authentic Thai flavor but rather pricey. The good news is they freeze well, so plan to make this entree several times. As Thai curries are usually served with rice or noodles you can use cauliflower rice or zucchini noodles as substitutes for the eggplant.

3 shallots
3 garlic cloves
Grated zest of ½ lime
2 lemongrass stalks
2 tsp fish sauce
Bunch fresh cilantro
4 chicken breasts
1 onion
2 tbsp olive oil
28 fl oz coconut milk
4 kaffir lime leaves
6 oz mango, canned or fresh
1 eggplant

1. Slice the shallots and garlic then blend with the zest, lemongrass, fish sauce and cilantro until smooth.

2. Slice the chicken into strips and dice the onion. Fry in the oil for 5-10 minutes until the chicken is brown all over.

3. Add the milk and kaffir leaves and bring to the boil. Simmer for 30 minutes.

4. Dice the mango and eggplant.

5. When the chicken is cooked through and the sauce at the desired consistency, add the mango and eggplant for 5-10 minutes until soft.

Makes four servings.
Each serving has 259 calories.
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