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Serveer deze curry met rijst

Merk

Blue Elephant

Land van oorsprong

Thailand

Gebruik

Meerdere bereidingsinstructies, zie etiket:
RECIPE (Serves 3-4 / Prep. time 10 min.) Ingredients • 70g Green curry paste (or 50g for less spiciness) • 350g chicken breast (also great with beef or any protein of your choice) • 3-4 Thai baby aubergines (or ½ purple eggplant) • 400ml coconut cream • 2 Tbsp. vegetable oil • 1 Tbsp. Thai premium fish sauce • ½ Tbsp. sugar • 1-2 red chilies, sliced • Optional herbs*: 1 handful of Thai sweet basil leaves and 2 kaffir lime leaves Preparation 1. Quarter the aubergines and soak them in lemon water to stop them from turning brown. 2. Heat 2 Tbsp. of oil in a saucepan and stir-fry Green curry paste until aroma develops and lower the heat. 3. Add half of coconut cream, stir and bring to a boil. 4. Add the remaining coconut cream and 100ml of water. 5. Add the chicken and vegetables in the boiling sauce. 6. Season to taste with fish sauce and sugar. 7. Simmer until cooked through and add the optional herbs* if available. 8. Turn off the heat and garnish the dish with sweet basil leaves before serving. Serve hot with Thai Jasmine rice.

Bereiding

RECIPE (Serves 3-4 / Prep. time 10 min.)
Ingredients
• 70g Green curry paste (or 50g for less spiciness)
• 350g chicken breast (also great with beef or
any protein of your choice)
• 3-4 Thai baby aubergines (or ½ purple eggplant)
• 400ml coconut cream
• 2 Tbsp. vegetable oil
• 1 Tbsp. Thai premium fish sauce
• ½ Tbsp. sugar
• 1-2 red chilies, sliced
• Optional herbs*: 1 handful of Thai sweet basil leaves
and 2 kaffir lime leaves

Preparation
1. Quarter the aubergines and soak them in lemon water
to stop them from turning brown.
2. Heat 2 Tbsp. of oil in a saucepan and stir-fry Green
curry paste until aroma develops and lower the heat.
3. Add half of coconut cream, stir and bring to a boil.
4. Add the remaining coconut cream and 100ml of water.
5. Add the chicken and vegetables in the boiling sauce.
6. Season to taste with fish sauce and sugar.
7. Simmer until cooked through and add the optional herbs*
if available.
8. Turn off the heat and garnish the dish with sweet basil
leaves before serving.
Serve hot with Thai Jasmine rice.

Bewaaradvies

Koel en droog bewaren. Na openen 4 weken houdbaar in de koelkast.

Allergieën

Bevat
Schaaldieren, Soja,

Kan bevatten
Pinda's, Pinda's (aardnoten), Sesamzaad, Soja,