Ingredients:
200-300 g chicken breast, diced
1 head broccoli
1 cup basmati rice
200 ml coconut milk
2 tbsp almond flakes
Bunch of fresh coriander leaves, finely chopped
1 tbsp fresh lime juice
1 tbsp olive oil
1 teaspoon curry powder or paste
1/3 fresh chili pepper, without core and seeds, chopped
salt&pepper
*
Who doesn't like a bit of Thai, right? All the beautiful exotic smells and tastes come together in this easy dish. Boil the rice with a pinch of salt for circa 8 minutes until water almost evaporates, cover the pot with a lid and let rest for another 10 minutes. Boil the broccoli divided into smaller florets al dente and put aside. Warm the olive oil in a sauce pan, add chicken cut in pieces, fry for a bit and afterwards pour the coconut milk over and let simmer until chicken is cooked and soft. During this process, add the spices, lime juice, salt and pepper along with almond flakes. Keep the coriander for last as well as the cooked broccoli florets so that they won't cook until too soft. Serve with rice.
Bon Appetit!
1 cup basmati rice
200 ml coconut milk
2 tbsp almond flakes
Bunch of fresh coriander leaves, finely chopped
1 tbsp fresh lime juice
1 tbsp olive oil
1 teaspoon curry powder or paste
1/3 fresh chili pepper, without core and seeds, chopped
salt&pepper
*
Who doesn't like a bit of Thai, right? All the beautiful exotic smells and tastes come together in this easy dish. Boil the rice with a pinch of salt for circa 8 minutes until water almost evaporates, cover the pot with a lid and let rest for another 10 minutes. Boil the broccoli divided into smaller florets al dente and put aside. Warm the olive oil in a sauce pan, add chicken cut in pieces, fry for a bit and afterwards pour the coconut milk over and let simmer until chicken is cooked and soft. During this process, add the spices, lime juice, salt and pepper along with almond flakes. Keep the coriander for last as well as the cooked broccoli florets so that they won't cook until too soft. Serve with rice.
Bon Appetit!
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